Magnolia Bakery Banana Pudding

Banana pudding magnolia bakery 

Ingredients

1-14 oz sweetened condensed milk

1 1/2 cups cold water

1 3.4 oz (smal box) INSTANT Vanilla Pudding

3 cups good quality heavy whipping cream

4-5 cups slightly under-ripe bananas, sliced about 5 large bananas

1- 12 oz box Nilla Wafers 

Instructions

Whisk together the can of sweetened condensed milk and 1 1/2 cups cold water until combined. 

Add the pudding mix and whisk 

Cover and refrigerate for 2-3hours or overnight, or up to two days ahead of serving. Make sure to allow the pudding enough time to set up.

In a large bowl, or the bowl of a stand mixer, whip the heavy cream in a clean bowl for a few minutes (this takes about 3-4 minutes in a stand mix in high until the cream is stiff.

Using a rubber spatula, fold the whipped cream into the set up pudding mixture until no streaks of pudding remain. 

To assemble dessert use trifle bowl or small containers for individual servings. 

Create three layers with pudding, sliced bananas, then nilla wafers. Cover and let chill for 4-8 hours.

When ready to serve, slice a few bananas and place a Nilla Wafer or crushed wafers on top.

*I also like to use this recipe to make this into a banana cream pie or chocolate Oreo cream pie for thanksgiving. I make either a simple graham cracker or nilla wafer crust with 1/2 cup melted butter in pie dish + 1 1/2 C crumbled graham crackers or nilla wafers. Do the same thing with Oreos, removing the cream for the chocolate one. Or just cheat and buy a graham cracker or Oreo crust. 

Line the bottom of the banana cream pie with sliced bananas then put all of the banana vanilla pudding this mix makes in deep dish pie tin. Serve with cream and crumbled nilla wafers or Oreos.