i was in charge of desserts for an office birthday this past week and i knew immediately what i wanted to make: chocolate cupcakes with peanut buttercream frosting (recipe coming soon) and banana pudding from none other than magnolia’s bakery. i have been so lucky to actually have magnolia’s banana pudding (and a cupcake) and it was love at first bite. this pudding isn’t overly banana-y, it’s seriously just the perfect amount. it should be noted that i made the pudding the night before and then whipped the cream and assembled the next morning. it wasn’t until we had been nearly completely devoured that i realized i hadn’t snapped a photo! how dumb, seriously, because it looked so pretty. so, instead, here’s the empty bowl and my mug. not as pretty as the dessert, but our tummies sure were happy.

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magnolia bakery’s banana pudding
recipe from food.com

1 1/2 cups water

2/3 cup instant vanilla pudding mix (one small box)

1 (14 ounce) can sweetened condensed milk

3 cups heavy cream

1 (12 ounce) box vanilla wafers

4 bananas, sliced

Blend the water, pudding mix and sweetened condensed milk until will mixed.

Refrigerate at least 4 hours or overnight.

Whip the heavy cream until soft peaks form.

Fold the pudding mixture into the whipped cream until well incorporated.

In a trifle bowl layer wafers, sliced bananas then pudding mixture. Continue until all of the mixture is used up ending with the pudding mixture.

Refrigerate for at least 30 minutes.