Magnolia Bakery Banana Pudding Recipe

Step 1

In the bowl of a stand mixer or a large bowl whisk together the can of sweetened condensed milk and 1 1/2 cups cold water until combined.

Step 2

Add the pudding mix and beat with a whisk or the whisk attachment. The mixture should be smooth and all pudding ingredients dissolved.

Step 3

Cover and refrigerate for 2-3 hours, overnight, or up to two days ahead of serving. Make sure to allow the pudding enough time to set up.

Step 4

In a large bowl, or the bowl of a stand mixer, whip the heavy cream in a clean bowl for a few minutes (this takes about 3-4 minutes in a stand mixer on high until the cream is stiff.)

Step 5

Using a rubber spatula, fold the whipped cream into the set up pudding mixture until no streaks of pudding remain. Don't beat with a mixer; gently fold mixture so the cream doesn't deflate! You may use a large whisk and whisk by hand.

Step 6

To assemble dessert, use a large glass bowl, trifle bowl, 9x13 pan or 10-20 4-8 oz cups

Step 7

If making in small individual containers, I like to use a 1/4 cup measure and place pudding in the bottom of the bowl or cup first, then layer sliced bananas and a layer of cookies. Repeat and end with a little pudding mixture on top. Cover and let chill for 4-8 hours.

Step 8

When ready to serve, slice a few bananas and place a Nilla Wafer or crushed wafers on top of each serving if making individual portions. If making in a bowl, arrange in three layers and end with either wafers or pudding on top.