Do you ever have cravings that haunt you for weeks? One minute you’re doing you’re thing and the craving pops in your head and for the next week or so you can’t get it out of your head. Banana Pudding is one of those things. Such a simple dessert, but so comforting! I had heard great things about Magnolia Bakery’s Banana Pudding, so the other week I decided it was time to give it a try.
Let me tell you, this pudding is no joke! I brought in some left overs to work, and we’re already scheduling another time to eat it. I had just made a half recipe, but that was a HUGE mistake since I think everyone would have licked the container clean if I made the full one. Please excuse the horrid pics, I was in a rush and took them quickly with my phone.
Magnolia Bakery’s Banana Pudding
from Magnolia Bakery
1 1/2 cup ice cold water
2/3 cup instant vanilla pudding mix (Jello Brand works the best)
1 can condensed milk
3 cups heavy whipping cream
1 box Nilla wafers
4-5 bananas, sliced
1. In a small bowl, mix the water, condensed milk and pudding. Set in the refrigerator and let set for at least 4 hours.
2. In a large bowl whip the heavy cream until you reach stiff peaks.
3. Fold the pudding and cream mixture into each other until well blended.
4. In a bowl layer Nilla wafers (overlapping if necessary), sliced bananas and pudding. Repeat until pudding mixture is gone (2-3 layers).
5. If you have any left over cookies, crumble a few and sprinkle on the last layer of pudding.
Refrigerate for 30 minutes and serve!
Sorry I don’t have more pics, honestly this gotten eaten up so quickly I didn’t have the chance. I think I am actually making this again next week for some of my co-workers birthdays!!
