I was recently invited to a baby shower, and there was a most charming display of desserts in the dining room.
A rustic wood 3-tiered platter displayed a variety of petite treats . . . dark chocolate whoopie pies, peanut butter krispie bars, mini chocolate bundts . . . and a heavenly banana cream pudding called Magnolia pudding.
I had never heard of, nor tasted, this lovely, famous pudding. I will always remember it's subtle banana flavor ~ with hints of floral vanilla ~ and its light mousse texture.
This heavenly pudding was served in petite wine cups, and adorned with vanilla wafer cookies. Simply, divine!
I searched for this recipe as soon as I got home from the baby shower so that I could share it with all of you!
1 - 14 ounce can sweetened condensed milk
1 - 1/2 cups ice cold water
1 - 3.4 ounce package instant vanilla pudding mix
3 cups heavy cream
1 - 12-ounce box Vanilla Wafers
4 cups sliced ripe bananas
In a small bowl, on the medium speed of an electric mixer, beat together the sweetened condensed milk and water until well combined, about 1 minute.
Add the pudding mix and beat well, about 2 minutes more.
Cover and refrigerate for 3-4 hours or overnight, before continuing.
It is very important to allow the proper amount of time for the pudding mixture to set.
In a large bowl, on the medium speed of an electric mixer, whip the heavy cream until stiff peaks form.
Gently fold the pudding mixture into the whipped cream until well blended and no streaks of pudding remain.
Select a large, wide bowl ~ preferably glass ~ with a 4-5-quart capacity.
Arrange one-third of the wafers to cover the bottom of the bowl, overlapping if necessary, then one-third of the bananas and one-third of the pudding. Repeat the layering twice more, garnishing with additional wafers or wafer crumbs on the top layer of the pudding.
Cover tightly with plastic wrap and allow chilling in the refrigerator for 4 hours - or up to 8 hours, but no longer! - before serving.