Magnolia Bakery Banana Pudding With A Twist Recipe

1. In a medium bowl, using an immersion blender or a whisk, mix together the milk and instant vanilla pudding mix until well combined.

2. Add the sweetened condensed milk and vanilla, if using, and beat well for about 2 minutes more, until well incorporated. Cover the bowl with plastic wrap. Refrigerate for at least 3 to 4 hours, or up to overnight, until set.

3. In a large bowl, whip the cream with an immersion blender or electric hand mixer on medium-high speed until stiff peaks form, about 5 minutes.

4. Using a rubber spatula, gently fold the whipped cream into the chilled pudding until no white streaks remain. Return to the refrigerator until ready to assemble.

5. Add the strawberries and sugar to a blender or food processor. Blend for about 30 seconds, until smooth.

6. Slice the bananas into ¼-inch thick rounds. You should have about 4 cups.

Assembling The Pudding:

1. Arrange ⅓ of the vanilla wafers in the bottom of a 4- to 5-quart, wide, preferably glass, bowl, overlapping as needed. Top with ⅓ of the bananas, ⅓ of the strawberry purée, and ½ of the pudding. Repeat the layering twice more, finishing with the remaining wafers and bananas, strawberry purée, and strawberry slices.

2. Cover the bowl tightly with plastic wrap and chill in the refrigerator for at least 4 hours, or up to 8 hours, before serving.

3. Enjoy!