Magnolia Bakery’s Banana Pudding

Updated: January 4, 2024

Overview

A timeless Southern classic, Magnolia Bakery’s Banana Pudding is celebrated for its creamy, layered texture and nostalgic sweetness. This recipe balances convenience (using instant pudding mix) with rich, comforting flavors, perfect for gatherings or quiet indulgences.

Preparation & Cooking Time

  • Total Time: 30 minutes (active) + 4–6 hours (chilling)

  • Servings: 12–16 (in a 4–5 quart trifle bowl)

Ingredients

  • 1 (14-ounce) can sweetened condensed milk

  • 1½ cups ice-cold water

  • 1 (3.4-ounce) package instant vanilla pudding mix

  • 3 cups cold heavy cream

  • 1 (11-ounce) box vanilla wafer cookies (e.g., Nilla)

  • 4–5 ripe bananas, sliced

Detailed Instructions

Step 1: Prepare the Vanilla Pudding Base

In the bowl of a stand mixer fitted with the whisk attachment, combine the sweetened condensed milk and ice-cold water. Beat on low speed for 1 minute to blend, then increase to medium speed and whisk for 1 additional minute until fully incorporated. Add the instant vanilla pudding mix and continue mixing on medium speed for 2 minutes, ensuring no lumps remain and the mixture reaches a thick, smooth consistency (similar to soft custard). Transfer to a medium bowl, cover tightly with plastic wrap, and refrigerate for at least 1 hour to firm up.

Step 2: Whip the Heavy Cream

Using the same stand mixer (with the whisk attachment), pour the cold heavy cream into a clean, dry bowl. Beat on medium speed for 1 minute until the cream begins to thicken, then increase to medium-high speed and whip until stiff peaks form (tips stand upright when the whisk is lifted). Critical: Avoid overwhipping, as this will result in grainy, overdone cream. Transfer the whipped cream to a separate container and set aside.

Step 3: Combine Pudding and Whipped Cream

With the mixer running on low speed, gradually add the chilled vanilla pudding mixture to the whipped cream, 1 spoonful at a time. Gently fold the pudding into the cream using a rubber spatula until fully incorporated, taking care not to deflate the cream or create streaks. The resulting mixture should be light, airy, and smooth.

Step 4: Layer the Dessert

Use a 4–5 quart trifle bowl or wide glass bowl for visual appeal. For individual servings, use 12 8-ounce ramekins.

  1. Base Layer: Spread ¼ of the combined pudding-cream mixture evenly over the bottom of the dish, creating a smooth, even layer.

  2. Cookie & Banana Layer: Sprinkle ⅓ of the vanilla wafers (whole or lightly crumbled) over the pudding, pressing gently to ensure adhesion. Distribute ⅓ of the sliced bananas over the cookies, covering the layer.

  3. Repeat Layers: Add another ¼ pudding layer, followed by the remaining cookies and bananas. Repeat this sequence two more times, ending with a final layer of pudding-cream mixture.

Step 5: Chill and Serve

Cover the assembled dessert tightly with plastic wrap, ensuring no air reaches the surface. Refrigerate for 4–6 hours (or up to overnight) to allow flavors to meld and cookies to soften. Tip: For faster chilling, place the bowl in the freezer for 1 hour before refrigerating.

The dessert is best served within 12 hours of assembly. Garnish the top with reserved whole cookies or cookie crumbs for texture and visual appeal.

User Comments & Insights

  • "I’m a ‘scratch or die’ baker, but a yellow cake mix cookie I make sends people into orbit—love is the real ingredient."

  • "Worked at Magnolia 20+ years: we used whole milk for pudding mix, not sweetened condensed milk with water. Sounds overly sweet."

  • "Biscoff cookies instead of vanilla wafers? Genius! Drizzle rum over second helpings for an extra kick."

  • "Too sweet? Reduce condensed milk to 12 oz and use 1 cup water. Or substitute half with whole milk for a lighter base."

Pro Tips for Perfection

  • Banana Freshness: Sprinkle sliced bananas with lemon juice before layering to prevent browning and brighten flavor.

  • Even Layers: Use a bench scraper to smooth pudding layers for uniform results.

  • Texture Control: For crispy cookies, reduce chilling time to 2–3 hours; for tender cookies, extend to 6 hours.

This recipe honors Magnolia’s legacy while inviting personal tweaks—love, after all, is the secret ingredient.