Chocolate Hazelnut Banana Pudding

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If you like to indulge in Nutella by the spoonful, you’re already sold on this chocolate hazelnut banana pudding. It’s an even more satisfying way to enjoy copious amounts of your favorite hazelnut spread. Magnolia Bakery originally launched this flavor right before Valentine’s Day in 2019, and fans and staff alike fell in love. It’s now a featured monthly flavor, but this recipe invites you to make it for yourself any time you’re in the mood.

MAKES 4 to 5 quarts; serves up to 16

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INGREDIENTS

1 (14oz) can sweetened condensed milk

1½ cups (360g/12.7oz) ice-cold water

1 (3.4oz) package instant vanilla pudding mix (preferably Jell-O brand)

3 cups (720g/25.5oz) heavy cream

1 (11oz) box Nilla wafers (no substitutions!)

4 to 5 ripe bananas, sliced

2 cups (600g/21.2oz) Nutella

  1. 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.
  2. 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.
  3. 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.
  4. To assemble the pudding, select either a trifle bowl or a wide glass bowl with a 4- to 5-quart capacity, or individual serving bowls.
  5. Spread one-quarter of the pudding on the bottom and layer with one-third of the cookies, then one-third of the bananas (enough to cover the layer). Place the Nutella in a piping bag and drizzle one-quarter over the banana slices. Repeat the layering twice more. Top the pudding with a final layer of pudding and drizzle with the remaining Nutella.
  6. Cover tightly with plastic wrap and refrigerate for 4 to 6 hours. Cookies should be tender when poked with a knife. This dessert is best served within 12 hours of assembling, if you can wait that long!