Banana Pudding (Copycat Magnolia Bakery)
Banana Pudding (Copycat Magnolia Bakery)
Ingredients
For the Pudding Base
- 1 cup milk
- 1 can sweetened condensed milk, (14 ounce)
- 1 packet instant banana cream pudding mix, (3.4 ounce)
- 1 1/2 cups heavy whipping cream
For Layering
- 1 package Chessman shortbread butter cookies, as needed for layers and topping
- 3 bananas, sliced, as needed for layers
Instructions
- 1
In a large mixing bowl, combine the milk, sweetened condensed milk, and instant banana cream pudding mix. Whisk thoroughly until the mixture is well combined and has thickened. Set aside.
⏱️ 5 min
- 2
In a separate large bowl, pour the heavy whipping cream. Using an electric mixer, whip the heavy cream on medium-high speed until stiff peaks form.
⏱️ 5 min
- 3
Gently fold the whipped cream into the prepared pudding mixture until it is fully combined and uniform in color. Be careful not to deflate the whipped cream.
⏱️ 5 min
- 4
To assemble the pudding, place a single layer of Chessman shortbread butter cookies in the bottom of a baking dish (such as a 9x13 inch dish or similar sized ceramic dish) to cover the surface.
⏱️ 2 min
- 5
Arrange a layer of sliced bananas evenly over the cookies.
⏱️ 1 min
- 6
Spoon approximately half of the prepared pudding mixture over the bananas and cookies, spreading it evenly to cover.
⏱️ 1 min
- 7
Add another layer of Chessman shortbread butter cookies on top of the pudding mixture.
⏱️ 1 min
- 8
Place another layer of sliced bananas on top of the cookies.
⏱️ 1 min
- 9
Spoon the remaining pudding mixture over the bananas, spreading it evenly. Gently press down on the bananas to ensure they are nestled into the pudding.
⏱️ 2 min
- 10
Crumble a few additional Chessman shortbread butter cookies over the top of the entire dessert as a garnish.
⏱️ 1 min
- 11
Cover the dish tightly with plastic wrap and refrigerate for at least 8 hours, or preferably overnight, to allow the flavors to meld and the cookies to soften to a custard-like consistency.
⏱️ 480 min
Kitchen Tools
Nutrition Facts (per serving)
Banana Pudding (Copycat Magnolia Bakery)
For the Pudding Base
- 1 cup milk
- 1 can sweetened condensed milk, (14 ounce)
- 1 packet instant banana cream pudding mix, (3.4 ounce)
- 1 1/2 cups heavy whipping cream
For Layering
- 1 package Chessman shortbread butter cookies, as needed for layers and topping
- 3 bananas, sliced, as needed for layers
Instructions
- 1
In a large mixing bowl, combine the milk, sweetened condensed milk, and instant banana cream pudding mix. Whisk thoroughly until the mixture is well combined and has thickened. Set aside.
⏱️ 5 min - 2
In a separate large bowl, pour the heavy whipping cream. Using an electric mixer, whip the heavy cream on medium-high speed until stiff peaks form.
⏱️ 5 min - 3
Gently fold the whipped cream into the prepared pudding mixture until it is fully combined and uniform in color. Be careful not to deflate the whipped cream.
⏱️ 5 min - 4
To assemble the pudding, place a single layer of Chessman shortbread butter cookies in the bottom of a baking dish (such as a 9x13 inch dish or similar sized ceramic dish) to cover the surface.
⏱️ 2 min - 5
Arrange a layer of sliced bananas evenly over the cookies.
⏱️ 1 min - 6
Spoon approximately half of the prepared pudding mixture over the bananas and cookies, spreading it evenly to cover.
⏱️ 1 min - 7
Add another layer of Chessman shortbread butter cookies on top of the pudding mixture.
⏱️ 1 min - 8
Place another layer of sliced bananas on top of the cookies.
⏱️ 1 min - 9
Spoon the remaining pudding mixture over the bananas, spreading it evenly. Gently press down on the bananas to ensure they are nestled into the pudding.
⏱️ 2 min - 10
Crumble a few additional Chessman shortbread butter cookies over the top of the entire dessert as a garnish.
⏱️ 1 min - 11
Cover the dish tightly with plastic wrap and refrigerate for at least 8 hours, or preferably overnight, to allow the flavors to meld and the cookies to soften to a custard-like consistency.
⏱️ 480 min