When I visited my daughter, Jessica
for Mothers Day in L.A.,
she and Janette made sure
they took me to the
most wonderful places!
I got to visit The Magnolia Bakery
and try their famous
It was truly delightful!
I recreated it for a graduation dinner
that I recently catered and WOW!
I hope you will enjoy it
as much as we did!
The bakery’s case was filled
with stacks of these little treasures!
Just look at their display table!
There were cupcakes and
aprons in the window!
I could have sat there all day
watching the bakers drench
everything in that
and taking in that
wonderful bakery aroma!
This is how the magic begins…
At least 4 hours or the night before
making the dessert,
combine the sweetened
condensed milk and the
with the water and refrigerate…
Toss the bananas with
lemon juice to prevent browning…
Combine the whipping cream
with the cold pudding mixture…
There will be two layers of each,
ending with a pudding layer..
I added some designs with
cool whip and a piping tip…
I then topped it with a few more
cookies…just for good measure!
Refrigerate a couple of hours…
The Magnolia Bakery Banana Pudding Recipe
- 1 Can Sweetened Condensed Milk
- 1 1/2 cups cold water
- 3 cups Whipping cream
- 4–5 Bananas
- Lemon juice
- 1 box Vanilla wafers—I love the mini ones
- Cool whip for additional topping if desired
- 1 small box instant vanilla pudding
Combine the sweetened condensed milk and pudding mix with the cold water at least 4 hours before making the pudding or overnight. Refrigerate.
Right before making the pudding, cut up the bananas and toss them with some lemon juice.
Whip the whipping cream until stiff peaks form and combine with the cold pudding mixture.
Begin with a layer of vanilla wafers and bananas in your 9×13 pan; top with a layer of pudding and repeat.
You can top with cool whip designs or just leave the top layer plain like the bakery does!
Refrigerate a couple of hours and enjoy!