Description
This better-than-original Magnolia Bakery Banana Pudding is creamy, fluffy, and perfectly balanced in sweetness. With less condensed milk, a hint of salt, and milk instead of water, it’s a dessert that’s impossible to resist!
Ingredients
Scale
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Pudding Base:
- 12-13 oz sweetened condensed milk (adjust to taste, less than 1 can)
- ¾ cup cold milk
- ¾ cup cold water
- 1 box (¾ oz) instant vanilla pudding mix
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Whipped Cream:
- 3 cups heavy cream
- 1 tbsp vanilla extract or paste
- ½ tsp salt
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Assembly:
- 4 cups ripe bananas (thinly sliced)
- 1 box Nilla wafers
Instructions
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Prepare the Pudding Base:
- In a large bowl, whisk together sweetened condensed milk and cold water.
- Quickly add the instant vanilla pudding mix and whisk until fully combined (about 1 minute).
- Gradually whisk in the milk until smooth (1 more minute).
- Cover and refrigerate for 3 hours or overnight to set.
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Make Whipped Cream:
- In a separate large bowl, combine heavy cream, vanilla extract, and salt.
- Whip until stiff peaks form. Adjust the consistency of the whipped cream to your preference.
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Combine Pudding and Cream:
- Once the pudding has set, gently fold in the whipped cream, ¼ at a time, until your desired consistency is achieved.
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Assemble the Banana Pudding:
- In a serving dish, layer whipped pudding, banana slices, and Nilla wafers. Repeat until all ingredients are used.
- Finish with a final layer of whipped pudding.
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Chill Before Serving:
- Cover and refrigerate for at least 4 hours to allow flavors to meld and wafers to soften.
Notes
- Adjust the sweetness, salt, and whipped cream amount to taste.
- Best served chilled and can be made a day in advance for convenience.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 25g
- Sodium: 160mg
- Fat: 18g
- Saturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 60mg