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Judy John

Creamy Magnolia Bakery Banana Pudding Recipe

Creamy Magnolia Bakery banana pudding blends extra fluffy vanilla filling, bananas, and wafers into an irresistibly smooth 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: 335
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
  • 4 cups heavy cream cold for extra creaminess
Layers
  • 4 medium bananas sliced
  • 1 11 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 thick, then chill 5 minutes.
  3. Whip heavy cream to soft peaks in a chilled bowl.
  4. Fold whipped cream into pudding mixture gently until very light and silky.
  5. Layer wafers, banana slices, and generous cream mixture in dish.
  6. Repeat layers, ending with a thick smooth cream top.
  7. Chill at least 6 hours until wafers soften and pudding sets beautifully.

Notes

For softer texture, chill overnight. For a little bite, serve after 4 hours. Freeze 15 minutes before scooping neat portions. Assemble gently to keep layers attractive. Customize with caramel, cocoa powder, cinnamon, or berries. Store covered in refrigerator up to 2 days.