What the heck is this?
This is the banana pudding. The one people stand in line for in New York. The one that’s somehow light and rich at the same time. Magnolia Bakery made this dreamy dessert famous — layers of velvety vanilla pudding, soft Nilla wafers, and perfectly ripe bananas, all folded together with fluffy whipped cream for that signature cloud-like texture. It’s cool, creamy, nostalgic, and weirdly addictive. If you’ve never had it, this is your moment. If you have had it, you already know you’re making this at home because a trip to Manhattan every time you want pudding is… impractical.
Why You’ll Love This Recipe
Tastes exactly like the OG Magnolia Bakery version (trust).
Zero cooking required — not even the pudding.
Feeds a crowd and makes everyone lose their minds.
Better the next day (hello, make-ahead hero).
It’s humble ingredients turned magic.
Sweet, soft, chilled, and banana-y in the best way possible.
The Good Stuff You’ll Need
1 (14 oz) can sweetened condensed milk
1 1/2 cups ice-cold water
1 (3.4 oz) box instant vanilla pudding mix (Jell-O brand preferred)
3 cups heavy whipping cream
1 (11 oz) box Nilla Wafers
4–5 ripe bananas (just spotty — not mushy)
Let’s Do This
Step 1: Make the Pudding Base
In a large bowl, whisk the sweetened condensed milk with the cold water until smooth. Add the instant pudding mix and whisk for about 2 minutes until it thickens slightly. Cover and chill in the fridge for at least 4 hours or up to overnight. This step makes the texture just right, so don’t skip the chill.
Step 2: Whip It Real Good
In a separate bowl, beat the heavy cream with a mixer until stiff peaks form. We’re talking thick and fluffy — not soupy. Gently fold the whipped cream into the chilled pudding mix in batches, using a spatula and taking your time. You want it fully combined but still airy. This is where the Magnolia magic happens.
Step 3: Layer It Up
In a big glass trifle dish or 9×13 pan, start your layering: first a layer of Nilla Wafers, then sliced bananas, then a generous layer of pudding. Repeat until you run out of stuff, ending with a pudding layer on top. Cover and chill for at least 4–6 hours — overnight is even better. The cookies soften, the flavors meld, and everything becomes a cloud of creamy banana bliss.
Step 4: Serve It Like a Legend
Right before serving, you can add a few crushed wafers or fresh banana slices on top for flair. Grab a big spoon and scoop deep — you want every bite to have a little bit of cookie, banana, and pudding.
Serving Suggestions
Gorgeous in a trifle dish for parties.
Or go full Magnolia-style and serve it in cups with lids for on-the-go bliss.
Pairs suspiciously well with iced coffee or sweet tea.
Add chocolate shavings or a drizzle of caramel if you feel like going rogue.
Switch It Up
Make It Boozy: Add a splash of banana liqueur or bourbon to the pudding layer. Adults only.
Mini It: Serve in clear plastic cups or mason jars for a cute picnic option.
Fruit Swap: Strawberries or raspberries play surprisingly well here.
Cookie Remix: Try it with shortbread, Chessmen cookies, or even Biscoff for a spiced twist.
Make-Ahead Tips
Absolutely make this the night before — it gets better with time.
Don’t add fresh banana slices on top until right before serving — they’ll brown.
Keeps well in the fridge for 2–3 days, though it rarely lasts that long.
Questions People Actually Ask
Q: Can I use Cool Whip instead of whipped cream?
A: You can, and it works — it just won’t be exactly like Magnolia’s. Still delicious though.
Q: Can I make this dairy-free?
A: You can try using coconut milk and a plant-based whipped topping, but the texture will be a little different.
Q: Why do I have to chill the pudding base so long?
A: It helps the pudding set fully and gives you that perfect, thick-but-silky consistency Magnolia is known for.
Q: Can I use homemade pudding?
A: You could, but this recipe specifically relies on the texture of instant pudding to get that authentic feel. Sometimes shortcuts are the secret.
Magnolia Bakery’s Famous Banana Pudding
- Total Time: 25 minutes
- Yield: 10–12 1x
Description
This is the banana pudding. The one people stand in line for in New York. The one that’s somehow light and rich at the same time. Magnolia Bakery made this dreamy dessert famous — layers of velvety vanilla pudding, soft Nilla wafers, and perfectly ripe bananas, all folded together with fluffy whipped cream for that signature cloud-like texture. It’s cool, creamy, nostalgic, and weirdly addictive. If you’ve never had it, this is your moment. If you have had it, you already know you’re making this at home because a trip to Manhattan every time you want pudding is… impractical.
Ingredients
1 (14 oz) can sweetened condensed milk
1 1/2 cups ice-cold water
1 (3.4 oz) box instant vanilla pudding mix (Jell-O brand preferred)
3 cups heavy whipping cream
1 (11 oz) box Nilla Wafers
4–5 ripe bananas (just spotty — not mushy)
Instructions
Step 1: Make the Pudding Base
In a large bowl, whisk the sweetened condensed milk with the cold water until smooth. Add the instant pudding mix and whisk for about 2 minutes until it thickens slightly. Cover and chill in the fridge for at least 4 hours or up to overnight. This step makes the texture just right, so don’t skip the chill.
Step 2: Whip It Real Good
In a separate bowl, beat the heavy cream with a mixer until stiff peaks form. We’re talking thick and fluffy — not soupy. Gently fold the whipped cream into the chilled pudding mix in batches, using a spatula and taking your time. You want it fully combined but still airy. This is where the Magnolia magic happens.
Step 3: Layer It Up
In a big glass trifle dish or 9×13 pan, start your layering: first a layer of Nilla Wafers, then sliced bananas, then a generous layer of pudding. Repeat until you run out of stuff, ending with a pudding layer on top. Cover and chill for at least 4–6 hours — overnight is even better. The cookies soften, the flavors meld, and everything becomes a cloud of creamy banana bliss.
Step 4: Serve It Like a Legend
Right before serving, you can add a few crushed wafers or fresh banana slices on top for flair. Grab a big spoon and scoop deep — you want every bite to have a little bit of cookie, banana, and pudding.
Notes
Gorgeous in a trifle dish for parties.
Or go full Magnolia-style and serve it in cups with lids for on-the-go bliss.
Pairs suspiciously well with iced coffee or sweet tea.
Add chocolate shavings or a drizzle of caramel if you feel like going rogue.
- Prep Time: 25 minutes
Nutrition
- Calories: ~370 per serving
- Fat: ~19g
- Carbohydrates: ~40g
- Protein: ~6g