The Very Best Banana Pudding

I love banana pudding. It is the perfect year round dessert. Good for any occasion and somehow perfectly balanced between refreshing and filling. For years I had just made a standard banana pudding, but when I discovered the recipe for the Magnolia Bakery banana pudding I was in love.

This recipe is rich, but oh it is so simple. Like you won’t believe how easy it is. You can make a batch to feed a family for less than $8…way less than the $6 a serving prices at the Magnolia Bakery.

Lets make it!

INGREDIENTS

1 (14 oz.) can sweetened condensed milk

1 1/2 cups ice cold water

1 (3.4 oz.) box vanilla instant pudding mix

3 cups heavy cream

4 cups sliced barely ripe bananas (see note)

1 (12 oz.) box Nilla Wafers

PROCESS

n 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.

To assemble, arrange 1/3 of the Nilla wafers covering the bottom of a bowl or pan, 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...bananas will start to brown.