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Banana Pudding - Magnolia Bakery Recipe

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This recipe for Banana Pudding - Magnolia Bakery is from Sue's Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 (14 oz) can sweetened condensed milk
1 1/2 cups ice cold water
1 (3.4 oz) box vanilla instant pudding mix
3 cups heavy cream
4 cups sliced ripe bananas
1 (12 oz) box of Nilla Wafers
Directions:
Directions:
1. In a beat together the condensed milk and water until well combined - about 1 minute. Add the pudding mix and beat well - about 2 minutes. Cover and refrigerate for 3-4 hours or overnight. It is very important to allow the complete time.
2, In a large bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the pudding mixture until no streaks of pudding remain.
3. Dessert can be made in individual portions or in a large glass bowl.
4. To assemble desert, select a large wide glass bowl or trifle bow with 4-5 qt. capacity.
5. Arrange 1/3 of the Nilla wafers covering the bottom, overlapping if necessary. Next, layer 1/3 of the bananas, and 1/3 of the pudding mixture. Repeat twice more, garnishing with additional wafers or wafer crumbs on the top layer. Cover tightly and allow to chill in the fridge for at least 4 hours or up to 8 hours, no longer because bananas may start to brown. to prevent browning, you could brush bananas with lemon juice before putting into bowl with pudding. Also, keep banana slices airtight until use..
You may top servings with a little whipped cream if you wish.
Number Of Servings:
Number Of Servings:
15

 

 

 

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