Banana Pudding

The refreshing taste of bananas, with sweet organic vanilla flavoring and cinnamon, combine to make this rich banana pudding. Garnish with gingersnaps for that extra spice and crunch!

After years of hearing pleas for Magnolia Bakery’s cups of golden pudding perfection to be available beyond the West Village bakery’s doors, we’re beyond excited to tell you the day has finally come… Magnolia Bakery is now shipping their famous banana pudding nationwide for the very first time! Layered with vanilla wafers and fresh bananas, their incredibly creamy banana pudding is the most desirable dessert on planet Earth (maybe) with devoted fans that span across the world.
This easy scratch-made pudding recipe is flavored with real bananas for that true fruit flavor. And because it’s egg free there’s little to no risk of getting sweet scrambled eggs by overcooking the pudding.


1 (8 ounce) package cream cheese, at room temperature

1 (14 ounce) can sweetened condensed milk

1 (5 ounce) package instant vanilla pudding mix

3 cups cold skim milk

1 teaspoon vanilla extract

1 (8 ounce) container frozen whipped topping, thawed

4 medium (7″ to 7-7/8″ long)s bananas, sliced

½ (12 ounce) package vanilla wafers

DirectionsInstructions Checklist
Step 1
In a large bowl, beat cream cheese until fluffy. Beat in condensed milk, pudding mix, cold milk and vanilla until smooth. Fold in 1/2 of the whipped topping.

Step 2
Line the bottom of a 9×13 inch dish with vanilla wafers. Arrange sliced bananas evenly over wafers. Spread with pudding mixture. Top with remaining whipped topping. Chill.