Can I use cook-and-serve pudding for the Magnolia Bakery banana pudding recipe?

No, the texture of this specific recipe relies on instant pudding mix. Cook-and-serve pudding has a different consistency and will not provide the same fluffy, mousse-like result when folded with whipped cream.

How long does the Magnolia Bakery banana pudding recipe stay fresh?

It is best served within 4 to 8 hours after assembly. After 24 hours, the bananas will begin to brown and the wafers may become too mushy, though it will still be safe to eat for up to 2 days.

Can I make this recipe dairy-free?

It is difficult to replicate the exact Magnolia Bakery banana pudding recipe without dairy, as it relies heavily on condensed milk and heavy cream. However, you can try using coconut condensed milk and a dairy-free heavy whipping cream alternative, though the flavor will change.

Magnolia Bakery banana pudding recipe: 1 Secret to the NYC

Name: Original Magnolia Bakery Banana Pudding
Prep time: 20 min
Total time: 4 h 20 min
Cuisine: American
Ingredients: 1 (14-ounce) can sweetened condensed milk; 1 1/2 cups ice-cold water; 1 (3.4-ounce) package instant vanilla pudding mix; 3 cups heavy whipping cream; 1 (11-ounce) box Nilla Wafers; 4-5 large ripe bananas, sliced

Ingredients

Scale

1 (14-ounce) can sweetened condensed milk
1 1/2 cups ice-cold water
1 (3.4-ounce) package instant vanilla pudding mix
3 cups heavy whipping cream
1 (11-ounce) box Nilla Wafers
4–5 large ripe bananas, sliced

Instructions

Step 1: In a large mixing bowl, whisk together the sweetened condensed milk and ice-cold water until well combined.
Step 2: Add the instant vanilla pudding mix and whisk for about 2 minutes until smooth and thickened. Cover and refrigerate for at least 4 hours or overnight until completely set.
Step 3: In a separate chilled bowl, whip the heavy cream until stiff peaks form.
Step 4: Gently fold the whipped cream into the chilled pudding mixture using a spatula until no blue streaks of pudding remain and the mixture is uniform.
Step 5: In a 4-5 quart trifle bowl or glass dish, layer 1/3 of the Nilla Wafers, 1/3 of the sliced bananas, and 1/3 of the pudding mixture.
Step 6: Repeat the layering process two more times, ending with the pudding mixture on top. Cover and refrigerate for 4-8 hours to allow the cookies to soften.
Step 7: Before serving, garnish with additional crushed Nilla Wafers or banana slices if desired.

Notes

Ensure the pudding base is fully set before adding the whipped cream. For best results, use very cold water and cold heavy cream.

Prep Time: 20 minutes
Cook Time: 0 minutes
Category: Baked Goods
Cuisine: American

Nutrition

Serving Size: 1 cup
Calories: 480 kcal
Sugar: 45g
Sodium: 290mg
Fat: 24g
Saturated Fat: 15g
Unsaturated Fat: 7g
Trans Fat: 0.5g
Carbohydrates: 62g
Fiber: 2g
Protein: 6g
Cholesterol: 75mg

Keywords: Magnolia Bakery banana pudding recipe, banana pudding, NYC dessert, no-bake dessert, Nilla wafer pudding

Ingredients

Instructions

Notes

Nutrition

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