Magnolia Bakery Banana Pudding | Recipe Test!

heavy cream

🥗Healthier: coconut cream

💰Cheaper: whipped topping

Coconut cream adds richness with fewer calories.

vanilla pudding mix

🥗Healthier: homemade custard

💰Cheaper: instant pudding

Homemade custard enhances flavor without preservatives.

sugar

🥗Healthier: honey

💰Cheaper: agave syrup

Honey adds sweetness with a unique flavor.

vanilla extract

🥗Healthier: almond extract

💰Cheaper: imitation vanilla

Almond extract provides a different but pleasant flavor.

Pour 1 can of sweetened condensed milk into a stand mixer fitted with the whisk attachment.

Add 1.5 cups of ice water to the mixer and stir together for about a minute on medium speed until combined.

Add 1 small package of instant vanilla pudding and stir for a couple of minutes until smooth.

Transfer the mixture to a mixing bowl and cover it directly with plastic wrap to prevent a skin from forming.

Refrigerate the mixture for a minimum of 1 hour, or overnight if preferred.

Wash out the mixing bowl and whisk attachment, then add 3 cups of cold heavy cream.

Whip the cream on medium speed until stiff peaks form.

Add the chilled thickened pudding mixture to the whipped cream and whisk together until fully combined with no streaks visible.

Slice bananas, using ones that are almost perfectly ripe but firm to avoid overly sweet pudding.

Set aside 4 or 5 vanilla wafer cookies for garnish.

In a trifle dish or large bowl, layer a quarter of the pudding mixture, followed by a third of the cookies and a third of the banana slices.

Repeat the layering two more times, finishing with the final layer of pudding mixture on top.

Crumble or arrange the reserved vanilla wafers on top of the pudding.

Cover the assembled banana pudding and refrigerate for about 4 to 6 hours to allow the vanilla wafers to absorb moisture and soften.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens