And it’s really quite simple.
Okay, it does require a whopping eight hours of chill time, but you’ve got some extra time on your hands, don’t you?
We have the original banana pudding recipe straight from the official Magnolia Bakery cookbook for you, and it actually requires pretty basic ingredients (and not many at that). One thing’s for sure, you need to add Nilla Wafers to your next grocery shopping list!
Magnolia’s Famous Banana Pudding
One 14-ounce can sweetened condensed milk
1 1/2 cups ice cold water
One 3.4-ounce package instant vanilla pudding mix (preferably Jello-O brand)
3 cups heavy cream
One 12-ounce box Nabisco Nilla Wafers (no substitutions!)
4 cups sliced ripe bananas
In a small bowl, on the medium speed of an electric mixer, beat together the sweetened condensed milk and water until well combined, about 1 minute. Add the pudding mix and beat well, about 2 minutes more. Cover and refrigerate for 3-4 hours or overnight, before continuing. It is very important to allow the proper amount of time for the pudding mixture to set.
In a large bowl, on the medium speed of an electric mixer, whip the heavy cream until stiff peaks form. Gently fold the pudding mixture into the whipped cream until well blended and no streaks of pudding remain.
To assemble the dessert, select a large, wide bowl (preferably glass) with a 4-5 quart capacity. Arrange one-third of the wafers to cover the bottom of the bowl, overlapping if necessary, then one-third of the bananas and one-third of the pudding. Repeat the layering twice more, garnishing with additional wafers or wafer crumbs on the top layer of the pudding. Cover tightly with plastic wrap and allow to chill in the refrigerator for 4 hours—or up to 8 hours, but no longer!—before serving.
As copied with permission from The Complete Magnolia Bakery Cookbook