Recently my best friend Katie made little banana pudding cups and I was obsessed. They were so delicious and I had to take it into my own hands and make one for the blog!
I am using the famous Magnolia Bakery's Famous Banana Pudding recipe linked here.
INGREDIENTS
1 (14 oz.) can sweetened condensed milk
1 ½ cups ice cold water
1 (3.4 oz) box instant vanilla pudding mix
3 cups heavy cream
4 cups sliced barely ripe bananas, about 4-5 bananas
1 (12 oz.) box Nilla Wafers
INSTRUCTIONS
Prepare the Pudding and Whipped Cream:
In a medium mixing bowl, combine the sweetened condensed milk and ice-cold water. Mix thoroughly until well blended.
Add the instant vanilla pudding mix to the bowl. Beat with a whisk or hand mixer for about 2 minutes until smooth and starting to thicken.
Cover the bowl with plastic wrap and refrigerate for at least 3-4 hours or until the mixture is firm and set.
In a large mixing bowl, beat the heavy cream with a hand mixer or stand mixer until stiff peaks form. This should take about 3-4 minutes on medium-high speed.
Gently fold the chilled pudding mixture into the whipped cream. Fold until well combined and smooth, being careful not to deflate the whipped cream.
Assemble the Dessert:
Slice your bananas and set aside, if you wish to prevent browning toss them in enough lemon juice to lightly coat them.
In a trifle dish or a large serving bowl, spread a layer of Nilla Wafers on the bottom.
Add a layer of sliced bananas over the wafers.
Spoon a layer of the pudding-cream mixture over the bananas.
Repeat the layers until all ingredients are used, ending with a layer of the pudding-cream mixture on top.
Crush a few Nilla Wafers and sprinkle them over the top for a decorative touch.
Optionally, add a few banana slices on top just before serving (bananas may brown if left for too long).
Cover the assembled dessert with plastic wrap and refrigerate for at least 4 hours or overnight. This allows the flavors to meld and the wafers to soften slightly.
Prepare the Pudding and Whipped Cream
In a medium mixing bowl, combine the sweetened condensed milk and ice-cold water. Mix thoroughly until well blended.
Add the instant vanilla pudding mix to the bowl. Beat with a whisk or hand mixer for about 2 minutes until smooth and starting to thicken.
Cover the bowl with plastic wrap and refrigerate for at least 3-4 hours or until the mixture is firm and set.
In a large mixing bowl, beat the heavy cream with a hand mixer or stand mixer until stiff peaks form. This should take about 3-4 minutes on medium-high speed.
Gently fold the chilled pudding mixture into the whipped cream. Fold until well combined and smooth, being careful not to deflate the whipped cream.
Assemble the Dessert
Slice your bananas and set aside, if you wish to prevent browning toss them in enough lemon juice to lightly coat them.
In a trifle dish, casserole dish, or a large serving bowl, spread a layer of Nilla Wafers on the bottom.
Add a layer of sliced bananas over the wafers.
Spoon a layer of the pudding-cream mixture over the bananas.
Repeat the layers until all ingredients are used, ending with a layer of the pudding-cream mixture on top.
Crush a few Nilla Wafers and sprinkle them over the top for a decorative touch.
Optionally, add a few banana slices on top just before serving (bananas may brown if left for too long).
Cover the assembled dessert with plastic wrap and refrigerate for at least 4 hours or overnight. This allows the flavors to meld and the wafers to soften slightly.
Spoon out and serve!
If you plan on saving this recipe for later via Pinterest, feel free to use this image!
Please tag me if you end up making this recipe, I would LOVE to see how it turns out!!
Comments