Magnolia Bakery Banana Pudding Food

MAGNOLIA BAKERY'S BANANA PUDDING

Steps:

• Blend the water, pudding mix and sweetened condensed milk until will mixed.
• Refrigerate at least 4 hours or overnight.
• Whip the heavy cream until soft peaks form.
• Fold the pudding mixture into the whipped cream until well incorporated.
• In a trifle bowl layer wafers, sliced bananas then pudding mixture. Continue until all of the mixture is used up ending with the pudding mixture.
• Refrigerate for 30 minutes.
• **Cooking time is refrigeration time.

BANANA PUDDING RECIPE

Steps:

• Mix sweetened condensed milk and cold water on medium speed for 1 minute. Add pudding mix and mix until pudding is smooth about 2 minutes. Cover and refrigerate for 3-4 hours, or overnight.
• In a clean bowl, whip the heavy cream on medium speed for about a minute, then increase speed to med-high and whip until stiff peaks form, about 1-2 more minutes, do not to over whip.
• Combine the whipped cream with the pudding mixture. I personally like to fold in the whipped cream using a spoon so the mixture keeps the fluffy texture.
• Spread a layer of cookies on the bottom, layer with pudding and then bananas Top with more pudding and a wafer. Continue until your parfait glass is full.
• Cover the top layer with crushed nilla wafers and banana slices. Enjoy!

MAGNOLIA'S FAMOUS BANANA PUDDING

Steps:

• In a stand mixer with the whisk, beat the condensed milk and water on medium speed until well combined, about 1 minute. Add the pudding mix and beat until there are no lumps and the mixture is smooth, about 2 minutes. Transfer the mixture to a medium bowl, cover and refrigerate until firm, at least 1 hour or overnight.
• In a stand mixer with the whisk, whip the heavy cream on medium speed for about 1 minute, until the cream starts to thicken, then increase the speed to medium-high and whip until stiff peaks form. Be careful not to overwhip.
• With the mixer running on low speed, add the pudding mixture a spoonful at a time. Mix until well blended and no streaks of pudding remain.
• To assemble, select a trifle bowl or a wide glass bowl with a 4- to 5-quart capacity, or individual serving bowls.
• Saving 4 to 5 cookies for the garnish on top, begin assembly. Spread one-quarter of the pudding over the bottom and layer with one-third of the cookies and one-third of the sliced bananas (enough to cover the layer). Repeat the layering twice more. End with a final layer of pudding. Garnish the top with additional cookies or cookie crumbs.
• Cover tightly with plastic wrap and refrigerate for 4 to 6 hours. Cookies should be tender when poked with a knife. This dessert is best served within 12 hours of assembling.

MAGNOLIA BAKERY BANANA PUDDING RECIPE

Steps:

• In a bowl of a stand mixer combine heavy cream, sugar, vanilla extract
• Beat on high until soft peaks form. Spoon the whipped cream into a separate bowl.
• Clean out the bowl of the stand mixer.
• In the cleaned bowl, add the cream cheese and beat until smooth.
• Add the condensed milk, whole milk and vanilla pudding mix. Beat on high for 2 minutes.
• By hand, fold in half the whipped cream mixture.*If you made vanilla pudding from scratch, you will fold it in here with the whipped cream.
• In a trifle dish, mason jar, or individual glasses lay a single layer of wafers on the bottom.
• Spoon pudding on top, and then add another layer of vanilla wafers. Add sliced bananas, and then spread the remaining pudding mixture and top with a few more wafers and banana slices.
• Top with whipped cream and refrigerate 1 hour up to 24 hours.