Magnolia Bakery’s Famous Banana Pudding
This is the actual NYC Magnolia Bakery banana pudding recipe, featuring creamy, sweet vanilla pudding, layers of sliced ripe bananas, and of course lots of Nilla wafers. This made-from-scratch, southern dessert is loved by all!
To prevent bananas from browning, wrap the pudding tightly as it chills and don’t let it sit more than 8 hours before serving.
Want a more intense banana flavor? Use instant banana pudding instead of vanilla.
Ingredients
1 (14 oz) can sweetened condensed milk
1½ cups ice cold water
⅔ cup instant vanilla pudding mix
3 cups heavy whipping cream
1 box mini vanilla wafers
4 ripe but not brown bananas sliced
Preparation
Make the vanilla pudding. In a large mixing bowl, whisk 14oz condensed milk, 1½ cups ice water, and ⅔ cup instant vanilla pudding together until smooth. Refrigerate 4 hours or overnight.
Whip heavy cream. Use a handheld mixer (or a stand mixer fitted with whisk attachment) to whip 3 cups heavy cream until soft peaks form. Carefully fold the whipped cream into the chilled vanilla pudding until well incorporated.
Assemble the banana pudding. In one large dish layer the ingredients – vanilla wafers, vanilla pudding, and sliced bananas – repeating until you reach the top of the container. Cover tightly, then refrigerate for at least 4 hours but no more than 8 hours. If you let it sit longer, you risk the bananas browning a bit.
Keywords: Dessert
