Let’s talk about Banana Pudding 🍌 – a recipe that many of you have been asking for, and now it’s become one of my favorite desserts to whip up because it’s just so simple! The toughest part? Waiting for all those layers to settle and meld into perfection.
We’re bringing the iconic Magnolia Bakery’s banana pudding right to your kitchen, and trust me, it’s even better homemade! It’s perfectly sweet, incredibly creamy, and always steals the show at gatherings. And the best part? You won’t even need to turn on the oven, and it comes together in less than an hour!
Magnolia Bakery Banana Pudding Copycat
Ingredients
- 1 bag of Nilla wafers
- 6 to 10 bananas sliced
- 3 cups heavy cream
- 1 teaspoon vanilla extract
- 1 package 5 ounces instant vanilla pudding mix
- 1 can sweetened condensed milk
- 2 cups cold milk
- 1/4 cup cream cheese softened
- 2 cups Nilla wafers crumbs
- 1/2 cup unsalted butter melted
Instructions
- In a bowl, combine the instant vanilla pudding mix with cold milk. Whisk until smooth and let it sit for 10 minutes to thicken.
- After 10 minutes, add the sweetened condensed milk and softened cream cheese to the pudding. Whisk vigorously until smooth. Set aside.
- In another bowl, whip the heavy cream and vanilla extract until stiff peaks form, using an electric whisk. Be careful not to overbeat.
- Gently fold the whipped cream into the pudding mixture until well combined. Chill in the fridge.
- Use a food processor to blend Nilla wafers into fine crumbs. Mix with melted butter to create a “crust-like” mixture.
- Now, let’s assemble! You can use individual cups or a large casserole dish or trifle bowl.
- Start with the crust at the bottom, then add a layer of sliced bananas. Follow with a layer of Nilla wafers crumbs, then a generous layer of vanilla pudding. Repeat the layers of bananas, Nilla wafers, and pudding.
- Allow it to chill in the fridge for at least 6 hours to soften.
- Just before serving, top with a Nilla wafer, a banana slice, and some crushed Nilla wafers. Enjoy the creamy goodness!