Magnolia Bakery Banana Pudding

Summary

Prep Time	25 mins
Total Time	8 hrs 25 mins
Course	Dessert
Cuisine	European
Servings (Default: 8)

Ingredients

400 ml condensed milk, sweetened (milkmaid), or 1 can
300 ml water
2 packs vanilla pudding powder, stirred cold
600 ml cream
2 kg banana (s)
200 g biscuit (s) (e biscuits)

Instructions

Mix the sweetened condensed milk and the water on the lowest setting or stir with the whisk so that the two ingredients combine. Then add the pudding powder (it must be possible to prepare the pudding in cold milk = stirred cold). Put the cream in the refrigerator for 15 minutes.
In the meantime, beat the cream with the mixer. Caution: it does not have to be stiff, but so that bubbles form at the top, just stir it loosely. A solid cream mixture is not necessary. Now add the pudding from the refrigerator. Gently stir the mixture into a cream. I always do this with a dough scraper in 8 movements. It takes a while for the pudding and cream to combine and form a creamy mixture, so don`t stop after a minute (it is probably also possible with the mixer on a low setting).
Now lay out a glass vessel (for the optics, any other bowl is also possible) on the bottom with egg biscuits, on top of which a layer of the sliced bananas (the specified amount of bananas can vary up or down depending on your taste). Then again layer a layer of cream and so on: biscuits, bananas, cream, etc. Finish with a layer of cream. Leave a few egg cookies on top for decoration.
Put this mixture in the fridge overnight so that everything flows through nicely and the biscuits become soft. Alternatively, prepare the dessert in the morning and serve in the evening, the matter should rest for about eight hours.
Incidentally, I wanted to find out the recipe after visiting New York, so I discovered a YouTube video and tried the thing, the taste actually comes from the original at Magnolia Bakery at Rockefeller Center.

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