Name: Magnolia Bakery Famous Banana Pudding
Prep time: 20 min
Total time: 4 h 20 min
Cuisine: American
Ingredients: 1 (14 oz) can sweetened condensed milk; 1 1/2 cups cold water; 1 (3.4 oz) package instant vanilla pudding mix; 2 cups heavy cream, cold; 1 teaspoon vanilla extract; 4–5 ripe bananas, sliced; 1 (12 oz) box vanilla wafer cookies (Nilla Wafers)

I love how this Magnolia Bakery Famous Banana Pudding brings together creamy vanilla pudding, fluffy whipped cream, sweet ripe bananas, and soft vanilla wafers into one irresistible dessert. Every spoonful feels rich, comforting, and perfectly balanced. I find that it’s one of those classic treats that never goes out of style and always impresses at gatherings.

Why You’ll Love This Recipe

I love how simple this recipe is to prepare, yet it tastes like something from a professional bakery. I don’t need any complicated techniques or fancy tools to make it.

I appreciate that it’s a no-bake dessert, which makes it perfect when I want something impressive without turning on the oven. I also like that I can prepare it ahead of time, since it actually tastes better after chilling for several hours.

I enjoy how the wafers soften into a cake-like texture while the bananas add natural sweetness. The creamy pudding and whipped cream combination creates a light yet indulgent consistency that I find completely satisfying.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the pudding:

1 (14 oz) can sweetened condensed milk

1 1/2 cups cold water

1 (3.4 oz) package instant vanilla pudding mix

2 cups heavy cream, cold

1 teaspoon vanilla extract

For the layers:

4–5 ripe bananas, sliced

1 (12 oz) box vanilla wafer cookies (Nilla Wafers)

Directions

I start by making the pudding. In a large bowl, I whisk together the sweetened condensed milk and cold water until fully combined. Then I add the instant vanilla pudding mix and whisk for about 2 minutes until smooth and slightly thickened. I let it sit for about 5 minutes so it can set properly.

Next, I whip the cream. In a separate chilled bowl, I beat the cold heavy cream with the vanilla extract until stiff peaks form. I make sure not to overmix, but I want it firm enough to hold its shape.

I gently fold the whipped cream into the pudding mixture. I use a spatula and fold slowly to keep the mixture light and airy. Once combined, the texture becomes smooth, fluffy, and creamy.

For layering, I start with a layer of vanilla wafers at the bottom of a trifle dish or large glass bowl. I add a layer of sliced bananas over the wafers, then spread a generous layer of pudding mixture on top. I repeat these layers until all ingredients are used, finishing with pudding on top.

I cover the dish and refrigerate it for at least 4 hours, though I prefer leaving it overnight. This chilling time allows the wafers to soften and the flavors to meld beautifully.

Before serving, I sometimes garnish with extra vanilla wafers or fresh banana slices for a lovely presentation.

Servings and Timing

I usually get about 10 to 12 servings from this recipe, depending on portion size.

Preparation time takes me about 20 minutes.
Chilling time is at least 4 hours, but I prefer overnight for the best texture and flavor.
Total time is approximately 4 hours and 20 minutes, or overnight if I plan ahead.

Variations

I sometimes add a drizzle of caramel sauce between the layers for a richer flavor. It adds a sweet, buttery note that complements the bananas beautifully.

When I want a chocolate twist, I mix in a handful of mini chocolate chips or add a thin layer of chocolate ganache between the pudding layers.

If I want a slightly different flavor profile, I use banana pudding mix instead of vanilla. This enhances the banana taste even more.

For individual servings, I layer everything into small mason jars or dessert cups. I find this perfect for parties or portion control.

Storage/Reheating

I store the banana pudding covered tightly in the refrigerator. It stays fresh for up to 3 days. I notice that after the second day, the bananas may start to brown slightly, but the flavor remains delicious.

I do not recommend freezing this dessert, as the texture of the pudding and whipped cream can become watery once thawed.

Since this is a chilled dessert, I do not reheat it. I serve it straight from the refrigerator for the best taste and texture.

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FAQs

Can I make this banana pudding ahead of time?

Yes, I actually prefer making it ahead. I find that preparing it the night before gives the wafers time to soften and the flavors time to blend perfectly.

How do I keep the bananas from browning?

I make sure the bananas are fully covered by pudding layers, which helps limit air exposure. I also assemble it close to the chilling time for best freshness.

Can I use homemade whipped cream instead of store-bought?

Yes, I always use homemade whipped cream in this recipe. I find it gives the pudding a fresher, richer taste.

What type of dish works best for layering?

I like using a clear trifle dish or glass bowl because I enjoy seeing the beautiful layers. However, any deep serving dish works just fine.

Can I substitute the vanilla wafers with another cookie?

Yes, I sometimes use shortbread cookies or graham crackers when I want a slightly different texture. I find that most crisp cookies soften nicely after chilling.

Conclusion

I find this Magnolia Bakery Famous Banana Pudding to be the ultimate comfort dessert. It’s creamy, sweet, and layered with nostalgic flavors that always bring smiles to the table. I love how easy it is to prepare and how impressive it looks when served. Whenever I make it, it quickly becomes the highlight of any gathering.

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