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
[…] #in the kitchen: (no photo) banana pudding | Meghan Hochgesang … […]
This is sooo smoothy yummy. I'm planning on making it for my daughter's confirmation dinner.