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Judy John

No Bake Magnolia Bakery Banana Pudding Recipe

No Bake Magnolia Bakery banana pudding delivers creamy layers of vanilla filling, bananas, and wafers without turning on the oven.
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 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 thick, then chill 5 minutes.
  3. Whip heavy cream to soft peaks in a chilled bowl.
  4. Fold whipped cream into pudding mixture until airy and silky.
  5. Layer wafers, banana slices, and cream mixture in serving dish.
  6. Repeat layers, ending with cream on top and smooth edges.
  7. Chill at least 4 hours until wafers soften and dessert sets.

Notes

For softer texture, chill overnight. For more crisp wafer edges, serve after 2 to 4 hours. Freeze 15 minutes before scooping tidy servings. Spread layers gently to keep bananas intact. Customize with caramel, cinnamon, berries, or chocolate. Store covered in refrigerator up to 2 days.