By: Jill Mills Posted: May 21, 2026

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With light, airy layers of pudding, fresh banana slices, and Nilla wafers, this Magnolia Bakery Banana Pudding Recipe is an exact copycat from the famous NYC bakery. Assembled in a trifle dish, it’s an easy no-bake dessert that’s perfect for summer picnics.

Side view of the assembled Magnolia Bakery banana pudding recipe in a trifle dish

Banana pudding has been a Southern classic dessert for decades, with many variations made throughout the years. My family makes Nilla wafer banana pudding and Not Yo Mama’s banana pudding (Paula Deen’s version) on a regular basis. That combination of creamy pudding, fresh banana slices, and cookies or wafers is just so good!

But banana pudding isn’t just a Southern dessert anymore. Magnolia Bakery in NYC has created its own version that has become such a hit that they sell it by the pint! Their version is a little different from most Southern versions, but it keeps the same staples of wafers, vanilla pudding, and banana slices. It’s still entirely no-bake and the hardest part of preparing it is waiting a few hours for the pudding to set.

While I’ll always have a soft spot for classic Southern-style banana pudding, this Magnolia Bakery banana pudding recipe has become a favorite. I definitely see why people wait in line at Magnolia Bakery just to get a bowl of it!

What’s So Special About This Magnolia Bakery Banana Pudding Recipe?

Light, fluffy pudding layer. The pudding layers of this dessert are not just regular vanilla pudding. Instead, the pudding mix is combined with sweetened condensed milk, chilled until firm, and then homemade whipped cream is folded in. The addition of the whipped cream to the chilled pudding results in a lighter, airy texture than most banana puddings.
Perfect balance of flavors. Some banana pudding recipes are…well, too banana-y. And in others, you can barely taste the banana at all. This Magnolia Bakery banana pudding recipe nails the balance, with vanilla pudding and wafers to balance the fresh banana slices in every bite.
Assembled as a trifle. I usually make Southern-style banana pudding in a cake pan, but this version is built in a trifle dish. I love that you can see the layers from the outside and it’s much prettier on a dessert table than a plain metal cake pan!

Overhead view of ingredients needed to make Magnolia Bakery banana pudding recipe

Key Ingredients

One thing I love about this copycat Magnolia Bakery recipe is that it’s made with just a handful of ingredients. Here’s an overview of what’s used and why. Be sure to scroll down to the recipe card at the end of the post for the exact measurements.

Sweetened condensed milk – Sweetens and thickens the pudding mixture.
Ice cold water – It’s important that the water is ice-cold, otherwise the pudding won’t set properly.
Vanilla pudding – Be sure to use instant vanilla pudding mix, not the cook-and-serve kind.
Heavy whipping cream – Whipped and then folded into the pudding mixture, which adds a light, airy texture.
Vanilla wafers – This Magnolia Bakery banana pudding recipe works best with Nabisco Nilla Wafers, but other brands of vanilla wafers or even shortbread cookies can be used as a substitute.
Bananas – For best results, use ripe but firm bananas to ensure they hold their shape in the layers. This is not the recipe to use overripe or browned bananas. Save those for the banana bread!

How To Make Magnolia Bakery Banana Pudding

This copycat recipe is pretty simple to make. Just remember to plan in advance, as the pudding needs several hours to chill. The printable instructions can be found in the recipe card below.

Instant pudding mix in a bowl with sweetened condensed milk

Make the pudding. Whisk the sweetened condensed milk and water until combined. Add the pudding mix. Whisk for about 2 minutes, until smooth and combined. Cover and refrigerate for at least 4 hours or up to overnight, until the pudding is firm and set.

Add the whipped cream. Beat the heavy cream on medium-high speed until stiff peaks form, usually 3-4 minutes. Gently fold it into the chilled pudding mixture in three parts. Fold gently to avoid deflating the whipped cream until no streaks remain and the mixture is smooth and fluffy.

Banana slices and Nilla wafers in the bottom of a trifle dish

Nilla wafers and banana slices on top of pudding in a trifle dish

Layer the dessert. Place a layer of vanilla wafers in the bottom of a trifle dish. Top with a layer of banana slices and a layer of pudding. Spread the pudding evenly to cover the other layers. Repeat the layers until all ingredients are used, ending with pudding.
Chill. Cover the dish tightly with plastic wrap. Refrigerate for 30-60 minutes so that wafers have a chance to soften and the flavors have melded together.
Enjoy. Garnish with additional vanilla wafers or banana slices, if desired. Enjoy!

Copycat Magnolia Bakery banana pudding in a small glass dessert dish

Tips for Success

This Magnolia Bakery banana pudding recipe is pretty straight-forward and simple but there are a few important things to keep in mind. I’ve also included a few suggestions for adapting the recipe to your preferences.

Use ice-cold water. The water must be ice-cold, not just cool or room temperature. Otherwise, the pudding mixture won’t set properly.
Chill the pudding. The pudding mixture needs a minimum of 4 hours in the fridge to firm up enough that the whipped cream can be folded in. Overnight is great, if you have the time.
Assemble in a glass bowl. If possible, I definitely recommend assembling this banana pudding in a trifle dish or other glass bowl so the layers are visible from the outside. If you don’t have a trifle dish, you can use a large glass bowl or individual serving glasses for a similar effect.
Prevent the bananas from browning. To prevent the bananas from browning, you can lightly toss the slices in lemon juice before layering, but this may slightly alter the flavor.
Add more banana flavor. For a twist, try using banana pudding mix instead of vanilla pudding for an extra banana flavor. It won’t be a true copycat Magnolia Bakery banana pudding recipe at that point but it’s super yummy.
Sweeten the whipped cream. If you prefer a sweeter dessert, you can add 1-2 tablespoons of powdered sugar to the whipped cream before whipping.

a spoon dipping into a glass dish of Magnolia Bakery Banana Pudding

Proper Storage

This copycat Magnolia Bakery banana pudding can be stored in the fridge for up to 2 days, either tightly covered with plastic wrap or transferred to another airtight container. The bananas may darken slightly over time, but the flavor will remain.

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