Magnolia Bakery Banana Pudding Recipe | Delicious NO-BAKE Dessert Recipe | COPYCAT Easy Recipe

heavy cream

🥗Healthier: coconut cream

💰Cheaper: whipped topping

Coconut cream adds richness with fewer calories.

vanilla pudding mix

🥗Healthier: homemade custard

💰Cheaper: instant pudding

Homemade custard enhances flavor without preservatives.

sugar

🥗Healthier: honey

💰Cheaper: agave syrup

Honey adds sweetness with a unique flavor.

vanilla extract

🥗Healthier: almond extract

💰Cheaper: imitation vanilla

Almond extract provides a different but pleasant flavor.

Add 1 cup very cold milk and 1/2 cup ice cold water to a large bowl.

Add 1 (14 ounce) can of sweetened condensed milk and 1 (3.4 ounce) box of instant vanilla pudding to the bowl.

Mix until it just starts to thicken, about 2-3 minutes.

Cover the mixture and refrigerate for 4 hours or overnight.

After refrigerating for about 8 hours, check that the pudding is completely set.

In a stand mixer, add 3 cups of heavy whipping cream and 1/2 teaspoon of vanilla extract.

Mix until stiff peaks form and set aside.

Stir the pudding mixture to loosen it up.

Gently fold the whipped cream mixture into the pudding a little at a time until completely combined.

Use a punch bowl or large serving bowl to assemble the dessert.

Start by adding 1/3 of the vanilla wafers to the bottom of the bowl, spreading them out for an even layer.

Add 1/3 of the sliced bananas on top of the wafers.

Top with 1/3 of the pudding mixture, spreading it out evenly.

Repeat the layering process two more times with vanilla wafers, bananas, and pudding mixture.

Slice up one more banana to add to the layers, using a total of 6 bananas.

Add the last layer of pudding on top.

Save a few vanilla wafers for decoration on top of the pudding.

Cover the assembled pudding and refrigerate until ready to serve, preferably overnight.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens