I rarely bake. I’m well aware that I don’t possess the patience and precision that it requires. So, given my sweet tooth, I’ve fallen in love with other easier recipes that don’t have complicated, painstaking steps. This is what I call a pretty simple– not to mention delicious — dessert.
Magnolia Bakery’s Banana Pudding Recipe
• 1 (14-ounce) can sweetened condensed milk
• 1½ cups ice cold water
• 1 (3.4-ounce) package instant vanilla pudding mix (preferably Jell-O brand)
• 3 cups heavy cream
• 1 ½ (12-ounce) boxes Nabisco Nilla Wafers (no substitutions)
• 4-5 cups sliced ripe bananas
The play-by-play: Step one- In a small bowl, beat sweetened condensed milk with water until combined. Add the pudding mix and beat well. Cover and refrigerate overnight (or until firm).
Step two- In a large bowl, whip the heavy cream until stiff peaks form. Fold the pudding into the whipped cream until blended (and no streaks of pudding remain). To assemble—pick a large serving dish with at least a 5 quart capacity. Arrange the wafers along the bottom of the dish. Top with 1/3 of the bananas and then 1/3 of the pudding mixture (I found it easier to transfer the pudding mix to the dish by using a measuring cup). Repeat the layering technique twice (wafers, bananas, pudding). Cover with plastic wrap and allow to chill for 4-8 hours before serving. You want the wafers to be cake-like so the longer you can leave in the fridge, the better. I served after 5 ½ hours and the consistency was perfect.
Obviously this recipe was not my own. I added ½ a box of Nilla wafers to this recipe I found online. You can also purchase the Magnolia Bakery Cookbook here (not an affiliate link).
Note: the pudding is half assembled in that photo. I typically hate how [my] finished desserts photograph so I decided to capture this one as a work in progress of sorts.