Magnolia Bakery gluten free banana pudding
This Magnolia Bakery Gluten Free Banana Pudding is a little bit of heaven. With homemade gf vanilla wafers, vanilla pudding, and plenty of bananas, it's all you could want in banana pudding.
- Prep time
- 15 min
- Cook time
- 31 min
- Yield
- 12 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 14-oz (396 g) sweetened condensed milk
- 1½ cups (360 ml) ice cold water
- 1 3.4 oz (96 g) boxed dry vanilla pudding mix (such as Jello)
- 3 cups (720 ml) heavy cream (OR)
- 1 16 oz (453 g) Cool Whip (non-dairy whipped topping), thawed
- 1 recipe gluten free vanilla wafers (OR 2 boxes gluten free vanilla wafers, such as Kinnikinnick)
- 4-5 ripe bananas, sliced
Instructions
- 1
Whisk together the sweetened condensed milk and the ice cold water until smooth. In a separate bowl, pour in the dry pudding mix and then add the milk and water mixture and whisk again until smooth, about one minute. Cover and refrigerate for at least one hour, or until set.
- 2
Whip the heavy cream until soft peaks form. Alternatively, place the Cool Whip in a large bowl. Add the pudding mixture to the whipped cream or Cool Whip and fold the two mixtures together until well combined.
- 3
Layer in a trifle bowl, 9 by 13-inch baking dish, or any other casserole dish, beginning with the pudding mixture, then vanilla wafers, followed by sliced bananas. Depending on the size of your dish, you should end with at least two layers and finish with a layer of pudding. Save a handful of vanilla wafers to crush and sprinkle on top.
- 4
Cover and refrigerate for at least 4-6 hours. As long as the bananas are well covered, the pudding should last covered in the refrigerator for a few days.