Magnolia Bakery Banana Pudding With A Twist Recipe By Tasty
MAGNOLIA BAKERY BANANA PUDDING WITH A TWIST RECIPE BY TASTY
A summer spin on everyone's favorite banana pudding recipe. The added layers of puréed strawberries take this sweet treat to the next level when swirled into this creamy, classic dessert.
Provided by Aleya Zenieris
Categories Desserts
Time 6h40m
Yield 15 servings
Number Of Ingredients 9
Steps:
- In a medium bowl, using an immersion blender or a whisk, mix together the milk and instant vanilla pudding mix until well combined. Add the sweetened condensed milk and vanilla, if using, and beat well for about 2 minutes more, until well incorporated. Cover the bowl with plastic wrap. Refrigerate for at least 3-4 hours, or up to overnight, until set.
- In a large bowl, whip the cream with an immersion blender or electric hand mixer on medium-high speed until stiff peaks form, about 5 minutes.
- Using a rubber spatula, gently fold the whipped cream into the chilled pudding until no white streaks remain. Return to the refrigerator until ready to assemble.
- Add the strawberries and sugar to a blender or food processor. Blend for about 30 seconds, until smooth.
- Slice the bananas into ¼-inch thick rounds. You should have about 4 cups.
- To assemble, arrange ⅓ of the vanilla wafers in the bottom of a 4- to 5-quart, wide, preferably glass, bowl, overlapping as needed. Top with ⅓ of the bananas, ⅓ of the strawberry purée, and ½ of the pudding. Repeat the layering twice more, finishing with the remaining wafers and bananas, strawberry purée, and strawberry slices. Cover the bowl tightly with plastic wrap and chill in the refrigerator for at least 4 hours, or up to 8 hours, before serving.
- Enjoy!
Nutrition Facts : Calories 351 calories, Carbohydrate 38 grams, Fat 23 grams, Fiber 2 grams, Protein 5 grams, Sugar 29 grams
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- In a large bowl mix together your sweetenedcondensed milk and cold water until smooth. Then add in your pudding mix. Mix or about 2 minutes until smooth. Cover and chill for 3-4 hours or overnight. The pudding mixture should be very firm at this point.
- Whip your heavy cream on high until you have stiff peaks. Then fold your whipped cream and your pudding mixture together until smooth and there are no streaks from the pudding remaining.
- You can either layer this pudding in a large glass trifle bowl or make it in individual portions—totally up to you. For a large trifle bowl (should have a 4-5 quart capacity): layer 1/3 of the Nilla wafers across the bottom. Then layer 1/3 of the sliced bananas on top of the Nilla wafers, followed by 1/3 of the pudding mixture. Repeat this process two more times until you have used all of the Nilla wafers, bananas, and pudding mixture.
- I will then top my pudding off with a little extra whipped cream, and decorate it with a few sliced bananas and Nilla wafers I set aside. Cover the bowl tightly with plastic wrap and chill in the refrigerator for at least 4 hours (no longer than 8 hours). Serve and enjoy!
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