Wednesday, March 6, 2013

Banana Pudding from Magnolia Bakery

In 2007 we had the chance to visit Magnolia Bakery in New York.  I fell in love with the place the instant I set foot in its' doors.  At that time, it was decorated like a little girl's tea room and there were cupcakes (cupcakes!!), cookies and other delicious desserts as far as the eye could see.  What I didn't know at the time we visited, was that they also make a killer Banana pudding (okay, maybe I knew but I was not convinced that it could be as good as my Nanny's recipe.) The only way I found it out was by finding it on Pinterest.  I then hearing from a friend that she had made it.  Then she brought it to work.  Then I tasted it.  The rest was history.  Ever since then, I've craved the deliciousness that is the Banana Pudding.

Here's the recipe if you would like to try it!:
Magnolia Bakery's Banana PuddingFrom The Complete Magnolia Bakery Cookbook
Serves 12
1 14 ounce can sweetened condensed milk
1 1/2 cups ice cold water
1 3.4 ounce box Jell-O instant vanilla pudding mix
3 cups heavy cream
1 12 ounce box vanilla wafers
4 cups sliced ripe bananas (about 3 large bananas)
In a medium bowl (or using an electric mixer fitted with the whisk attachment) whisk together sweetened condensed milk and water until blended.  Add pudding mix continue to whisk into fully incorporated.  Cover with plastic wrap and chill until set, about 3 hours (or you can leave overnight).
Once pudding has set, whip heavy cream in a large bowl with an electric mixer until stiff peaks form.  Fold pudding into the whipped cream until completely blended.  In your serving bowl (or individual serving jars), begin layering vanilla wafers, then bananas, then pudding.  Repeat 3 times, or as many times you need/like to fit your desired serving dish.  Garnish pudding with additional wafers or wafer crumbs, cover with plastic wrap and chill for an additional 4 hours.

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