• 23's Top 50 Recipes - 02

    From Dave Drum@1:3634/12 to All on Sun Jan 7 12:47:00 2024
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Magnolia Bakery's Banana Pudding
    Categories: Frruits, Puddinns, Dairy, Cookies
    Yield: 14 servings

    14 oz Can sweetened condensed
    - milk
    1 1/2 c Ice-cold water
    3 3/8 oz Box instant vanilla pudding
    3 c Cold heavy cream
    11 oz Box vanilla wafer cookies
    4 (to 5) ripe bananas; peeled,

    In the bowl of a stand mixer fitted with the whisk
    attachment, beat the condensed milk and water on low
    speed until blended, then increase the speed to medium
    and whisk until well combined, about 1 minute. Add the
    instant 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.

    Using the stand mixer with the whisk attachment, 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.

    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.

    To assemble, set aside 4 to 5 cookies, whole or
    crumbled, for garnish. In a 4 to 5 quart trifle bowl or
    a wide glass bowl (or in 12 8 ounce bowls or ramekins),
    spread one-quarter of the pudding over the bottom and
    layer with one-third of the cookies and one-third of the
    sliced bananas (enough to cover the layer). Repeat the
    layering twice more. End with a final layer of pudding.

    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. To serve, garnish the top with the reserved
    cookies or cookie crumbs.

    Recipe from: Magnolia Bakery

    Adapted by: Priya Krishna

    Yield: 12 to 16 servings

    RECIPE FROM: https://cooking.nytimes.com

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