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 Banana Pudding…

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 delicious buttercream 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 vanilla pudding with the water and refrigerate…

Toss the bananas with

lemon juice to prevent browning…

Combine the whipping cream

with the cold pudding mixture…

Now begin layering your bananas and vanilla wafers with the heavenly cream…

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…

Enjoy!

The Magnolia Bakery Banana Pudding Recipe

Scale

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!