Description
Magnolia Bakery’s Famous Banana Pudding is a classic, creamy dessert that layers smooth vanilla pudding, fresh bananas, and crunchy vanilla wafers. Rich and indulgent yet easy to make, this beloved Southern treat is chilled to perfection for a delightful crowd-pleasing dessert everyone will enjoy.
Ingredients
Scale
Pudding
- 1 (14 oz) can sweetened condensed milk
- 1 ½ cups ice-cold water
- 1 (3.4 oz) package instant vanilla pudding mix (Jell-O brand recommended)
Whipped Cream
- 3 cups heavy cream
Assembly
- 1 (11 oz) box vanilla wafers (Nabisco Nilla Wafers recommended)
- 5 ripe bananas, sliced
Instructions
- Make the Pudding: In a large bowl, whisk together the sweetened condensed milk and ice-cold water until smooth. Add the instant vanilla pudding mix and whisk continuously for 2 minutes, until the pudding thickens. Set aside to firm up while preparing the other ingredients.
- Whip the Cream: In a separate bowl, use an electric mixer on high speed to beat the heavy cream until soft peaks form, about 3-5 minutes.
- Combine the Pudding and Whipped Cream: Gently fold the whipped cream into the prepared pudding mixture until fully combined and smooth to create a light and creamy texture.
- Assemble the Banana Pudding: In a 9×13-inch dish, start by spreading a layer of vanilla wafers on the bottom. Add a layer of sliced bananas over the wafers, then spoon about one-third of the pudding mixture evenly over the bananas and wafers.
- Repeat Layers: Repeat the layers of vanilla wafers, sliced bananas, and pudding two more times, finishing with a final layer of pudding on top.
- Chill: Cover the assembled pudding with plastic wrap and refrigerate for at least 4 hours or overnight. This chilling time allows the flavors to meld and the pudding to set perfectly.
- Serve: Before serving, garnish the top with extra vanilla wafers or lightly crushed wafers for added texture and crunch. Serve chilled and enjoy the classic dessert.
Notes
- Use ripe but firm bananas to avoid mushy layers.
- The pudding should be refrigerated at least 4 hours or overnight for best texture.
- You can substitute heavy cream with whipping cream if desired.
- For added flavor, try adding a little vanilla extract to the pudding mixture.
- Store leftovers covered in the refrigerator, best consumed within 2 days.
