Magnolia Bakery's Banana Pudding Recipe
  • 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
  1. 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.
  2. 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.
  3. Add the whipping cream to the set pudding mixture in batches and fold in until just combined.
  4. 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 by Baked in AZ at