Description
A banana pudding inspired by magnolia bakeries deliciously whipped, creamy banana pudding with swirls of pudding, fresh bananas, Nilla wafers and cake crumbles.
Ingredients
Scale
1 14 oz can of condensed milk
1 1/2 cup cold water
1 5 oz package Jello instant pudding mix
4 cups heavy cream (1 cup for topping)
1 11 oz box vanilla wafer cookies
5 ripe bananas, chopped
1 box yellow cake mix
3 eggs (for cake)
1/3 cup oil (for cake)
Instructions
- Make cake mix according to package. After removing from oven, place on wire cooling racks to cool completely (about 1 hour). Once cooled, slice into cubes.
- While cakes are baking, make pudding. In an electric mixer, whisk condensed milk and water until combined. Pour in pudding mix and whisk until pudding is smooth. Pour into a container, seal with lid and leave in fridge for 1-2 hours or overnight.
- After pudding is set, make whipped cream. In a stand mixer on medium high speed, whisk heavy cream until it starts to thicken into cool whip. Make sure not to over whip. You want stiff peaks (when you pull out the whisk, the whipped cream will stand up straight). Remove 1 cup of whipped cream for topping.
- Fold pudding into whipped cream until evenly incorporated.
- Assemble the pudding in a trifle dish. First spread a layer of pudding. Next, crumble cake cubes over pudding. Then add a layer of bananas, then Nilla wafers. Top with another layer of pudding and repeat until trifle is filled.
- Top with extra whipped cream, cake and Nilla wafer crumbles and banana slices.
- Scoop and serve.