Joanna Gaines Magnolia Bakery Banana Pudding Recipes

MAGNOLIA BAKERY BANANA PUDDING RECIPE

Magnolia Bakery Banana Pudding Recipe image

Quick, easy & delicious, Magnolia Bakery Banana Pudding Recipe is always a hit at a cookout or potluck. This easy banana pudding can be whipped up in just 10 minutes!

Provided by Paula

Categories Dessert

Number Of Ingredients 9

Ingredients

8 ounces cream cheese (room temperature)
14 ounce can sweetened condensed milk
1 cup heavy whipping cream (OR whole milk)
3.4 ounce package vanilla instant pudding mix
3 large bananas (with green stem (see note), sliced )
3 cups heavy whipping cream
½ cup granulated sugar
2 teaspoons vanilla extract
11 ounce package Nabisco Nilla Wafers (regular or reduced fat)

Steps:

In a bowl of a stand mixer combine heavy cream, sugar, vanilla extract
Beat on high until soft peaks form. Spoon the whipped cream into a separate bowl.
Clean out the bowl of the stand mixer.
In the cleaned bowl, add the cream cheese and beat until smooth.
Add the condensed milk, whole milk and vanilla pudding mix. Beat on high for 2 minutes.
By hand, fold in half the whipped cream mixture.*If you made vanilla pudding from scratch, you will fold it in here with the whipped cream.
In a trifle dish, mason jar, or individual glasses lay a single layer of wafers on the bottom.
Spoon pudding on top, and then add another layer of vanilla wafers. Add sliced bananas, and then spread the remaining pudding mixture and top with a few more wafers and banana slices.
Top with whipped cream and refrigerate 1 hour up to 24 hours.

Nutrition Facts : Calories 517 kcal, Carbohydrate 55 g, Protein 6 g, Fat 31 g, SaturatedFat 18 g, Cholesterol 99 mg, Sodium 249 mg, Fiber 1 g, Sugar 40 g, ServingSize 1 serving

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.

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