Banana Pudding

Indulge in this homemade version of Magnolia Bakery's Famous Banana Pudding anytime you please. This creamy, dreamy banana pudding recipe is just 5 ingredients and tastes exactly the same!

Course Dessert

Cuisine American

Method No-bake

Prep Time 20

Total Time 20

Servings servings

Calories 377

Author Lily Ernst

Ingredients

14 oz (1 can) sweetened condensed milk
1 & 1/2 cups ice-cold water
3.4 oz (1 pkg) instant vanilla pudding mix preferably Jell-O brand
3 cups (25.5oz) heavy cream
11 oz (1 box) Nilla wafers (reserve 3 cookies and all the crumbs for topping)
5 just-ripe bananas sliced (save one banana for topping)

Instructions

In a medium bowl, beat the sweetened condensed milk with the ice-cold water until combined.
14 oz (1 can) sweetened condensed milk, 1 & 1/2 cups ice-cold water
Add the pudding mix and beat until no lumps remain, about 2 minutes. Cover and chill in the fridge until firm, at least 1 hour or overnight.
3.4 oz (1 pkg) instant vanilla pudding mix
In a large bowl, beat the heavy cream until stiff peaks form. With the mixer on low speed, add the pudding mixture a spoonful at a time. Mix until well blended and no streaks of pudding remain.
3 cups (25.5oz) heavy cream
In a 9×13″ casserole dish or large trifle bowl, layer half of the wafers followed by half of the sliced bananas.
11 oz (1 box) Nilla wafers, 5 just-ripe bananas
Spread half of the pudding mixture on top. Repeat with the remaining wafers, bananas, and pudding. Cover tightly with plastic wrap and chill in the fridge for 4-6 hours until the cookies are soft. Best served within 12 hours of assembling.
Crush the reserved cookies and slice the last banana prior to serving. Sprinkle and top the pudding with the cookie crumbs and sliced bananas.

Notes

This dessert is best consumed within 12 hours of assembling but can be stored in the fridge for up to 2 days.

Nutrition