This banana pudding will change your life. We hope you’re following the #stayhome movement. We’re doing our part to flatten the curve and definitely going a little stir crazy. One thing we know, this banana pudding will change your life and make you have a better day!
So here’s what’s cooking with the BBoys…
Big Note: This recipe require some time for perfection. You don’ t wanna rush it!You will want to break this recipe into three parts so we recommend making it the day before you want to eat it.
- Make Pudding- let it sit for up to 5 hours
- Make Recipe Below- let it sit for another 8 hours
- Plate/Serve- we recommend Mason Jars! (we really love Mason Jars)
- 1 (14 oz.) can sweetened condensed milk
- 1 1/2 cups ice cold water
- 1 (3.4 oz.) box vanilla instant pudding mix
- 3 cups heavy cream
- 4 cups sliced ripe bananas
- 1 (12 oz.) box Nilla Wafers
- In a large bowl, beat together the sweetened condensed milk and water until well combined – about 1 minute. Add the pudding mix and beat well – about 2 minutes. Cover and refrigerate for 3-5hours or overnight. It is very important to allow the proper amount of time for the pudding mixture to set. It will be watery if you don’t let it set up long enough.
- In a large bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the pudding mixture until no streaks of pudding remain.
- Dessert can either be made in individual portions or in a large glass bowl. We recommend a large bowl then plate into small mason jars after cool.
- To assemble dessert, select a large wide glass bowl (we used ikea) or trifle bowl with 4-5 quart capacity.
- Arrange 1/3 of the Nilla wafers covering the bottom, overlapping if necessary. Next, layer 1/3 of the bananas, and 1/3 of the pudding mixture. Repeat twice more, garnishing with additional wafers or wafer crumbs on the top layer. Cover tightly and allow to chill in the fridge for at least 4 hours – or up to 8 hours, no longer (because bananas will start to brown – see Notes for tips on preventing browning).
***The reason the recipe says to serve within 8 hours is that the bananas will turn brown as they oxidize. There are a couple of things you can do to make not brown as fast:
1) Squeeze a half lemon (juice) over the cut bananas.
2) Try to keep them airtight. The less contact with the air the less they will brown.
Source: Magnolia’s Bakery Cookbook