I was initially going to bake a traditional banana cream pie, but after reading tons of rave reviews about this recipe; I just had to try it.
This is a definite winner! So easy (NO COOKING involved) and so tasty. This will definitely be a hive regular. The perfect amount of sweetness and banana flavor. The pudding is light and the Nilla Wafer is a perfect match and makes this so light. It's a perfect dessert to bring to any party! It keeps pretty well, I made it Friday afternoon and it was still as good last night.
Magnolia Bakery's Banana Cream Pudding
Recipe from More From Magnolia
Prep time: 20 mins
Chilling/setting time: min 4 hours for pudding mix, 4 additional hours before serving
Cooking time: 0
1 14oz can of condensed milk
1 1/2 cups of ice cold water
1 package of Jello instant vanilla pudding mix
3 cups heavy cream
4 very riped bananas, cut into slices (Karen suggested putting bananas in a brown bag with 1 riped apple to speed up the process)
1 package of Nabisco Nilla Wafers (you may want to get an extra box)
Step 1. In a big mixing bowl, beat the condensed milk with the ice cold water with a blender. Add the pudding mix and blend for another 2 minutes or so. Cover the mixture with plastic wrap, allowing the plastic to touch the top of the mixture. This prevents a film from developing at the top. Refrigerate and allow to set for a minimum of 4 hours. The pudding must be set in order to continue.
Step 2. Once the pudding has set, whip up 3 cups of heavy cream until stiff peaks form. Gently fold in the pudding mixture into the whipped cream until all streaks are gone.
Step 3. Using a 4 - 5 qt container (I used a 2qt and had some extra filling) begin layering Nilla Wafers (it's ok to overlap wafers). Try to have as few gaps in the first layer so it acts more like a crust. Add slices of bananas on top. I ended up with 3 layers and crumbled the wafers for the topping. Cover with plastic wrap and set for another 4 to 5 hours. Enjoy!