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"He who distinguishes the true savor of his food can never be a glutton; he who does not cannot be otherwise."--Henry David Thoreau

Magnolia Bakery's Famous Banana Pudding Recipe

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This recipe for Magnolia Bakery's Famous Banana Pudding is from The Virgo & Kennington 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) package Instant vanilla pudding mix (preferably Jell-O brand)
3 cups Heavy cream
1 (11 oz) box Nilla wafers
4 - 5 Ripe bananas, sliced
Directions:
Directions:
1. using a hand mixer, beat the condensed milk and water on medium speed until well
combined, about 1 minute. Add the pudding mix and beat until there are no lumps
and the mixture is smooth, about 2 minutes. Transfer the mixture to a medium bowl,
cover, and refrigerate until firm, at least 1 hour or overnight.
2. Using a hand mixer, whip the heavy cream on a medium speed for about 1 minute,
until the cream starts to thicken, then increase the speed to medium-high and whip
until stiff peaks form. Be careful not to overwhip.
3. Mixing on low, add the pudding mixture a spoonful at a time. Mix until well blended
and no streaks of pudding remain.
4. To assemble, select a triffle bowl or a wide glass bowl with a 4-5 quart capacity, or
individual serving bowls.
5. Saving 4-5 cookies for the garnish on top, begin assembly. Spread one quarter of
the pudding over the bottom layer with one third of the cookies and one third of
the sliced bananas (enough to cover the layer). Repeat the layering twice more.
End with the final layer of pudding. Garnish the top with additional cookies or
cookie crumbs.
6. Cover tightly with plastic wrap and refrigerate for 4-6 hours. Cookies should be
tender when poked with a knife. This dessert is best served within 12 hours of
assembling.
Number Of Servings:
Number Of Servings:
4-5 quarts; serves up to 16

 

 

 

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