Description
Learn how to make the famous Magnolia Bakery banana pudding at home. This recipe captures the creamy, delicious essence of the iconic dessert.
Ingredients
Scale
- 1 (14 ounce) can sweetened condensed milk
- 2 cups cold water
- 1 (3.4 ounce) package instant vanilla pudding mix
- 2 cups heavy cream, whipped
- 1 (16 ounce) container whipped topping, thawed
- 1 (11 ounce) box shortbread cookies
- 4 cups sliced ripe bananas
Instructions
- In a large bowl, whisk together the sweetened condensed milk, cold water, and instant vanilla pudding mix until smooth. Let it sit for 5 minutes to thicken.
- Gently fold the whipped heavy cream and thawed whipped topping into the pudding mixture until well combined.
- Layer the ingredients in a 9×13 inch baking dish. Start with a layer of shortbread cookies, followed by a layer of sliced bananas.
- Spoon half of the pudding mixture over the bananas.
- Repeat the layers: shortbread cookies, bananas, and the remaining pudding mixture.
- Cover the dish and refrigerate for at least 4 hours, or preferably overnight, to allow the flavors to meld and the cookies to soften.
- Serve your homemade Magnolia Bakery banana pudding chilled.
Notes
- For the best Magnolia Bakery banana pudding flavor, ensure your bananas are ripe.
- Using shortbread cookies is key to the authentic Magnolia Bakery banana pudding taste.
- Chill time is crucial for the perfect texture of this famous Magnolia Bakery banana pudding.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-bake
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: Approx. 450
- Sugar: Approx. 45g
- Sodium: Approx. 200mg
- Fat: Approx. 25g
- Saturated Fat: Approx. 15g
- Unsaturated Fat: Approx. 10g
- Trans Fat: 0g
- Carbohydrates: Approx. 55g
- Fiber: Approx. 2g
- Protein: Approx. 5g
- Cholesterol: Approx. 50mg
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