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Magnolia Bakery Banana Pudding in a glass jar with layers of Nilla wafers, sliced bananas, and vanilla pudding.
4.67 from 3 votes

Magnolia Bakery Banana Pudding

This banana pudding is straight up irresistible! It's layered with Nilla wafers, sliced bananas, and fluffy vanilla pudding. 
prep time 10 mins
cook time 5 hrs
chill time 5 hrs
total time 5 hrs 10 mins
servings: 6 servings
calories: 500kcal
author: Salt & Baker


  • 1 14 oz can sweetened condensed milk
  • 1 1/2 cups cold water
  • 1 3.4 oz box instant vanilla pudding mix
  • 3 cups heavy whipping cream cold
  • 1 box Nilla Wafers broken into large chunks
  • 5 medium bananas


  • In the bowl of a stand mixer fitted with the whisk attachment mix the sweetened condensed milk and cold water until combined. Add the pudding mix and mix on medium speed for 2 minutes. Transfer the mixture to a bowl, cover, and refrigerate for 3-4 hours or overnight. 
  • Remove pudding mixture from the fridge, it should be cold and firm
  • In the bowl of your stand mixer (with whisk attachment) or with hand beaters, beat the whipping cream until stiff peaks form. 
  • Using a rubber spatula, fold half of the pudding mixture into the whipped cream. Once almost combined, add the remaining pudding mixture and fold until combined. 
  • Slice the bananas.
  • To your serving dish (you can use a trifle, or individual glass jars) add a handful of the Nilla wafer chunks to the bottom of the dish, then top with sliced bananas, and then a layer of pudding. Repeat with cookies, bananas, and pudding. Depending on the dish you’re using you can do another layer of cookies, bananas, pudding. 
  • Chill desserts for 1 hour or up to 6 hours. 
  • Serve cold. 


Recipe Source: Magnolia Bakery
Calories: 500kcal | Carbohydrates: 26g | Protein: 3g | Fat: 44g | Saturated Fat: 27g | Cholesterol: 163mg | Sodium: 51mg | Potassium: 441mg | Fiber: 2g | Sugar: 12g | Vitamin A: 1810IU | Vitamin C: 9.2mg | Calcium: 84mg | Iron: 0.3mg
Course: Dessert
Cuisine: American
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