Banana Pudding Trifle

Banana Pudding Trifle

Are you ready to make banana pudding trifle?! Magnolia’s has some of the best banana pudding I have ever tried. And this recipe is said to be the exact recipe that Magnolia’s uses and boy is it good! The good thing about this recipe is that the adults like it just as much as the kids do! You are going to blown away by simple this recipe is and how much of a statement it makes with your family! It looks very grand and intricate, but is actually super simple.

{This recipe does take time to set up so make sure you read all directions prior to making}

Magnolia’s Banana Pudding Recipe:

  • 1 (14oz) can sweetened condensed milk
  • 1 1/2 cups ice cold water
  • 1 (3.4 oz) package instant vanilla pudding mix (use Jell-O brand)
  • 3 cups heavy cream
  • 1 (12 oz) box Nabisco Nilla Wafers
    4 cups sliced banana

How to Make Banana Pudding Trifle:

  1. In a small bowl mix sweetened condensed milk and water with an electric hand mixer until mixed together (about 1 minute). Add the pudding mix and beat well (about 2 minutes). Cover and refrigerate for 3-4 hours or overnight. Make sure you let it sit for at least 3 hours so that the pudding can set up.

  1. In a large bowl beat heavy cream until stiff peaks form. Gently fold in the pudding mixture into the whipped cream until well blended and no streaks of pudding remain.

  1. To assemble place a few Nilla wafers at the bottom, then a few slices of bananas, and top with a scoop of pudding mixture. Repeat until jar is filled. Garnish with
    additional wafers or wafer crumbs and banana slices. Cover tightly and allow to chill in the fridge before you serve. 4 hours seems to be my favorite time. Do not let them sit in the fridge for longer then 8 hours!

  1. {This can also be made in a large glass bowl or trifle dish. Use one-third of the nilla waffers, one-third of the bananas and one-third of the pudding. Then repeat}

Banana Pudding Trifle

Banana Pudding Trifle
Prep Time 15 minutes
Additional Time 2 hours
Total Time 2 hours 15 minutes

Ingredients

  • 1 (14oz) can sweetened condensed milk
  • 1 1/2 cups ice cold water
  • 1 (3.4 oz) package instant vanilla pudding mix (use Jell-O brand)
  • 3 cups heavy cream
  • 1 (12 oz) box Nabisco Nilla Wafers
  • 4 cups sliced bananas

Instructions

    1. In a small bowl mix sweetened condensed milk and water with an electric hand mixer until mixed together (about 1 minute). Add the pudding mix and beat well (about 2 minutes). Cover and refrigerate for 3-4 hours or overnight. Make sure you let it sit for at least 3 hours so that the pudding can set up.
    2. In a large bowl beat heavy cream until stiff peaks form. Gently fold in the pudding mixture into the whipped cream until well blended and no streaks of pudding remain.
    3. To assemble place a few Nilla wafers at the bottom, then a few slices of bananas, and top with a scoop of pudding mixture. Repeat until jar is filled. Garnish withadditional wafers or wafer crumbs and banana slices. Cover tightly and allow to chill in the fridge before you serve. 4 hours seems to be my favorite time. Do not let them sit in the fridge for longer then 8 hours!
    4. {This can also be made in a large glass bowl or trifle dish. Use one-third of the nilla waffers, one-third of the bananas and one-third of the pudding. Then repeat}

How to Store Banana Pudding Trifle

Because this recipe has the Nilla Wafers in it, I wouldn’t store this recipe for too long. The wafers will get very soggy!

 

 
4.5/5 (2 Reviews)

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2 Comments

  1. I love banana pudding and have been looking for a good recipe to try for a while… thanks for sharing! Looks super cool presented in a jar, I'll have to try that too!

  2. Anna says:

    I did the silliest thing ever….I posted this on one of my social media’s as a Magnolia/Joanna Gaines recipe. Not realizing that this recipe is from Magnolia Bakery in New York City. I just assumed anything “Magnolia” is by Joanna Gaines. MY BAD!
    Either way this is such a delicious dessert & very easy to make. My husband wants to know when I’m making more. Thanks again for always sharing the best recipes ever.

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