Quick, easy & delicious, Joanna Gaines Magnolia Bakery Banana Pudding Recipe is always a hit at a cookout or potluck. This easy banana pudding can be whipped up in just 10 minutes!
Banana Pudding is much like an avocado in regards to the length of time that both are perfectly ripe and ready to eat. The optimal time to eat Banana Pudding is about 30 minutes in my opinion. A banana pudding needs to sit long enough that the vanilla wafers get soft, yet still have crunch and by no means are the wafers soggy. 😉
Joanna Gaines Magnolia Bakery Banana Pudding Recipe is an easy, no-cook banana pudding recipe. It’s much like a no-cook cheesecake except the ‘crust’ is vanilla wafer cookies.
With the help of cream cheese and instant pudding, Joanna Gaines Magnolia Bakery Banana Pudding Recipe is wonderfully creamy and rich.
Joanna Gaines Magnolia Bakery Banana Pudding Recipe
- Especially important, have your cream cheese at room temperature before you begin mixing the recipe together. It will blend much easier with the other ingredients and won’t have lumps if you’ll start with it at room temperature.
- I used full fat cream cheese, sweetened condensed milk, and vanilla wafers in my recipe and it was luscious and rich and tasted wonderful. However, this is one recipe that low-fat cream cheese, fat-free (or low-fat) sweetened condensed milk, and/or reduced fat vanilla wafers can be used to save fat and calories without these lower fat ingredients affecting the outcome of the taste very much.
- You can use homemade whipped cream in the recipe or take the shortcut version and use Cool Whip brand whipped cream. However, homemade is much better.
- If instant pudding isn’t available in your area, there really isn’t a substitution. In that case, you can make a cooked vanilla pudding, allow it to cool, then continue with the recipe. See notes below for Cooked Vanilla Pudding recipe. It won’t be exactly like Joanna Gaines Magnolia Bakery Banana Pudding Recipe but it will be close.
- For banana pudding, I like firm bananas that have no spots on the skins.
- Finally, all joking aside, banana pudding is best eaten within a few hours of making it. I don’t prefer it the next day after the bananas become mushy.
- 8 ounces cream cheese room temperature
- 14 ounce can sweetened condensed milk
- 1 cup whole milk
- 3.4 ounce package vanilla instant pudding mix
- 3 bananas sliced
- 3 cups heavy whipping cream
- 1/2 cup granulated sugar
- 2 teaspoons vanilla extract
- 11 ounce package Nabisco Nilla Wafers regular or reduced fat
In a bowl of a stand mixer combine heavy cream, sugar, vanilla extract
Beat on high until soft peaks form. Spoon the whipped cream into a separate bowl.
Clean out the bowl of the stand mixer.
In the cleaned bowl, add the cream cheese and beat until smooth.
Add the condensed milk, whole milk and vanilla pudding mix. Beat on high for 2 minutes.
By hand, fold in half the whipped cream mixture.
*If you made vanilla pudding from scratch, you will fold it in here with the whipped cream.
In a trifle dish, mason jar, or individual glasses lay a single layer of wafers on the bottom.
Spoon pudding on top, and then add another layer of vanilla wafers. Add sliced bananas, and then spread the remaining pudding mixture and top with a few more wafers and banana slices.
Top with whipped cream and refrigerate 1 hour up to 24 hours.
If instant vanilla pudding is not available in your area, make a homemade cooked vanilla pudding and fold it into the recipe above.
- 2 cups whole milk
- 1/2 cup granulated sugar
- 3 tablespoons cornstarch
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 1 tablespoon butter
In a medium saucepan over medium heat, heat milk until bubbles forms at edges.
In a bowl, combine sugar, cornstarch, and salt. Pour into hot milk, a little at a time, stirring to dissolve.
Continue to cook and stir until mixture thickens enough to coat the back of a metal spoon. Do not boil.
Remove from heat, stir in vanilla and butter. Chill before adding to mixture above. See note under "For the Pudding"