Magnolia Banana Pudding

One of the desserts featured on my Thanksgiving menu was Banana Pudding, based off of Magnolia Bakery’s famous banana pudding! I like to leave it even longer in the fridge so that the Nilla wafers get a nice, soft cakey texture and the banana flavor can mellow with the vanilla pudding mixture.  You can add more cream to get a richer taste and lighter consistency, less cream makes the pudding sweeter.

Banana Pudding

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Banana Pudding (based off of Magnolia Bakery’s recipe)

  • 1 can sweetened condensed milk (14 oz)
  • 1 1/2 c. cold water
  • 1 box instant vanilla pudding mix (3.4 oz)
  • 3 to 4 bananas, sliced thinly
  • 1 box Nilla wafers
  • 1 c. heavy cream or 1 pint whipping cream
  1. Mix together condensed milk and water.
  2. Beat in vanilla pudding mix.
  3. Let pudding mixture set in the fridge for at least 3 hours, overnight is best.
  4. Whip the cream with an electric mixer until it reaches medium peaks (not soft, and not hard).
  5. Gently fold pudding mixture into whipped cream.
  6. In two 9 inch pie plates, arrange one layer of Nilla wafers followed by a later of pudding followed by a layer of sliced bananas. Continue to layer until both pie plates are full. Each pudding can either have a layer of pudding mixture or a layer of wafers on top. If you leave the banana slices on top, they will turn brown!
  7. Let pudding set in the fridge for another 4 hours at least (overnight is best).
  8. For garnish, place a layer of fresh banana slices and/or crushed Nilla wafers on pudding. Serve immediately and enjoy!

This pudding is bananas, B-A-N-A-N-A-S

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