Magnolia Bakery's Famous Banana Pudding
Seriously unhealthy, which means AMAZING AND DELICIOUS!
We had this from the Magnolia Bakery in NYC, and it was so good that I set out to find the recipe.... which I did, thank you to the internets. I took this to a pot-luck dinner tonight and it was a huge hit. This recipe fits *exactly* into a standard trifle dish. I used 6 bananas (2 for each layer). I placed a single layer of cookies in each layer, but then stood cookies up around the edge, too, so that you could see the cookies through the glass and people would have a hint as to what was inside. Also, I chilled mine for 12 hours before serving, because I had to assemble it before work in the morning in order to have it be ready to take to the dinner when I got home from work. It was fine - don't worry if you can't serve it within the stated timeline. It will still be good.
1 (14-ounce) can sweetened condensed milk
1 1/2 cups ice cold water
1 (3.4-ounce) package instant vanilla pudding mix (preferably Jell-O brand)
3 cups heavy cream
1 (12-ounce) box Nabisco Nilla Wafers (no substitutions!)
4 cups sliced ripe bananas (I used 6 medium bananas)
In a small bowl, on the medium speed of an electric mixer, beat together the sweetened condensed milk and water until well combined, about 1 minute. Add the pudding mix and beat well, about 2 minutes more. Cover and refrigerate for 3-4 hours or overnight, before continuing. It is very important to allow the proper amount of time for the pudding mixture to set.
In a large bowl, on the medium speed of an electric mixer, whip the heavy cream until stiff peaks form. Gently fold the pudding mixture into the whipped cream until well blended and no streaks of pudding remain.
To assemble the dessert, select a large, wide bowl (preferably glass) with a 4-5-quart capacity. Arrange one-third of the wafers to cover the bottom of the bowl, overlapping if necessary, then one-third of the bananas and one-third of the pudding. Repeat the layering twice more, garnishing with additional wafers or wafer crumbs on the top layer of the pudding. Cover tightly with plastic wrap and allow to chill in the refrigerator for 4 hours - or up to 8 hours, but no longer! - before serving.
We had this from the Magnolia Bakery in NYC, and it was so good that I set out to find the recipe.... which I did, thank you to the internets. I took this to a pot-luck dinner tonight and it was a huge hit. This recipe fits *exactly* into a standard trifle dish. I used 6 bananas (2 for each layer). I placed a single layer of cookies in each layer, but then stood cookies up around the edge, too, so that you could see the cookies through the glass and people would have a hint as to what was inside. Also, I chilled mine for 12 hours before serving, because I had to assemble it before work in the morning in order to have it be ready to take to the dinner when I got home from work. It was fine - don't worry if you can't serve it within the stated timeline. It will still be good.
1 (14-ounce) can sweetened condensed milk
1 1/2 cups ice cold water
1 (3.4-ounce) package instant vanilla pudding mix (preferably Jell-O brand)
3 cups heavy cream
1 (12-ounce) box Nabisco Nilla Wafers (no substitutions!)
4 cups sliced ripe bananas (I used 6 medium bananas)
In a small bowl, on the medium speed of an electric mixer, beat together the sweetened condensed milk and water until well combined, about 1 minute. Add the pudding mix and beat well, about 2 minutes more. Cover and refrigerate for 3-4 hours or overnight, before continuing. It is very important to allow the proper amount of time for the pudding mixture to set.
In a large bowl, on the medium speed of an electric mixer, whip the heavy cream until stiff peaks form. Gently fold the pudding mixture into the whipped cream until well blended and no streaks of pudding remain.
To assemble the dessert, select a large, wide bowl (preferably glass) with a 4-5-quart capacity. Arrange one-third of the wafers to cover the bottom of the bowl, overlapping if necessary, then one-third of the bananas and one-third of the pudding. Repeat the layering twice more, garnishing with additional wafers or wafer crumbs on the top layer of the pudding. Cover tightly with plastic wrap and allow to chill in the refrigerator for 4 hours - or up to 8 hours, but no longer! - before serving.
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