Magnolia Banana Pudding Recipe: A Southern Classic Dessert
Learn how to make the ultimate Magnolia Banana Pudding, a Southern favorite known for its layers of creamy vanilla pudding, fresh banana slices, and crunchy vanilla wafers. Perfect for any occasion, this dessert is sure to be a hit.
Equipment
- Mixing Bowls
- Whisk
- Serving Dish
- Hand Mixer
Ingredients
- 1 box Vanilla Pudding Mix (3.4 oz)
- 2 cups Whole Milk
- 1 cup Heavy Whipping Cream For whipped cream topping
- 1 can Sweetened Condensed Milk (14 oz)
- 4-5 Bananas Ripe, sliced into rounds
- 1 box Vanilla Wafers (11 oz)
- 1 tsp Vanilla Extract
Instructions
- Prepare the pudding base by whisking the vanilla pudding mix and milk together until smooth. If using cook-and-serve pudding, heat it over medium heat until thickened.
- Allow the pudding to cool for about 10 minutes before proceeding. Stir in the vanilla extract.
- In a separate bowl, whip the heavy cream until stiff peaks form. Set aside for topping.
- Begin layering the dessert by placing a layer of vanilla wafers in the bottom of a large serving dish.
- Next, add a layer of banana slices over the wafers, followed by a layer of pudding.
- Repeat the layering process until all ingredients are used, ending with a layer of pudding on top.
- Spread the whipped cream over the top layer and garnish with extra banana slices or crushed wafers if desired.
- Refrigerate the banana pudding for at least 2-3 hours before serving for the best flavor and texture.
Notes
For a gluten-free version, substitute with gluten-free vanilla wafers. You can also add a dash of cinnamon for extra flavor or use rum to add a twist to the pudding base.