Magnolia Bakery Banana Pudding Recipe

Introduction

Magnolia Bakery’s Banana Pudding is a classic Southern dessert loved for its creamy texture and nostalgic flavors. Layers of vanilla pudding, bananas, and crisp Nilla Wafers combine to create a delightful treat perfect for any occasion.

Ingredients

• 1 14oz can sweetened condensed milk
• 1 1/2 cups ice cold water
• 2 3.4oz boxes vanilla instant pudding (make sure it’s instant, not cook and serve)
• 3 1/2 cups heavy cream
• 1 tsp vanilla extract
• 1 11oz box Nilla Wafers (set some aside to garnish if desired)
• 5 barely ripe bananas (set some aside to garnish if desired)

Instructions

1. Step 1: Whisk together the sweetened condensed milk and the ice-cold water. Using a handheld electric mixer, gradually pour and blend in one box of the dry pudding mix until smooth. Cover and refrigerate for at least 3 hours, or overnight if possible.
2. Step 2: In a large bowl, beat the heavy cream until stiff peaks form, about 3 minutes. The cream will thicken and become frothy. Blend in the vanilla extract.
3. Step 3: Fold the chilled pudding into the whipped cream gently. Add 5 tablespoons of dry vanilla pudding from the second box and beat until the mixture is fluffier.
4. Step 4: In a clear trifle bowl or large glass dish, layer one-third of the pudding, one-third of the Nilla Wafers, and one-third of the sliced bananas. Repeat layers, finishing with a heaping layer of pudding on top. Ensure all banana slices are fully covered to prevent browning.
5. Step 5: Chill the assembled dessert for at least 4 hours to soften the wafers. Just before serving, garnish with reserved Nilla Wafer crumbs and sliced bananas.

Tips & Variations

• Use barely ripe bananas for a firmer texture and less sweetness.
• For extra flavor, sprinkle a little cinnamon or nutmeg between layers.
• If you prefer a lighter dessert, substitute half of the heavy cream with whipped topping.
• Layer the pudding in individual cups for easy serving and portion control.

Storage

Store the banana pudding covered in the refrigerator for up to 3 days. The Nilla Wafers will continue to soften, creating a custard-like texture. Refrain from freezing as the texture may be compromised. When ready to serve, give it a gentle stir if separation occurs.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use cook-and-serve pudding instead of instant?

Instant pudding is recommended because it combines quickly with the other ingredients and maintains the proper texture. Cook-and-serve pudding may not set correctly and can alter the consistency of the dessert.

How do I prevent the bananas from browning?

Make sure all banana slices are completely covered by the pudding layers. You can also toss the bananas in a little lemon juice before layering to slow down browning, though this may slightly affect the flavor.

Magnolia Bakery Banana Pudding Recipe

Print Recipe

★★★★★

5 from 132 reviews

Magnolia Bakery Banana Pudding is a classic Southern dessert featuring layers of creamy vanilla pudding, lightly whipped cream, ripe bananas, and crunchy Nilla Wafers. This no-bake treat combines sweetened condensed milk with instant pudding for a rich, fluffy texture, then is chilled to create a perfect balance of creamy and crunchy in every bite.

• Author: Natalie
• Prep Time: 20 minutes
• Cook Time: 0 minutes
• Total Time: 7 hours 20 minutes
• Yield: 10 servings 1x
• Category: Dessert
• Method: No-Cook
• Cuisine: American, Southern

Ingredients

Scale 1x2x3x

Pudding Mixture

• 1 (14 oz) can sweetened condensed milk
• 1 1/2 cups ice cold water
• 2 (3.4 oz) boxes vanilla instant pudding mix (ensure it is instant type)

Whipped Cream

• 3 1/2 cups heavy cream
• 1 tsp vanilla extract

Other Ingredients

• 1 (11 oz) box Nilla Wafers (reserve some for garnish if desired)
• 5 barely ripe bananas (reserve some slices for garnish if desired)

Instructions

1. Prepare Pudding Base: Whisk together the sweetened condensed milk and ice-cold water until smooth. Using a handheld electric mixer, gradually blend in one box of the dry vanilla instant pudding mix. Mix until completely smooth, then cover and refrigerate the pudding mixture for at least 3 hours, or overnight for best results.
2. Whip Cream: In a large bowl, beat the heavy cream on high speed until stiff peaks form, which will take approximately 3 minutes due to the large volume. Once the cream is thick and frothy, stir in the vanilla extract.
3. Combine Pudding and Whipped Cream: Gently fold the chilled pudding mixture into the whipped cream until fully incorporated. Next, add 5 tablespoons of the dry pudding mix from the second box and beat the mixture until it becomes fluffier and lighter in texture.
4. Assemble Dessert: Using a clear glass trifle bowl or similar dish, layer one-third of the pudding mixture, one-third of the Nilla Wafers, and one-third of the sliced bananas. Repeat the layering one more time, then finish with a generous top layer of pudding. Ensure all banana slices are covered to prevent browning.
5. Chill and Garnish: Refrigerate the assembled banana pudding for at least 4 hours to allow the flavors to meld and wafers to soften. Just before serving, garnish with reserved Nilla Wafers crumbs and banana slices for an attractive presentation.

Notes

• Use ripe but firm bananas to avoid over-mushy texture after chilling.
• Make sure to use vanilla instant pudding, not cook-and-serve, for the correct consistency.
• Chilling the pudding mixture overnight enhances flavor and texture.
• For an extra fluffy texture, do not overmix when folding pudding and whipped cream.
• Cover bananas completely with pudding layers to avoid discoloration.

Keywords: banana pudding, Magnolia Bakery, no-bake dessert, instant pudding, creamy dessert, Southern dessert, vanilla pudding, Nilla Wafers, whipped cream dessert