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Banana Cream Pudding

Banana Pudding

credit: iStock

My friend Jeni showed up at my house recently with a bag from Magnolia Bakery. It didn’t even cross my mind that there would be anything inside but cupcakes — which is what the NYC baker is most famous for by far. And yes, there were four cupcakes for the kids (she wasn’t sure which combo my kids liked — chocolate/vanilla, chocolate/chocolate, etc.) but also a promising little container for me! It was filled with Magnolia’s apparently-second-most-famous item: The most luscious banana pudding I have ever tasted. (It’s topped with real live Nilla wafers!!)  I immediately fetched my paperback Magnolia Cookbook and plotted a homemade version. Click to the jump for the recipe so you can join me.

Magnolia Bakery Banana Cream Pudding

1 ½ cups water
2/3 cup vanilla pudding mix (such as Jell-O)
1 14-ounce can sweetened condensed milk
3 cups heavy cream

1 12-ounce box Nilla wafers
4 bananas sliced

Blend the water, pudding mix, and sweetened condensed milk until well mixed. Refrigerate at least 4 hours or overnight. Whipe the heavy cream until soft peaks form. Fold the pudding mixture into the whipped cream until well incorporated. In a trifle bowl, layer wavers, sliced bananas, then pudding mixture. Continue until all the mixture is used up and top with crumbled wafers and bananas. Refrigerate for 30 minutes and serve in individual bowls garnished with more wafers and bananas. (That little herb sprig is definitely optional.)

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