Our classic banana pudding was the sole flavor on the Magnolia Bakery menu from 1996 until 2014. Then we introduced chocolate. It was an instant hit and led to our developing a number of other specialty flavors.
MAKES 4 to 5 quarts; serves 8 to 16
INGREDIENTS
1 (14oz) can sweetened condensed milk
1½ cups (360g/12.7oz) ice-cold water
1 (3.9oz) package instant chocolate pudding mix (preferably Jell-O brand)
3 cups (720g/25.5oz) heavy cream
1 (9oz) box Nabisco Famous Chocolate Wafers or 1 (11oz) box Nilla wafers
4 to 5 ripe bananas, sliced
1 cup (240g/8.5oz) heavy cream whipped to soft peaks
1 cup (160g/5.6oz) mini chocolate chips
- In a stand mixer with the whisk, beat the condensed milk and water on medium speed until well combined, about 1 minute. Add the pudding mix and beat until there are no lumps and the mixture is smooth, about 2 minutes. Transfer the mixture to a medium bowl, cover, and refrigerate until firm, at least 1 hour or overnight.
- In a stand mixer with the whisk, whip the heavy cream on medium speed for about 1 minute, until the cream starts to thicken, then increase the speed to medium-high and whip until stiff peaks form. Be careful not to overwhip.
- With the mixer running on low speed, add the pudding mixture a spoonful at a time. Mix until well blended and no streaks of pudding remain.
- To assemble, select a trifle bowl or a wide glass bowl with a 4- to 5-quart capacity, or individual serving bowls.
- Spread one-quarter of the pudding on the bottom and layer with one-third of the cookies, one-third of the sliced bananas (enough to cover the layer), and ¼ cup of the mini chips. Repeat the layering twice more. End with a final layer of pudding.
- Cover tightly with plastic wrap and refrigerate for 4 to 6 hours. Cookies should be tender when poked with a knife. Before serving, garish with dollops of whipped cream and sprinkle with the remaining ¼ cup of mini chips.
- This dessert is best served within 12 hours of assembling.