If you can’t make it to NYC to get a taste of the world renowned banana pudding at Magnolia Bakery, here’s something that’s pretty darn close.

The recipe: EASY. The result: CRAY. This pudding is a dessert game changer. You’re welcome.

Magnolia Banana Pudding

  • 1 1/2 cup water
  • 2/3 cup vanilla pudding mix
  • 1 14-oz. can condensed milk
  • 3 cup heavy cream
  • 1 12-oz. box Nilla wafers
  • 4 bananas, sliced
  • Prep Time: 30 minutes
  • Cook Time: 4-24 hours (chillin')
  • Total Time: 5-24 hours
  • Servings: 12
  • Medium

Step 1

Mix together water, pudding mix, and sweetened condensed milk in a medium bowl until smooth.

Step 2

Place it in the fridge for at least 4 hours.

Step 3

In a separate bowl, whip the heavy cream until “peaks are on fleek.”  (If you have a mixer, use it.)

Step 4

Fold the whipped cream in with the pudding mixture.

Step 5

In a jar, trifle bowl, or whatever you’ve got, place a layer of vanilla wafers, followed by sliced bananas, topped with pudding. Continue alternating until the container is full.

Step 6

After it’s all layered, gather some self control and stick it in the fridge to sit overnight. I assure you it’s worth the wait for that real Magnolia taste. Patience is a virtue, kids.