Description
This classic Magnolia Bakery Banana Pudding is a luscious, creamy dessert featuring layers of instant vanilla pudding, ripe bananas, and crunchy Nilla wafers. Easy to assemble and chilled to perfection, it’s a nostalgic treat perfect for gatherings or an indulgent everyday dessert.
Ingredients
Scale
Pudding Mixture
- 1 (5.1 oz) package instant vanilla pudding mix
- 2 3/4 cups cold milk
- 1 (14 oz) can sweetened condensed milk
- 1/2 teaspoon vanilla extract
Other Ingredients
- 1 (8 oz) container whipped topping (or fresh whipped cream)
- 4-5 ripe bananas, sliced
- 1 (11 oz) box Nilla wafers (or any vanilla wafer cookies)
Instructions
- Make the Pudding: In a large bowl, combine the instant vanilla pudding mix and cold milk. Whisk together vigorously until the mixture thickens, about 2 minutes. Then add the sweetened condensed milk and vanilla extract, and whisk again to combine thoroughly.
- Fold in Whipped Topping: Gently fold in the whipped topping or freshly whipped cream into the pudding mixture. Mix carefully to create a smooth and creamy filling without deflating the whipped topping.
- Layer the Dessert: In a 9×13-inch baking dish or a large trifle dish, begin by arranging a layer of vanilla wafers on the bottom. Add a layer of sliced bananas over the wafers. Spread half of the pudding mixture evenly over the bananas and wafers. Repeat the layering with remaining vanilla wafers, banana slices, and pudding mixture.
- Chill the Pudding: Cover the dish tightly with plastic wrap or a lid. Refrigerate the assembled pudding for at least 4 hours, preferably overnight. This resting time allows the pudding to firm up and the flavors to meld beautifully.
- Serve: Just before serving, optionally garnish the top with extra Nilla wafers and banana slices for added texture and presentation. Scoop portions into bowls and serve chilled for the best flavor and texture experience.
Notes
- Use ripe but firm bananas to prevent mushiness in the layers.
- For a homemade whipped cream option, beat heavy cream with a little sugar until stiff peaks form.
- The pudding is best enjoyed after chilling for at least 4 hours to set properly.
- You can adjust the sweetness by reducing sweetened condensed milk slightly if preferred.
- Store leftovers covered in the refrigerator for up to 3 days.
