Magnolia Bakery Banana Pudding (Print Version)
# Ingredients:
→ Pudding Base
01 -
1 (14 oz) can sweetened condensed milk
02 -
1 ½ cups ice cold water
03 -
1 (3.4 oz) box instant vanilla pudding mix
→ Whipped Cream
04 -
3 cups heavy cream
→ Assembly
05 -
4 cups sliced barely ripe bananas
06 -
1 (12 oz) box Nilla Wafers
# Instructions:
01 -
In a large bowl, beat together the sweetened condensed milk and water until well combined, about 1 minute. Add the pudding mix and beat for approximately 2 minutes. Cover and refrigerate for 3-4 hours, or overnight, to allow the pudding mixture to set properly.
02 -
In a large bowl, whip the heavy cream until stiff peaks form.
03 -
Gently fold the whipped cream into the pudding mixture until no streaks of pudding remain.
04 -
Arrange 1/3 of the Nilla wafers to cover the bottom of a large glass bowl or 9x13 baking dish, overlapping if necessary. Layer 1/3 of the bananas and 1/3 of the pudding mixture on top. Repeat this process twice more, finishing with a garnish of additional wafers or wafer crumbs.
05 -
Cover tightly and refrigerate for at least 4 hours (up to 8 hours) before serving.
# Notes:
01 -
It is crucial to refrigerate the pudding base for the proper amount of time to achieve the correct texture. If not set for long enough, the mixture may be watery.
02 -
To delay browning, slice the bananas shortly before assembly. Toss banana slices lightly in lemon or lime juice if needed to slow down oxidation.