Magnolia Bakery Gluten Free Banana Pudding (Edit recipe)

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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.

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PREP TIME

15 minutes

COOK TIME

—

INGREDIENTS

Serves: 12

Ingredients

14 oz Sweetened Condensed Milk
1 1/2 cups Water, ice cold
3.4 oz Vanilla Instant Pudding Mix, boxed dry vanilla pudding mix (such as Jello)
3 cups Heavy Cream (Whipping Cream), OR 16 oz Cool Whip (non-dairy whipped topping), thawed
12.6 oz Vanilla Wafers (gluten-free), 2 boxes gluten free vanilla wafers, such as Kinnikinnick
4-5 Banana, ripe, sliced

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Process

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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

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.
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.
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.
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.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	411
Fat:	27 g
Carbohydrates:	64 g
Protein:	9 g
Cholesterol:	91 g
Sodium:	290 mg
Fiber:	2 g
Sugars:	19 g
Calculated per serving.