Thursday, February 10, 2011

Magnolia's Banana Pudding

This was my first time making banana pudding.  I made it for the Super Bowl and it was a huge success!! I always love to buy some at Magnolia Bakery or Buttercup Bakeshop in NYC.  I'm not going to tell you that it was exactly the same texture and all, however the taste was definitely there!  I'm going to try again soon.  Here's the recipe I used, it can be found online here as well.

Banana Pudding

2 boxes Instant vanilla Jell-O pudding mix (you'll need 2/3 a cup of it, about 1 and 1/2 packages), 
1 can sweetened condensed milk (14 oz)
1 1/2 cups water
3 cups heavy cream
1 box of Nilla wafers (I used reduced fat)
4 ripe bananas, sliced

  • In a small bowl, on the medium speed of an electric mixer, beat together the sweetened condensed milk and water until well combined, about 1 minute. Add the pudding mix and beat well, about 2 minutes more. Cover and refrigerate for 3-4 hours or overnight, before continuing. It is very important to allow the proper amount of time for the pudding mixture to set.
  • In a large bowl, on the medium speed of an electric mixer, whip the heavy cream until stiff peaks form. Gently fold the pudding mixture into the whipped cream until well blended and no streaks of pudding remain.
  • To assemble the dessert, select a large, wide bowl (preferably glass) with a 4-5-quart capacity. Arrange one-third of the wafers to cover the bottom of the bowl, overlapping if necessary, then one-third of the bananas and one-third of the pudding. Repeat the layering twice more, garnishing with additional wafers or wafer crumbs on the top layer of the pudding. Cover tightly with plastic wrap and allow to chill in the refrigerator for 4 hours - or up to 8 hours, but no longer! - before serving.

1 comment:

  1. Yummy!! Next time you make this I would like to try some, please.


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