Magnolia Banana Pudding Dessert
Classic bakery-style banana pudding with vanilla wafers, fresh bananas, and a fluffy vanilla pudding cream
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INGREDIENTS
Pudding Base
- 1 can sweetened condensed milk 14 oz
- 1 1/2 cups ice cold water
- 1 box instant vanilla pudding mix 3.4 oz
- 1 tsp vanilla extract
- pinch kosher salt.
Whipped Cream
- 3 cups heavy whipping cream cold.
Assembly
- 1 box vanilla wafer cookies 11 oz
- 4 to 6 medium ripe bananas sliced.
INSTRUCTIONS
Make Pudding
- whisk sweetened condensed milk and cold water until smooth
- whisk in instant pudding mix until fully combined and slightly thickened
- stir in vanilla extract and salt
- cover and chill until set at least 4 hours.
Whip And Fold
- whip cold heavy cream to medium peaks
- fold whipped cream into chilled pudding mixture in two additions until uniform and airy.
Assemble And Chill
- layer vanilla wafers in the bottom of a 3 quart dish
- add a layer of sliced bananas
- spread a layer of pudding cream
- repeat layers ending with pudding cream
- cover and refrigerate 4 to 12 hours before serving for best texture.
Notes
1. Use very cold cream for stable whipping. Slice bananas just before assembling to reduce browning. For extra banana flavor add 1/4 tsp banana extract. For less sweetness use 2 1/2 cups cream and add 1/2 cup plain Greek yogurt. Make ahead up to 24 hours for best wafer-softened texture
Nutrition
Calories: 420kcal | Carbohydrates: 60g | Protein: 6g | Fat: 18g