Today, was a rather productive start to my weekend. After such a long work week and a ton of running around with Doctor visits (Just a few check-ups to make sure that this engine stays running! Haha!), I’ve finally decided to make my FAVORITE dessert EVER! As a child growing up, I remember my Grandmother making Banana pudding for her and I on the weekend, right before our “Movie night”. Oh & our movie nights always consisted of scary movies! And it was fun.
Now, I’m taking it back to my old childhood favorite that never gets old for me! Although Banana Pudding is sold in a ton of places, honestly, I am not a fan of everyone’s recipe. However, in my recent years in NYC, I’ve fallen in LOVE with Magnolia’s Bakery’s version of Banana Pudding and this recipe is just as good, if not BETTER! Well, you be the judge for yourself!
BANANA PUDDING RECIPE
- 1 (14 oz.) can sweetened condensed milk
- 2 1/2 cups ice cold water
- 1 (5 oz.) box vanilla instant pudding mix
- 3 cups heavy cream
- 4 ripe bananas (diced)
- 1 (12 oz.) box Nilla Wafers (I FIND THE MINI NILLA WAFERS TO THE BEST!)
- 1 Tbsp vanilla extract
- 2 Tbsps granulated sugar
- 1 tsp cinnamon (set aside a pinch more for garnish)
In a large bowl, beat together the sweetened condensed milk and water until well combined - about 1 minute. Add the pudding mix and beat well - about 2 minutes. Cover and refrigerate for 5-10 minutes. This is to allow the pudding mixture to set for a bit.
In another large bowl, whip the heavy cream, vanilla extract, and sugar until stiff peaks form.
Gently fold the whipped cream into the pudding mixture until no streaks of pudding remain and stir in cinnamon.
To assemble dessert, select a large wide glass bowl or ceramic bowl with 4-5 quart capacity.
Arrange ⅓ of the Nilla wafers covering the bottom, overlapping if necessary. Next, layer ⅓ of the bananas, and ⅓ of the pudding mixture. Repeat twice more, garnishing with additional wafers or wafer crumbs on the top layer. Cover tightly and allow to chill in the fridge for at least 4 hours - or up to 8 hours, no longer.
Sprinkle a bit of cinnamon on top.
NOTE: Best if eaten within 3 days, NO LATER THAN the 4th day.