Magnolia Bakery Banana Pudding
This Magnolia Bakery Banana Pudding features layers of creamy pudding, bananas, and Nilla wafers, creating a delicious dessert that's easier to make than you think.
Equipment
- large bowl
- whisk
- Spatula
- 9x13 baking dish
Ingredients
- 1 can sweetened condensed milk
- 1.5 cups ice cold water
- 1 box instant vanilla pudding mix 3.4 oz
- 3 cups heavy cream
- 4 cups sliced barely ripe bananas see note
- 1 box Nilla Wafers 12 oz
Instructions
- In a large bowl, beat together the sweetened condensed milk and 1 ½ cups ice cold 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.
- In a large bowl, whip the 3 cups heavy cream until stiff peaks form. Gently fold the whipped cream into the pudding mixture until no streaks of pudding remain.
- To assemble dessert, arrange ⅓ of the Nilla wafers covering the bottom, overlapping if necessary. Next, layer ⅓ of the bananas, and ⅓ 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 will start to brown).
Notes
Serve within 8 hours to prevent the bananas from browning. Use barely ripe bananas and consider brushing them with lemon juice or keeping them airtight for best results.
Nutrition
Serving: 1cupCalories: 280kcalCarbohydrates: 45gProtein: 4gFat: 10gSaturated Fat: 6gMonounsaturated Fat: 4gCholesterol: 30mgSodium: 210mgPotassium: 300mgFiber: 1gSugar: 25gVitamin A: 500IUVitamin C: 10mgCalcium: 100mgIron: 0.5mg
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