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Magnolia Bakery Banana Pudding

Glass trifle bowl filled with layers of Magnolia Bakery banana pudding, sliced bananas, vanilla wafers, and whipped cream.
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This Magnolia Bakery Banana Pudding copycat recipe delivers a creamy, dreamy, and nostalgic no-bake dessert layered with vanilla pudding, ripe bananas, and Nilla wafers. It’s the perfect make-ahead treat for gatherings or everyday indulgence.

Ingredients

Scale
  • 1 (14 oz) can sweetened condensed milk
  • 1½ cups ice cold water
  • 1 (3.4 oz) package instant vanilla pudding mix (Jell-O brand recommended)
  • 3 cups heavy cream
  • 1 (11 oz) box vanilla wafers (Nabisco Nilla Wafers preferred)
  • 5 ripe bananas, sliced

Instructions

  1. In a medium bowl, whisk together the sweetened condensed milk and cold water until fully combined.
  2. Slowly whisk in the instant pudding mix until smooth and no lumps remain. Cover and refrigerate for at least 1 hour or overnight until firm.
  3. Using an electric mixer, whip the heavy cream until stiff peaks form.
  4. Gently fold the whipped cream into the pudding mixture until no streaks remain.
  5. In a trifle bowl or large glass dish, spread one-quarter of the pudding mixture on the bottom.
  6. Layer one-third of the vanilla wafers and 1 to 1½ sliced bananas evenly over the pudding.
  7. Repeat the layering process until all ingredients are used, ending with a final layer of pudding and wafers on top.
  8. Cover with plastic wrap and refrigerate for 4–6 hours before serving.

Notes

  • Use ripe but firm bananas to avoid mushy texture.
  • To prevent bananas from browning, lightly coat with lemon or pineapple juice.
  • Best served within 12–24 hours for optimal texture.
  • Use a trifle dish or glass bowl to show off the beautiful layers.
  • Do not freeze the pudding as texture may break down.

Nutrition

Find it online: https://recipeeasily.com/magnolia-bakery-banana-pudding-recipe/