Banana Pudding Recipe
Yes, I sang the Gwen Stefani song while making this. If you are someone who likes more pudding than banana in their banana pudding then you are my people. This recipe is adapted from Magnolia Bakery’s recipe.
Ingredients
1 1/3 c. whole milk
1 package instant vanilla pudding mix
1 can sweetened condensed milk (14 oz.)
3 c. heavy cream
1 tsp. pure vanilla extract
1 box vanilla wafer cookies (12 oz.)
3 b-a-n-a-n-a-s, sliced into coins
2 tsp. sugar
Directions
combine heavy cream, sugar, vanilla extract, and sweetened condensed milk into one bowl. Whisk until you have stiff peak (aka its fluffy). This took about 8 minutes in my Kitchen Aid mixer
While waiting for your peaks to stiff, make your vanilla pudding. The jello package calls for milk but for a more rich taste, I substitute with whole milk.
Place the pudding in the fridge and wait for it to set.
Grab your bananas and slice them into thin medallions. Set aside
Once your pudding is set and your cream is fluffy combine them in one bowl. Slowly mix with your hand until they are fully combined.
Grab a 9x12 baking pan, it’s time to assemble your banana pudding!
You're going to do this similar to how you would for a lasagna: one layer of pudding mixture, then one layer of wafer cookies, followed by your sliced bananas and topped with another layer of cream. Repeat once more.
Once you do the final layer of the pudding mixture grab a few wafers and crumble it on top for a little pizzaz.
Place in your fridge for four hours to allow it to set.
Serve chilled and enjoy!