Wednesday, February 14, 2018

Magnolia Bakery’s Banana Pudding

Adapted from Pop Sugar

1 ½ cups water
3.4 oz. box instant vanilla pudding mix
14 oz. can sweetened condensed milk
3 cups heavy cream
11 oz. box vanilla wafers
4 bananas, sliced

1. Using a stand mixer and whisk attachment, combine water, pudding mix, and sweetened condensed milk until smooth. Refrigerate for at least 4 hours, or overnight to allow time for pudding to set.

2. Again using a stand mixer and whisk attachment, whip heavy cream. Begin mixing slowly, increasing gradually to a fast speed; whip until stiff peaks form, 5-10 minutes.

3. In a large mixing bowl, fold one third of the whipped cream into the pudding until well incorporated. Repeat twice until all whipped cream is mixed with the pudding.

4. In a trifle bowl or glass serving dish, layer vanilla wafers, sliced bananas, and pudding mixture. Repeat, creating 3-4 layers until all of the pudding mixture is used. Refrigerate at least 30 minutes, or up to 6 hours, before serving

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