Step-by-step instructions
- In a mixer bowl, combine the sweetened condensed milk, cold milk, and cold water. Mix on low to medium speed for 1-2 minutes.
- Add the instant vanilla pudding mix and beat on medium speed for another 2 minutes, or until the mixture begins to thicken.
- Cover the bowl and chill for 4 hours or overnight, allowing it to set fully.
- Once set, whip the heavy cream along with the clear vanilla until stiff peaks form.
- Gently fold the whipped cream into the pudding mixture until it’s uniform—no streaks!
- In a large bowl or trifle dish, layer 1/3 of the Nilla wafers, followed by 1 1/2 cups of banana slices, and then 1/3 of the pudding. Repeat this layering two more times.
- Crush the reserved wafers and box crumbs, then sprinkle them over the top.
- Cover and chill until you’re ready to serve. Letting it sit allows the flavors to meld superbly!
Serving suggestions
This banana pudding shines when served in a glass bowl or individual cups, showcasing the delightful layers. For an added touch, you could top it with chocolate shavings, caramel drizzle, or even chopped nuts for a bit of crunch. Pair it with iced tea for a refreshing contrast on warm days or offer it as a sweet finish alongside grilled meats at your next cookout!
Keeping leftovers fresh
To store your Copycat Magnolia Bakery Banana Pudding, make sure to cover it tightly with plastic wrap or transfer it to an airtight container. It should keep in the refrigerator for up to 3-4 days. If you’re considering freezing it, keep in mind that the texture may be affected; therefore, it’s best enjoyed fresh.
Pro chef tips
- Use overly ripe bananas for the sweetest flavor.
- Whip the cream just to stiff peaks to avoid graininess.
- If you want a little more chocolatey richness, consider adding mini chocolate chips between the layers.
Creative twists
Feeling adventurous? Try swapping out the vanilla pudding for butterscotch or chocolate pudding for a delicious alternative. You can also replace Nilla Wafers with chocolate wafer cookies for a cookies-and-cream vibe. For those with dietary restrictions, look for gluten-free wafers or use a non-dairy whipped cream and milk.
FAQs
How long does it take to make this banana pudding?
The prep time is roughly 30 minutes, but don’t forget to allow 4 hours (or overnight) for chilling the pudding!
Can I make substitutions in this recipe?
Absolutely! You can use any flavor of pudding mix or alternative milk options like almond or soy milk if desired.
Is it safe to keep leftovers?
Yes, as long as the banana pudding is covered and refrigerated, it should be good for about 3-4 days. However, the bananas may brown over time, so enjoy it sooner rather than later!
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