Wednesday, October 13, 2010

Birthday Bathtime!

When we were doling out responsibilities for my dear friend Lizzie's birthday celebration I was charged with bringing a sweet treat of some kind. Our friend Katie mentioned she had already put in an order for the unparalleled  Momofuku Birthday Cake that we have all been obsessed with since my birthday.  Then Angela had suggested I try + make my own interpretation of the Momofuku Birthday Cake + we could compare + contrast the two.  I wimped out of the challenge + went on a mission to find another suitable recipe to make.

As I was sifting through cookbooks, binders of recipes I clipped from magazines + some of my favorite food blogs I was simultaneously racking my brain to think of Lizzie's favorite flavors when it hit me. She loved when I made Magnolia Bakery Banana Pudding once + mentioned she would "take a bath in it if she could".  While I am not usually a fan of making the same recipe more than once this one is too tasty not to be repeated.

Happy Birthday Lizzie, best wishes for the best year to date! xo


Magnolia Bakery Banana Pudding {adapted from the More From Magnolia Cookbook}

Grocery List

3 cups heavy whipping cream

4 cups sliced ripe bananas

Dry Goods
14oz can sweetened condensed milk
12oz box Nilla Waffers {I prefer the mini Nilla Waffers}
 3.4 oz package instant vanilla pudding {Jello Brand preferred}

1.5 cups ice water

Game Plan
1. In a small bowl, on the medium speed of an electric mixer, beat together the sweetened condensed milk and water until well combined, about 1 minute. Add the pudding mix and beat well, about 2 minutes more. Cover and refrigerate for 3-4 hours or overnight, before continuing. It is very important to allow the proper amount of time for the pudding mixture to set.

2.  In a large bowl, on the medium speed of an electric mixer, whip the heavy cream until stiff peaks form. Gently fold the pudding mixture into the whipped cream until well blended and no streaks of pudding remain.

3. To assemble the dessert, select a large, wide bowl (preferably glass) with a 4-5-quart capacity. Arrange one-third of the wafers to cover the bottom of the bowl, overlapping if necessary, then one-third of the bananas and one-third of the pudding. Repeat the layering twice more, garnishing with additional wafers or wafer crumbs on the top layer of the pudding. Cover tightly with plastic wrap and allow to chill in the refrigerator for 4 hours - or up to 8 hours, but no longer! - before serving.



  1. That looks super yum
    Keep in touch

  2. Great lighting in your pics! I need more windows in my kitchen... recipe sounds yummy too!

    Consumed: My Culinary Adventure

  3. Hi Sahi- It was super tasty, so much so that I had some left overs for breakfast the next day!

    Hi Danielle-while I am very fortunate to have lots of windows in my apartment {especially for NYC standards}, I don't have any windows in my actual kitchen so lighting is always a challenge. The recipe was delish, definitely worth trying in your own kitchen!


  4. The pudding is even better after sitting in the fridge a few days. I have been having a single, sinful spoonful every morning! Turning 30 has been sweet!

  5. Lizzie-

    Glad you are stilling enjoying the pudding + don't fool yourself there was a reason I got you traditional bath products for your gift;) Turning 30 is sweet, don't let anyone tell you different!