Magnolia Bakery Banana Pudding
This Magnolia Bakery Banana Pudding is creamy, dreamy, and packed with layers of sweet pudding, fresh bananas, and crunchy vanilla wafers. A classic dessert you’ll love!
Equipment
- Mixing Bowls
- Whisk
- Rubber spatula
- 9x13 inch Baking Dish
- Measuring cups and spoons
- Electric Mixer
Ingredients
- 1 14-ounce can sweetened condensed milk
- 1 cup ice-cold water
- 1 3.4-ounce package instant vanilla pudding mix
- 3 cups heavy cream
- 1 11-ounce box vanilla wafers
- 6 large ripe bananas sliced
Instructions
- In a large mixing bowl, combine the sweetened condensed milk and ice-cold water. Whisk until smooth. Gradually add the instant vanilla pudding mix, whisking until well combined and thickened, about 2 minutes.
- In a separate bowl, pour the heavy cream. Using an electric mixer, whip the cream on medium-high speed until stiff peaks form. Be careful not to overwhip. Gently fold half of the whipped cream into the pudding mixture until fully incorporated.
- Spread a layer of the pudding mixture in the bottom of a 9x13 inch baking dish. Add a layer of vanilla wafers, followed by a layer of sliced bananas. Repeat layers, finishing with a layer of the remaining pudding mixture.
- Spread the remaining whipped cream over the top of the pudding layers, creating a smooth finish. Optionally, crush a few vanilla wafers and sprinkle on top for decoration.
- Cover the dish with plastic wrap and refrigerate for at least 4 hours or overnight to allow flavors to meld and wafers to soften.
Notes
- For a dairy-free version, substitute heavy cream with almond or coconut milk and use a dairy-free whipped topping.
- To keep banana slices from browning, toss them in lemon juice before layering.
- Store leftovers covered in the refrigerator and consume within 2-3 days for best freshness.