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Judy John

Classic Magnolia Bakery Banana Pudding Recipe

Classic Magnolia Bakery banana pudding layers creamy vanilla filling, ripe bananas, and wafers into a chilled dessert everyone requests twice.
Print Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 18 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 290
Ingredients Equipment Method Notes

Ingredients
  

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

Equipment

  • Mixing Bowl
  • Whisk
  • Spatula
  • Trifle Dish
  • Freezer
  • Scoop
  • Tray

Method
 

  1. Whisk condensed milk and cold water until smooth.
  2. Add pudding mix and whisk until thickened, then chill 5 minutes.
  3. Whip heavy cream to soft peaks in a chilled bowl.
  4. Fold whipped cream into pudding mixture until light and fluffy.
  5. Layer wafers, banana slices, and cream mixture in dish.
  6. Repeat layers, finishing with cream on top for a smooth surface.
  7. Chill at least 4 hours until wafers soften and flavors blend.

Notes

For softer texture, chill overnight. For more bite, serve after 4 hours. Freeze 20 minutes before scooping cleaner portions. Handle layers gently to keep bananas neat. Add caramel, cinnamon, or berries for flavor changes. Store covered in the refrigerator up to 3 days.