Indulge in the creamy, dreamy delight of Copycat Magnolia Pudding, a dessert that’s as rich in flavor as it is in nostalgia. With its velvety texture and luscious layers of sweetness, this pudding is a perfect balance of smooth and decadent. The blend of hints of vanilla and rich creaminess makes every spoonful a treat worth savoring. Plus, with just 20 minutes of prep and an overnight chill, it’s a fuss-free dessert that feels effortlessly elegant.
This American classic is a crowd-pleaser, offering a comforting richness that’s hard to resist. The silky-smooth texture melts on your tongue, while the subtle sweetness lingers just enough to satisfy. Whether it’s a cozy family dinner or a special occasion, this pudding brings a touch of indulgence to any moment. And with its nutrient-packed ingredients, you can enjoy every bite knowing it’s as wholesome as it is delicious.
Ingredients for Copycat Magnolia Pudding
- 14 ounces sweetened condensed milk (1 can)
- 1 ¼ cups ice water
- 3.4 ounces vanilla instant pudding mix (1 box)
- 3 ¼ cups heavy cream
- 11 ounces Nilla wafers (1 box, or similar vanilla wafer cookies)
- 5 ripe bananas, sliced (use bananas with a few brown spots for optimal sweetness)
- 1 ½ teaspoons cinnamon (divided for layering)
Step-by-Step Instructions
- Combine the pudding base: In a large mixing bowl, beat the sweetened condensed milk and ice water on medium speed until fully combined. Add the vanilla pudding mix and continue beating for 5 minutes, or until the pudding mix is completely dissolved.
- Chill the pudding mixture: Cover the bowl with plastic wrap or a lid and refrigerate for at least 3-4 hours, or overnight for best results.
- Make the whipped cream: In a separate large bowl, beat the heavy cream on medium-high speed until stiff peaks form. This should take about 3-5 minutes. Be careful not to overbeat.
- Fold the pudding into the whipped cream: Gently fold the chilled pudding mixture into the whipped cream until fully combined and no streaks remain. Use a spatula and fold in a circular motion to maintain the whipped cream’s lightness.
- Assemble the layers: In a 4-5 quart trifle bowl, spread 1/3 of the pudding mixture evenly across the bottom. Arrange a single layer of Nilla wafers (flat side down) over the pudding. Add a layer of sliced bananas on top of the wafers, then sprinkle with ½ teaspoon of cinnamon. Repeat these layers one more time, ending with a final layer of pudding on top. Sprinkle the remaining ½ teaspoon of cinnamon over the top.
- Chill before serving: Cover the trifle bowl and refrigerate for at least 4 hours to allow the flavors to meld and the wafers to soften slightly.
- Garnish and serve: Before serving, add a few extra Nilla wafers and banana slices on top for a decorative touch. Serve chilled and enjoy!
Perfect Pairings: Sauce and Topping Ideas
While this Copycat Magnolia Pudding is delicious on its own, you can elevate it with a drizzle of caramel sauce or chocolate ganache for a decadent twist. For a fruity touch, add a spoonful of raspberry coulis or a sprinkle of fresh berries. A dollop of whipped cream or a dusting of cocoa powder can also add a lovely finishing touch.
Make It Your Own: Recipe Variations
Feel free to get creative with this recipe! Swap out the Nilla wafers for graham crackers or shortbread cookies for a different texture. If you’re not a fan of bananas, try using sliced strawberries or peaches instead. For a richer flavor, use chocolate pudding mix instead of vanilla, or add a splash of rum extract to the pudding mixture.
Time-Saving Tips for Busy Bakers
To save time, prepare the pudding mixture the night before and let it chill overnight. You can also slice the bananas and assemble the layers in advance, then add the final layer of pudding and cinnamon just before serving. If you’re in a rush, skip the trifle bowl and serve individual portions in mason jars or dessert cups for a quicker assembly.
Storage and Serving Suggestions
This pudding is best served chilled, so keep it refrigerated until ready to serve. Store any leftovers in an airtight container for up to 2 days, though the bananas may soften over time. For a fresher presentation, assemble the pudding in smaller batches and add fresh banana slices just before serving. It’s perfect for potlucks, parties, or a cozy dessert at home!
Copycat Magnolia Pudding
Ingredients
- 14 ounces sweetened condensed milk (1 can)
- 1 1/4 cups ice water
- 3.4 ounces vanilla instant pudding mix (1 box)
- 3 1/4 cups heavy cream
- 11 ounces Nilla wafers (1 box) or something similar
- 5 ripe bananas sliced
- 1 1/2 teaspoons cinnamon
Instructions
- Combine. Beat the sweetened condensed milk and ice water on medium speed until thoroughly combined. Add the vanilla pudding mix and beat for another 5 minutes until the pudding has totally dissolved.
- Chill. Cover the pudding mixture and chill in the fridge for at least 3-4 hours. You can also let it chill overnight and finish it in the morning.
- Make the whipped cream. In a large bowl, beat the heavy cream on medium-high speed until stiff peaks form.
- Put it all together. Gently fold the pudding into the whipped cream until thoroughly combined (no streaks left behind).
- Assemble. Spread 1/3 of the pudding into the bottom of a 4-5 quart trifle bowl. Arrange a layer of Nilla wafers (laid flat) over the pudding. Follow the wafers with a single layer of sliced bananas. Sprinkle with ½ teaspoon cinnamon. Repeat and then spread a final layer of pudding over the top. Sprinkle with the remaining cinnamon.
- Chill. Cover the pudding and chill in the fridge for 4 hours.
- Serve. Pull the pudding out of the fridge and uncover it. Add a couple of Nilla wafers and extra slices of banana to the top, if desired. Serve chilled.