This banana pudding is the quintessential Southern Banana Pudding and my absolute favourite recipe!
I remember the first time I tasted banana pudding, I was instantly in love. The creamy vanilla pudding, fresh bananas and the crunch of the Nilla Wafers. There's nothing quite like it. This recipe is a copycat of the Magnolia Bakery Banana Pudding, which is an all time favourite of mine.
It's easy to follow and put together, it just takes time as you need the pudding to set before you can create the final product. It can easily be made in a one large casserole dish or individuals.
Enjoy! Tag @tarynstastingtable on your creations!
- 1 can sweetened condensed milk
- 1 ¼ cups cold water
- 1 box instant vanilla pudding mix
- 2.5 cups heavy whipping cream cold
- 1 box Nilla Wafers broken into large chunks
- 5 medium bananas
- In the bowl of a stand mixer fitted with the whisk attachment mix the sweetened condensed milk and cold water until combined. Add the pudding mix and mix on medium speed for 2 minutes. Transfer the mixture to a bowl, cover, and refrigerate for 3-4 hours or overnight.
- Remove pudding mixture from the fridge, it should be cold and firm
- In the bowl of your stand mixer (with whisk attachment) or with hand beaters, beat the whipping cream until stiff peaks form.
- Using a rubber spatula, fold half of the pudding mixture into the whipped cream. Once almost combined, add the remaining pudding mixture and fold until combined.
- Slice the bananas.
- To your serving dish (you can use a trifle, or individual glass jars) add a handful of the Nilla wafer chunks to the bottom of the dish, then top with sliced bananas, and then a layer of pudding. Repeat with cookies, bananas, and pudding. Depending on the dish you’re using you can do another layer of cookies, bananas, pudding.
- Chill desserts for 1 hour or up to 6 hours.
- Serve cold.