{Magnolia Bakery’s} Banana Pudding
This is the famous Magnolia Bakery Banana Pudding Recipe, made with a creamy banana pudding using sweetened condensed milk. Layers of banana pudding, homemade whipped cream, bananas, and vanilla wafers make up this delicious classic dessert.
Servings: 12 Servings
Ingredients
- 1 1/2 cups cold water
- 1 (14 oz) can sweetened condensed milk
- 1 (3.4) oz instant vanilla pudding mix
- 3 cups heavy whipping cream, cold
- 4 large bananas, sliced
- 1 (12 oz) box vanilla wafers
Instructions
- With a standing mixer or a hand mixer, beat cold water and sweetened condensed milk until combined.
- Add in instant vanilla pudding mix, and beat until combined, about 2 minutes.
- Cover the pudding mixture and refrigerate for 4 hours (you have to chill the pudding, otherwise it will not set up properly).
- After the pudding is set, make the whipped cream. Using a standing mixer or hand mixer, beat the heavy whipping cream until it reaches the consistency of whipped cream, about 4-5 minutes on med-high speed.
- Reserve 1 1/2 cups of whipped cream, if you want to spread some on top. (If not, mix all of it into the pudding.)
- Fold the remaining whipped cream into the pudding, gently folding until fully incorporated.
- In your serving dish, layer vanilla wafers, sliced bananas, and pudding. Top with reserved whipped cream, and sprinkle with vanilla wafer crumbs, if desired.
- Refrigerate until ready to serve (I suggest assembling this dessert just before you plan on serving, or within a few hours, if possible, otherwise the bananas and wafers will get soggy).
Notes
Recipe from Magnolia Bakery.