Since the first time my daughter Jenn made this dessert we have added it to our Thanksgiving Table. Just what you need after that big dinner is this dessert!!! We love it and can’t get enough of it. Whether you’ll be making it for Thanksgiving or anytime just be prepared to fall in love with it. Completely decadent and totally ridiculous in calories and richness it is love at first bite.
It is actually a subtle taste of bananas, but I wouldn’t make this if I didn’t like bananas. I happen to just adore bananas and I absolutely love love this pudding. I cannot have it in the house because I will continually find an excuse to go into the fridge and eat it till it’s pretty much all gone. As full as I was last year and swearing I wasn’t going to eat another thing for at least a week, when I saw this pudding I knew I was going to eat it. I find it impossible to resist and I know others who suffer from this same fate. If you’re in the market for a purely decadent rich over the top dessert then this is it for you. Probably up there on my top ten desserts ever. This is from the More from Magnolia Cookbook so how could it be bad?
*this recipe really needs time , so you must start the day before to let initial pudding set, and then you’ll need at least 4 more hours minimum before serving. So you must factor time into your preparing of this awesome pudding but it’s so worth it.
Happy Thanksgiving from our house to yours.
1 14 ounce can sweetened condensed milk
1 1 /2 cups ice-cold water
1 3.4 ounce package instant vanilla pudding mix ( preferably Jell-O brand)is there another brand?
3 cups heavy cream
1 12 ounce box Nabisco Nilla Wafers ( no substitutions) is there another brand?
4 cups sliced ripe banana
In a small bowl, on the medium speed of an electric mixer, beat together the sweetened condensed milk and cold 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 remains.
To assemble the dessert, 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, over-lapping 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 . ( Just crush up a few remainder cookies in food processor) Cover tightly with plastic wrap and allow to chill in the refrigerator for *4 hours–or up to 8 hours, but no longer! Serve and behold the love!
Serves anywhere from 12- 15
It’s a large dessert and a substantial one. It stands alone beautifully!
Am I happy to have this recipe? NO!!! And you have already explained why… But now that I have it, of course I am required to make it, right? and will. What’s another five more times around the reservoir to compensate? Just because you mentioned it, Here’s a little tip I use when trying to halve ingredients that don’t halve well – , i.e. an egg, for example, or as you mentioned, a bag of pudding mix. I take a tablespoon and two bowls, and just go one for bowl one and one for bowl two, and repeat until you have halved the uneasily splittable. Seems to work every time. Happy holiday to you and your family, xox Ina
I just saw this because it went to spam???? anyway what a great idea!!!!