MAGNOLIA BAKERY BANANA PUDDING WITH A TWIST RECIPE BY TASTY

Magnolia Bakery Banana Pudding With A Twist Recipe by Tasty image

Provided by Aleya Zenieris

Time 6h40m

Yield 15 servings

Number Of Ingredients 9

1 ½ cups whole milk, cold
1 package instant vanilla pudding mix
1 can sweetened condensed milk
1 teaspoon vanilla extract, optional
3 cups heavy cream
1 cup frozen strawberry, stemmed and chopped, plus more, sliced, for garnish
1 tablespoon sugar
6 bananas
1 package vanilla wafer

Steps:

In a medium bowl, using an immersion blender or a whisk, mix together the milk and instant vanilla pudding mix until well combined. Add the sweetened condensed milk and vanilla, if using, and beat well for about 2 minutes more, until well incorporated. Cover the bowl with plastic wrap. Refrigerate for at least 3-4 hours, or up to overnight, until set.
In a large bowl, whip the cream with an immersion blender or electric hand mixer on medium-high speed until stiff peaks form, about 5 minutes.
Using a rubber spatula, gently fold the whipped cream into the chilled pudding until no white streaks remain. Return to the refrigerator until ready to assemble.
Add the strawberries and sugar to a blender or food processor. Blend for about 30 seconds, until smooth.
Slice the bananas into ¼-inch thick rounds. You should have about 4 cups.
To assemble, arrange ⅓ of the vanilla wafers in the bottom of a 4- to 5-quart, wide, preferably glass, bowl, overlapping as needed. Top with ⅓ of the bananas, ⅓ of the strawberry purée, and ½ of the pudding. Repeat the layering twice more, finishing with the remaining wafers and bananas, strawberry purée, and strawberry slices. Cover the bowl tightly with plastic wrap and chill in the refrigerator for at least 4 hours, or up to 8 hours, before serving.
Enjoy!

Nutrition Facts : Calories 351 calories, Carbohydrate 38 grams, Fat 23 grams, Fiber 2 grams, Protein 5 grams, Sugar 29 grams