✔ Updated · fixed calories + chill times, added storage and food-safety guidance
My copycat Magnolia Bakery banana pudding is a creamy, no-bake layered dessert of rich vanilla pudding, whipped cream, vanilla wafers and fresh bananas. It takes about 20 minutes of hands-on work, then the fridge turns the wafers soft and cake-like.
At a glance
The one tip that matters: Make the pudding the night before, then fold in the whipped cream and layer the dessert 4 to 8 hours before serving for soft wafers and pale bananas.
Why You'll Love This Banana Pudding
- Creamy and light, with whipped cream folded into a rich vanilla pudding.
- No baking, just mixing, layering and letting the fridge do the work.
- Party-sized, with 15 servings from one 9×13 dish or a big glass trifle bowl.
What Makes Magnolia-Style Banana Pudding Different?
Classic Southern banana pudding is usually a cooked custard, sometimes topped with meringue. That’s the kind my mum made, and I still love it, but this is my no-stove party version. This bakery-style version skips the stove: instant vanilla pudding is beaten with sweetened condensed milk for richness, chilled until firm, then lightened with plenty of whipped cream. The result is creamier and fluffier, almost like a mousse.
The vanilla wafers soak up moisture from the pudding as it chills and turn soft and cake-like, which is why timing matters. You can use store-bought wafers or make your own with our homemade vanilla wafers recipe.
Step-by-Step Photos
Here's how it comes together. Exact amounts, times and temperatures are in the recipe card below.
Tips for Success
- Let the pudding set first. Chill it for at least 4 hours, or overnight, before folding in the cream. Under-set pudding is the most common reason for a runny dessert. I make it the night before so I can’t rush it.
- Whip the cream cold. Use cream straight from the fridge and a chilled bowl so it reaches stiff peaks quickly. Stop as soon as it holds its shape, or it turns grainy.
- Pick ripe but firm bananas. Yellow with no brown spots is ideal. Slice them right before layering and cover every slice with pudding so less air reaches them.
- Time the assembly. 4 to 8 hours of chilling after layering gives soft, cake-like wafers. Much longer and the wafers turn mushy and the bananas darken.
- Keep it cold. This is a dairy dessert: serve it from the fridge and don't leave it at room temperature for more than 2 hours (1 hour above 90°F). At a party, set the dish over a tray of ice.
Banana Pudding Inspired by Magnolia Bakery (Copycat)
15
servings20
minutes425
kcal8
hours20
minutesA copycat-style banana pudding inspired by Magnolia Bakery: instant vanilla pudding made rich with sweetened condensed milk, lightened with whipped heavy cream, then layered with vanilla wafers and fresh banana slices and chilled for at least 4 hours until the wafers turn soft and cake-like.
Ingredients
- For the Pudding
1 14-oz can sweetened condensed milk
1 1/2 cups ice-cold water
1 box instant vanilla pudding mix (one 3.4-oz, 4-serving box)
3 cups heavy cream, cold
- For Layering
12 oz vanilla wafer cookies (about one 11- to 12-oz box)
4 cups ripe but firm bananas, sliced 1/4 inch thick (about 4 cups, from 4 to 5 bananas)
Directions
- Make the Pudding
- In a large bowl, beat the sweetened condensed milk and ice-cold water with an electric mixer on medium speed for about 1 minute, until smooth.
- Add the instant pudding mix and beat for 2 minutes more, until thickened and smooth.
- Cover the bowl and refrigerate for at least 4 hours, or overnight, until fully set. Don’t skip this, or the finished dessert can turn runny.
- Whip, Fold and Layer
- In a chilled bowl, whip the cold heavy cream until stiff peaks form.
- Gently fold the whipped cream into the chilled pudding, a third at a time, until no streaks remain.
- In a 9×13-inch dish or a large glass bowl (about 4 quarts), arrange a single layer of vanilla wafers, then a layer of banana slices, then about one-third of the pudding. Repeat twice more, ending with pudding. Slice the bananas just before layering so they stay pale.
- Cover tightly with plastic wrap and refrigerate for 4 to 8 hours, until the wafers are soft and cake-like. Top with a few crushed wafers just before serving.
