If you thought the original banana pudding from Magnolia Bakery was incredible, just wait until you try this chocolate Oreo version! With layers of creamy chocolate pudding sandwiched between Oreo cookies and sliced bananas, this pudding definitely doesn’t disappoint.
1 1/2 cups water
2/3 cup instant chocolate pudding mix
1 (14-ounce) can sweetened condensed milk
3 cups heavy cream
1 (14.3- ounce) package chocolate sandwich cookies
4 medium bananas, sliced
Whisk together the water, pudding mix, and sweetened condensed milk until smooth. Cover with plastic wrap and refrigerate for 4 hours or overnight.
Separate the sandwich cookies and scrape off and discard the filling.
Once the pudding has set up, whip the heavy cream until soft peaks form. Working in thirds, gently fold the whipped cream into the pudding mixture until well incorporated.
In a trifle bowl, layer the cookies, sliced bananas, and 1 1/2 to 2 cups of the pudding mixture, repeat until you’ve used up all of the pudding mixture. You should get about four layers. Top with leftover cookie crumbs and banana slices. Cover with plastic wrap and refrigerate for at least 30 minutes before serving. The longer you refrigerate the softer the cookies will get. Enjoy!
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