July 6, 2008

Creamy Banana Pudding

My contribution to the 4th of July Block Party on my street:

This is my first of two…or maybe three servings?

1st helping

It’s very simple, incredibly light (watch out you might think it’s calorie free) and super dreamy. Last year I doubled the recipe, but not enough people saved room for dessert after all the grilled meats & salads. This year there was NOTHING left. NOTHING. NOTHING!!!! I didn’t have the chance to eat a bowl full in my pjs the next morning. SIGH. It is super easy to make—So I won’t be waiting til next summer to make it again. Promise. Now let’s get started!

my setup-while whipping cream

folding the pudding & whipped cream

banana layer

nilla layer


Creamy Banana Pudding

Serves 12
(from the More from Magnolia Cookbook)


  • 1 (14-ounce) can sweetened condensed milk
  • 1 1/2 cups ice cold water
  • 1 (3.4-ounce) package instant vanilla pudding mix (preferably Jell-O brand)
  • 3 cups heavy cream
  • 1 (12-ounce) box Nabisco Nilla Wafers (no substitutions!)
  • 4 cups sliced ripe bananas

In a small bowl, on the medium speed of an electric mixer, beat together the sweetened condensed milk and water until well combined, about 1 minute. Add the pudding mix and beat well, about 2 minutes more. Cover and refrigerate for 3-4 hours or overnight, before continuing. It is very important to allow the proper amount of time for the pudding mixture to set.

In a large bowl, on the medium speed of an electric mixer, whip the heavy cream until stiff peaks form. Gently fold the pudding mixture into the whipped cream until well blended and no streaks of pudding remain.

To assemble the dessert, select a large, wide bowl (preferably glass) with a 4-5-quart capacity. Arrange one-third of the wafers to cover the bottom of the bowl, overlapping if necessary, then one-third of the bananas and one-third of the pudding. Repeat the layering twice more, garnishing with additional wafers or wafer crumbs on the top layer of the pudding. Cover tightly with plastic wrap and allow to chill in the refrigerator for 4 hours – or up to 8 hours, but no longer! – before serving.

****If you don’t like bananas, I would think raspberries would be scrumptious with this recipe as a substitution!  ***

  • angie

    ooooo, I am sooo making this this coming weekend rain or shine. thanks for the recipe! and congratulations, of course.

  • grace

    this is perfection. banana pudding is one of my favorite desserts when it’s done right. i love how the vanilla wafers soften and all the flavors merge into one (or three, in my case) delectable bowlful. 🙂

  • desiree

    this looks wonderful. my kids will love it. thanks for sharing!

  • Tracy

    Your most welcome! I wish I could make it at least once a week…if only we lived in a calorie free world!

  • Kitschen Pink

    Being English I have no idea what a Nilla Wafer is nor where to get instant vanilla pudding mix – but I WILL find a way! Mmmmmm! Great recipe!

  • Patricia Scarpin

    That is something I have never had. And bananas are such a hit around here.
    I won’t be in peace until I try this recipe!

  • Tara

    My friend makes this for parties and it is always so good.Another option instead of Vanilla wafers is Oreo cookies, she uses the real thing and scrapes out the filling, rather than buy the chocolate cookies. It turns out so good!!! Enjoy.

  • margarita

    oh my god!! I love it, i just came from NY, and Magnolia Bakery, was my favorite place!!

    tks tks tks

  • Irza B.

    This dessert will have your guests wanting for seconds! It is soooo delicious and so worth the work Tastes like creamy banana cream pie!

  • I Left My Heart in Greece and France (or in Miami). | Tip Toes in the Kitchen

    […] awaiting the arrival of spring and summer produce and a day that is warm enough to justify making Magnolia Bakery’s Banana Pudding (my favorite).  Also dreaming of open windows,  strawberries in salads, corn on the cob, […]

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