If you’re gluten-free or dairy-free, save this recipe! 👀
I can finally can finally call myself a true New Yorker because I’ve tasted the famous Magnolia Bakery Banana Pudding! Or at least my allergy-friendly version 😉
Here’s the recipe✨
Ingredients:
• 2 (1.7 oz) boxes dairy-free instant vanilla pudding mix
• 1 (11.25 oz) can dairy-free sweetened condensed milk
• 1 cup dairy-free milk
• 3 cups dairy-free heavy whip
• 2-3 ripe bananas
• 1 box gluten-free vanilla wafers
Comment “RECIPE” for the full recipe 🫶
Directions:
In a medium bowl, mix the instant pudding mix, dairy-free sweetened condensed milk and dairy-free milk. Place it in the refrigerator to chill while you whip the heavy whip.
Pour the heavy whip into a bowl and whip for about 5 minutes, or until stiff peaks form
Carefully fold the vanilla pudding into the dairy-free whipped cream.
Then, slice the bananas and crush the vanilla wafers. Add the banana and crumbled sugar cookies to the bowl and fold until well combined.
Chill the pudding for at least 30 minutes. Then, enjoy! When stored in an airtight container, the pudding will keep well in the fridge for 3-4 days.
