Banana Pudding

It's no secret that Christian loves banana cream pie so for his birthday this year I tried to switch it up with a recipe I found last summer for the famous Banana Pudding from Magnolia Bakery.  The recipe actually makes a huge amount, so I made us a smallish portion {above} that we couldn't even finish between the two of us {it's delicious but so rich!}, then left the remaining pudding mixture separate so we could make small individual puddings throughout the week.  It was so simple and quick to put together {minus refrigerator time} if you have the right ingredients on hand, and next time we're able to be in a crowd I'd highly suggest whipping this up - perhaps a summer bbq??

Magnolia Bakery Banana Pudding

Ingredients

14oz can sweetened condensed milk

1 1/2 cups ice cold water

1- 3.4oz package instant vanilla pudding mix

3 cups heavy cream

1- 11oz box vanilla wafers

4-5 ripe bananas, sliced

Instructions

1. In medium bowl whisk together sweetened condensed milk and water.  Put pudding mix in another bowl and slowly whisk in liquid until there are no lumps.  Cover and refrigerate until firm, at least one hour or up to overnight.

2. Using a hand mixer or stand mixer, whip heavy cream on medium speed until it starts to thicken, about 1 minute.  Increase speed to medium-high and whip until stiff peaks form {do not over-whip}.

3. Carefully add pudding mixture to whipped cream and mix on low until blended and no pudding streaks remain.

4. Layer your pudding!  Using either a trifle bowl or large glass bowl {or individual serving bowls}, layer with pudding, a layer of wafers, and a layer of sliced bananas.  Continue until you reach the top of the bowl, ending in cookies and bananas.

5. Cover with plastic wrap and refrigerate 4-6 hours, or until you can't wait any longer.  Best if eaten within 12 hours of assembly.

adapted from magnolia bakery

xoxo,

stephanie marie