Copycat Magnolia Bakery Banana Pudding Recipe

Magnolia bakery banana pudding recipe layered in glasses topped with sliced bananas and vanilla wafers

5 from 1 vote

Copycat Magnolia Bakery Banana Pudding Recipe

Magnolia Bakery's banana pudding recipe is a decadent dessert you'll adore. Rich and creamy, this recipe is a banana lover's dream come true.

Prep Time15

Chill Time1

Total Time1 15

Course: Dessert, Snack

Cuisine: American

Servings:

Calories: 564kcal

Author: Meaghan @ 4 Sons R Us

Ingredients

1 14 oz can sweetened condensed milk
1 1/4 cups COLD water
1 3.4 oz pkg instant vanilla pudding mix
3 cups heavy cream
4 ripe bananas peeled & thinly sliced
1 12 oz box vanilla wafers

Instructions

Making The Pudding

In a medium mixing bowl, whisk together the condensed milk & COLD water until smooth & creamy.
1 14 oz can sweetened condensed milk, 1 1/4 cups COLD water
In a separate, medium sized mixing bowl- add the pudding mix & pour in 1/3 of the milk mixture, whisking until smooth & no visible lumps remain.
1 3.4 oz pkg instant vanilla pudding mix
Add another 1/3 of the milk mixture, whisking again until smooth and no visible lumps remain. Repeat again with the final 1/3 of the milk mixture, whisking again until absolutely no lumps remain.
Cover & refrigerate at least an hour, or up to overnight.
Add the cream to a large mixing bowl. Using a hand mixer, whip the cream until it becomes fluffy and stuff peaks form. DO NOT overmix.
3 cups heavy cream
Using a spatula, scrape the chilled pudding mixture into the mixing bowl with whipped cream. Mix together on low speed, just until completely incorporated.

To Assemble

Select a serving vessel of your choosing- a trifle bowl, a large glass mixing bowl, or even stemless wine glasses or glass mason jars.
Set aside a few of the vanilla wafers for a final garnish.
Spread 1/4 of the pudding mixture evenly out over the bottom of your serving dish. It doesn't have to be perfect.
Layer 1/3 of the vanilla wafer cookies evenly out overtop of the pudding. Follow that with a layer of 1/3 of the bananas (just enough to cover cookie layer).
1 12 oz box vanilla wafers, 4 ripe bananas
Repeat these layers, in the same order, two more times- ending with a final layer of the creamy pudding mixture.
Cover the dish tightly with cling wrap, or a lid, and refrigerate for 4-6 hours, just until the flavors have settled and the cookies have softened slightly.

Notes

The recipe is written for serving in a large bowl style of dish. If using something smaller, such as glass mason jars or stemless wineglasses, adjust the layers accordingly.

This banana pudding is best eaten within 12-18 hours after assembling. Any longer and the cookies become soggy while the bananas brown and turn to mush.

Nutrition