I was recently at 2 parties where my cousin Jane made the Magnolia Bakery recipe for banana pudding. I couldn’t help but notice how everybody was going crazy for it. So this weekend I decided to make it as a dessert for my grandson Noah’s afterbirthday party (7 years old). My daughter told me that it made a big hit. I don’t see how it couldn’t – it’s rich and refreshing and just plain delicious. My cousin used the recipe on popsugar.com, so I used that as well. I also referred to the recipe on health-e-child.org
- 1 box Nabisco Nilla wafers (don’t substitute any other brand of cookies)
- 1 14 oz. can Magnolia sweetened condensed milk
- 1 1/2 cups ice water
- 1 pack Jello brand vanilla instant pudding
- 4 large ripe (but not too ripe) bananas
- 3 cups heavy cream
- In the bowl of a mixer, beat sweetened condensed milk and water for about a minute with paddle attachment. Add the pudding mix and beat for canadian pharmacy cialis about two more minutes. Transfer to a smaller bowl, cover, and refrigerate for at least 4 hours or overnight. By that time the mixture should be nice and firm.
- In a large bowl on medium speed, whip the heavy cream until stiff peaks form (I put my large metal mixing bowl and whisk mixer attachment in the freezer for 15 minutes. I also put the cream in the freezer for 5 minutes before beating.) Beat till stiff peaks form. Using a rubber spatula, gently fold in whipped cream to the pudding mixture in thirds until fully incorporated and no streaks of pudding are visible.
- I like to use a glass trifle dish. Start out by putting a shallow layer of whipped cream in bottom of dish. (This is different than any recipe I looked at for the Magnolia banana pudding) Then put about a layer of cookies (about a third of the box of Nilla wafers) on top of cream. Layer about one third of the sliced bananas over cookies, then about 1/3 of leftover cream. Then put second layer of cookies, then 2nd layer of bananas, then 1/2 of leftover cream. Then put last canadian pharmacy online layer of cookies, last slices of bananas, and rest of cream over bananas. Cover tightly with plastic wrap and refrigerate for about 8 hours before serving.
Note: I recommend you watch the video on popsugar.com at least once before you begin making this banana pudding.