This is no normal Banana Pudding! It’s the first formula from the renowned Magnolia Bakery in New York City. The Magnolia Bakery Banana Pudding Recipe is rich and light and loaded up with the perfect measure of Nilla Wafers and new bananas. What’s more, it’s one of the simplest and most tasty sweets you will actually make!
This isn’t a copycat, yet Magnolia Bakery’s unique formula for their banana pudding. On the off chance that you’ve been to New York, and you love food, you’ve presumably been to Magnolia Bakery. Magnolia Bakery likewise has areas in LA, and Chicago too. While Magnolia Bakery is celebrated for their cakes and cupcakes, I think the best thing sold in the bread kitchen is their banana pudding.
It’s made in an immense holder and afterward scooped out and put into their charming paper cups for serving. I love the first banana pudding and the chocolate form also! Utah is far from NYC, so appreciating banana pudding from Magnolia doesn’t occur frequently enough. The alternatives for experiencing New York in Utah comes two different ways. One, request a clump of pudding conveyed to your entryway for $100. Indeed $100 for around 10 servings.
To Make this Recipe You’Il Need the following ingredients:
INGREDIENTS
1 (14 oz.) can sweetened condensed milk
1 1/2 cups ice cold water
1 (3.4 oz.) box vanilla instant pudding mix
3 cups heavy cream
4 cups sliced barely ripe bananas, (see note)
1 (12 oz.) box Nilla Wafers
INSTRUCTIONS
In a large bowl, beat together the sweetened condensed milk and water until well combined – about 1 minute. Add the pudding mix and beat well – about 2 minutes. Cover and refrigerate for 3-4 hours or overnight. It is very important to allow the proper amount of time for the pudding mixture to set. It will be watery if you don’t let it set up long enough.
In a large bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the pudding mixture until no streaks of pudding remain.
Dessert can either be made in individual portions or in a large glass bowl with 4-5 quart capacity (a 9×13 baking dish also works).
To assemble dessert, arrange 1/3 of the Nilla wafers covering the bottom, overlapping if necessary. Next, layer 1/3 of the bananas, and 1/3 of the pudding mixture. Repeat twice more, garnishing with additional wafers or wafer crumbs on the top layer. Cover tightly and allow to chill in the fridge for at least 4 hours – or up to 8 hours, no longer (because bananas will start to brown – see Notes for tips on preventing browning).
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