sweets for every tooth.

Monday, May 7, 2012

Don't tell your guests what's in this dessert.

This one is better eaten with an air of ignorance.  Just focus on the fact that you're getting a serving of fruit from all the bananas.  That cancels out everything else, right?  Yes, yes it does.  Same way calories don't count on your birthday or during finals week.  If you've never had this dish before, you've been missing out.  It's my favorite thing about Magnolia Bakery, so either get yourself over there now or whip up a batch of the below.

By the way, walked into the office this morning and announced that I now know how to replicate Magnolia Bakery's Banana Pudding, and from the response I got, I assume I'll be making this many more times.  MBBP is the go-to dessert for birthdays around here, and now that we can supply it ourselves and not have to spend $$$ on an order from the bakery itself, things might get crazy.

Here's what you'll need:

1 (14oz) Can Sweetened Condensed Milk
1 1/2 Cups Ice Cold Water (stick a measuring cup of water in the freezer for a few)
1 (3.4oz) Package Instant Vanilla Pudding
3 Cups Heavy Whipping Cream
1 (12oz) Box Nabisco Nilla Wafers (Go name brand here!  The others just get oddly soggy.)
4 Cups ripe, sliced Bananas (this was 6 large-ish bananas for me)

wonderfully-set pudding
1. In a stand-up mixer, beat together water and sweetened condensed milk on low speed.  Sprinkle the pudding mix on top and let settle for about 30 seconds, then beat on low until well combined, about 2 minutes.  Cover and refrigerate for 4 hours or overnight.  (Very important!  Pudding must set!  If you're in too much of a rush to devour the pudding and can't wait, then put it in the fridge for 15 minutes, then the freezer for 15 minutes.  Don't over-freeze though, or you'll have icy pudding.  No fun.)

All folded in!
2. In stand-up mixer, whip heavy cream on medium speed until stiff peaks form.  Gently fold the set pudding mixture into the whipped cream (which is now technically Chantilly Cream because it's been whipped, if you want to sound all fancy) until well blended and no streaks of pudding are visible.  (Folding is best done with a large spatula.  You basically just don't want to stir the ingredients as that takes all the air out.  Instead scoop under one side, and fold over to the other side, rotating where you begin scooping as you go.)

3. Assembly: Arrange about 1/3 of the wafers in the bottom of a large bowl (glass if you've got it, for a beautiful presentation, obviously from the photos I don't own a big glass dish).  Arrange 1/3 of the bananas on top.  Scoop 1/3 of the pudding/cream mix on top of that.  Repeat two more times and you're done.  Cover tightly with plastic wrap and chill in the fridge for at least 4 hours, max 8 hours, before serving.  Best served cold.

Add some 'Nillas... 
...then some 'Nanas...
...then cover with Puddin'...
...and have a party!

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