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Judy John

Wafer Magnolia Bakery Banana Pudding Recipe

Wafer Magnolia Bakery banana pudding layers extra vanilla wafers, fluffy cream, and bananas for a rich chilled dessert with classic bakery charm.
Print Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 18 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 320
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
  • 2 11 oz boxes vanilla wafers extra wafers for more layers

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 airy and smooth.
  5. Layer wafers generously in dish, then add bananas and cream.
  6. Repeat layers several times, pressing wafers lightly for even texture.
  7. Chill at least 4 hours until wafers soften and pudding sets.

Notes

For softer texture, chill overnight. For a slight crisp bite, serve after 2 to 4 hours. Freeze 15 minutes before scooping cleaner servings. Assemble gently to keep banana slices neat. Add caramel, cinnamon, or chocolate for flavor changes. Store covered up to 2 days refrigerated.