Description
This upgraded version of Magnolia Bakery’s famous banana pudding is rich, creamy, and perfectly balanced. By adjusting the sweetness and adding more vanilla, salt, and milk, this pudding becomes a decadent, fluffy treat perfect for any occasion!
Ingredients
Units
Scale
- 12 – 13 oz sweetened condensed milk (less than 1 full can, to taste)
- 3/4 cup cold water
- 1 box (3.4 oz) instant vanilla pudding mix
- 3/4 cup milk
- 3 cups heavy cream
- 1 tbsp vanilla extract or paste
- 1/2 tsp salt
- 4 cups barely ripe bananas, sliced
- 1 box Nilla wafers
Instructions
- In a large bowl, mix together the sweetened condensed milk and cold water. Add the instant vanilla pudding mix and whisk until fully combined, about 1 minute.
- Add in the milk and whisk for another minute until smooth. Cover and refrigerate for 3 hours or overnight.
- In a separate bowl, combine the heavy cream, salt, and vanilla extract. Whip until stiff peaks form. You may not need all of the whipped cream depending on your preferred consistency.
- Once the pudding is set, gently fold in the whipped cream in 1/4 increments until you achieve your desired texture.
- In a serving dish, layer the whipped pudding mixture, sliced bananas, and Nilla wafers. Repeat layers as needed.
- Refrigerate for about 4 hours before serving for best results.
Notes
- Feel free to adjust the sweetness by modifying the amount of sweetened condensed milk.
- For a fluffier texture, add more whipped cream or adjust to your preference.
- This dessert works best if allowed to set overnight.
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 25g
- Sodium: 150mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 70mg