- Serve cold, straight from the fridge. Don’t leave it out for more than 2 hours (1 hour if it’s above 90°F), and return leftovers to the fridge promptly.
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Make-Ahead Timeline, Storage and Food Safety
Banana pudding is made with milk, cream and pudding, so treat it like any dairy dessert: keep it in the fridge and bring it out only to serve.
- The night before: make the pudding, cover and refrigerate.
- 4 to 8 hours before serving: whip the cream, fold it in, slice the bananas and layer the dessert. Cover and chill.
- Serving: serve cold. Don't leave it out for more than 2 hours, or 1 hour above 90°F. Discard any that has sat out longer.
- Leftovers: cover tightly and refrigerate for up to 2 days. The texture softens and the bananas darken over time.
- Freezing: not recommended; the bananas and pudding turn watery as they thaw.
Variations
- Individual cups: layer the pudding into 15 small glasses or jars; they chill a little faster and are easy to serve at parties.
- Shortbread or graham layers: swap the vanilla wafers for shortbread cookies or graham crackers.
- Banana cream: use instant banana cream pudding mix instead of vanilla.
- Smaller batch: halve every ingredient, using half the box of pudding mix (about 48 g), and layer it in an 8×8-inch dish.
More Banana Desserts
Have extra bananas? Browse our banana desserts and easy desserts, or bake a Starbucks-style banana bread. Need to ripen bananas fast? See how to ripen a banana.
Frequently Asked Questions
How long does banana pudding last in the fridge?
It tastes best within 8 hours of assembling, and the leftovers keep, tightly covered in the fridge, for up to 2 days. After that the wafers turn soggy and the bananas brown. Keep it refrigerated at all times, as it is made with dairy.
How long can banana pudding sit out?
No more than 2 hours at room temperature, or 1 hour if it's above 90°F, because the pudding and whipped cream are dairy-based. After that, throw it away. For parties, serve it from the fridge in smaller batches or set the dish over ice.
Can I make banana pudding ahead of time?
Yes. Make the pudding up to a day ahead and keep it covered in the fridge. Fold in the whipped cream and layer the dessert 4 to 8 hours before serving so the wafers soften but the bananas stay fresh.
Can I freeze banana pudding?
It isn't recommended. The bananas turn dark and watery and the pudding separates as it thaws. It is best made fresh and eaten within a day or two.
How do I stop the bananas from turning brown?
Use ripe but firm bananas, slice them just before layering and make sure every slice is covered with pudding. A light toss in a little lemon or pineapple juice also helps, though it adds a slight tang.
Is this the same as banana bread pudding?
No. This is a chilled, no-bake layered pudding with fresh bananas and vanilla wafers. Banana bread pudding is a baked dessert of bread or banana bread soaked in an egg custard, served warm.
🥧 Baking for Thanksgiving? Browse our Thanksgiving pies and desserts, plus the sides and a make-ahead timeline.
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Love Banana Pudding!!! Thank You!!!
It is top if rate 1 -5 it is a 5 thanks
My husband will freak when I make this! He loves anything banana and this looks so decadent.
I rate this recipe as a 5 star!
I can’t wait to make this!
That looks so good! 5 stars!
Big 5 stars
This looks yummy 😋
Looks like a 5 star experience
YUMMMMMM! LOOKS DELICIOUS
Good so good 5 stars
Can I put the pudding mixture in the fridge overnight? I got so excited I’m trying this recipe now at 9pm but I can’t continue at midnight……🙄😂
Great recipe 5 Stars ⭐⭐⭐⭐⭐
This looks yummy!
looks so good
5 stars
Looks like a 5-star recipe.
Definitely making this really soon just need to get ingredients -5 stars
I have never used sweetened condensed milk but I might try it. I do however always use regular pudding instead of instant. My grandmother made excellent pudding.
I’ll give it a five!
Delicious banana pudding. Very creamy and smoothe and bursting with delicious banana flavor ! I give it 5 stars and two thumbs up .
I rate this a 5 out of 5!
My son goes bananas over banana pudding. I rate this recipe right up with the great ones, 5 Stars.
Sounds amazing. Will be making as soon as I can!
I love banana pudding!
This recipe is amazing but I was not able to get my heavy whipping cream to whip. So I was going to use Cool Whip is that OK and how much can I use?