Banana pudding is a classic recipe. A favorite is from Magnolia Bakery that uses simple ingredients that come together and make the perfect, easy, delicious dessert.
I love an easy dessert.
If you don’t know already, my parents have my sisters and our families over for Sunday dinner every week. It seems like when I take something I end up taking a dessert. This banana pudding recipe is from Magnolia Bakery, is a favorite because there are just a few ingredients, it’s simple to put together and it is a fan favorite.
It’s layers of vanilla wafers.
Bananas.
And a mixture of water, sweetened condensed milk, vanilla pudding and whipped cream.
It is so dreamy and creamy.
Tonight I added it into a trifle bowl and Karmen thought it would be pretty to put the bananas on the side of the bowl. The bananas do brown a bit so I’m not sure it’s my favorite way to serve. You can also just layer in individual cups or in a beautiful casserole dish. No matter what way you decided to layer this goodness, just know that it will taste amazing.
Be sure to save the recipe to your PINTEREST boards because you want this one on hand.
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- 1 can sweetened condensed milk 14 oz.
- 1 1/2 cups ice cold water
- 1 box vanilla instant pudding mix 3.4 oz.
- 3 cups heavy cream
- 4 cups sliced ripe bananas
- 1 box Nilla Wafers 12 oz.
Ingredients
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- With a mixer, beat cold water and sweetened condensed milk until combined, about 1 minute. Add in instant vanilla pudding mix and beat until combined, about 2 minutes. Cover the pudding mixture and refrigerate for at least 4 hours (this allows the pudding the proper amount of time to set up).
- After the pudding has set up, with a mixer, beat heavy whipping cream until it reaches the consistency of whipped cream, about 4-5 minutes on high. Gently fold the whipped cream into the pudding, until the pudding is fully incorporated.
- Like the original recipe, I layered the banana pudding, beginning with a layer of wafers, a layer of bananas, banana pudding. You can put into a large trifle bowl, individual cups or in a casserole dish.
Refrigerate until ready to serve. According to Magnolia Bakery's directions, after the pudding is made, you can refrigerate for 4-8 hours, but for best results, do not refrigerate any longer.
*If doing individual servings, I like to wait 'til the last minute to put together the desserts to ensure the bananas are not brown.
SOURCE: Magnolia Bakery
