Sometimes the sweet treat you crave is a red eye flight away. For me, it’s Magnolia Bakery’s Banana Pudding. It’s the best! It’s a must order next time you’re in NYC. It’s the perfect banana flavor without being too much. My favorite part is how the Nilla wafer cookies turn soft like cake in the pudding. Good News, you don’t have to fly to New York to enjoy this decadent dessert, you can make it at home!
Here’s the fun part, you can make small servings like these cute mini glass trifle bowls (see photo above) or mason jars, or you can serve in a big dish to serve a crowd.
- 1 can (14oz) sweetened condensed milk
- 1½ cups cold filtered water
- 1 small box (3.4 oz.) instant vanilla pudding mix
- 3 cups heavy whipping cream
- 4 medium bananas
- 1 box of Nilla Wafers (cookies)
- Blend together the sweetened condensed milk, pudding mix and cold water until combined. Transfer to a small bowl, cover with plastic wrap and refrigerate overnight, or for at least 4 hours.
- When the pudding mixture has chilled overnight and is set. Start to beat the cold whipping cream using a whisk attachment in an electric mixer until the cream is fluffy and holds a stiff peak.
- With a big spatula gently fold the pudding mixture into the whipped cream. Continue to fold and stir just until the pudding is combined.
- Slice up the bananas, reserving ½ of a banana (in the peel) to add just before serving.
You can find complete recipes of this Magnolia Bakery Banana Pudding in nobiggie.net