| Level: | Easy |
| Total: | 7 hr 20 min |
| Active: | 20 min |
| Yield: | up to 16 servings (makes 4 to 5 quarts) |
Ingredients
- One 14-ounce can sweetened condensed milk
- 1 1/2 cups (360 grams/12.7 ounces) ice-cold water
- One 3.4-ounce package instant vanilla pudding mix (preferably Jell-O brand)
- 3 cups (720 grams/25.5 ounces) heavy cream
- One 11-ounce box Nilla wafers
- 4 to 5 ripe bananas, sliced
Instructions
- In a stand mixer with the whisk, beat the condensed milk and water on medium speed until well combined, about 1 minute. Add the pudding mix and beat until there are no lumps and the mixture is smooth, about 2 minutes. Transfer the mixture to a medium bowl, cover and refrigerate until firm, at least 1 hour or overnight.
- In a stand mixer with the whisk, whip the heavy cream on medium speed for about 1 minute, until the cream starts to thicken, then increase the speed to medium-high and whip until stiff peaks form. Be careful not to overwhip.
- With the mixer running on low speed, add the pudding mixture a spoonful at a time. Mix until well blended and no streaks of pudding remain.
- To assemble, select a trifle bowl or a wide glass bowl with a 4- to 5-quart capacity, or individual serving bowls.
- Saving 4 to 5 cookies for the garnish on top, begin assembly. Spread one-quarter of the pudding over the bottom and layer with one-third of the cookies and one-third of the sliced bananas (enough to cover the layer). Repeat the layering twice more. End with a final layer of pudding. Garnish the top with additional cookies or cookie crumbs.
- Cover tightly with plastic wrap and refrigerate for 4 to 6 hours. Cookies should be tender when poked with a knife. This dessert is best served within 12 hours of assembling.
Nutrition Facts
| Serving Size | 1 of 16 servings |
| Calories | 387 |
| Total Fat | 24 g |
| Saturated Fat | 13 g |
| Carbohydrates | 40 g |
| Dietary Fiber | 1 g |
| Sugar | 29 g |
| Protein | 4 g |
| Cholesterol | 70 mg |
| Sodium | 205 mg |
Reviews
LOVE this recipe! I’ve made the pumpkin version and it is equally delicious! I get that homemade banana pudding is good, but if you want something quick and delicious try this recipe – it’s famous for a reason. I love anything that Magnolia Bakery makes and it’s a special treat when in NYC. Yes you can make with banana pudding instead of vanilla, I like to add some vanilla extract or almond extract or even banana extract depending on the pudding package I use. I’ve also used pecan shortbread cookies and it’s delicious too!
It was simple, easy and super delicious. Had enough to share with my neighbors too. Tastes like banana cream pie. It was a huge hit. Will definitely make again.
so I made this today and it was ok, its banana pudding with wafers.. it didn’t make me goo .. wow this is the best EVER.. no it was good.
This recipe is trash. Seriously try any other homemade recipe on here, and you are way better off.
My family loves this, especially the kids!
What is the water for?
Not a fan! I’m in agreement with LukesGotMeTwisted- It’s basically banana whipped cream. The first thing I tasted was condensed milk. Real pudding is waaay better and very easy to make.
It tastes like a.bowl of banana whipped cream….not pudding
This is amazing! So delicious!
Love it Love it Love it!!!!