Magnolia Bakery Banana Pudding
Servings: 6 servings
Calories: 818kcal
This banana pudding dessert is creamy, fluffy and oh so delicious!
Print Recipe
Ingredients
- 14 oz sweetened condensed milk 1 can
- 1 1/2 cups cold water filtered is best
- 3.4 oz instant vanilla pudding mix 1 small box
- 3 cups heavy whipping cream
- 28 Nilla Wafers cookies 1 box
- 4 medium bananas
Instructions
- In the bowl of an electric mixer, blend sweetened condensed milk and cold water until combined. Add pudding mix and blend on medium speed about 2 minutes. Transfer mixture to a small bowl, cover and refrigerate for at least 4 hours (or overnight).
- After the pudding mixture has chilled and is very firm (at least 4 hours), beat cold whipping cream in the bowl of an electric mixer until the cream is fluffy and holds a stiff peak. Then, use a spatula to gently fold the pudding mixture into the whipped cream (add the pudding to the whipped cream in two batches). Fold/stir just until the pudding is combined. Fill (2/3 full) a large piping bag or a large ziplock bag with the whipped pudding (then snip off one corner of the bag).
- Pour about 1/2 of the box of Nilla Wafers into a large bowl and break up each cookie in half or into a couple pieces.
- Slice bananas, reserving a 1/2 of a banana (in the peel) to slice and add just before serving.
- Begin assembly by adding a few broken cookies, a few slices of banana, and a layer of the pudding. Repeat with cookies, banana and pudding. Add a third layer if possible (depending on your dishes). Chill assembled desserts at least 30 minutes or up to 6 hours. Shortly before serving, add a garnish of a few broken cookies and a slice of banana.
Nutrition
Calories: 818kcal | Carbohydrates: 83g | Protein: 9g | Fat: 53g | Saturated Fat: 32g | Cholesterol: 186mg | Sodium: 291mg | Potassium: 628mg | Fiber: 2g | Sugar: 63g | Vitamin A: 1976IU | Vitamin C: 9mg | Calcium: 271mg | Iron: 1mg