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Creamy Magnolia Bakery Banana Pudding

Creamy Magnolia Bakery banana pudding recipe in a close up photo.
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This copycat recipe delivers the iconic, cloud-like texture of the famous dessert. It features layers of creamy vanilla pudding, soft vanilla wafers, and sweet bananas, all melding together perfectly after a chill. It's a no-bake, make-ahead treat that's pure comfort.

Ingredients

Scale
  • 1 (14 oz) can sweetened condensed milk
  • 1 1/2 cups ice cold water
  • 1 (3.4 oz) box instant vanilla pudding mix
  • 3 cups heavy whipping cream
  • 1 (11 oz) box vanilla wafer cookies
  • 4-5 ripe bananas, sliced

Instructions

  1. In a large bowl, whisk sweetened condensed milk and ice cold water until smooth. Add instant pudding mix and whisk vigorously for 2 minutes. Let thicken for 5 minutes.
  2. In a separate large bowl, whip the heavy cream on medium-high speed until stiff peaks form.
  3. Gently fold the whipped cream into the thickened pudding base until no white streaks remain.
  4. In a 9x13 dish or trifle bowl, spread a thin layer of the pudding cream. Add a single layer of vanilla wafers, then a layer of sliced bananas. Spoon one-third of the remaining pudding cream over top.
  5. Repeat the layers two more times, ending with a final layer of pudding cream.
  6. Cover tightly with plastic wrap and refrigerate for at least 4 hours, or ideally overnight, before serving.

Notes

Use very cold ingredients for best results. Do not skip the chilling time, as it allows the wafers to soften. For a lighter version, you can use full-fat coconut cream instead of heavy whipping cream. Leftovers keep covered in the fridge for up to 3 days.

Nutrition

Find it online: https://www.stacksipsnack.com/creamy-magnolia-bakery-banana-pudding/