B-A-N-A-N-A-S

Last Friday was my friend Michele’s birthday, and to celebrate KC came up with the idea to create a “I Love NYC” birthday gift for her. In addition to Serendipity Frozen Hot Chocolate (my favorite!), I Love NYC chocolate bars and pictures of us at the best pizza place in the city (or at least the biggest slices), I made banana pudding. Maybe the gift would have been better called the “I Love NYC Food” gifts. What can I say, we like to eat :) KC had a recipe for the Magnolia Bakery’s famous banana pudding. And, can I just say – it is so good!



It’s super easy to make – enjoy!

Magnolia’s Banana Pudding
1 (14 ounce) can Sweetened Condensed Milk
1 ½ cups Ice Cold Water
1 (3.4 ounce) box Jell-O Instant Vanilla Pudding
3 cups Heavy Whipping Cream
1 (12 ounce) box Nilla Wafers
4 cups Bananas, sliced

In a small bowl, on medium speed of an electric mixer, beat together the sweetened condensed milk and water until well combined, about 1 minute. Add the pudding mix and beat well, about 2 minutes. Cover and refrigerate for 3-4 hours or overnight to allow the pudding mixture to set.

In a large bowl, on medium speed of an electric mixer, whip the heavy cream until stiff peaks form.

Gently fold the pudding mixture into the whipped cream until well blended and no streaks of pudding remain.

To assemble the dessert, select a large, wide bowl. Arrange one-third of the wafers to cover the bottom of the bowl, overlapping if necessary, then one-third of the bananas and one-third of the pudding. Repeat the layering twice and garnish with wafer crumbs. Cover and refrigerate before serving.

And as Bryndee would say, "It's no sugar added!"