Two weeks ago, I went to Chicago, and stop 1 was Magnolia Bakery. Ever since my first time there in New York City two years ago, I’ve been obsessed. It’s just that good. After coming home, I had a lot of pudding withdrawals, and lucky for me (and hopefully for you!) Magnolia Bakery actually has the recipe online. So this isn’t an original recipe, by far. But I’ve made a few tweaks, as I thought the recipe’s ratio was a bit off. I made it two days ago that I served at a dinner party. It was a massive hit! It is almost gone (I’m sure it’ll be gone soon … probably as soon as I hit Publish, I’ll dive into the rest of the pudding.
Prep time: 20 minutes
Total time: 1 day
– 1 can condensed milk
– 1 1/2 cup ice cold water
– 1 package instant vanilla pudding mix
– 3 cups heavy whipping cream
– 1 1/2 box Nilla Wafers
– 4 cups sliced bananas
1. In a small bowl, beat the condensed milk and water until well homogenized. Add the pudding mix and beat well. Refrigerate for 3-4, until firm.
2. In a large bowl, using an electric mixer, whip the heavy cream until stiff peaks form. Fold in the pudding mixture until well blended.
3. To assemble, using a glass bowl (or Pyrex-ware), create layers of wafers, sliced bananas, and pudding. You should be able to repeat this 2 more times. Cover with plastic wrap and refrigerate overnight. (I recommend even refrigerating for 2 days! It really helps soften the wafers to make them more cake-like)