Banana Pudding Recipe

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This Banana Pudding recipe is a layered with creamy pudding, sweet vanilla cookies, and fresh bananas, a delicious adaptation of the famous Magnolia Bakery recipe.

Prep Time25

Chilling Time2

Total Time2 25

Course: Dessert, Snack

Cuisine: American, Vegetarian

Keyword: Banana Pudding Recipe

Servings: servings

Author: Chelsea Lords

Cost: $6.50

Equipment

Ingredients

1 (14-ounce) can sweetened condensed milk see note 1
1-1/2 cups cold water
1 (3.9-ounce) package instant vanilla pudding mix see note 2
3 cups heavy cream see note 3
2 teaspoons vanilla paste or vanilla extract, optional
1/4 teaspoon salt
1 (11-ounce) box vanilla wafer cookies
6 bananas sliced

US - Metric

Instructions

In a large bowl, use a hand mixer fitted with a whisk attachment to beat together sweetened condensed milk and cold water until fully combined, about 1 minute. Sprinkle in the entire (dry) pudding mix and beat until the mixture is fully smooth, about 2 minutes. Transfer this mixture to a separate bowl. Cover and refrigerate for 30–60 minutes or until firm.
In a stand mixer fitted with a whisk attachment add the heavy cream, vanilla, and salt. Beat on medium speed for about 1–3 minutes, until the cream starts to thicken. Increase the speed to medium-high and whip until soft peaks form. Be careful not to over-whip or cream will break. Reduce mixer to low.
While the mixer is running on low, add in the pudding mixture one large spoonful at a time. Beat until no streaks of pudding remain and mixture is nicely thickened.
Reserve 4 cookies for garnishing on top. Spread 1/4 of the pudding on the bottom of the trifle or dish. Add one layer of cookies followed by a layer of bananas. Add another 1/4 of the pudding. Repeat the layers until bananas, cookies, and pudding are all gone. Make sure the top layer is pudding.
Cover tightly with plastic wrap and refrigerate for 3–6 hours or until cookies have softened to cake consistency. Crush up the reserved cookies to garnish on top. This dessert is best served within 12 hours of assembling.

Notes

Note 1: Be sure to use regular sweetened condensed milk, not low-fat or reduced sugar. This is not to be confused with evaporated milk.

Note 2: Use regular instant pudding mix, not sugar-free, low-fat, or cook-and-serve varieties. Get the small 3.9-ounce (110g) box. Follow the recipe instructions when using the mix, rather than the package directions. For best flavor, opt for Jell-O brand (not sponsored).

Note 3: Milk won't work here—it won't whip and thicken the way that cream does.

Storage: Place any remaining pudding in an airtight container or cover the dish with plastic wrap to keep it fresh. Store it in the fridge for up to 2–3 days. The cookies will soften over time, so it’s best to enjoy within this window.

Nutrition