Copycat Magnolia Banana Pudding Recipes

MAGNOLIA BAKERY'S BANANA PUDDING

Magnolia Bakery's Banana Pudding image

Make and share this Magnolia Bakery's Banana Pudding recipe from Food.com.

Provided by sugaree

Categories Dessert

Time 4h30m

Yield 12 serving(s)

Number Of Ingredients 6

Ingredients

1 1/2 cups water
2/3 cup vanilla pudding mix
1 (14 ounce) can sweetened condensed milk
3 cups heavy cream
1 (12 ounce) box vanilla wafers
4 bananas, sliced

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.

Nutrition Facts : Calories 480.8, Fat 30.5, SaturatedFat 17, Cholesterol 92.8, Sodium 152.8, Carbohydrate 48.8, Fiber 1.6, Sugar 22.9, Protein 5.5

MAGNOLIA'S FAMOUS BANANA PUDDING

Magnolia's Famous Banana Pudding image

Provided by Food Network

Categories dessert

Time 7h20m

Yield up to 16 servings (makes 4 to 5 quarts)

Number Of Ingredients 6

Ingredients

One 14-ounce can sweetened condensed milk
1 1/2 cups (360 grams/12.7 ounces) ice-cold water
One 3.4-ounce package instant vanilla pudding mix (preferably Jell-O brand)
3 cups (720 grams/25.5 ounces) heavy cream
One 11-ounce box Nilla wafers
4 to 5 ripe bananas, sliced

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 BANANA PUDDING WITH A TWIST RECIPE BY TASTY

Magnolia Bakery Banana Pudding With A Twist Recipe by Tasty image

A summer spin on everyone's favorite banana pudding recipe. The added layers of puréed strawberries take this sweet treat to the next level when swirled into this creamy, classic dessert.

Provided by Aleya Zenieris

Categories Desserts

Time 6h40m

Yield 15 servings

Number Of Ingredients 9

Ingredients

1 ½ cups whole milk, cold
1 package instant vanilla pudding mix
1 can sweetened condensed milk
1 teaspoon vanilla extract, optional
3 cups heavy cream
1 cup frozen strawberry, stemmed and chopped, plus more, sliced, for garnish
1 tablespoon sugar
6 bananas
1 package vanilla wafer

Steps:

In a medium bowl, using an immersion blender or a whisk, mix together the milk and instant vanilla pudding mix until well combined. Add the sweetened condensed milk and vanilla, if using, and beat well for about 2 minutes more, until well incorporated. Cover the bowl with plastic wrap. Refrigerate for at least 3-4 hours, or up to overnight, until set.
In a large bowl, whip the cream with an immersion blender or electric hand mixer on medium-high speed until stiff peaks form, about 5 minutes.
Using a rubber spatula, gently fold the whipped cream into the chilled pudding until no white streaks remain. Return to the refrigerator until ready to assemble.
Add the strawberries and sugar to a blender or food processor. Blend for about 30 seconds, until smooth.
Slice the bananas into ¼-inch thick rounds. You should have about 4 cups.
To assemble, arrange ⅓ of the vanilla wafers in the bottom of a 4- to 5-quart, wide, preferably glass, bowl, overlapping as needed. Top with ⅓ of the bananas, ⅓ of the strawberry purée, and ½ of the pudding. Repeat the layering twice more, finishing with the remaining wafers and bananas, strawberry purée, and strawberry slices. Cover the bowl tightly with plastic wrap and chill in the refrigerator for at least 4 hours, or up to 8 hours, before serving.
Enjoy!

Nutrition Facts : Calories 351 calories, Carbohydrate 38 grams, Fat 23 grams, Fiber 2 grams, Protein 5 grams, Sugar 29 grams

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