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Judy John

Layered Magnolia Bakery Banana Pudding Recipe

Layered Magnolia Bakery banana pudding builds beautiful stripes of vanilla cream, bananas, and wafers for a stunning 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: 295
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 thinly 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 until fluffy and smooth.
  5. Arrange a neat wafer layer in dish, then bananas, then cream.
  6. Repeat layers carefully for visible stripes, finishing with cream on top.
  7. Chill at least 6 hours until layers settle and wafers soften.

Notes

For softer texture, chill overnight. For more wafer bite, serve after 3 to 4 hours. Freeze 15 minutes before slicing or scooping tidy portions. Use gentle spreading to preserve layers. Customize with caramel, berries, cinnamon, or chocolate. Store covered in refrigerator up to 2 days.