Description
Make the famous Magnolia Bakery Banana Pudding following this easy and delicious recipe. It is a classic banana pudding recipe made with vanilla pudding, sliced bananas, and vanilla wafers.
Ingredients
Scale
- 1 (14 oz) can sweetened condensed milk
- 1 ½ cups (354 ml) ice-cold water
- 1 (3.4 oz) package instant vanilla pudding mix
- 3 cups (708 ml) heavy whipping cream
- 4 cups of barely ripe bananas, sliced (About 5 bananas)
- 1 (11 oz) box vanilla wafers *See notes
Instructions
- In a large bowl mix the sweetened condensed milk with the ice-cold water until well combined. Add the instant vanilla pudding and mix well. Cover it and refrigerate it for at least 2 hours or overnight.
- In a large bowl, whip the heavy whipping cream until stiff peaks form. Do not overmix.
- Gently, fold the whipped cream with the set vanilla pudding until well combined and you no longer see any streaks of pudding.
- Assemble the pudding in a large glass bowl, trifle bowl, or individual cups as follows: Arrange ⅓ of the vanilla wafers at the bottom of the bowl to make the first layer. Next, make a second layer using ⅓ of the sliced bananas. Finally, use ⅓ of the banana pudding to make the third layer. Repeat this process twice more, cover tightly, and refrigerate it for at least 4 hours before serving.
Notes
- Make sure you use instant vanilla pudding mix for this recipe, not regular vanilla pudding mix.
- The most popular brand of cookies used for this recipe are Nilla wafers but you can use any other brand. like graham crackers, animal crackers, ladyfingers, shortbread cookies, or galletas María.
- Reserve a small amount of cookies for garnishing the assembled banana pudding.
- Refrigerate the banana pudding for at least 4 hours before serving to let it set. This also allows the cookies to get soft and tender.
- Store any leftovers in the refrigerator in an airtight container for up to 3 days. You can also freeze this banana pudding inside an airtight container for up to 1 month.