Here we are enjoying the original
Sometimes you run across a recipe that you know will be in your arsenal forever. This one is. The beaut of this is that its such a great base, you can change things out, but the base recipe is solid.
This is how it was discovered... I went to NYC. I ate at magnolia cupcakes (this was back in like 2002). I didn't love the cupcake. So, when I moved to the east coast a few years later, I ended up in the city more and more often. And everyone always wants to go to Mags. So I start ordering other things. Their Banana Cream Pudding (their self professed second best seller) quickly became my personal fave.
The thing about Magnolia is they publish their recipes! Woot, woot. Who believes in secret recipes anymore anyway? Secret recipes are stupid.
Ok, so I am about to present to you the original recipe, my two most favorite takes and then a recipe that you can personalize! Whoo, hooo.
1 (14-ounce) can sweetened condensed milk
1 1/2 cups ice cold water
1 (3.4-ounce) package instant vanilla Jell-O pudding mix
3 cups heavy cream
1 (12-ounce) box Nabisco Nilla Wafers
4 cups sliced ripe bananas
In a small bowl, on the 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 more. Cover and refrigerate for 3-4 hours or overnight, before continuing. It is very important to allow the proper amount of time for the pudding mixture to set.
In a large bowl, on the 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 (preferably glass) with a 4-5-quart capacity. 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 more, garnishing with additional wafers or wafer crumbs on the top layer of the pudding. Cover tightly with plastic wrap and allow to chill in the refrigerator for 4 hours - or up to 8 hours before serving.
Ok, that right there is perfection. Oh, I should mention, unless I care a lot about presentation, I do not layer, I just throw it all in and mix.
Ok, so you can see how adaptable it is, here is what I did tonight.
1 (14 oz) can sweetened condensed milk
1 1/2 cups ice cold water
1 (3.4 oz) package instant chocolate fudge pudding mix
3 cups heavy cream
1/2 baked chocolate pound cake, cubed
6 oz peanut brittleChocolate sauce drizzled on top
Another summer option that is a good one:
1 (14 oz) can sweetened condensed milk
1 1/2 cups ice cold water
1 (3.4 oz) package instant lemon pudding mix
3 cups heavy cream
2 pints blueberries
12 oz ginger snaps
As you can see, play with it, have fun. It is going to be delicious!
So you need
1 (14 oz can sweetened condensed milk
1 1/2 cups ice cold water
1 (3.4 oz package ANY FLAVOR pudding mix
3 cups heavy cream
approx 3 cups of ANY chopped fruit or candy
approx 2 cups of ANY bread, cookie, or candy
Enjoy suckers.
