Magnolia Bakery Banana Pudding
My copycat Magnolia Bakery banana pudding folds no-cook vanilla pudding into fresh whipped cream. Serve it in a trifle bowl or cute individual cups.
Servings: 16
Calories: 195kcal
Ingredients
- 1 (14 oz) can sweetened condensed milk
- 1 cup very cold milk
- ½ cup very cold water
- 1 (3.4 oz) box instant vanilla pudding
- 1 (11 to 12 oz) box vanilla wafers (reserve 5 to 6 wafers and the crumbs from the box)
- 3 cups heavy whipping cream
- ½ teaspoon clear vanilla flavoring
- 5 bananas just barely ripe, sliced
Instructions
- Using either a hand held mixer or a stand mixer, combine the sweetened condensed milk, cold water and cold milk. Mix on low-medium for 1 to 2 minutes.1 (14 oz) can sweetened condensed milk, ½ cup very cold water, 1 cup very cold milk
- Add the vanilla pudding mix and beat on medium for 2 minutes. The pudding mixture should start to thicken.1 (3.4 oz) box instant vanilla pudding
- Cover and refrigerate for 4 hours or overnight, until the pudding is completely set.
- Using either a hand held mixer or a stand mixer, combine the heavy cream and vanilla flavoring and beat until the cream is stiff.3 cups heavy whipping cream, ½ teaspoon clear vanilla flavoring
- Gently fold the whipped cream into the fully set pudding. Fold until the cream and pudding are completely combined and uniform in color, with no visible streaks.
- For presentation, use a large serving bowl, trifle dish or compote dish. You can also use mini trifle dishes or cups for individual servings. Line the bottom of the bowl with ⅓ of the vanilla wafers (about 30 wafers).
- Evenly layer 1½ cups of the sliced bananas on top of the wafers.5 bananas
- Top the banana slices with ⅓ of the pudding mixture.
- Repeat until there are 3 layers of wafers, bananas and pudding.1 (11 to 12 oz) box vanilla wafers
- Crush the reserved 5 to 6 wafers.
- To finish, sprinkle the top of the pudding with the crushed wafers. You may also use any leftover crumbs from the wafer box.
- Cover and refrigerate for at least 4 hours before serving, so the wafers soften.
Notes
Tips:
- Plan ahead. The pudding needs at least 4 hours to set before the cream goes in, and the layered pudding needs at least 4 more hours before serving.
- Use a 3.4-ounce box of instant pudding, not cook-and-serve, and pour the milk and water straight from the fridge.
- Barely ripe bananas brown slower, and keeping every slice covered with pudding helps them stay yellow.
Storage:
Store leftovers covered in the fridge for up to 2 days. The bananas will darken, so it looks its best the day you serve it. I don't recommend freezing it, because the pudding turns grainy and watery as it thaws.
Nutrition
Calories: 195kcal | Carbohydrates: 11g | Protein: 2g | Fat: 17g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 52mg | Sodium: 19mg | Potassium: 198mg | Fiber: 1g | Sugar: 7g | Vitamin A: 704IU | Vitamin C: 3mg | Calcium: 50mg | Iron: 0.1mg
