Magnolia Bakery Banana Pudding Recipe
Smooth, creamy homemade Banana Pudding is just like the Magnolia Bakery recipe in New York City. Easy to make with sliced bananas, creamy custard and vanilla wafer cookies. Perfect for potlucks.
Servings: 10
Cost: $10
Equipment
- 1 trifle dish
- 1 large mixing bowl
Ingredients
- 1 1/2 cups water
- 3/4 cup instant Banana Pudding mix
- 1 14- ounce can sweetened condensed milk
- 3 cups heavy cream
- 1 12- ounce package vanilla wafer cookies
- 3 bananas sliced
Instructions
- In a large bowl, whisk together the water, pudding mix and sweetened condensed milk until smooth and thick.
- Cover with plastic wrap and refrigerate for 2 hours until set.
- In a medium bowl, beat the heavy cream until stiff peaks form. Working in thirds, fold the whipped cream into the pudding mixture until combined.
- Place one layer of wafer cookies in the bottom of a trifle bowl and then top with a layer of bananas.
- Spread a layer of pudding on top of the banana. Repeat until all the ingredients have been used (or your bowl is filled to the top.) finishing with a layer of pudding.
- Cover and refrigerate for 1 hour or overnight.
- Top with more whipped cream and garnish with banana before serving, if desired.
Video
Notes
Banana Pudding can be made up to 2 days in advance and stored in the refrigerator until ready to serve.
Nutrition
Calories: 591kcal | Carbohydrates: 62g | Protein: 7g | Fat: 37g | Saturated Fat: 21g | Cholesterol: 113mg | Sodium: 242mg | Potassium: 369mg | Fiber: 1g | Sugar: 40g | Vitamin A: 1186IU | Vitamin C: 5mg | Calcium: 170mg | Iron: 1mg