Magnolia's Famous Banana Pudding

This recipe comes from New York City's Magnolia Bakery and was developed by the bakery's co-founder, Allysa Torey, who began making this pudding in her early twenties when she was cooking in a Tex-Mex restaurant. When she opened Magnolia Bakery, she thought it would be a great idea to put it on the bakery menu. It remains the second most popular dessert (after their famous cupcakes) at the bakery.

Though it's not difficult to make, this dessert does take some time. Definitely worth the wait as this is insanely delicious and I can see why it's so popular! The recipe is included in a wonderful cookbook by Allysa Torey, "More From Magnolia".

The pudding starts out by mixing together some sweetened condensed milk, ice water and instant vanilla pudding. Cover and refrigerate for 3-4 hours or overnight until it is set.

After the pudding mixture has been refrigerated, whip up some heavy cream in the bowl of an electric mixer until stiff. Don't over beat or you'll have a lot of butter on your hands!

Gently fold the pudding mixture into the whipped cream until well blended and no streaks remain.

To assemble the dessert, select a large, wide bowl (preferably glass) with a 4-5-quart capacity, like a trifle bowl. Arrange 1/3 of a 12 oz box of Nilla Wafers (no substitutions!), some sliced ripe banana, and 1/3 of the pudding. Repeat this layering twice more, garnishing the top with additional Nilla Wafers or wafer crumbs on the top layer.

Cover with plastic wrap and chill in the refrigerator for 4 hours, but no more than 8 hours! Serve and enjoy!

Why not make this and bring to a BBQ or picnic this summer and you'll be the hit of the party!

Click here for more information on The Magnolia Bakery!