Banana Pudding
Banana Pudding
Coming from someone who LOVES to bake, Spring and Summer can often be a difficult season for baking. Especially when it’s hot out, no one wants to turn their oven on. This recipe is a great no-bake option that is absolutely delicious. This recipe is based off Magnolia Bakery’s recipe and it hits my sweet treat craving every time!
Ingredients
Directions
1.
With a standing mixer or a hand mixer, beat cold water and sweetened condensed milk until combined
2.
Add in instant vanilla pudding mix, and beat until combined, about 2 minutes
3.
Cover the pudding mixture and refrigerate for 4 hours (you have to chill the pudding, otherwise it will not set up properly).
4.
After the pudding is set, make the whipped cream. Using a standing mixer or hand mixer, beat the heavy whipping cream until it reaches the consistency of whipped cream, about 4-5 minutes on med-high speed.
5.
Reserve 1 1/2 cups of whipped cream to spread on top
6.
Fold the remaining whipped cream into the pudding
7.
In your serving dish, layer vanilla wafers, sliced bananas, and pudding. Top with reserved whipped cream, and sprinkle with vanilla wafer crumbs, if desired
8.
Refrigerate until ready to serve
Recipe Tips!
- Definitely plan on assembling this dessert just before serving, or within a few hours, if possible, otherwise the bananas and wafers will get soggy
- For extra banana flavor, use banana pudding mix instead of vanilla
- I typically use a 9×13 to assemble this but you are welcome to use something pretty if you have it
- I always buy an extra box of vanilla wafers for the inevitable snacking and the extra on top but you really only need one
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Mae is a self-taught home chef who has a love for from-scratch cooking & baking! Living in a rural area, she became skilled in the kitchen by necessity, always using what little she had in new and creative ways. She loves to use fresh, local ingredients as much as she can and her favorite thing in the world is hosting and sharing food with the people she loves.
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