Magnolia Bakery's Banana Pudding

By Brandi Milloy

Magnolia Bakery's Banana Pudding

Yield12 servings

From The Complete Magnolia Bakery Cookbook by Jennifer Appel and Allysa Torey

INGREDIENTS

    • 1 1/2 cups water
    • 2/3 cup instant vanilla pudding mix
    • 1 (14-ounce) can sweetened condensed milk
    • 3 cups heavy cream
    • 1 (12-ounce) box vanilla wafers
    • 4 bananas, sliced

    INSTRUCTIONS

    1. Mix together the water, pudding mix, and sweetened condensed milk until smooth. Refrigerate for at least 4 hours, or overnight, until it sets up.

    2. Whip heavy cream until soft peaks form. Working in thirds, fold the whipped cream into the pudding mixture until well incorporated.

    3. In a trifle bowl, layer vanilla wafers, sliced bananas, and pudding mixture; continue until you've used up all the pudding mixture. Refrigerate for at least another 30 minutes before serving.