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Prep time
10 minutes
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Cook time
12 hours
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Serves
10 to 12
Author Notes
If you live in New York City or have paid a recent visit, chances are you’ve either heard of or gotten to taste the famous banana cream pudding from Magnolia’s bakery. It’s light, creamy, and has the perfect ratio of vanilla pudding to bananas to nilla wafers. However, just in case you live a little too far away to get your hands on some (or if you want a very rewarding yet easy baking project), here is a copycat recipe for you to make at home. —Nea Arentzen
Ingredients
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1
batch homemade vanilla pudding (about 2 cups)
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1
(14-ounce) can of sweetened condensed milk
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2 cups
heavy whipping cream, plus more for garnish
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5
ripe bananas, peeled and sliced
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1
(11-ounce) box nilla wafers, divided
Directions
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Mix the vanilla pudding and the sweetened condensed milk in a medium mixing bowl until fully combined and smooth.
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In a separate large bowl using a hand-held electric mixer, whip the heavy cream until stiff peaks form (be careful not to overmix). Gently fold in the vanilla pudding mixture.
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Into a large baking dish, trifle dish, or cake pan, spread 1/4 of the vanilla pudding mix into an even layer. Reserve 6 nilla wafer cookies for garnishing, then layer the vanilla pudding with ⅓ of the remaining wafers. Top with ⅓ of the banana slices. Repeat the process two more times, starting with a layer of vanilla pudding and finishing with bananas.
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After the third layer of bananas, spread the remaining vanilla pudding over top, making sure to cover any bananas or nilla wafers. Cover it with plastic wrap and chill in the fridge until the banana cream pudding is set, and the wafers are softened, at least 8 hours or overnight.
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When the banana cream pudding is ready to serve, top with additional whipped cream, if desired. Gently crush the remaining 6 nilla wafers and sprinkle over the top.
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