Coming from someone who LOVES to bake, Spring and Summer can often be a difficult season for baking. Especially when it’s hot out, no one wants to turn their oven on. This recipe is a great no-bake option that is absolutely delicious. This recipe is based off Magnolia Bakery’s recipe and it hits my sweet treat craving every time!
8 steps to a big pan of banana pudding
Beat the base
With a standing mixer or a hand mixer, beat cold water and sweetened condensed milk until combined
Stir in the pudding
Add in instant vanilla pudding mix, and beat until combined, about 2 minutes
Chill it down
Cover the pudding mixture and refrigerate for 4 hours (you have to chill the pudding, otherwise it will not set up properly).
Whip the cream
After the pudding is set, make the whipped cream. Using a standing mixer or hand mixer, beat the heavy whipping cream until it reaches the consistency of whipped cream, about 4-5 minutes on med-high speed.
Save a little cream
Reserve 1 1/2 cups of whipped cream to spread on top
Fold it in
Fold the remaining whipped cream into the pudding
Layer the dish
In your serving dish, layer vanilla wafers, sliced bananas, and pudding. Top with reserved whipped cream, and sprinkle with vanilla wafer crumbs, if desired
Chill until serving
Refrigerate until ready to serve
Cook's tips
- Definitely plan on assembling this dessert just before serving, or within a few hours, if possible, otherwise the bananas and wafers will get soggy
- For extra banana flavor, use banana pudding mix instead of vanilla
- I typically use a 9×13 to assemble this but you are welcome to use something pretty if you have it
- I always buy an extra box of vanilla wafers for the inevitable snacking and the extra on top but you really only need one
Hi, I'm Mae.
I'm a self-taught home cook who loves from-scratch cooking and baking. Living in a rural area, I learned to cook by necessity, using what we had in new and creative ways. My favorite thing in the world is sharing food with the people I love.
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