Go Back
Magnolia Bakery banana pudding copycat in a glass trifle bowl with layers of creamy vanilla pudding, sliced bananas, and vanilla wafers
Print Pin

Magnolia Bakery Banana Pudding (Copycat Recipe)

This Magnolia Bakery Banana Pudding copycat is ultra-creamy, light, and fluffy with layers of vanilla wafers, fresh bananas, and a silky whipped pudding mixture. Made with simple ingredients and no added sugar in the whipped cream, this authentic version delivers that signature bakery-style texture everyone loves.
Course Dessert
Cuisine American
Keyword banana pudding recipe, banana pudding with vanilla wafers, best banana pudding recipe, classic banana pudding, creamy banana pudding, easy banana dessert, homemade banana pudding, layered banana pudding, magnolia bakery banana pudding, magnolia banana pudding copycat, no bake banana pudding, southern banana pudding
Prep Time 20 minutes
Cook Time 0 minutes
Chill time 6 hours
Total Time 6 hours 20 minutes
Servings 12 servings
Calories 380kcal
Cost $12 for entire recipe

Equipment

  • Large mixing bowl
  • Medium mixing bowl
  • Whisk
  • Electric hand mixer or stand mixer
  • Rubber spatula
  • measuring cups
  • Measuring spoons
  • 9x13-inch baking dish or trifle bowl
  • Plastic wrap or airtight lid

Ingredients

  • 1 14 oz can sweetened condensed milk
  • 1 ½ cups ice-cold water
  • 1 3.4 oz instant vanilla pudding mix
  • 3 cups heavy whipping cream no sugar added
  • 1 11 oz box Nabisco Nilla Wafers
  • 4 –5 ripe bananas sliced

Instructions

Make the pudding base

  • In a large bowl, whisk together the sweetened condensed milk and cold water until smooth. Add the instant pudding mix and whisk for about 2 minutes until fully combined. Cover and refrigerate for at least 1–4 hours, or until thickened.

Whip the cream

  • In a separate bowl, beat the heavy whipping cream using an electric mixer until stiff peaks form. Do not add sugar or vanilla.

Combine the mixture

  • Add the chilled pudding mixture to the whipped cream and gently mix on low speed or fold together until smooth and fluffy. Be careful not to overmix.

Assemble the layers

  • In a 9x13-inch dish or trifle bowl, layer vanilla wafers, sliced bananas, and pudding mixture. Repeat the layers until all ingredients are used, finishing with pudding on top.

Chill before serving

  • Cover and refrigerate for at least 4–6 hours (overnight is best) to allow the wafers to soften and flavors to develop.

Notes

  • For the most authentic Magnolia Bakery banana pudding flavor, do not add sugar or vanilla to the whipped cream—this keeps the dessert light, balanced, and true to the original.
  • Use slightly firm, just-ripe bananas for the best texture. Overripe bananas can become too soft and may brown faster in the pudding.
  • Chilling is essential for classic banana pudding. The vanilla wafers soften and develop a cake-like texture after several hours in the refrigerator. Do not skip this step.
  • For the creamiest texture, make sure the pudding mixture is fully chilled and thickened before combining with the whipped cream.
  • Assemble the banana pudding the same day you plan to serve it for the freshest banana flavor and best appearance.
  • This banana pudding recipe is best enjoyed within 1–2 days. After that, the bananas may start to soften too much and release moisture.
  • If making ahead, store tightly covered in the refrigerator to prevent the pudding from absorbing fridge odors and to keep the layers fresh.