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Magnolia Banana Pudding

Magnolia Banana Pudding

Creamy no bake banana pudding with vanilla wafers, fresh bananas, and a light whipped pudding cream
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Prep Time 20 minutes
Total Time 20 minutes
Servings 12

INGREDIENTS

Pudding Base

  • 1 can 14 oz sweetened condensed milk
  • 1 1/2 cups ice cold water
  • 1 package 3.4 oz instant vanilla pudding mix
  • 1 tsp vanilla extract
  • 1/4 tsp kosher salt.

Whipped Cream

  • 3 cups cold heavy cream.

Assembly

  • 4 cups vanilla wafer cookies
  • 5 to 6 medium ripe bananas sliced.

INSTRUCTIONS

Pudding Base

  • whisk sweetened condensed milk and ice cold water until fully smooth
  • whisk in instant pudding mix and mix until thickened about 2 minutes
  • whisk in vanilla extract and salt then refrigerate 5 to 10 minutes to set slightly.

Whipped Cream and Folding

  • whip cold heavy cream to medium peaks
  • fold whipped cream into the chilled pudding mixture in 2 to 3 additions until smooth and no streaks remain.

Assemble and Chill

  • in a 3 quart trifle dish or 9x13 inch pan layer one third of wafers then one third of bananas then one third of pudding
  • repeat layers two more times ending with pudding
  • cover and refrigerate at least 4 hours or overnight for best texture then serve chilled.

Notes

1. Use very cold cream and a chilled bowl for faster whipping and better volume. Chill overnight for the softest wafers and thickest sliceable texture. Use ripe but firm bananas and slice just before layering to reduce browning. Substitute shortbread cookies or graham crackers for vanilla wafers

Nutrition

Calories: 460kcal | Carbohydrates: 58g | Protein: 6g | Fat: 24g