Description
Magnolia Bakery’s Famous Banana Pudding is a classic, creamy dessert featuring layers of vanilla wafers, ripe bananas, and a luscious vanilla pudding combined with whipped cream. This no-bake treat is chilled to perfection, making it a crowd-pleasing favorite for any occasion.
Ingredients
Scale
Pudding Mixture
- 1 (14 oz) can sweetened condensed milk
- 1 ½ cups ice-cold water
- 1 (3.4 oz) package instant vanilla pudding mix (Jell-O brand recommended)
Whipped Cream
- 3 cups heavy cream
Assembly
- 1 (11 oz) box vanilla wafers (Nabisco Nilla Wafers recommended)
- 5 ripe bananas, sliced
Instructions
- Make the Pudding: In a large bowl, whisk together the sweetened condensed milk and ice-cold water until smooth. Then add the instant vanilla pudding mix and whisk continuously for about 2 minutes until the mixture thickens. Set aside to allow the pudding to firm up while preparing the other components.
- Whip the Cream: Using an electric mixer on high speed, beat the heavy cream until soft peaks form, which usually takes 3 to 5 minutes. Be careful not to overbeat to avoid turning the cream into butter.
- Combine the Pudding and Whipped Cream: Gently fold the whipped cream into the prepared pudding mixture with a spatula until fully combined and smooth to achieve a light and fluffy pudding base.
- Assemble the Banana Pudding: In a 9×13-inch dish or a similar-sized trifle dish, start with a layer of vanilla wafers at the bottom. Then add a layer of sliced bananas over the wafers. Spoon about one-third of the pudding mixture evenly over the bananas and wafers. Repeat the layering process two more times, finishing with a layer of pudding on top.
- Chill: Cover the assembled dish with plastic wrap and refrigerate for at least 4 hours, or preferably overnight. This chilling time allows the flavors to meld and the pudding to firm up, softening the vanilla wafers for the perfect texture.
- Serve: Just before serving, garnish the top with extra whole vanilla wafers or lightly crushed wafers for added texture and an attractive presentation.
Notes
- For best results, use ripe but firm bananas to avoid them becoming mushy.
- You can prepare the dessert a day ahead to let the flavors develop fully.
- If you prefer, substitute heavy cream with whipped topping to reduce fat content.
- Use a large enough dish (9×13 inches) to allow layering without overflow.
- Store leftovers covered in the refrigerator for up to 3 days.
