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Easy Magnolia Bakery Banana Pudding

Creamy homemade banana pudding with vanilla wafers and fresh sliced bananas.
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This simplified, no-bake version captures all the creamy, nostalgic comfort of the famous bakery dessert. Layers of vanilla pudding, whipped cream, bananas, and vanilla wafers come together in minutes for a guaranteed crowd-pleaser.

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, chilled
  • 1 (11 oz) box vanilla wafer cookies
  • 4-5 ripe but firm bananas, sliced

Instructions

  1. In a large bowl, whisk sweetened condensed milk and ice-cold water until smooth.
  2. Sprinkle instant pudding mix over the liquid and whisk vigorously for 2 minutes until thickened. Let set for 5 minutes.
  3. In a separate chilled bowl, whip the heavy cream with a mixer until stiff peaks form.
  4. Gently fold the whipped cream into the pudding base using a rubber spatula until combined.
  5. In a trifle bowl or 9x13-inch dish, spread a thin layer of the cream mixture.
  6. Add a layer of vanilla wafers, then a layer of sliced bananas.
  7. Spoon a generous layer of cream over the bananas, covering them completely.
  8. Repeat the layers of wafers, bananas, and cream until ingredients are used, ending with a cream layer.
  9. Cover tightly with plastic wrap and refrigerate for at least 4 hours, or overnight, before serving.

Notes

Use ice-cold ingredients for best results. Do not skip the chill time. For a dairy-free version, use full-fat coconut cream and dairy-free condensed milk.

Nutrition

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