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Magnolia Bakery Banana Pudding

Magnolia Bakery banana pudding layers vanilla wafers and ripe bananas with a smooth vanilla pudding folded with whipped cream. Chill it until the wafers soften and the layers come together, then serve straight from the bowl.
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Prep Time 7 minutes
Chilling 7 hours
Total Time 7 hours 7 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 510
Ingredients Equipment Method Notes

Ingredients
  

For the pudding
  • 1 can (14 oz) sweetened condensed milk
  • 1.5 cups cold water
  • 1 box (3.4 oz) instant vanilla pudding mix
  • 3 cups heavy cream
For assembly
  • 1 box (12 oz) vanilla wafers
  • 4 cups bananas sliced ripe (about 5 medium)

Equipment

  • 1 electric mixer
  • 1 4-quart serving bowl

Method
 

Make the pudding
  1. In a large bowl, whisk the sweetened condensed milk and cold water until combined.
  2. Whisk in the pudding mix for 2 minutes, until smooth.
  3. Cover and refrigerate for 3 to 4 hours, until firmly set.
  4. In a separate large bowl, beat the heavy cream with an electric mixer on medium-high speed for 3 to 5 minutes, until stiff peaks form.
  5. Gently fold the whipped cream into the chilled pudding until no streaks remain.
Assemble and chill
  1. In a 4-quart serving bowl, arrange one-third of the vanilla wafers, top with one-third of the sliced bananas, and spread one-third of the pudding mixture over them; repeat the layers twice, ending with pudding.
  2. Cover and refrigerate for at least 4 hours and up to overnight before serving.

Notes

For the smoothest texture, chill the pudding until firmly set before folding in the whipped cream. Refrigerate covered for up to 2 days; freezing is not recommended because the bananas and cream can lose their texture. Gluten-free vanilla wafers can be used as a dietary swap.