The famous Magnolia Bakery Banana Pudding! This easy recipe is the perfect no-bake dessert and everyone’s favorite!
I’ve actually never had the real Magnolia Bakery’s FAMOUS Banana Pudding before but I can tell you that this dessert is
I have had on the other hand, their delicious cupcakes. Back in 2005 I went on a trip to NY with 2 of my best friends in the whole wide world. We wanted to try the cupcakes so bad (that was back when cupcakes were totally a new thing, sorta?) Anyways, we didn’t make it to the bakery for some reason BUT a sweet friend (of my friend that I was with) grabbed us some cupcakes, brought them to us and we stuffed our faces while riding on the subway. Such a fun trip, take me back! So I’ve had their cupcakes but not their famous pudding.
The funny thing is, the recipe uses pretty basic ingredients and it’s super easy to make. I would say the hardest part is planning for the chill times. Lets talk about that for a moment shall we? You need to let the first step in the recipe chill for about 4 hours (or overnight) and then you fold in fresh whipped cream. I am gonna go on a tangent here (I am always good for a tangent). Anyways, the whipped cream is folded into the pudding mixture making this pudding SUPER fluffy and light (not in calories unfortunately). So if you are thinking, pudding isn’t my favorite or something along those lines, give this a chance. I have not met someone who didn’t like this pudding. It is just as good as everyone says it is. I can’t wait to try the real thing someday. I really need to plan a trip to New York in the name of FOOD and fun. But until then, this will get me by 😉
The best part in my opinion is how the vanilla wafers soak into the pudding mixture and become cake like. Amazing I tell you! On the bottom layer, I started with the wafers and then added a sliced banana as directed but I think next time I will start with the banana and then add the wafer just like the other layers, cause then the wafers will soak into the pudding on the bottom. You want this to have time to chill and the wafers to soak in but you also don’t want it to chill too long cause then the bananas will turn brown. A little brown banana never scared me but it doesn’t look as pretty.
This is also great done in small, individual sized desserts (I saw an example on IG that was darling, here.) Of if you don’t have a trifle bowl you can make this in a casserole dish as well. You really can’t go wrong with this recipe! I can’t wait to try different versions of puddings with this recipe. Why is anything with sweetened condensed milk so amazingly good?! And did you know that’s in it is milk and sugar? I don’t know why I never realized (or thought about it) but it’s just milk and sugar cooked for a long time (you know condensed down, haha). So basic yet, so not in a way. Alright I will stop rambling now but promise me you will make this pudding? And what combo should I try next? I’m thinking coconut would be great! or chocolate…
- 1½ cups cold water
- 1 (3.4 ounce) package instant vanilla pudding
- 1 (14 ounce) can sweetened condensed milk
- 3 cups heavy whipping cream
- 1 (12 ounce) box vanilla wafers
- 4 bananas, sliced
- In a large bowl, beat the water, instant pudding powder and sweetened condensed milk together until smooth. Cover and refrigerate for at least 4 hours or overnight until it is set.
- Place your large metal mixing bowl & metal whisk in the freezer for 10 minutes before whipping the cream (this just helps your cream stay cold and whip up faster, but not a big deal if you don't do this). Pour the whipping cream into the chilled bowl and whip till peaks form.
- Add the whipping cream to the set pudding mixture in batches and fold in until just combined.
- In the bottom of a trifle bowl, layer one sliced banana. Then add a layer of vanilla wafers on top. Next add ⅓ of the pudding. Continue and layer with the wafers and banana slices (I did 1 banana per layer) until finished. Wait to do the top layer just before serving to avoid browning of the bananas on top. Cover with plastic wrap and chill for at least 4 hours but no longer than 8 hours because then the bananas will brown. The longer it chills, the more the wafers will soak into the pudding (which is a good thing!) I did a wafer/banana pattern on top. You can serve these in small individual cups or a large dish if you don't have a trifle bowl
Recipe Source: seen all over the internet but comes from the Magnolia Bakery Cookbook I saw it on No Biggie 🙂