MAGNOLIA BAKERY BANANA PUDDING
Magnolia Bakery’s famous banana pudding is one of my favorite things in the whole wide world! So excited my Rodge made me some!
He found the recipe on-line from food blogger- Christy Denney and it was sooo delicious!
HOW TO MAKE MAGNOLIA BAKERY’S BANANA PUDDING:
In a large bowl, beat together the sweetened 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 proper amount of time for the pudding mixture to set. It will be watery if you don’t let it set up long enough.
In a large bowl, whip the heavy cream until stiff peaks form. Gently fold the fresh whipped cream into the pudding mixture until no streaks of pudding remain.
Dessert can either be made in individual portions or in a large glass bowl. I loved how he served them in wine glasses!
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 will start to brown – see Notes for tips on preventing browning below)
ENJOY!
