Name: Magnolia Bakery Banana Pudding
Prep time: 25 min
Total time: 4 h 25 min
Cuisine: American
Ingredients: 1 (14 oz) can sweetened condensed milk; 1 1/2 cups cold water; 1 (3.4 oz) package instant vanilla pudding mix; 3 cups heavy whipping cream; 1 (12 oz) box Nilla wafers; 4–5 ripe bananas, sliced

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A dreamy, no-bake dessert that’s become a cult favorite for good reason. This Magnolia Bakery Banana Pudding copycat recipe brings the iconic New York City treat right into my kitchen. It’s made with layers of soft Nilla wafers, ripe bananas, and a light and airy pudding that’s a combination of vanilla pudding, sweetened condensed milk, and freshly whipped cream. It’s nostalgic, easy to assemble, and incredibly indulgent—ideal for gatherings, parties, or just because I crave something sweet and classic.

Magnolia Bakery Banana Pudding

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

1 (14 oz) can sweetened condensed milk

1 ½ cups cold water

1 (3.4 oz) package instant vanilla pudding mix

3 cups heavy whipping cream

1 (12 oz) box Nilla wafers

4-5 ripe bananas, sliced

Directions

I start by whisking together the sweetened condensed milk and cold water in a large bowl until the mixture is smooth.

Then, I add the vanilla pudding mix and whisk for about 2 minutes until the mixture thickens slightly.

I cover the bowl and refrigerate it for at least 4 hours, or overnight for best results.

Once the pudding is well chilled, I whip the heavy cream in a separate bowl until stiff peaks form.

I gently fold the whipped cream into the chilled pudding until it's fully incorporated and fluffy.

In a large trifle dish or glass bowl, I begin the layering process:

First, a layer of Nilla wafers

Then, a layer of sliced bananas

Followed by a generous layer of pudding

I repeat the layers until all the components are used, finishing with a final layer of pudding on top.

I cover the dish and refrigerate it for at least 4–6 hours, but preferably overnight, to let everything set and the wafers soften into the perfect texture.

Servings and timing

Servings: 10 servings

Prep Time: 25 minutes

Chill Time: 4 hours

Total Time: 4 hours 25 minutes

Calories per Serving: Approximately 370 kcal

Variations

I like to put my own spin on this classic sometimes. Instead of just bananas, I occasionally add a layer of sliced strawberries for extra fruitiness. For a richer version, I use French vanilla pudding instead of plain vanilla. If I want to make it even more indulgent, I add a sprinkle of crushed cookies or mini chocolate chips between the layers. To make individual servings, I layer the pudding in mason jars or dessert cups—great for grab-and-go treats at parties.

Storage/Reheating

This banana pudding keeps well in the refrigerator for up to 3 days. I make sure to store it tightly covered to maintain freshness. The bananas may darken slightly, but the flavor stays delicious. I don’t recommend freezing it, as the texture of the whipped cream and pudding can change. Since it’s a chilled dessert, there’s no need to reheat—just scoop and serve straight from the fridge.

FAQs

How long should I chill the pudding before layering?

I always chill the pudding base for at least 4 hours, but I get the best texture when I leave it overnight. This allows the pudding to set and become ultra creamy.

Can I use homemade pudding instead of instant mix?

Yes, I can substitute with homemade vanilla pudding, but it must be fully cooled before mixing it with whipped cream. I just need to make sure it’s not too thick or warm.

How do I keep the bananas from turning brown?

To keep the bananas looking fresh, I slice them right before layering. I sometimes toss them lightly in lemon juice if I plan to store the dessert for a couple of days.

Can I make this banana pudding ahead of time?

Absolutely. I find that making it a day ahead enhances the flavor and allows the cookies to soften just the right amount. It’s an ideal make-ahead dessert.

What kind of dish is best for layering?

I usually use a large trifle dish or a 9x13 glass baking dish. Clear glass works great so I can see the beautiful layers, but any deep dish will work as long as there’s enough space.

Conclusion

This Magnolia Bakery Banana Pudding recipe is a tried-and-true classic that I keep coming back to. It's creamy, comforting, and surprisingly easy to make with just a few pantry staples. Whether I’m making it for a special occasion or just to satisfy a sweet craving, it never disappoints. Every bite brings that perfect mix of nostalgia and indulgence, and once I’ve made it, I always look forward to the next time.

Recipe:

Magnolia Bakery Banana Pudding

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Author: Cheryl
Total Time: 4 hours 25 minutes
Yield: 10 servings
Diet: Vegetarian

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Description

A no-bake, creamy dessert made famous by Magnolia Bakery, this banana pudding is layered with Nilla wafers, ripe bananas, and a light vanilla pudding mixed with whipped cream. It's easy to prepare and perfect for parties or indulgent treats.

Ingredients

1 (14 oz) can sweetened condensed milk

1 ½ cups cold water

1 (3.4 oz) package instant vanilla pudding mix

3 cups heavy whipping cream

1 (12 oz) box Nilla wafers

4–5 ripe bananas, sliced

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Instructions

In a large bowl, whisk together the sweetened condensed milk and cold water until smooth.
Add the instant vanilla pudding mix and whisk for about 2 minutes until slightly thickened.
Cover and refrigerate the pudding mixture for at least 4 hours or overnight.
In a separate bowl, whip the heavy cream until stiff peaks form.
Gently fold the whipped cream into the chilled pudding mixture until fully incorporated and fluffy.
In a trifle dish or glass bowl, start layering: first Nilla wafers, then sliced bananas, followed by a layer of pudding.
Repeat the layers until all ingredients are used, ending with a layer of pudding on top.
Cover and refrigerate the assembled pudding for at least 4–6 hours, preferably overnight, before serving.