Magnolia Bakery Banana Pudding
Ingredients
- 1 14-ounce can sweetened condensed milk
- ½ cup cold milk
- ½ cup cold water
- 1 3.4 ounce package vanilla instant pudding mix
- ½ teaspoon sea salt
- 3 cups heavy whipping cream
- 5 to 7 ripe bananas
- 1 teaspoon banana extract
- ½ teaspoon vanilla extract
- 1 12-ounce box Nilla Wafers
Instructions
- In a large mixing bowl, combine condensed milk, milk, and water using an electric hand or stand mixer. Mix well.
- Add pudding mix and sea salt and blend until fluffy combined. The pudding mixture may begin to thicken.
- Cover mixture and allow to chill inside the refrigerator overnight.
- When chill time is complete, beat heavy whipping cream, banana extract, and vanilla extract in a separate large bowl for 4 to 5 minutes on high speed or until stiff peaks are formed.
- Add whipped topping mixture to the pudding mixture and blend using the electric mixture for another minute until fully combined. This will create a light yellow, creamy color. Use a rubber spatula to scrape the edges of the bowl, gathering any excess pudding mixture. Mix well with the spatula before placing it inside the refrigerator for another 30 to 60 minutes to chill again.
- After the chill time is complete, it’s time to assemble your banana pudding. Use a trifle dish and add about ⅓ of the pudding mixture to the bottom.
- Top with Nilla Wafers, covering fully in a circular motion. Top wafers with banana slices. Repeat with another layer of Nilla Wafers and banana slices.
- Top layer with another ⅓ of the pudding mixture and repeat the Nilla Wafer and banana layering process.
- Top with the remaining pudding, spreading evenly over top.
- Add a couple of banana slices and crushed Nilla Wafers for garnishing.