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Title: Magnolia Bakery's Banana Pudding
Categories: Frruits, Puddinns, Dairy, Cookies
Yield: 14 servings

14 oz Can sweetened condensed
- milk
1 1/2 c Ice-cold water
3 3/8 oz Box instant vanilla pudding
Mix
3 c Cold heavy cream
11 oz Box vanilla wafer cookies
4 (to 5) ripe bananas; peeled,
Sliced

In the bowl of a stand mixer fitted with the whisk
attachment, beat the condensed milk and water on low
speed until blended, then increase the speed to medium
and whisk until well combined, about 1 minute. Add the
instant 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.

Using the stand mixer with the whisk attachment, 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, set aside 4 to 5 cookies, whole or
crumbled, for garnish. In a 4 to 5 quart trifle bowl or
a wide glass bowl (or in 12 8 ounce bowls or ramekins),
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.

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. To serve, garnish the top with the reserved
cookies or cookie crumbs.

Recipe from: Magnolia Bakery

Adapted by: Priya Krishna

Yield: 12 to 16 servings

RECIPE FROM: https://cooking.nytimes.com

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