
Rigatoni Pasta was like the best ever!

Their in-house made pickles were incomparable!

Didn’t expect this interior from outside.

across the street from my sister’s house.
Rigatoni Pasta was like the best ever!
Their in-house made pickles were incomparable!
Didn’t expect this interior from outside.
across the street from my sister’s house.
Magnolia Bakery’s Banana Pudding
From The Complete Magnolia Bakery Cookbook by Jennifer Appel and Allysa Torey
Ingredients
1 1/2 cups water
2/3 cup instant vanilla pudding mix
1 (14-ounce) can sweetened condensed milk
3 cups heavy cream
1 (12-ounce) box vanilla wafers
4 bananas, sliced
Directions
Mix together the water, pudding mix, and sweetened condensed milk until smooth. Refrigerate for at least 4 hours, or overnight until it sets up.
Whip heavy cream until soft peaks form. Working in thirds, fold the whipped cream into the pudding mixture until well incorporated.
In a trifle bowl, layer vanilla wafers, sliced bananas, and pudding mixture; continue until you’ve used up all the pudding mixture. Refrigerate for at least another 30 minutes before serving.