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Three banana puddings in trifle glasses

Magnolia Bakery Banana Pudding

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 2 reviews
  • Author: Julianne Dell
  • Prep Time: 6 hours
  • Total Time: 6 hours
  • Yield: 8-10 servings
  • Category: Dessert
  • Method: No Bake
  • Cuisine: American


This Magnolia Bakery Banana Pudding recipe is the real deal! It’s a made from scratch banana pudding you’ll absolutely love.


  • 1/2 cup sweetened condensed milk
  • 1 ¾ cups (414ml) milk
  • 1 box (3.4oz) Instant vanilla pudding mix
  • 2 1/2 cups (519ml) heavy whipping cream
  • 1 cup (130g) powdered sugar
  • 1 box (12oz) Nilla Wafers, crushed
  • 5 medium Bananas, sliced


  1. In a medium-sized bowl, combine sweetened condensed milk and milk and beat on medium speed until the milks are well mixed. Add the instant pudding to the milk mixture and beat until well combined. Pudding must be refrigerated for 3-4 hours until completely firm.
  2. Once the pudding has set, prepare the whipped cream: Place the bowl in the freezer for 5-10 minutes to chill. Pour the  heavy cream into the chilled bowl and use an electric or stand mixer to beat the heavy cream on medium-high speed until soft peaks form. Slowly add the powdered sugar and continue beating on high speed until stiff peaks form. Fold the whipped cream into the pudding mixture until combined, 
  3. Assemble the banana pudding in individual servings by layering mousse, Nilla cookie pieces, banana slices, and then more mousse in a glass trifle cup. 
  4. Refrigerate at least 2 hours before serving.
  5. Top with additional whipped cream, banana sliced, and cookies to serve.


These can be made as individual trifles, one large trifle or layered in a 9-inch square or 9×13 inch pan. Depending on how you choose to serve, you may need additional bananas or Nilla wafers. 


  • Serving Size: 1
  • Calories: 683
  • Sugar: 62.8 g
  • Sodium: 402.5 mg
  • Fat: 35.6 g
  • Carbohydrates: 86.8 g
  • Fiber: 2.5 g
  • Protein: 7.8 g
  • Cholesterol: 92 mg