Magnolia Bakery Banana Pudding - Gluten Free
Ingredients
- 1 1/2 cups water
- 2/3 cup instant vanilla pudding mix* * You can get away with just one large box (5.1oz) of pudding mix or buy two, combine, and then measure out an exact 2/3 cup (5.3oz)
- 1 (14-ounce) can sweetened condensed milk
- 3 cups heavy cream
- 2 (6-ounce) boxes Kinnikinnick vanilla wafers† † Swap out for 1 Box (12oz) Nilla Wafers for the original recipe
Instructions
- Mix together the water, pudding mix, and sweetened condensed milk until smooth. Refrigerate for at least 4 hours, or overnight, until it sets up.
- Whip heavy cream until soft peaks form. Working in thirds, fold the whipped cream into the pudding mixture until well incorporated.
- In a trifle bowl, layer vanilla wafers, sliced bananas, and pudding mixture; continue until you've used up all the pudding mixture. Refrigerate for at least another 30 minutes before serving.*
Notes
* If you don't own a trifle dish, any round, flat-bottomed dish will do. You can also purchase a Rubbermaid container to keep your pudding in. I avoid slope-sided bowls as they prevent evenly distributing the ingredients in all of the layers.
Or, you can go the obvious route and just copy what we do! I love the look of the mason jars and that it separates out the pudding into individual treats! Having a container with a lid also prevents errant fridge smells from seeping into your pudding.
Recipe courtesy of The Complete Magnolia Bakery Cookbook