Homemade Magnolia Bakery-Style Banana Pudding
I’ve loved banana pudding for as long as I can remember, and once I came across the Magnolia Bakery recipe, I knew I had to make it at home. It’s that perfect mix of creamy pudding, fresh bananas, and Nilla wafers. I made enough to fill six little soufflé cups (which were so cute for serving), and still had plenty left to fill a casserole dish too. It’s rich but light, and one of the easiest crowd-pleasing desserts I’ve made in a long time.
If you’re looking for something no-bake and delicious to make ahead for a gathering, this one is a winner.
Banana Pudding
Pin Recipe Print RecipeIngredients
- 1 (14oz) can sweetened condensed milk
- 1 1/2 cups ice-cold water
- 1 (3/4oz) packet instant vanilla pudding mix
- 3 cups heavy cream
- 1 box Nilla wafer cookies
- 4-5 ripe bananas
Instructions
- In a stand mixer, beat the sweetened condensed milk and water on medium speed until well combined (about 1 minute).
- Add the pudding packet and mix until there are no lumps (2 minutes)
- Put the pudding mixture into a covered bowl and refrigerate until firm (at least 1 hour or overnight)
- In a stand mixer, whip the heavy whipping cream on medium speed until the mixture starts to thicken and soft peaks form. Be careful not to overwhip the cream!
- While the whipping cream is mixing, slowly spoon the pudding into the mixer. Mix until well blended and no streaks of pudding remain.
- in the serving bowls of your choice, layer Nilla wafter cookies on the bottom then sliced banana and pudding. Repeat until your dishes are full.
- Garnish with Nilla wafer cookies.
- Serve and enjoy!
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