Ingredients
-
1 1/2
-
2/3
-
1
-
3
-
1
-
4
-
-
-
-
-
-
-
-
-
Directions
Magnolia Bakery’s Banana Pudding,Served at the famous cupcake bakery in NYC.,I followed the recipe as written with one tweak. I like to make this pudding the day before I serve it so that the Nilla Wafers soften. After mixing the water, pudding mix and sweetened condensed milk, I only wait about an hour before whipping the cream and adding it. Then after it is layered, I refrigerate it overnight or at least 4 hours.,This has got to be hands down THE BEST banana pudding I’ve ever eaten. It’s so rich and delicious that you probably only want a spoonful or two, but then you find yourself eating it all! It’s dangerous!
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Steps
|
1
Done
|
Blend the Water, Pudding Mix and Sweetened Condensed Milk Until Will Mixed. |
|
2
Done
|
Refrigerate at Least 4 Hours or Overnight. |
|
3
Done
|
Whip the Heavy Cream Until Soft Peaks Form. |
|
4
Done
|
Fold the Pudding Mixture Into the Whipped Cream Until Well Incorporated. |
|
5
Done
|
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. |
|
6
Done
|
Refrigerate For 30 Minutes. |
|
7
Done
|
**cooking Time Is Refrigeration Time. |
