"Chili represents your three stages of matter: solid, liquid, and eventually gas."--John Goodman as Dan Conner

Banana Pudding Recipe

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This recipe for Banana Pudding, by , is from Cooking and Eating as a Family, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Tamara Hall


1 (14-ounce) can sweetened condensed milk
1 1/2 cups ice cold water
1 (3.4-ounce) package instant vanilla pudding mix (preferably
Jell-O brand)
3 cups heavy cream
1 (12-ounce) box Nabisco Nilla Wafers (no substitutions!)
4 cups sliced ripe bananas

In a small bowl, on the medium speed of an electric mixer,
together the sweetened condensed milk and water until well
about 1 minute. Add the pudding mix and beat well, about 2
more. Cover and refrigerate for 3-4 hours or overnight, before
continuing. It is very important to allow the proper amount of
for the pudding mixture to set.

In a large bowl, on the medium speed of an electric mixer,
whip the
heavy cream until stiff peaks form. Gently fold the pudding
into the whipped cream until well blended and no streaks of

To assemble the dessert, select a large, wide bowl
(preferably glass)
with a 4-5-quart capacity. Arrange one-third of the wafers to
the bottom of the bowl, overlapping if necessary, then one-
third of
the bananas and one-third of the pudding. Repeat the layering
more, garnishing with additional wafers or wafer crumbs on
the top
layer of the pudding. Cover tightly with plastic wrap and allow
chill in the refrigerator for 4 hours - or up to 8 hours, but no
longer! - before serving

Number Of Servings:
Number Of Servings:
Preparation Time:
Preparation Time:
Takes Time, but worth it
Personal Notes:
Personal Notes:
This is Doug's favorite. I got this recipe from the famous
Magnolia Bakery here in NYC




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