Description
This creamy, sweet banana pudding is a beloved dessert from the iconic Magnolia Bakery. With layers of vanilla wafers, bananas, and homemade pudding, it’s a perfect treat for any occasion!
Ingredients
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14 oz can sweetened condensed milk
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1½ cups ice cold water
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3.4 oz package instant vanilla pudding mix (Jell-O brand is recommended)
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3 cups heavy cream
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11 oz box vanilla wafers (Nabisco Nilla Wafers are recommended)
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5 ripe bananas, sliced
Instructions
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Make the Pudding:
In a large bowl, whisk together the sweetened condensed milk, ice cold water, and instant vanilla pudding mix. Whisk until the mixture begins to thicken, about 2 minutes. -
Whip the Cream:
In a separate bowl, beat the heavy cream with an electric mixer until stiff peaks form. Gently fold the whipped cream into the pudding mixture, being careful not to deflate the cream. -
Layer the Pudding:
In a large serving dish or individual cups, start by placing a layer of vanilla wafers at the bottom. Add a layer of sliced bananas on top of the wafers. -
Add Pudding:
Spoon a generous layer of the pudding mixture over the bananas and wafers. Repeat the layers until all ingredients are used, ending with a layer of pudding on top. -
Chill:
Cover the pudding and refrigerate for at least 4 hours, or overnight, to allow the flavors to meld and the dessert to set.
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Serve:
Garnish with extra vanilla wafers or banana slices before serving, if desired.
Notes
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Storage: This pudding can be stored in the refrigerator for up to 2 days.
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Make-Ahead: The pudding is best when allowed to set overnight to let the flavors develop fully.
- Prep Time: 20 minutes
- Cook Time: 0 minutes (refrigeration time: 4 hours or overnight)
- Category: Dessert
- Method: No-bake, Mixing
- Cuisine: American
Keywords: Banana pudding, Magnolia Bakery, banana dessert, no-bake pudding