This recipe for famous banana pudding is from the Magnolia Bakery cookbook. It’s a sweet and satisfying dessert.

Serves: 8-12


1 (14 oz) can sweetened condensed milk

1 1/2 cups ice-cold water

1  3.4 oz. box of vanilla instant pudding mix

3 cups heavy cream

4 cups sliced, barely ripe bananas

Corn on the cob
    1. In a large bowl, beat together the sweetened condensed milk and water until it is well combined — about 1 minute.  Add the pudding mix and beat well — about 2 minutes.  Cover and refrigerate for 3-4 hours or overnight.  It is very important to allow the proper amount of time for the pudding mixture to set.  It will be watery if you don’t let it set up long enough.
    2. In a large bowl, whip the heavy cream until stiff peaks form.  Gently fold the whipped cream into the pudding mixture until no streaks of pudding remain.
    3. This dessert can either be made in individual portions or in a large glass bowl or dish (we used a 9×13 dish).
    4. To assemble the dessert, arrange 1/3 of the Nilla wafers covering the bottom, overlapping if necessary. Next, layer 1/3 of the bananas, and 1/3 of the pudding mixture.  Repeat twice more, garnishing with additional wafers or wafer crumbs on the top layer.  Cover tightly and allow to chill in the fridge for at least 4 hours or up to 8 hours — no longer because the bananas will start to brown.
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