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banana pudding

Banana Pudding

This Banan Pudding is a spot on replica of the infamous Magnolia Bakery version and is a treat to make and eat!
Prep Time 10 mins
Course Dessert
Cuisine American
Servings 8


  • 1 package instant vanilla pudding 2/3 cup
  • cups cold water
  • 14 oz can sweetened condensed milk
  • 3 cups chilled heavy whipping cream
  • 1 box Nilla wafers
  • 3-4 bananas sliced


  • In a medium sized bowl whisk the water and pudding mix until smooth. It should thicken while you whisk. Add the condensed milk and mix to combine. If you want the pudding to be a little less sweet, add only 2/3 of the condensed milk can. Refrigerate for 20-30 minutes, or put in the freezer for 10 minutes.
  • Whip the cream in your stand mixer or using an electric hand whisk until soft peaks form. Don't over whip. Take the pudding mix out and mix to smooth out. It should be set. Add 1/3 of the whipped cream to pudding mix and fold until combined. Then add the rest of the cream in two batches, folding to combine.
  • Take a trifle dish or a 9x13 glass dish. Add 1/3 of the pudding mix and spread edge to edge. Add a layer of Nilla wafers, then a layer of bananas. Next add 1/3 of the pudding mix, then a layer of Nilla wafer and sliced bananas. Top with the remaining pudding mixture. Cover and refrigerate for at least 2-3 hours before serving. This can be stored in the fridge for up to 3 days.
  • You will not need the whole box of Nilla wafers. Add a many or as little bananas as you like. Refer to the images above to get an idea of how to layer.
Keyword Banana Pudding