Magnolia Bakery's Banana Pudding is rich, creamy, and the best banana pudding recipe I've tasted! Magnolia Bakery's famous banana pudding is made with just a few ingredients, but tastes like a million bucks! It would make the best Easter dessert or no-bake summer dessert!
banana cream pudding
Servings: 8 -10 Servings
can sweetened condensed milk
instant vanilla pudding mix
heavy whipping cream
box vanilla wafers
With a mixer, beat cold water and sweetened condensed milk until combined, about 1 minute. Add in instant vanilla pudding mix and beat until combined, about 2 minutes. Cover the pudding mixture and refrigerate for at least 4 hours (this allows the pudding the proper amount of time to set up).
After the pudding has set up, with a mixer, beat heavy whipping cream until it reaches the consistency of whipped cream, about 4-5 minutes on high. Gently fold the whipped cream into the pudding, until the pudding is fully incorporated.
Serve the pudding with bananas and vanilla wafers. Like the original recipe, I layered the banana pudding, beginning with a layer of wafers, a layer of bananas, banana pudding, and repeating until my glasses were full.
*Refrigerate until ready to serve. According to Magnolia Bakery's directions, after the pudding is made, you can refrigerate for 4-8 hours, but for best results, do not refrigerate any longer.
*If doing individual servings, I like to wait 'til the last minute to put together the desserts to ensure the bananas are not brown.