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Homemade Magnolia Bakery Banana Pudding Copycat photo
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Magnolia Bakery Banana Pudding Copycat

A lush, layered banana pudding with vanilla wafers and whipped cream modeled after Magnolia Bakery's classic.
Prep Time30 minutes
Total Time30 minutes
Servings: 8 servings

Ingredients

  • 14 oz sweetened condensed milk
  • 1.5 cups very cold water
  • 2 3.4 oz boxes vanilla instant pudding mix
  • 4 cups heavy cream cold
  • 1.5 teaspoons vanilla extract
  • 11 oz Nilla Wafers reserve a few for garnish
  • 5 bananas barely ripe, plus a few slices for garnish

Instructions

  • In a large bowl, whisk together the 14 oz sweetened condensed milk and 1½ cups very cold water until smooth and fully combined.
  • Using an electric mixer on low speed, gradually add and blend one 3.4 oz box of vanilla instant pudding mix into the sweetened condensed milk mixture, mixing until smooth.
  • Cover the pudding base with plastic wrap and refrigerate until well chilled, at least 3 hours or overnight.
  • In a separate large bowl, beat the cold heavy cream with an electric mixer until stiff peaks form, about 3–4 minutes; increase speed as needed and then blend in 1½ teaspoons vanilla extract.
  • Gently fold the chilled pudding base into the whipped cream until combined and uniform in texture.
  • From the remaining box of dry vanilla pudding mix, add 5 tablespoons of the dry mix to the combined pudding and whipped cream, then beat briefly until the mixture is light and fluffy.
  • Slice the bananas. To assemble, place about one-third of the pudding mixture into a trifle bowl (or 9x13 pan), top with a layer of Nilla Wafers, and add one-third of the sliced bananas. Repeat layers once more and finish with the remaining pudding on top.
  • Make sure banana slices are fully covered by pudding to reduce browning, then cover the assembled dessert and chill at least 4 hours so the wafers soften.
  • Just before serving, garnish with reserved Nilla wafer crumbs and a few banana slices.

Equipment

  • Mixing bowls
  • Electric Mixer
  • Measuring cups and spoons
  • trifle bowl or 9x13 pan
  • Spatula

Notes

  • Use instant pudding, not the cook-and-serve type.
  • Keep the heavy cream cold before whipping.
  • Chill the pudding base at least 3 hours before folding into whipped cream.
  • Cover banana slices completely with pudding to prevent browning.
  • Use a stand mixer for easier whipping if available.