Magnolia Bakery Banana Pudding

 

Ingredients

• 3.4 oz Instant Vanilla Pudding (96g)
• 14 oz Sweetened Condensed Milk (396g)
• 1½ cup Water
• 14 pcs Banana I use small bananas, you may use less for medium bananas
• 15 oz Egg Drops Biscuits (440g)
• 3 cup Cold Heavy cream

Instructions

1. Mix sweetened condensed milk with water using a hand mixer until well combined, after that add instant pudding, mix again for about 2 minutes.

2. Store the pudding mixture in the fridge and let it set for about 4 hours.

3. After the pudding set, whisk cold heavy cream until hard peak.

4. Add ½ of the pudding and mix with a hand mixer until just combined. Add the rest and mix again until combined.

5. Slice the bananas. Set aside.

6. To assemble, add a layer of cream pudding mixture, topped with a layer of egg drops biscuits, followed by sliced bananas, twice following with the order. Lastly, top with cream pudding mixture and crushed egg drops biscuits.

7. Cover it with plastic wrap, refrigerate for 6 hours or overnight.

8. When serving, scoop the banana pudding with ice cream scoop to the cup. Enjoy!