MILWAUKEE -- It's a New York City dessert to die for, but you don't have to travel there to try it. In this week's Dining with Duria, Angelica whips up the banana pudding made famous by Magnolia Bakery.
Magnolia Bakery’s Banana Pudding
Courtesy: The Complete Magnolia Bakery Cookbook
- 1 (14 oz.) can sweetened condensed milk
- 1 ½ cups of cold water
- 1 (3.4 oz.) box Jell-O instant vanilla pudding mix
- 3 cups heavy whipping cream
- 1 (12 oz) box vanilla wafers
- 4 ripe bananas, sliced
In a medium bowl (you can use an electric mixer), whisk together sweetened condensed milk and water until blended. Add pudding mix and continue to whisk until fully incorporated. Cover and refrigerate for 3-4 hours or overnight to allow the pudding to set.
In a separate bowl, whip heavy cream with an electric mixer until stiff peaks form. Then fold pudding into the whipped cream until completely blended.
In a trifle bowl, or individual glasses or jars, begin layering vanilla wafers, then banana slices, then pudding. Repeat 3 times, or as many times as you need to fill your serving dish.
Garnish pudding with additional wafers or wafer crumbs, cover and chill for an additional 4 hours before serving.