Guest Post by Jessica P.
Here I present to you, Snackbacko fans, the recipe for Magnolia Bakery’s Famous Banana Pudding. It seems like I have been making this consistently once a year around spring or the start of summer since you don’t need an oven, is great for parties (it makes so much!) and seems so weather appropriate. Finding a pretty way to serve it is fun – try Martini glasses that may or may not be hanging around your workplace along with a glass trifle bowl…
*Note– you have to start this recipe ahead of time as it requires several hours of fridge chill time.
Banana Cream Pudding
On medium speed of an electric mixer, beat together sweetened condensed milk and (remember: ice cold) water until well combined for about 1 minute. Add the pudding mix and beat for about 2 minutes or until combined. Cover and refrigerate for 3-4 hours or overnight
Pudding: Phase 2
On medium speed of an electric mixer, whip the heavy cream until stiff peaks form to make whipped cream. Gently fold the pudding mixture into the whipped cream until well blended, making sure no streaks of pudding remain.
It is best to use a large wide bowl (preferably glass) with a 4-5-quart capacity. Cover the bottom of the bowl with one-third of the wafers, then one-third of the bananas and then one-third of the pudding. Repeat the layering twice more. Feel free to garnish the top with wafers or wafer crumbs.
Cover tightly with plastic wrap and allow to chill in the fridge for at least 4 hours (the longer the better so that the wafers get soft).