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Judy John

Cheesecake Magnolia Bakery Banana Pudding Recipe

Cheesecake Magnolia Bakery banana pudding combines tangy cream cheese, fluffy vanilla cream, bananas, and wafers into a rich chilled dessert.
Print Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 18 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 340
Ingredients Equipment Method Notes

Ingredients
  

Cheesecake Filling
  • 8 oz cream cheese softened
  • 1 14 oz can sweetened condensed milk
  • 1 cup cold water
  • 1 3.4 oz box instant vanilla pudding mix
  • 2 1/2 cups heavy cream cold
Layers
  • 4 medium bananas sliced
  • 1 12 oz box vanilla wafers

Equipment

  • Mixing Bowl
  • Hand Mixer
  • Spatula
  • Trifle Dish
  • Freezer
  • Scoop
  • Tray

Method
 

  1. Beat cream cheese until smooth and fluffy.
  2. Mix in condensed milk and water until fully blended.
  3. Add pudding mix and beat until thick, then chill 5 minutes.
  4. Whip heavy cream to soft peaks, then fold into mixture gently.
  5. Layer wafers, banana slices, and cheesecake filling in dish.
  6. Repeat layers, finishing with a smooth creamy top.
  7. Chill at least 6 hours until wafers soften and dessert sets.

Notes

For softer texture, chill overnight. For more wafer bite, serve after 3 to 4 hours. Freeze 15 minutes before slicing cleaner portions. Spread filling gently to preserve layers. Customize with caramel, berries, cinnamon, or lemon zest. Store covered in refrigerator up to 2 days.