This is the famous Banana Pudding recipe from Magnolia’s Bakery in NYC! P.J. and Ashlee bought The Complete Magnolia Bakery Cookbook for me a few years back, and it’s my go to for the best cupcakes and desserts ever! The first time I ate this amazing dessert, was the first year Morgan was living in NY. I had their famous Red Velvet cupcakes and this Banana Pudding. It’s honestly the best I’ve ever had and so easy to make. It’s the perfect dessert to feed a crowd or plenty to have leftovers for your family. The hardest part is letting it sit in the fridge until the cookies get soft and the pudding thickens. We are counting down the days now, only 3 left of our wonderful vacation in Macatawa Michigan. We drive our little Prius home starting early Thursday morning, it’s a 1875 mile journey. We usually stop for two nights. The weather this Fall has been fantastic, and we only had to turn on the air four times! This place, as I have said before, is our favorite place in the whole world. It may not be for everyone, but we love it! Pete gets here and is immediately relaxed, he has been coming here since he was two. He works every morning here thanks to technology, and we either go to the beach, fish, or kayak in the afternoon. I love the Farmer’s market here in Holland and will truly miss it! We have made new friends this year, and we are very thankful for them and our old friends that we have known for awhile. I will miss Woody the Woodchuck, although I haven’t seen him in nine days. Hopefully he will come out in the Spring again when we return. Also Reagan the cat that comes over the dune everyday. Thankfully he has a home right on Lake Michigan. The Wheatly’s were so generous to share him with me, since I was missing my animals at home! I am so anxious to see my dogs and cats! Thanks Big Red for lighting up our life with your beauty! Until we meet again! Love, Stacey
Magnolia’s Famous Banana Pudding:
One 14-ounce can sweetened condensed milk
1 1/2 cups ice cold water
One 3.4-ounce package instant vanilla pudding mix (preferably Jell-O brand)
3 cups heavy cream
One 12-ounce box Nabisco Nilla Wafers (no substitutions!)
4 cups sliced ripe bananas
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 at least 8 hours or longer before serving. It will last in your fridge for approximately four days.