Source in .scx format of Magnolia Bakery's banana pudding recipe
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<RecipeTitle>Magnolia Bakery's banana pudding recipe</RecipeTitle>
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<IngredientText>Magnolia Bakery's banana pudding recipe, as taken from their cookbook:</IngredientText>
<Ingredient id="915" quantity="1.0" unit="(14 ounce) can" comment="sweetened" defaultState="true" weightGram="392.0" included="true" cooked="false" isAutoId="true" isAutoWeight="true" isAutoUnit="true">
<IngredientQuantity quantity="1.0" unit="(14 ounce) can">1 (14-ounce) can</IngredientQuantity>
<IngredientItem>sweetened condensed milk</IngredientItem>
<IngredientComment></IngredientComment>
</Ingredient>
<Ingredient id="-1" quantity="1.5" unit="cups" comment="" defaultState="true" weightGram="0.0" included="true" cooked="false" isAutoId="true" isAutoWeight="true" isAutoUnit="true">
<IngredientQuantity quantity="1.5" unit="cups">1½ cups</IngredientQuantity>
<IngredientItem>ice cold water</IngredientItem>
<IngredientComment></IngredientComment>
</Ingredient>
<Ingredient id="-1" quantity="1.0" unit="(3.4 ounce) package" comment="" defaultState="true" weightGram="95.2" included="true" cooked="false" isAutoId="true" isAutoWeight="true" isAutoUnit="true">
<IngredientQuantity quantity="1.0" unit="(3.4 ounce) package">1 (3.4-ounce) package</IngredientQuantity>
<IngredientItem>instant vanilla pudding mix</IngredientItem>
<IngredientComment>(preferably Jell-O brand)</IngredientComment>
</Ingredient>
<Ingredient id="1971" quantity="3.0" unit="cups" comment="" defaultState="true" weightGram="240.0" included="true" cooked="false" isAutoId="true" isAutoWeight="true" isAutoUnit="true">
<IngredientQuantity quantity="3.0" unit="cups">3 cups</IngredientQuantity>
<IngredientItem>heavy cream</IngredientItem>
<IngredientComment></IngredientComment>
</Ingredient>
<IngredientText>1 (12-ounce) box Nabisco Nilla Wafers (no substitutions!) (PS: I think this recipe needs more wafers than the 12 oz box. Next time I make this, I will use half of a box more than what the recipe calls)</IngredientText>
<Ingredient id="1172" quantity="4.0" unit="cups" comment="ripe" defaultState="true" weightGram="150.0" included="true" cooked="false" isAutoId="true" isAutoWeight="true" isAutoUnit="true">
<IngredientQuantity quantity="4.0" unit="cups">4 cups</IngredientQuantity>
<IngredientItem>sliced ripe bananas</IngredientItem>
<IngredientComment></IngredientComment>
</Ingredient>
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<RecipeText>In a small bowl, on the medium speed of an electric mixer, beat together the sweetened condensed milk and water until well combined, about 1 minute. Add the pudding mix and beat well, about 2 minutes more. Cover and refrigerate for 3-4 hours or overnight, before continuing. (PS: I did not want to wait for 3 hrs, so I put it in the refrigerator for 15 minutes, and then the freezer for 10-15 minutes, and it was as set as it could be; just make sure that it is an "instant" vanilla pudding mix that you used. If it isn't instant, it will take longer to set. But also be careful with the time in the freezer if you are going to do it my way, because you don't want a frozen pudding). It is very important to allow the proper amount of time for the pudding mixture to set.
In a large bowl, on the medium speed of an electric mixer, whip the heavy cream until stiff peaks form. Gently fold the pudding mixture into the whipped cream until well blended and no streaks of pudding remain. To assemble the dessert, select a large, wide bowl (preferably glass) with a 4-5-quart capacity. Arrange one-third of the wafers to cover the bottom of the bowl, overlapping if necessary, then one-third of the bananas and one-third of the pudding. Repeat the layering twice more, garnishing with additional wafers or wafer crumbs on the top layer of the pudding. Cover tightly with plastic wrap and allow to chill in the refrigerator for 4 hours - or up to 8 hours - before serving. I suggest defintely more than 4 hrs to get the wafers soft enough, cakelike. PLEASE visit my blog to check out other recipes. It is a new blog, so it is still a baby. Please follow it, if you like it. Thanks.
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