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Judy John

Mini Magnolia Bakery Banana Pudding Recipe

Mini Magnolia Bakery banana pudding packs creamy vanilla layers, bananas, and wafers into charming single servings perfect for parties.
Print Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 18 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 210
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
  • 3 medium bananas sliced
  • 1 11 oz box vanilla wafers

Equipment

  • Mixing Bowl
  • Whisk
  • Spatula
  • Dessert Cups
  • 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 until light and silky.
  5. Place wafer pieces in mini cups, then add banana slices and cream.
  6. Repeat layers, finishing with cream on top for smooth presentation.
  7. Chill cups at least 4 hours until wafers soften and layers set.

Notes

For softer texture, chill overnight. For more crisp bite, serve after 2 to 4 hours. Freeze 15 minutes before transport or serving outdoors. Assemble gently to keep layers tidy. Add caramel, chocolate, or berries for flavor twists. Store covered in refrigerator up to 2 days.