Description
This Magnolia Bakery Banana Pudding Copycat recipe recreates the beloved classic dessert that layers creamy vanilla pudding, ripe bananas, and crunchy Nilla wafers. Perfectly balanced with a rich whipped cream topping and a buttery Nilla wafer crust, this indulgent Southern treat is simple to make and guaranteed to delight with every spoonful.
Ingredients
Scale
Crust
- 1 bag Nilla wafers (about 100 grams)
- 1/2 cup unsalted butter, melted (113 grams)
Pudding Mixture
- 5 ounce package instant vanilla pudding mix
- 2 cups cold milk (480 ml)
- 1 can sweetened condensed milk (14 ounces / 396 grams)
- 1/4 cup cream cheese, softened (56 grams)
Whipped Cream
- 3 cups heavy cream (720 ml)
- 1 teaspoon vanilla extract (5 ml)
Other Ingredients
- 6 to 10 bananas, sliced
- Additional Nilla wafers and crumbs for garnish
Instructions
- Prepare the pudding: In a medium bowl, whisk together the instant vanilla pudding mix and cold milk until well combined. Allow the mixture to sit for 10 minutes to thicken properly.
- Mix pudding with cream cheese and condensed milk: After the pudding has thickened, add the sweetened condensed milk and softened cream cheese. Use a whisk or stand mixer to blend until smooth and creamy. Set aside.
- Make the whipped cream: In a separate large bowl, add the heavy cream and vanilla extract. Using an electric mixer, beat until stiff peaks form. Be careful not to overbeat to avoid turning the cream into butter.
- Fold whipped cream into pudding mixture: Gently fold the whipped cream into the pudding mixture using a rubber spatula. Combine until fully incorporated without deflating the whipped cream. Refrigerate this mixture until ready to assemble.
- Prepare the crust: Add the Nilla wafers to a food processor and blend until they become fine crumbs. Transfer to a bowl, then stir in the melted butter until evenly combined and crumbly like a crust.
- Assemble the pudding: In individual cups or a large trifle dish, start by adding a layer of the Nilla wafer crust at the bottom. Follow with a layer of sliced bananas, then a layer of whole Nilla wafers. Top with a thick layer of the pudding mixture. Repeat layering with bananas, wafers, and pudding until your container is full, usually about two layers.
- Chill the assembled pudding: Cover the final assembled dish with plastic wrap and refrigerate for at least 6 hours, preferably overnight, to allow flavors to meld and the wafers to soften.
- Garnish and serve: Just before serving, decorate the top with a whole Nilla wafer, a banana slice, and crushed Nilla wafer crumbs for texture and presentation. Enjoy your homemade Magnolia Bakery banana pudding!
Notes
- Use ripe but firm bananas to avoid overly mushy texture in the pudding.
- If you prefer a lighter version, use half-and-half instead of heavy cream for the whipped topping, though it will be less rich.
- Allowing the pudding to chill overnight improves the flavor and texture as the wafers absorb moisture and soften.
- You can prepare the dessert up to 2 days in advance and keep refrigerated.
- For an extra touch, sprinkle a pinch of cinnamon or nutmeg on top before serving.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-bake, layering
- Cuisine: American, Southern
Nutrition
- Serving Size: 1 cup (about 180 grams)
- Calories: 420
- Sugar: 39g
- Sodium: 210mg
- Fat: 22g
- Saturated Fat: 14g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 75mg
Keywords: Magnolia Bakery banana pudding, banana pudding copycat, no bake dessert, layered pudding dessert, Southern dessert, Nilla wafers banana pudding
