Subj : 23's Top 50 Recipes - 02
To   : All
From : Dave Drum
Date : Sun Jan 07 2024 12:47:00

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
           Mix
      3 c  Cold heavy cream
     11 oz Box vanilla wafer cookies
      4    (to 5) ripe bananas; peeled,
           Sliced
 
  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
  
  Uncle Dirty Dave's Archives
 
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