Made Magnolia’s Famous Banana Pudding this weekend it’s the real deal! (My first attempt was a little lackluster but I nailed it on round two)

I’ve been wanting to try Magnolia’s Banana Pudding forever after seeing it all over the internet. Finally made it this weekend and wow it lives up to the hype. Super creamy, not too sweet, with that perfect soft Nilla wafer texture once it sits. The combo of homemade pudding + whipped cream is what makes it next-level.

My very first attempt looked a bit sad , mostly because I rushed the chilling steps. Second time around I actually followed the waiting times and it turned out beautiful. This is now my official go-to summer dessert.

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Ingredients

• 1 (14-ounce) can sweetened condensed milk

• 1½ cups ice cold water

• 1 (3.4-ounce) package instant vanilla pudding mix (Jell-O brand recommended)

• 3 cups heavy cream

• 1 (12-ounce) box Nabisco Nilla Wafers (no substitutions!)

• 4 cups sliced ripe bananas (about 4–5 bananas)

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Directions

• Make the pudding base:
• In a small bowl, beat the sweetened condensed milk and cold water together with an electric mixer on medium speed until well combined (about 1 minute).
• Add the instant pudding mix and beat for another 2 minutes. Cover and refrigerate for at least 3–4 hours or overnight. This step is crucial don’t skip the full chill time!
• Whip the cream:
• In a large bowl, whip the heavy cream with the mixer until stiff peaks form.
• Gently fold the chilled pudding mixture into the whipped cream until fully blended and no streaks remain. It should be light and fluffy.
• Assemble:
• Use a large wide glass bowl (4–5 quart). Layer one-third of the Nilla wafers on the bottom, slightly overlapping.
• Add one-third of the sliced bananas, then one-third of the pudding mixture. Repeat the layers two more times.
• Finish with a final layer of wafers or crushed wafer crumbs on top for looks.
• Cover tightly with plastic wrap and refrigerate for 4–8 hours (no longer than 8 or the bananas start to get weird). I did 6 hours and it was perfect.
• Serves 12–15 people.

• The long chill for the pudding mix is non-negotiable. My first try I only waited 2 hours and it stayed a bit loose that’s why it looked a little sloppy in the photo.
• Use ripe but not overripe bananas. They sweeten as the pudding sits.
• Don’t skimp on the Nilla wafers they soften beautifully and soak up all the flavors.
• The pudding tastes even better the next day, but after 24 hours the bananas can brown a bit. Best eaten within 8–12 hours.
• I added a tiny pinch of salt to the whipped cream just to balance the sweetness. Not in the original but it helped.

This is legit one of the best banana puddings I’ve ever had. Creamy, nostalgic, and perfect for potlucks or family dinners. Way better than any boxed version.

If your first attempt comes out a little messy like mine did, don’t worry it still tastes amazing. Just give it proper chill time next round.