For real. It’s amazing.
It comes from the Magnolia Bakery Cookbook where, if you’ve been to NYC, Magnolia Bakery lives… and where I will be eating nightly when I move to NYC.
I don’t have much to say about this pudding because it’s that incredible. It speaks for itself. It stands up for what’s right in the world. It’s a crusader against bad banana pudding by shining its true colors. It’s.. freaking amazing.
It’s very rare I’m left speechless, but after trying this pudding I was too busy having my mind blown to say anything. I know you probably think I’m being facetious but I promise, this stuff is legit.
So let’s get to the pudding part, shall we?
It has your standard cast of characters: pudding, Nilla Wafers, and bananas. Easy enough right? The secret, however, is in the pudding’s preparation. Sweetened condensed milk is added, lending a wonderful creaminess to the pudding’s end result. Also, freshly whipped cream is used to give the pudding the lightest, airiest texture imaginable. This pudding is ultra-creamy, super fluffy, and packed with banana flavor. And it starts with a box of pudding mix. Who knew?
So if you’ve abandoned the rest and are ready to try the best, here you go! Enjoy!
- 1 can (14 oz) sweetened condensed milk
- 1 & ½ cups water
- 1 (3.4 oz) box Instant Banana Pudding Mix
- 3 cups heavy cream
- ½ box Nilla Wafers
- About 4 medium bananas, sliced
- In a large bowl, whisk together the condensed milk and water until combined. Sprinkle in the instant banana pudding mix and whisk until blended. Refrigerate this mixture for at LEAST four (4) hours.
- Once mixture has thickened and chilled, prepare your whipped cream. Whip the heavy cream with the whisk attachment in your stand mixer until stiff peaks form. Fold in one third of the whipped cream into the pudding mixture until combined. Then, fold in the rest of the whipped cream, careful not to deflate the airiness of the whipped cream. Gentle folds is the secret.
- In Mason Jars, or in a large trifle, put in a handful of Nilla Wafers; top with sliced bananas. Pipe or spoon the banana pudding into the jars about halfway. Repeat layers of Nilla Wafers and bananas, then add more pudding on top. Repeat with remaining jars or finish up the trifle. Store leftovers in the fridge, covered, up to 2 days.
The best thing about this banana pudding is that it can be served to feed a crowd! Use smaller Mason Jars to fill for more people, or assemble in a large trifle dish. I went with the standard-size Mason Jars for this recipe and got about 4 large servings. Just be mindful that this needs ample time to chill and set, so be prepared for that time frame.