If you can’t make it to NYC to get a taste of the world renowned banana pudding at Magnolia Bakery, here’s something that’s pretty darn close.
The recipe: EASY. The result: CRAY. This pudding is a dessert game changer. You’re welcome.
Magnolia Banana Pudding
- Prep Time:30 minutes
- Cook Time:4-24 hours (chillin')
- Total Time:5-24 hours
- 1 1/2 cup water
- 2/3 cup vanilla pudding mix
- 1 14-oz. can condensed milk
- 3 cup heavy cream
- 1 12-oz. box Nilla wafers
- 4 bananas, sliced
Mix together water, pudding mix, and sweetened condensed milk in a medium bowl until smooth.
Place it in the fridge for at least 4 hours.
In a separate bowl, whip the heavy cream until “peaks are on fleek.” (If you have a mixer, use it.)
Fold the whipped cream in with the pudding mixture.
In a jar, trifle bowl, or whatever you’ve got, place a layer of vanilla wafers, followed by sliced bananas, topped with pudding. Continue alternating until the container is full.
After it’s all layered, gather some self control and stick it in the fridge to sit overnight. I assure you it’s worth the wait for that real Magnolia taste. Patience is a virtue, kids.