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Authentic Magnolia Bakery Banana Pudding Recipe

Recreate the famous NYC dessert at home with this ultra-creamy, cloud-like no-bake banana pudding.
Print Recipe
Prep Time 20 minutes
Cook Time 8 hours
Total Time 8 hours 20 minutes
Servings: 12
Course: Dessert
Cuisine: American
Calories: 380
Ingredients Method

Ingredients
  

  • $1 text{ can } 14 text{ oz}$ Sweetened Condensed Milk$1 frac{1}{2} text{ cups}$ Ice Cold Water$1 text{ package } (3.4 text{ oz})$ Instant Vanilla Pudding Mix (Jell-O brand preferred)$3 text{ cups}$ Heavy Whipping Cream$1 text{ box } (11 text{ oz})$ Nilla Wafers$4 text{ to } 5 text{ medium}$ Ripe Bananas (sliced)

Method
 

  1. Whisk the Base: In a large bowl, beat together the sweetened condensed milk and ice-cold water. Add the instant vanilla pudding mix and whisk vigorously for 2 minutes until completely smooth.
  2. First Chill: Cover the bowl with plastic wrap and refrigerate for at least 4 hours (or overnight) until fully set and firm.
  3. Whip the Cream: In a chilled mixing bowl, whip the heavy cream until it forms stiff peaks.
  4. Fold Together: Gently fold the chilled pudding mixture into the whipped cream fraction by fraction using a rubber spatula until the color is uniform and no white streaks remain.
  5. Layer the Dessert: In a large glass trifle bowl or a 9x13-inch baking dish, arrange a single layer of Nilla wafers across the bottom, followed by a layer of sliced bananas, and then one-third of the pudding mixture.
  6. Repeat Layers: Repeat the sequence two more times, ending with a smooth layer of pudding on top. (Optional: Top with crushed wafers for decoration).
  7. Final Set: Cover tightly and refrigerate for a minimum of 4 to 6 hours before serving so the wafers can soften into a cake-like texture. Serve ice-cold!