Magnolia Bakery’s Banana Pudding
Creamy vanilla pudding, bananas, and Nilla wafers in every bite!
Servings: 16
Ingredients
- 1 (14 oz.) can sweetened condensed milk
- 1 1/2 c. ice-cold water
- 1 (5.1 oz.) box Jell-O instant vanilla pudding mix
- 3 c. heavy cream
- 4 to 5 ripe bananas sliced
- 1 (11 oz.) box Nilla Wafers
Instructions
- In a large bowl, whisk or beat together the milk and ice-cold water until well combined. Add the pudding mix, beat until there are no lumps and the mixture is smooth about 2 minutes. Cover the bowl and refrigerate it for at least an hour or overnight.
- In the bowl of a stand mixer fitted with a whisk attachment, beat the heavy cream until stiff peaks form; be careful not to overwhip. With the mixer running on low speed, add the pudding to the whipped cream large spoonfuls at a time, mixing until blended and no streaks remain.
- Spread a quarter of the pudding over the bottom of a trifle bowl or 4 to 5-quart glass bowl. Add a layer of vanilla wafers and enough sliced bananas on top to cover them. Repeat twice sealing in the cookies and bananas.
- To finish, add one final layer of pudding and any additional bananas, cookies, and cookie crumbs for decorating the top.
- Cover the bowl tightly with plastic wrap and refrigerate it for four to six hours. Pudding is best served within 12-24 hours.
Notes
This banana pudding can be served in jars too. Once the pudding has set in the trifle bowl, simply scoop it into jars and top it with more bananas, cookies, and cookie crumbs!
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