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Magnolia Bakery's Banana Pudding

Cindi Dowdle

INGREDIENTS

1 14-oz. can Sweetened Condensed Milk

1 1/2 cups ice-cold Water

1 3.4-oz. package Instant Vanilla Pudding Mix

3 cups cold Heavy Cream

1 11-oz. box Vanilla Wafer Cookies

5-6 ripe Bananas, sliced


INSTRUCTIONS

  1. In the bowl of a stand mixer fitted with the whisk attachment, beat the condensed milk and water on low speed until blended, then increase the speed to medium and whisk until well combined, about 1 minute. Add the instant pudding mix and beat until there are no lumps and the mixture is smooth, about 2 minutes. Transfer the mixture to a medium bowl, cover and refrigerate until firm, at least 1 hour or overnight.

  2. Using the stand mixer with the whisk attachment, whip the heavy cream on medium speed for about 1 minute, until the cream starts to thicken, then increase the speed to medium high and whip until stiff peaks form. Be careful not to overwhip.

  3. With the mixer running on low speed, add the pudding mixture a spoonful at a time. Mix until well blended and no streaks of pudding remain.

  4. To assemble, set aside 4-5 cookies, whole or crumbled, for garnish. In a 4- to 5-quart bowl or serving dish (you can make 12 8-ounce individual servings too), spread one-quarter of the pudding over the bottom and layer with one-third of the cookies and one-third of the bananas (enough to cover the layer). Repeat the layer twice more. End with a final layer of pudding.

  5. Cover tightly with plastic wrap and refrigerate for 4-6 hours. Cookies should be tender when poked with a knife. Best served within 12 hours of assembling. To serve, garnish the top with the reserved cookies or cookie crumbs.


Optional: Can also be made with sliced or diced strawberries.


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