Magnolia Banana Pudding with Vanilla Wafers

INGREDIENTS:

For Banana Pudding;

• 500 ml milk

• 400 ml condensed milk

• 1 packet (144 gr) vanilla instant pudding mix

• 600 ml heavy cream

• 4 sliced bananas

For Vanilla Wafers;

• 190 gr all-purpose flour

• 115 gr butter (at room temperature)

• 1 large egg

• 60 gr powder sugar

• 40 gr granulated sugar

• 2 tsp vanilla extract

• ¾ tsp baking powder

• ¼ tsp salt

• 1 tbsp milk

INSTRUCTIONS:

To make Vanilla Wafers;

• Preheat oven to 175C/350F.

• In a medium bowl, sift together the flour, baking powder, and salt. Set aside.

• In a mixer bowl, cream together butter, powder sugar, and granulated sugar

• Add the egg, vanilla, and milk and mix until smooth and fluffy.

• Add the flour mixture and mix on low until fully incorporated.

• Chill the batter for 30 minutes.

• Scoop 1/2 teaspoon-sized dollops of the batter (about 1 inch apart) onto a baking sheet lined with parchment paper.

• Bake 12-15 minutes until golden brown, rotating halfway through baking.

• Allow to cool completely before serving. 

To make Pudding;

• In a sauce pan, mix the milk and instant vanilla pudding over medium heat. When it comes to boil remove from the heat and set aside to cool.

• After it is completely cool, pour the condensed milk into the pudding mixture and mix them together until well combined.

• In a large bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the pudding mixture.

• Dessert can either be made in individual portions or in large or medium glass bowls. 

• Cover the bottom of the serving dish with the wafers, put the pudding mixture for next layer, and sliced banana over it then pudding again. For the top, sprinkle some wafer crumbs and bananas.

• For the best result keep it in fridge for at least 6 hours.

 Bon Appetit