@alimaqieose68544586: Walking feels smooth today.

alimaqieose68544586
alimaqieose68544586
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Monday 10 August 2026 05:40:26 GMT
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I stood in line to try this at Magnolia bakery only to find out they sold out when I got to the front of the line and I was so sad. I came home and was determined to make it myself. So here we are!  Recipe: Pumpkin Banana Pudding with Cookie Butter  Condensed milk pudding- - [ ] 1 1/2 cup sweetened condensed milk  - [ ] 1 1/2 cup cold water  - [ ] 1 box instant vanilla Jell-O powder (3.4 oz) Pumpkin-  - [ ] 1 cup canned pumpkin purée  - [ ] 1/4 tsp cinnamon - [ ] 1/8 tsp of nutmeg  - [ ] 3 cups heavy whipping cream  - [ ] 11oz box Nilla wafers  - [ ] 4 bananas, sliced, firm and perfectly yellow - [ ] 1 1/2 cup cookie butter * Optional: mini mills wafers for garnish  1. In a large bowl, mix together condensed milk, vanilla gelatin powder, and cold water using a hand mixer for 2 minutes. Cover with plastic wrap and refrigerate for 4 hours until set or overnight. 2. In a pan on medium-low heat, mix together pumpkin purée, cinnamon and nutmeg. Cook for 2-3  minutes to draw out extra moisture. Spread thinly on a parchment paper lined baking sheet and refrigerate until completely cooled. About 30 mins.  3. In a large bowl, whip COLD heavy whipping cream until stiff peaks form. Set aside.  4. Gently fold all of the cooled pumpkin purée into the set pudding until combined. 5. Fold half of the whipped cream into the pudding and pumpkin mixture. Then fold the other half of the whipped cream. It’s ok for the whipped cream to be streaky here.  6. In another large bowl, add sliced banana and nilla wafers. Mix half of the whipped mixture until everything is evenly coated.  7. Dollop cookie butter and gently swirl into the mixture. You want it to be chunky still. Mix the other half of the whipped mixture just a few more times just to incorporate.  8. Transfer to your preferred container or cups, garnish with more nilla wafers and make sure to seal it tightly with plastic wrap or lid. Refrigerate overnight for best results or for at least 6 hours. Serve cold and enjoy! #bananapudding #banana #bananapuddingrecipe #dessert #easydessert #pumpkinseason #thanksgivingrecipes #holidaydessert #
I stood in line to try this at Magnolia bakery only to find out they sold out when I got to the front of the line and I was so sad. I came home and was determined to make it myself. So here we are! Recipe: Pumpkin Banana Pudding with Cookie Butter Condensed milk pudding- - [ ] 1 1/2 cup sweetened condensed milk - [ ] 1 1/2 cup cold water - [ ] 1 box instant vanilla Jell-O powder (3.4 oz) Pumpkin- - [ ] 1 cup canned pumpkin purée - [ ] 1/4 tsp cinnamon - [ ] 1/8 tsp of nutmeg - [ ] 3 cups heavy whipping cream - [ ] 11oz box Nilla wafers - [ ] 4 bananas, sliced, firm and perfectly yellow - [ ] 1 1/2 cup cookie butter * Optional: mini mills wafers for garnish 1. In a large bowl, mix together condensed milk, vanilla gelatin powder, and cold water using a hand mixer for 2 minutes. Cover with plastic wrap and refrigerate for 4 hours until set or overnight. 2. In a pan on medium-low heat, mix together pumpkin purée, cinnamon and nutmeg. Cook for 2-3 minutes to draw out extra moisture. Spread thinly on a parchment paper lined baking sheet and refrigerate until completely cooled. About 30 mins. 3. In a large bowl, whip COLD heavy whipping cream until stiff peaks form. Set aside. 4. Gently fold all of the cooled pumpkin purée into the set pudding until combined. 5. Fold half of the whipped cream into the pudding and pumpkin mixture. Then fold the other half of the whipped cream. It’s ok for the whipped cream to be streaky here. 6. In another large bowl, add sliced banana and nilla wafers. Mix half of the whipped mixture until everything is evenly coated. 7. Dollop cookie butter and gently swirl into the mixture. You want it to be chunky still. Mix the other half of the whipped mixture just a few more times just to incorporate. 8. Transfer to your preferred container or cups, garnish with more nilla wafers and make sure to seal it tightly with plastic wrap or lid. Refrigerate overnight for best results or for at least 6 hours. Serve cold and enjoy! #bananapudding #banana #bananapuddingrecipe #dessert #easydessert #pumpkinseason #thanksgivingrecipes #holidaydessert #

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