Magnolia Bakery Banana Pudding

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4.88 from 107 votes

Our Copycat Magnolia Bakery Banana Pudding is rich and creamy with layers of fresh bananas, pudding, and Nilla Wafers.

Prep Time15

Chill4

Total Time4 15

Course: Dessert

Cuisine: American

Servings:

Calories: 397kcal

Author: Jennifer Fishkind

Ingredients

1 14-oz can sweetened condensed milk
1 cup very cold milk
½ cup very cold water
1 3.4 oz box instant vanilla pudding
1 11 - 12 oz box of Nilla Wafers reserve 5-6 wafers and crumbs from box
3 cups heavy whipping cream
½ teaspoon clear vanilla flavoring
5 bananas just barely ripe sliced

Instructions

Using either a hand held mixer or a stand mixer, combine the sweetened condensed milk, cold water and cold milk. Mix on low-medium for 1-2 minutes.
Add the vanilla pudding mix and beat on medium for 2 minutes. The pudding mixture should just start to thicken.
Cover and refrigerate for 4 hours or overnight to ensure the pudding completely sets.
Using either a hand held mixer or a stand mixer, combine the heavy cream and vanilla flavoring and beat until the cream is stiff.
Gently fold the whipped cream into the fully set pudding. Fold until the cream and pudding is completely combined and uniform in color, with no visible streaks.
For presentation, use either a large serving bowl, trifle dish or a compote dish. (you can also use mini trifle dishes for individual servings) Line the bottom of the bowl with ⅓ of the vanilla wafers (about 30 wafers).
Evenly layer 1 ½ cups of the sliced bananas on top of the wafers.
Top banana slices with ⅓ of the pudding mixture.
Repeat until there are 3 layers of wafers, bananas and pudding.
Crush the reserved 5-6 wafers.
To finish, sprinkle the top of the pudding with crushed wafers. You may also use any leftover crumbs from the wafer box. Cover and keep refrigerated until serving.

Notes

To Store: Store it in an airtight container in the fridge (the bananas will probably brown). This recipe is best enjoyed the day that you make it. The bakery recommends eating it within 12 hours.

TIPS:

Serving suggestions: The pudding should be served cold in a large trifle bowl or in individual serving dishes.
To avoid brown bananas in your pudding, see our tips below and try to serve within 8 hours of making it.
It is important to make this in advance so the Nilla wafers absorb into the pudding. You will want at least 4 hours in the refrigerator if not more (6-8 is ideal).
Leave a few Nilla wafers to garnish with on top right before serving.

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