My favorite comfort food in the world is pudding – tapioca pudding, rice pudding, chocolate pudding, bread pudding and, of course, banana pudding. I tried Magnolia Bakery’s banana pudding for the first time last year and I was immediately hooked. BUT, it is also super expensive for a little container so I became determined to find a way to make it simply and inexpensively, but just as tasty, at home.
A few months, and a lot of procrastination, later I think I have mastered it! It is super easy, taking me only a few minutes of actual ‘work’ time and made enough to share with my team at the office.
Banana Pudding (serves 10)
- 1 can evaporated milk
- 1 cups cold water
- 1 package Jell-O instant vanilla pudding mix
- 3 cups heavy cream
- 1 large box Nabisco Nilla Wafers
- 7 ripe bananas, sliced
- 2 tbsp vanilla
- Combine pudding mix, evaporated milk, and cold water in a large mixing bowl. Whisk until it begins to thicken and then refrigerate until thick and ‘puddingy’ <– official term, about 1 hr
- Whisk heavy cream with an electric mixer, or by hand, until it forms soft peaks, fold in vanilla.
- Gently fold 1/3 of the whipped cream into the pudding. Fold in the remaining whipped cream until mostly combined, some streaks remaining is desirable.
- In a serving dish spoon a layer of the pudding into the bottom and spread evenly. Top with a layer of Nilla wafers followed by a layer of banana slices. Continue to layer pudding, Nilla wafers, and banana slices until all ingredients are used up!
- Cover and refrigerate for 4-6 hrs (this step is super important because the Nilla wafers need time to soften!).
- Serve and enjoy!