good eats | magnolia bakery banana pudding

If there is one thing that you need to make for dessert, it’s this… it’s famous from the NYC Magnolia Bakery and I can’t bring myself to create any other banana pudding recipe simply because I know it could NEVER rival this one. I’ve whipped this Magnolia Bakery banana pudding up for years and always serve it in a trifle dish because of how many servings it makes = perfect for a larger brunch or spring dinner soiree but you could absolutely cut the recipe back if you’re just doing it for yourself at home.

Glass Trifle Dish

Magnolia Bakery Banana Pudding

Ingredients

• 1 (14 oz.) can sweetened condensed milk [I use the low fat variety]
• 1 1/2 cups ice cold water
• 1 (3.4 oz.) box vanilla instant pudding mix
• 3 cups heavy whipping cream
• 4 ripe bananas, sliced
• 1 (12 oz.) box vanilla wafers
• 1 (8 oz.) container of Cool Whip [I use the Lite variety]

Directions

1. In a large bowl, beat together the sweetened condensed milk and water until well combined…. this usually takes me about a minute. Then add the instant pudding mix and beat with hand mixer–cover bowl and refrigerate for at least 4 hours OR overnight [you want to be sure the pudding “sets” up]
2. Remove bowl from refrigerator and then in a separate bowl whip the heavy cream using a hand mixer until stiff peaks form [this step usually takes me about 5-6 minutes depending on the humidity, weather, etc]… then fold the whipped cream into the pudding mixture
3. Using a trifle dish, cover the bottom of the dish with a layer of vanilla wafers, then layer 1/3 of the sliced bananas, then top with a layer of pudding… repeat this process twice
4. Finally, top the layers with thawed Cool Whip and then sprinkle vanilla wafer crumbs on top to garnish! Serve immediately 😉

Have you made Magnolia Bakery banana pudding before?  What’s a yummy dessert that you’ve recently made?  Let me know in a comment below!