Magnolia Bakery Famous Banana Pudding Recipe

Last weekend was Trevor’s birthday and he insisted on not having a cake. He wanted a weekend of all his favorite foods instead. From fancy doughnuts (see below for DG Doughnuts!) to deli sandwiches, we ate it all.img_4912

The problem was the girls desperately wanted to have a birthday candle in something. So, we decided to make this banana pudding that our neighbors made a few weeks back (and we loved it!!). Trevor loves banana pudding, custard anything really, so this was perfect! We sang to him and all was right in the birthday world.

Now, this pudding is sweet and creamy and exactly how you imagine it tasting. It’s decadent and makes a LOTTTTTT (notice the serving size below). So this would be perfect for a crowd and it’s an amazing summer dessert since it doesn’t need any hot oven cooking time. Next time, I’ll definitely half this since it was only for us!

What’s your favorite summer time dessert to make that doesn’t have to be cooked? Let me know in the comments below!img_4900_jpg

Magnolia Bakery Famous Banana Pudding Recipe

  • Servings: 15
  • Difficulty: easy
  • Print


  • 1 (14 oz.) can sweetened condensed milk
  • 1 1/2 cups ice cold water
  • 1 (3.4 oz.) box vanilla instant pudding mix
  • 3 cups heavy cream
  • 4 cups sliced barely ripe bananas
  • 1 (12 oz.) box Nilla Wafers


  1. In a large bowl, beat together the sweetened condensed milk and water until well combined – about 1 minute.
  2. Add the pudding mix and beat well – about 2 minutes. Cover and refrigerate for 3-4 hours or overnight. It is very important to allow the proper amount of time for the pudding mixture to set. It will be watery if you don’t let it set up long enough.
  3. In a large bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the pudding mixture until no streaks of pudding remain.
  4. To assemble dessert, arrange 1/3 of the Nilla wafers covering the bottom of a large glass bowl (or individual glass bowls), overlapping if necessary. Next, layer 1/3 of the bananas, and 1/3 of the pudding mixture. Repeat twice more, garnishing with additional wafers or wafer crumbs on the top layer.
  5. Cover tightly and allow to chill in the fridge for at least 4 hours – or up to 8 hours, no longer (because bananas will start to brown). Grab a big spoon and enjoy!img_4906_jpg

Original recipe can be found here.

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