Magnolia bakery's famous banana pudding recipe | members only

Banana pudding has been around since the late 1800s, when faster steam ships meant bananas could make their way to U.S. ports. It was first made with sponge cake, but by the 1920s, cake was

replaced with vanilla wafers. For this recipe, I use Nabisco Nilla wafers and strongly recommend you don’t make any substitutions to ensure you get the same crave-worthy texture of this

iconic dessert. MAGNOLIA BAKERY’S FAMOUS BANANA PUDDING Makes 4 to 5 quarts Serves up to 16 INGREDIENTS _Part one_ 1 (3.4 oz) package instant vanilla pudding mix, preferably Jell-O 1 (14 oz)

can sweetened condensed milk 1¼ cups ice-cold water _Part two_ 3 cups heavy cream _Assembly _ 1 (11 oz) box Nilla wafers 4 large or 6 small bananas, sliced DIRECTIONS  MAKE PART ONE: Place

the pudding mix into a 4-quart bowl and set aside. In a 2-quart liquid measuring cup or bowl with a spout, whisk together the sweetened condensed milk and water until smooth. Slowly pour the

liquid into the bowl with the pudding mix while whisking constantly until thoroughly combined. Scrape the bottom and sides of the bowl with a spatula and stir until smooth. Cover with

plastic wrap and place in the refrigerator for a minimum of 30 minutes. The pudding can be made ahead up to 24 hours. MAKE PART TWO: In a stand mixer fitted with the whisk, whip the heavy

cream on medium speed for 1 minute, until the cream starts to thicken, then increase the speed to medium-high and whip until stiff peaks form. Be careful not to overwhip. With the mixer

running on low speed, add the pudding mixture a spoonful at a time. Mix until well blended and no streaks of pudding remain. Scrape the bottom and sides of the bowl. TO ASSEMBLE: Select

either a trifle bowl, a 9 × 13-inch pan, a wide glass bowl with a 4- to 5-quart capacity, or individual bowls. If using a trifle bowl, spread one-quarter of the pudding over the bottom of

the bowl, then layer with one-third of the cookies and enough banana slices to cover the cookie layer. Repeat the layering twice more. End with a final layer of pudding. Garnish the top with

additional vanilla wafer cookies or cookie crumbs. Cover tightly with plastic wrap and refrigerate for 4 to 6 hours. The cookies should be tender when poked with a knife. This dessert is

best served within 12 hours of assembling. _Excerpted from _The Magnolia Bakery Handbook of Icebox Desserts_ by Bobbie Lloyd. Copyright © 2025 by Magnolia Intellectual Property, LLC.

Reprinted by permission of Harvest, an imprint of HarperCollins Publishers._