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.
Prep Time15 minutesmins
3 hourshrs
Total Time3 hourshrs15 minutesmins
Course: Dessert
Cuisine: American, Southern
Keyword: banana pudding, no bake dessert
Servings: 10
Calories: 591kcal
Author: Kellie
Cost: $10
Ingredients
1 1/2cupswater
3/4cupinstant Banana Pudding mix
1 14-ouncecan sweetened condensed milk
3cupsheavy cream
1 12-ouncepackage vanilla wafer cookies
3bananas 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.