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Friday, February 7, 2014

CTB 2014 - The Complete Magnolia Bakery Cookbook

Chris Parnell and Andy Samberg may have rapped about them in Lazy Sunday, but any New Yorker worth their salt knows to skip Magnolia's cupcakes and head for their dessert case.  The only thing you should even think about picking up from the Magnolia Bakery is their Banana pudding.

I've had their cookbook on my shelf for a few years now, yet I haven't made this recipe yet.  I didn't think it could compare to the real thing, which I could pick up any day of the week. When I decided to do this years challenge, I knew it was the right time to finally make a few things from The Complete Magnolia Bakery Cookbook.  Asking all my dessert-loving girlfriends, they all agreed that I had to make the banana pudding.

The recipe in the cookbook has you use instant pudding mix and I have to question whether or not they use pudding mix at the actual bakery. It does make for a much easier recipe though and a darn tasty one at that! The recipe in the book suggests making one large dessert, perhaps in that trifle dish that you got for your wedding. I decided to make them Magnolia style and make individual portions in mason jars.  It's probably a healthier option, as I would just keep going back to a large bowl for more.

One Year AgoHomemade Granola
Two Years AgoThai Sweet Potato Soup
Three Years AgoOrange Chiffon Cupcakes with Orange Cream Cheese Frosting

Magnolia's Banana Pudding
From The Complete Magnolia Bakery Cookbook

These single serve banana pudding jars should be made on the same day that you are going to serve them. You don't want to make them a week ahead of time or your cookies will get really mushy and the pudding will deflate.  Be sure to invite all your friends over, this recipes makes a lot and you don't want to be left alone with it!

1 14-ounce can sweetened condensed milk
1 1/2 cups water
1 3.4-ounce package instant vanilla pudding (I used Jell-O brand)
3 cups heavy cream
12 ounces Nilla wafers (don't use generic)
4 cups sliced bananas (about 5 6-inch bananas)

In a medium bowl, whisk together sweetened condensed milk and water.  Add pudding powder and whisk until smooth.  Cover bowl with plastic wrap and set in the fridge overnight.

In a large bowl, beat cold heavy cream on medium until you reach stiff peaks.  Add set pudding and gently fold together.  Try not to deflate the whipped cream too much.

Place Nilla wafers in a plastic, zip-top bag and crush cookies a little.  Form an assembly line of mason jars.  You will need about 12-16 half-pint mason jars.  Add some crumbled cookie to the bottom of each jar. Top with 3-4 pieces banana. Add ~1/4 cup pudding mixture. Top with more cookies, bananas and pudding. Top with a final tablespoon of cookie and a slice of banana.  Place the lids on the jars and set in the fridge for at least 4 hours. Serve!
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