Banana Pudding

My love affair with banana pudding began at a gas station in Kentucky. Geets pulled up into the place with no intention of filling up, but returned with a container of pudding that she insisted I sample. Not only did I become a lifelong fan, I have tasted it when ever I see it on the menu. The Magnolia Bakery pudding is one of my favorites.

Condensed milk, vanilla pudding, cream, Nilla wafers, ripe bananas...all American staples, come together in harmony. The only difference in the original recipe is less cream. Certainly not for the calorie conscious, this is gratification for pudding lovers everywhere.

BANANA PUDDING

Slightly adapted from Magnolia Bakery

Serves 6

1 14oz can sweetened Condensed Milk

1 package Vanilla Pudding

1 1/2 cups Ice Water

2 cups Cream 

1 package Nilla Wafers 

4-5  ripe Bananas

Whisk condensed milk and water. 

Add vanilla pudding and whisk till there are no lumps. Cover and refrigerate for at least 1 hour. The pudding should thicken.

Whip cream till stiff.

Fold cream into pudding till you see no streaks of cream.

Slice bananas. 

Spread 1/3 of the pudding into a 6" round dish.

Top with biscuits. You should have biscuits left over for garnishing.

Cover biscuits with sliced bananas. 

Spread 1/3 of pudding over bananas. 

Repeat with another layer of biscuits, then bananas.

Cover bananas with the remaining pudding . 

Cover tightly with plastic wrap and refrigerate for 3-4 hours. 

Spoon a helping into a bowl. Top with a biscuit or two. 

Enjoy it within 48 hours. After that the biscuits get too soggy. 

Steady helpings make this pudding disappear fast.....

Pin It