Copycat Magnolia Banana Pudding Recipe

Introduction

Enjoy the classic Southern dessert with this easy Copycat Magnolia Banana Pudding recipe. Layers of creamy vanilla pudding, fresh bananas, and crunchy wafers come together for a truly comforting and nostalgic treat. It’s perfect for gatherings or a sweet everyday indulgence.

Ingredients

• 14 ounces sweetened condensed milk
• ½ cup very cold water
• 1 cup very cold milk
• 3.4 ounces instant vanilla pudding mix
• 3 cups heavy whipping cream
• ½ teaspoon clear vanilla flavoring
• 12 ounces vanilla wafers (reserve 5 to 6 wafers and crumbs from box)
• 5 barely ripe bananas, sliced

Instructions

1. Step 1: Using a handheld or stand mixer, combine the sweetened condensed milk, cold water, and cold milk. Mix on low to medium speed for 1 to 2 minutes until well blended.
2. Step 2: Add the instant vanilla pudding mix and beat on medium speed for 2 minutes. The mixture should start to thicken.
3. Step 3: Cover the pudding mixture and refrigerate for 4 hours or overnight to allow it to fully set.
4. Step 4: Using a mixer, combine the heavy whipping cream and vanilla flavoring. Beat until stiff peaks form.
5. Step 5: Gently fold the whipped cream into the set pudding until fully combined and uniform in color, with no streaks remaining.
6. Step 6: For assembly, use a large serving bowl or compote dish. Line the bottom with one-third of the vanilla wafers (about 30 wafers).
7. Step 7: Evenly layer 1½ cups of sliced bananas over the wafers.
8. Step 8: Spread one-third of the pudding mixture over the bananas.
9. Step 9: Repeat layering wafers, bananas, and pudding two more times to create three layers total.
10. Step 10: Crush the reserved 5 to 6 wafers and sprinkle the crumbs on top of the final pudding layer. You can also use any leftover wafer crumbs from the box.
11. Step 11: Cover and refrigerate the assembled pudding until ready to serve.

Tips & Variations

• Use barely ripe bananas for the best balance of sweetness and firmness to prevent mushy layers.
• For extra flavor, add a splash of banana liqueur to the pudding mixture before setting.
• If you prefer a lighter dessert, substitute half of the heavy cream with whipped coconut cream.

Storage

Store the banana pudding covered in the refrigerator for up to 3 days. It is best enjoyed fresh, as bananas may brown and wafers soften over time. If needed, stir gently before serving to refresh the texture. Do not freeze, as this can affect the pudding’s consistency.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this banana pudding in advance?

Yes, the pudding can be assembled a day ahead. Refrigerate it covered to allow the flavors to meld, but note the wafers will soften slightly over time.

What can I use if I don’t have instant vanilla pudding mix?

You can substitute with homemade vanilla pudding made from scratch, then chill until set before folding in the whipped cream. Using instant pudding is quicker and ensures the right texture.

Copycat Magnolia Banana Pudding Recipe

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★★★★★

4.9 from 58 reviews

• Author: Mariam
• Total Time: 4 hours 15 minutes
• Yield: 8 to 10 servings 1x

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Description

This Copycat Magnolia Banana Pudding recipe replicates the beloved classic dessert featuring layers of creamy vanilla pudding, fresh bananas, and crispy vanilla wafers. With a luscious mixture of sweetened condensed milk, instant pudding, and freshly whipped cream, it delivers a rich and indulgent treat perfect for any occasion.

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Ingredients

Scale 1x2x3x

Pudding Mixture

• 14 ounces sweetened condensed milk
• ½ cup very cold water
• 1 cup very cold milk
• 3.4 ounces instant vanilla pudding mix

Whipped Cream

• 3 cups heavy whipping cream
• ½ teaspoon clear vanilla flavoring

Assembly

• 12 ounces vanilla wafers (reserve 5 to 6 wafers and crumbs from box)
• 5 barely ripe bananas, sliced

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Instructions

1. Prepare pudding mixture: Using a handheld mixer or stand mixer, combine sweetened condensed milk, very cold water, and very cold milk. Mix on low to medium speed for 1 to 2 minutes until well blended.
2. Add instant pudding mix: Add the instant vanilla pudding mix to the liquid mixture. Beat on medium speed for 2 minutes until the mixture just starts to thicken.
3. Chill pudding: Cover the pudding mixture and refrigerate for at least 4 hours or overnight to allow it to completely set and thicken.
4. Whip cream: In a separate bowl, combine heavy whipping cream and clear vanilla flavoring. Beat with a mixer until stiff peaks form.
5. Fold whipped cream into pudding: Gently fold the whipped cream into the chilled pudding mixture until fully combined and uniform in color, with no visible streaks.
6. Layer dessert: In a large serving bowl or compote dish, arrange ⅓ of the vanilla wafers (about 30 wafers) to cover the bottom.
7. Add banana slices: Evenly layer 1½ cups of sliced bananas over the wafer layer.
8. Add pudding layer: Spoon ⅓ of the pudding mixture evenly over the bananas.
9. Repeat layers: Continue layering twice more with vanilla wafers, bananas, and pudding to form three layers total.
10. Top with crushed wafers: Crush the reserved 5 to 6 vanilla wafers and sprinkle them along with any leftover crumbs on the top layer for garnish.
11. Chill before serving: Cover the assembled banana pudding and refrigerate until ready to serve.

Notes

• Use barely ripe bananas to avoid overly sweet or mushy texture.
• For best results, prepare pudding mixture a day ahead to ensure it is fully set.
• If desired, substitute clear vanilla flavoring with pure vanilla extract but it may affect color slightly.
• Layer gently to keep wafers intact and maintain distinct layers.
• Serve chilled to enjoy the creamy, refreshing texture.

• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Category: Dessert
• Method: No-Cook
• Cuisine: American Southern

Keywords: banana pudding, Magnolia banana pudding, vanilla pudding, banana dessert, layered dessert, southern dessert, no bake dessert