NYC Magnolia Bakery Copycat Banana Pudding

So happy I am finally getting around to typing up this recipe post! Banana Pudding is in my opinion, the perfect dessert – it's simple, easy, you don’t feel too heavy/full after enjoying it, great for groups, and it is ABSOLUTELY DELICIOUS! Banana pudding recipes come in a lot of different versions, but this is in my opinion, the best version. If you are new here (Welcome!), I attended college in New York City, and one of the many beautiful things about New York City is the immense variety of food and desserts.

If you have ever had the Magnolia Bakery Banana Pudding, you know it is heavenly. It’s rich, creamy, fluffy with layers of fresh bananas, pudding and signature Nilla Wafers. It is so popular that they actually ship it nationwide. It is something to be enjoyed if you are in the city, but if you can't find the time to jet off to Manhattan for a quick bite of banana pudding. This copycat recipe will save you quite a bit of money and will allow you to enjoy it from the comfort of your own home!

Cool Whip VS Heavy Whipping Cream

The Great Debate. What is the difference? The main difference between Cool Whip and whipped cream is that Cool Whip is a combination of light cream, skim milk, high fructose corn syrup and vegetable oil, whereas whipped cream is only made using heavy whipping cream. With that being said, some people use Cool Whip – which is fine. However, homemade heavy whipping in my opinion makes this pudding SO MUCH lighter and fluffier – also because it is simply heavy whipping cream there truly is no additional ingredients other than “whipped cream.” Because of this, a heavy whipping cream pudding would be slightly less sweeter.

This is the piece that in my opinion brings this recipe to a true copycat of the Magnolia Bakery Banana Pudding. Use two cups of cold heavy whipping cream and whip on high with a hand or stand mixer till stiff peaks form – be sure to refrigerate it till you are ready to use. With that being said, choose which ever fits your palette I have tasted both and I prefer the homemade whipped cream and my husband prefers the Cool Whip version. Also, using Cool Whip may save you about 5-10 minutes of time, instead of taking it out the fridge and mixing it in, you are spending the time whipping the cream into the peaks. Again, always your preference!

The Pudding Base

This is the most important part of the banana PUDDING – duh. Start with your base which is the Jello pudding mix – [buy the instant pudding mix, where you add milk and refrigerate, instead of the one where you have to boil milk and mix in on the stove.] In one bowl, mix the two cups of cold milk with the pudding mix; once it is combined refrigerate that mixture and move on to your “cream” mixture.

In a second bowl mix your cream cheese and sweetened condensed milk. If you have the opportunity, let the cream cheese block sit out on your counter for 30 minutes to an hour before you start prepping the pudding. It makes mixing the condensed milk and cream cheese easier, with less chunks. After they are combined, fold in the whipped cream mixture – regardless if it is the Cool Whip or the Heavy Whipping Cream. Lastly, add the cream mixture to the pudding mix. The final pudding mixture will be more “soupy” at this point you can either 1. Place it in the fridge or 2, Assemble and then let it set.

Assembly

Some people chose to wait till the pudding mixture firms up in the fridge before assembling, others (like myself) chose to assemble then let the whole thing then let the whole pan/dish set in the fridge. My recommendation: I find it is easier to add the pudding into the container when it has not completely set, is looser, and easier to spread. I like to use a cake trifle container when it is for a party/guests. If I am serving it at a potluck – especially with our recent experiences with COVID/Viruses, I actually started packing them in individual 6oz plastic cups with lids. It is a great option for individual consumption, travel, and keeping things cleaner/germ free. Also, when people want to take some home to their family it is ALWAYS a hit! You can also use a very deep casserole dish as well - whatever you have that will allow you to create a few layers will work.

Now, a lot of people layer their pudding differently this is how I start:

Layer 1: Thin Layer of Pudding mixture at the bottom of the pan/dish

Layer 2: Nilla Wafers

Layer 3: Sliced Bananas

Layer 4: Pudding Layer

*Repeat*

Top & Refrigerate your Banana Pudding

Top your banana pudding with crushed Nilla wafers – it is simple yet beautiful. IF you want to top your pudding with fresh sliced bananas (like in photos) do it right before you serve it. WHY? Because if you top your pudding with fresh bananas and refrigerate for a couple hours (to set), you will have brown bananas on top of your pudding – still tasty, but not as pretty. Totally up to you. I am a visual person, and want a visually beautiful dessert! But for photos, the bananas are stunning.

Refrigerate your pudding for at least 4 hours in the fridge, because you want your Nilla Wafer to be soft like cake – also, if you did assemble your pudding before the pudding set, it will be very runny when serving, allowing your pudding to set and firm up in the fridge is essential. So if you plan on having this banana pudding at any event, gathering etc. Be sure to plan that fridge time accordingly.