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
- Servings:12
- Medium
- 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
Ingredients
-
Step 1
Mix together water, pudding mix, and sweetened condensed milk in a medium bowl until smooth.
-
Step 2
Place it in the fridge for at least 4 hours.
-
Step 3
In a separate bowl, whip the heavy cream until “peaks are on fleek.” (If you have a mixer, use it.)
-
Step 4
Fold the whipped cream in with the pudding mixture.
-
Step 5
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.
-
Step 6
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.