Banana Pudding Recipe Magnolia Bakery Copycat

BANANA PUDDING

Steps:

• 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. Cover and refrigerate for 3-4 hours to 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.
• To assemble dessert, use a 9x13 glass dish.
• Arrange 1/2 of the vanilla wafers covering the bottom, overlapping if necessary. Next, layer 1/2 of the bananas, and 1/2 of the pudding mixture. Repeat once 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.

MAGNOLIA BAKERY BANANA PUDDING

Steps:

• Using either a hand held mixer or a stand mixer, combine the sweetened condensed milk, cold water and cold milk. Mix on low-medium for 1-2 minutes.
• Add the vanilla pudding mix and beat on medium for 2 minutes. The pudding mixture should just start to thicken.
• Cover and refrigerate for 4 hours or overnight to ensure the pudding completely sets.
• Using either a hand held mixer or a stand mixer, combine the heavy cream and vanilla flavoring and beat until the cream is stiff.
• Gently fold the whipped cream into the fully set pudding. Fold until the cream and pudding is completely combined and uniform in color, with no visible streaks.
• For presentation, use either a large serving bowl, trifle dish or a compote dish. (you can also use mini trifle dishes for individual servings) Line the bottom of the bowl with ⅓ of the vanilla wafers (about 30 wafers).
• Evenly layer 1 ½ cups of the sliced bananas on top of the wafers.
• Top banana slices with ⅓ of the pudding mixture.
• Repeat until there are 3 layers of wafers, bananas and pudding.
• Crush the reserved 5-6 wafers.
• To finish, sprinkle the top of the pudding with crushed wafers. You may also use any leftover crumbs from the wafer box. Cover and keep refrigerated until serving.

MAGNOLIA'S FAMOUS BANANA PUDDING

Steps:

• In a stand mixer with the whisk, beat the condensed milk and water on medium speed until well combined, about 1 minute. Add the pudding mix and beat until there are no lumps and the mixture is smooth, about 2 minutes. Transfer the mixture to a medium bowl, cover and refrigerate until firm, at least 1 hour or overnight.
• In a stand mixer with the whisk, whip the heavy cream on medium speed for about 1 minute, until the cream starts to thicken, then increase the speed to medium-high and whip until stiff peaks form. Be careful not to overwhip.
• With the mixer running on low speed, add the pudding mixture a spoonful at a time. Mix until well blended and no streaks of pudding remain.
• To assemble, select a trifle bowl or a wide glass bowl with a 4- to 5-quart capacity, or individual serving bowls.
• Saving 4 to 5 cookies for the garnish on top, begin assembly. Spread one-quarter of the pudding over the bottom and layer with one-third of the cookies and one-third of the sliced bananas (enough to cover the layer). Repeat the layering twice more. End with a final layer of pudding. Garnish the top with additional cookies or cookie crumbs.
• Cover tightly with plastic wrap and refrigerate for 4 to 6 hours. Cookies should be tender when poked with a knife. This dessert is best served within 12 hours of assembling.

MAGNOLIA BAKERY'S BANANA PUDDING

Steps:

• Blend the water, pudding mix and sweetened condensed milk until will mixed.
• Refrigerate at least 4 hours or overnight.
• Whip the heavy cream until soft peaks form.
• Fold the pudding mixture into the whipped cream until well incorporated.
• In a trifle bowl layer wafers, sliced bananas then pudding mixture. Continue until all of the mixture is used up ending with the pudding mixture.
• Refrigerate for 30 minutes.
• **Cooking time is refrigeration time.