The perfect copycat recipe this Magnolia Banana Pudding is so easy, flavorful, and feeds a crowd. The perfect dessert for summertime or anytime.
I’m a sucker for copycat recipes and this Magnolia Banana Pudding is one of my favorites. If you have never gotten the pleasure of trying the real thing, you are missing out.
But you are also in luck because this copycat recipe is spot on, if not better than the original. We literally cannot get enough of this pudding.
It is super easy to throw together and it contains common ingredients that you can find in your pantry of you can easily get at your local grocer.
We like to make this in a trifle dish because it really shows off those layers, and it also makes a great dessert table dish that everyone will be begging to dig into.
This is one of our go-to recipes to bring to gatherings, we have yet to find someone who doesn’t love it. Unless of course, they are not a banana person.
If you love copycat recipes and want a dessert to bring then you have to make a batch of this Magnolia Banana Pudding.
Some of our other favorite banana recipes that we have on our site include: Banana Bundt Cake, Chocolate Chip Banana Bread and Banana Cupcakes with Brown Sugar Frosting.
WHY THIS RECIPE WORKS:
- Easily available ingredients.
- Feeds a crowd.
- Comes together easily, but chilling is required.
INGREDIENTS NEEDED (FULL RECIPE BELOW):
Sweetened condensed milk
Ice cold water
Instant vanilla pudding mix
Vanilla extract
Heavy whipping cream
Nilla wafers
Bananas
HOW TO MAKE MAGNOLIA BANANA PUDDING:
- In the body of a stand mixer with the whisk attachment, mix the condensed milk with the water until combined. Add the vanilla pudding and vanilla extract, mix until combined. This mixture will be very runny. Pour it into a medium-sized bowl, cover with plastic wrap and place it in the fridge for at least 2 hours or overnight until firm.
- Once you are ready to assemble the pudding, whip the heavy cream in the body of a stand mixer with the whisk attachment until it forms stiff peaks, do not overmix.
- With the mixer on low, start adding spoonfuls of the firm pudding mixture to the cream. Mix until there are no streaks of pudding or whipped cream.
- Thinly slice the bananas right before you are ready to assemble.
- Reserve 5 cookies for the topping.
- Add 1/4 of the pudding to the bottom of a 4-5 quart trifle bowl. Add ⅓ of the remaining cookies on top. Add ⅓ of the sliced bananas over the cookies. Repeat two more times, topping the entire thing with the remaining pudding.
- Cover and place in the fridge for 2-4 hours so the flavors can combine. Garnish with the leftover cookies and serve.
HOW RIPE SHOULD MY BANANAS BE?
We use slightly unripe bananas so they don’t brown as fast. Trust me this has nothing to do with the flavor, we let this sit for 2 hours so everything can infuse.
You will not be lacking on that banana flavor at all, we just don’t want the bananas to turn brown, which they will eventually because that is just what they do.
HOW LONG DOES THIS NEED TO CHILL?
You will want to let this banana pudding chill for at least 2 hours. This will be long enough to let all the flavors marry together so you get that nice banana flavor.
DO I HAVE TO MAKE THIS IN A TRIFLE BOWL?
We like to make this in a trifle bowl to serve a larger crowd but you can also make this in individual servings as well. Just layer like the directions say but in smaller portions.
HOW TO STORE:
This can be stored covered or in an airtight container in the refrigerator where it will keep for up to 3 days, we do not recommend freezing.
TIPS AND TRICKS:
- Make sure that you use instant vanilla pudding.
- This needs to chill for at least 2 hours.
- Make sure that your pudding is completely set, otherwise, it will become runny.
- The bananas will brown at some point but this is the normal process, it does not affect the flavor.
- These can be made in individual containers as well.
- You can make use cool whip if you do not want to make your own whipped cream.
Want that perfect copycat recipe that serves a crowd and makes the perfect dessert? Then you absolutely must make this Magnolia Banana Pudding.
If you like this recipe you might also like:
If you’ve tried this MAGNOLIA BANANA PUDDING let me know in the comments how it turned out! You can follow me over on PINTEREST, INSTAGRAM OR FACEBOOK to find some more of our mouthwatering recipes!
Magnolia Banana Pudding
Ingredients
- 14 ounces sweetened condensed milk
- 1 ½ cups ice cold water
- 3.4 ounce package instant vanilla pudding mix
- 2 teaspoons vanilla extract
- 3 cup cold heavy whipping cream
- 11 ounce box Nilla wafers
- 5 barely ripe bananas
Instructions
- In the body of a stand mixer with the whisk attachment, mix the condensed milk with the water until combined. Add the vanilla pudding and vanilla extract, mix until combined. This mixture will be very runny. Pour it into a medium-sized bowl, cover with plastic wrap and place it in the fridge for at least 2 hours or overnight until firm.
- Once you are ready to assemble the pudding, whip the heavy cream in the body of a stand mixer with the whisk attachment until it forms stiff peaks, do not overmix.
- With the mixer on low, start adding spoonfuls of the firm pudding mixture to the cream. Mix until there are no streaks of pudding or whipped cream.
- Thinly slice the bananas right before you are ready to assemble.
- Reserve 5 cookies for the topping.
- Add 1/4 of the pudding to the bottom of a 4-5 quart trifle bowl. Add ⅓ of the remaining cookies on top. Add ⅓ of the sliced bananas over the cookies. Repeat two more times, topping the entire thing with the remaining pudding.
- Cover and place in the fridge for 2-4 hours so the flavors can combine. Garnish with the leftover cookies and serve.
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