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Magnolia bakery banana pudding recipe layered in glasses topped with sliced bananas and vanilla wafers
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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 mins
Chill Time1 hr
Total Time1 hr 15 mins
Course: Dessert, Snack
Cuisine: American
Calories: 2478kcal


  • 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


Making The Pudding

  • In a medium mixing bowl, whisk together the condensed milk & COLD water until smooth & creamy.
  • 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.
  • 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.
  • 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).
  • 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.


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.


Calories: 2478kcal | Carbohydrates: 23g | Protein: 15g | Fat: 264g | Saturated Fat: 165g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 76g | Cholesterol: 979mg | Sodium: 298mg | Potassium: 555mg | Fiber: 1g | Sugar: 3g | Vitamin A: 10501IU | Vitamin C: 5mg | Calcium: 476mg | Iron: 1mg