Magnolia Bakery Banana Pudding

A nostalgic no-bake banana pudding layered with creamy vanilla pudding, whipped cream, ripe bananas, and Nilla wafers, perfect for gatherings.

Print Recipe

Prep Time 30

Total Time 4

Course Dessert

Cuisine American, Southern

Servings 8 servings

Calories 450 kcal

Ingredients

Pudding Base

1 cup sweetened condensed milk Adds richness and sweetness; use full-fat for best texture.
1.5 cups cold water
1 package (3.4 oz) instant vanilla pudding mix

Whipped Cream

2 cups heavy cream For whipped cream; stabilize with a tablespoon of powdered sugar if desired.

Fruits and Cookies

3 ripe bananas sliced Choose bananas that are yellow with small brown speckles — sweet but still firm.
1 package (12 oz) Nilla wafers

Instructions

Preparation

In a large bowl, pour in 1 cup of sweetened condensed milk and 1 1/2 cups of cold water. Whisk until combined and smooth.
Add the 3.4 oz packet of instant vanilla pudding mix. Whisk vigorously for about 2 minutes until the mixture thickens.
In a separate chilled bowl, whip 2 cups of heavy cream until stiff peaks form. Be careful not to overbeat—stop when peaks hold firmly.
Gently fold the whipped cream into the pudding base with a spatula until blended and airy.
Slice 3 ripe bananas into 1/4-inch rounds.

Assembly

In a trifle dish or large bowl, spread a layer of the pudding mixture.
Add a single layer of banana slices, then a single layer of Nilla wafers.
Repeat layers (pudding, bananas, wafers) until you’ve used all components. Finish with a thick layer of pudding on top.
Cover and chill in the refrigerator for at least 4 hours, preferably overnight.

Notes

Best served in individual ramekins or straight from a trifle dish. Add whole Nilla wafers and banana fans for garnish. Store in the refrigerator for up to 3 days; do not freeze assembled pudding.

Keyword banana pudding, comfort food, Magnolia Bakery, no-bake dessert, Potluck Dessert