Thursday, July 31, 2014

Banana Pudding (Serves 12)

Banana pudding

This is my take to recreate the famous New York bakery “Magnolia’s” banana pudding. Their cupcakes are very famous and this pudding is no different. I had to rush in taking the photographs as I prepared this for a party and was getting late, but still managed to shoot some decent pics I  guess, lol!. This recipe is a winner and all my guests loved it, some even asked for the recipe then and there.Hope you all will like it too…


1. Banana 4 count, ripe, sliced to rounds
2. Sweetened condensed milk 1, 14 oz can
3. Ice cold water 1 ½ cups
4. Vanilla instant pudding mix 1, 3.5 oz packet (preferably Jell-O brand)
5. Heavy cream 3 cups
6. Nilla wafers 1, 12 oz box (preferably Nabisco brand)


  • In a small bowl, add the sweetened condensed milk and ice cold water. Combine well using an electric blender at medium speed about 1 minute.
  • Add the pudding mix and beat well, about 2 minutes or more. Cover and refrigerate for 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 glass bowl 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 4 hours - or up to 8 hours, but no longer! - before serving.

Banana pudding

Recipe courtsey:



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