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 (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
- Mix together condensed milk and water.
- Beat in vanilla pudding mix.
- Let pudding mixture set in the fridge for at least 3 hours, overnight is best.
- Whip the cream with an electric mixer until it reaches medium peaks (not soft, and not hard).
- Gently fold pudding mixture into whipped cream.
- 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!
- Let pudding set in the fridge for another 4 hours at least (overnight is best).
- 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