Magnolia Bakery-Style Banana Pudding

Ingredients

• 14 oz Sweetened condensed milk (1 can)
• 1.5 cup Ice-cold water
• 3.4 oz Instant vanilla pudding mix (1 package)
• 3 cup Heavy whipping cream
• Vanilla wafers (1 box; Nilla Wafers are traditional. Reserve some for garnishing.)
• Ripe bananas (4–5 bananas, sliced)

Steps

1. 1

   In a large bowl, whisk the sweetened condensed milk and ice-cold water together until smooth.

2. 2

   Add the instant vanilla pudding mix and whisk for about 2 minutes, until the mixture has thickened slightly.

3. 3

   Cover the pudding mixture and refrigerate it for 3–4 hours, or overnight, so it fully sets.

4. 4

   In a separate bowl, whip the heavy whipping cream until stiff peaks form.

5. 5

   Gently fold the whipped cream into the chilled pudding mixture until evenly combined.

6. 6

   In a trifle bowl, 9×13-inch dish, or individual glass cups, add a layer of the pudding mixture.

7. 7

   Add a layer of vanilla wafers over the pudding, followed by a layer of sliced bananas.

8. 8

   Add another layer of the pudding mixture, then repeat the pudding, wafer, and banana layers until all ingredients are used. Finish with pudding on top.

9. 9

   Garnish the top with additional vanilla wafers.

10. 10

    Chill the assembled banana pudding for at least 4 hours before serving for the best texture.

Notes

The source does not specify the weight or number of wafers in the box, nor the exact number or weight of bananas beyond 4–5. It also does not specify a serving vessel size beyond a trifle bowl, 9×13-inch dish, or glass cups.

Nutrition per serving

• dessert
• no-bake
• American
• banana pudding
• make-ahead
• vegetarian