74% would make again
Magnolia Bakery Banana Pudding With A Twist
A summer spin on everyone’s favorite banana pudding recipe. The added layers of puréed strawberries take this sweet treat to the next level when swirled into this creamy, classic dessert.
Tasty Team
June 16, 2020
Total Time
6 hr 40 min
6 hr 40 min
Prep Time
15 minutes
15 min
Cook Time
25 minutes
25 min
Total Time
6 hr 40 min
6 hr 40 min
Prep Time
15 minutes
15 min
Cook Time
25 minutes
25 min
Ingredients
for 15 servings
- 1 ½ cups whole milk (180 mL), cold
- 1 package instant vanilla pudding mix
- 1 can sweetened condensed milk
- 1 teaspoon vanilla extract, optional
- 3 cups heavy cream (720 mL)
- 1 cup frozen strawberry (150 g), stemmed and chopped, plus more, sliced, for garnish
- 1 tablespoon sugar
- 6 bananas
- 1 package vanilla wafer
Nutrition Info
- Calories 351
- Fat 23g
- Carbs 38g
- Fiber 2g
- Sugar 29g
- Protein 5g
Estimated values based on one serving size.
Preparation
- 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!
Ingredients
for 15 servings
- 1 ½ cups whole milk (180 mL), cold
- 1 package instant vanilla pudding mix
- 1 can sweetened condensed milk
- 1 teaspoon vanilla extract, optional
- 3 cups heavy cream (720 mL)
- 1 cup frozen strawberry (150 g), stemmed and chopped, plus more, sliced, for garnish
- 1 tablespoon sugar
- 6 bananas
- 1 package vanilla wafer
Nutrition Info
- Calories 351
- Fat 23g
- Carbs 38g
- Fiber 2g
- Sugar 29g
- Protein 5g
Estimated values based on one serving size.
Preparation
- 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!
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