Magnolia Bakery Famous Banana Pudding Recipe
Think it must take a lot of work to make Magnolia Bakery Famous Banana Pudding? Think again! This recipe is so much easier than you’d expect and the results are out-of-this-world delicious.
Servings: 16 servings
Ingredients
- 14 ounce can sweetened condensed milk
- 1 ½ cups cold water
- 1 teaspoon pure vanilla extract
- 1 box (3.4 ounce) Instant Vanilla Pudding mix
- 3 cups heavy whipping cream
- 4 large, ripe bananas, sliced
- 11 ounce box Nilla Wafers cookies
Instructions
- Using an electric stand mixer with whisk attachment, beat condensed milk with water, and vanilla extract. Beat on high for about one minute, until blended.
- Add in dry pudding mix and beat on high for about 2 minutes, until mixture is smooth with no lumps. Transfer to a medium size bowl. Cover and refrigerate for one hour.
- When one hour is up, beat heavy whipping cream in a bowl with whisk attachment on medium high speed for 1-2 minutes until stiff peaks form.
- Slowly spoon in the thickened pudding mixture, one spoonful at a time, while mixing on low speed, until all the pudding has been added.
- To assemble, use a large 4 quart size bowl or trifle bowl. Spoon about 1/4 of the pudding mixture into the bottom of the bowl. In a single layer, layer 1/3 of the sliced bananas and 1/3 of the Nilla Wafers. Repeat layering two more times, then end with a final layer of pudding.
- Cover with plastic wrap and chill in the refrigerator for at least 4-5 hours.
Notes
- Magnolia Bakery banana pudding is best when eaten within 24 hours. After this, the cookies will start to go soft and the bananas will begin to brown.
- I love using a glass trifle bowl for serving, to see the layers!
- If your bananas are still green or not overly ripe, use my guide on how to ripen bananas for quick results!
- Stiff peaks are when you lift the whisk attachment and the whipped cream stands up straight without the tip drooping down.
- If you’d like, you can top the pudding with additional bananas, wafers, and whipped cream.