Magnolia Bakery Banana Pudding has layers of Nilla wafers, sliced bananas, and rich vanilla pudding! This is the real recipe, straight from their cookbook.
3cupsheavy creamplus more if your want to top off your pudding with whipped cream, see notes
4cupssliced bananasabout 5 large bananas
12ouncebox Nilla Wafers
Instructions
In a large bowl mix together your sweetened condensed milk and cold water until smooth. Then add in your pudding mix. Mix for about 2 minutes until smooth. Cover and chill for 3-4 hours or overnight. The pudding mixture should be very firm at this point.
Whip your heavy cream on high until you have stiff peaks. Then fold your whipped cream and your pudding mixture together until smooth and there are no streaks from the pudding remaining.
You can either layer this pudding in a large glass trifle bowl or make it in individual portions—totally up to you. For a large trifle bowl (should have a 4-5 quart capacity): layer ⅓ of the Nilla wafers across the bottom. Then layer ⅓ of the sliced bananas on top of the Nilla wafers, followed by ⅓ of the pudding mixture. Repeat this process two more times until you have used all of the Nilla wafers, bananas, and pudding mixture.
I will then top my pudding off with a little extra whipped cream, and decorate it with a few sliced bananas and Nilla wafers I set aside. Cover the bowl tightly with plastic wrap and chill in the refrigerator for at least 4 hours (no longer than 8 hours). Serve and enjoy!
Video
Notes
I usually will whip 4 cups of cream and then ¼ of the whipped cream and save it for topping off my pudding with. This is not in the original recipe, but it looks pretty and a little extra whipped cream never hurt anyone. Don’t forget to add a little vanilla and sugar to taste to the whipped cream you set aside for topping your pudding with!Storing this RecipeThis recipe should be tightly covered and stored in the refrigerator when not being eaten.Magnolia’s banana pudding is best eaten within 48 hours of being assembled as the bananas will start to brown and get soft. I’ve eaten this pudding 4 days after I made it and it was still delicious but the bananas were not and their peak anymore.