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Magnolia’s Famous Banana Pudding

Prep Time:

7 hr 20 min

Cook Time:


16 servings


About the Recipe


  • One 14-ounce can sweetened condensed milk

  • 1 1/2 cups (360 grams/12.7 ounces) ice-cold water 

  • One 3.4-ounce package instant vanilla pudding mix (preferably Jell-O brand) 

  • 3 cups (720 grams/25.5 ounces) heavy cream 

  • One 11-ounce box Nilla wafers 

  • 4 to 5 ripe bananas, sliced 


Step 1

In a stand mixer with the whisk, beat the condensed milk and water on medium speed until well combined, about 1 minute. Add the pudding mix and beat until there are no lumps and the mixture is smooth, about 2 minutes. Transfer the mixture to a medium bowl, cover and refrigerate until firm, at least 1 hour or overnight.

Step 2

In a stand mixer with the whisk, whip the heavy cream on medium speed for about 1 minute, until the cream starts to thicken, then increase the speed to medium-high and whip until stiff peaks form. Be careful not to overwhip. 

Step 3

With the mixer running on low speed, add the pudding mixture a spoonful at a time. Mix until well blended and no streaks of pudding remain. 

Step 4

To assemble, select a trifle bowl or a wide glass bowl with a 4- to 5-quart capacity, or individual serving bowls. 

Step 5

Saving 4 to 5 cookies for the garnish on top, begin assembly. Spread one-quarter of the pudding over the bottom and layer with one-third of the cookies and one-third of the sliced bananas (enough to cover the layer). Repeat the layering twice more. End with a final layer of pudding. Garnish the top with additional cookies or cookie crumbs. 

Step 6

Cover tightly with plastic wrap and refrigerate for 4 to 6 hours. Cookies should be tender when poked with a knife. This dessert is best served within 12 hours of assembling. 


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