Monday, October 27, 2014

Layered Banana Pudding Trifle

One Christmas while I was in college my family went to New York City.  On that trip I won second row tickets to Wicked which was just getting popular. Idina Menzel completely blew me away.  I think I actually stopped breathing for a few minutes because I was so amazed by her.  I will never forget that show. 

It was a fantastic trip, but I have one regret.  I missed out on Magnolia Bakery, and their banana pudding.

Fortunately, the recipe is all over the place. When I first looked at it I thought no way was it legit.  It uses sweetened condensed milk and vanilla pudding mix for heaven's sake.  How is this world renowned??

I decided to give it a try anyways and I'm completely repentant.  It's so delicious.  Super sweet, but also the very definition of comfort food. I'm fairly certain that a trip to New York City is in order, just to determine the authenticity of this recipe, but this will have to do until then!

This pudding takes some patience.  The initial pudding needs to be chilled for 4 hours, and once it is layered with bananas it needs to be chilled for 8 hours.  Plan ahead and just know that it will be worth it. 

You can knit cat socks in the meantime.

Banana Pudding Trifle
Recipe from The Complete Magnolia Bakery Cookbook

-14 oz can sweetened condensed milk
-1 1/2 cups very cold water (I add a bunch of ice to mine and then strain it out before measuring)
-3.4 oz (small box) instant vanilla pudding mix
-3 cups heavy whipping cream*
-1 box Nilla Wafers
-4-5 sliced (barely yellow) bananas

With an electric mixer, beat together sweetened condensed milk and cold water until combined. Add pudding and beat for about 2 minutes.

Pour mixture into a bowl and refrigerate 4 hours or until very firm.

With cold beaters, and a cold bowl, whip the heavy cream to very stiff peaks. Gently fold in the chilled pudding mixture until no streaks remain.

In a trifle bowl, or small glasses, layer wafers (30ish), sliced bananas, and pudding mixture. Repeat layers 3 times ending with a layer of pudding.  Cover well and chill 8 hours before serving. 

*This dessert is very rich. In the future I may try reducing the heavy cream to 2 cups. This should also give a more pudding-like texture, rather than an airy one. 

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Sugartown Sweets said...

Well color me crazy, because I've been to the Magnolia bakery and I didn't even know they had Banana Pudding!
This recipe does sound I LOVE banana pudding!

Unknown said...

MMM banana delicious!

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