A few months ago, I went to NY and a friend suggested I make a stop at Magnolia Bakery for some of their famous Banana Pudding. Oh my goodness! I am so glad I did. Bananas never tasted so good.
Let me make a quick suggestion before I give you the recipe. If you do go to Magnolia Bakery for the famous Banana Pudding. Make sure to get a large. One of my biggest regrets of the trip. Seriously.
Now that I have their recipe, I can make it any time I am craving it or it’s perfect for taking to a shower or barbecue. Plus, it’s so simple to make. Yay!
- 1 can Sweetened Condensed Milk
- 1½ cups ice cold water
- 1 small package Instant Vanilla Pudding
- 3 cups Heavy Cream
- 5 ripe bananas (sliced)
- 1 box Nilla Wafers
- Mix together the Sweetened Condensed Milk and water well.
- Add the pudding mix and beat for about 2 minutes.
- Cover and refrigerate for about 4 hours or overnight.
- Whip the heavy cream until stiff peaks form.
- Gently fold the whip cream into the pudding mixture.
- Put down a layer of Nilla Wafers. Then bananas. Then, pudding mixture.
- Repeat twice more.
- Garnish.
- Cover again and chill for another 4 hours.
Since this recipe requires so much time in the refrigerator, I suggest making the pudding portion the night before. Don’t be tempted to eat it just yet. Trust me, you will be.
So delicious. You’ll be coming back to this recipe again and again.
For more delicious recipes, check these out:
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This is the banana pudding recipe I’ve been using for years, except instead of heavy cream, I use 16oz of Cool Whip. I think this is one of the reasons why my husband married me!
haha… I love that!! 🙂
Soooo my pudding mix has been sitting in the fridge for the past 24 hr and it still hasn’t thicken up…. did I do something wrong???
Oh no! Did it ever thicken up? Did you use instant pudding mix?