Magnolia’s Most Famous.


On one of my first post-college trips to New York City years ago, I packed a bag full of the finest “beer budget” clothes I had, the sexiest heels I could afford and what I termed my signature fragrance {yeah, thank goodness I’ve grown up since then and realized CK One stinks and is hardly signature}. I envisioned my trip to be a soiree through all the Sex and the City haunts – turns out the only one I could actually afford was a trip to the famed Magnolia Bakery.

When I walked through those doors, the scent –unlike CK One — was something extraordinary, the sights of pastel and chocolate sweets were perfection and I quickly realized that I for the next 4 days, I had a 4pm fat out session date with Magnolia for an afternoon cupcake, brownies, slice of cake and holy-I-think-I-just-found heaven Banana Pudding.

and then I stumbled upon the recipe in the More from Magnolia cookbook

It was as if the heavens opened up and angels carrying spoonfuls of sweet banana pudding deliciousness were coming down to grace me. And I’ve been paying it forward ever since, doling out bowl full after bowl full of this goodness as often as it’s requested.

Since I have made it no less than 3x over the last 2 weeks and been asked more times than I can count on two hands for the recipe, I figured I’d let you in on one of the easiest, most delightful and most assuredly crowd pleasing desserts I’ve ever made.

…so much so, that I’ve never been able to capture a picture of it before it gets completely dominated.

{so I continue to use one from this site – way more artfully displayed than what mine looks like after domination}

I’ve made it with a variety of substitutions {cool whip, store brand vanilla wafers, non-instant pudding} and additions {coconut flakes, butterscotch chips, caramel drizzle}, but the truth is that some things are best left untouched.

Even the non-banana lover has been known to quiver in defeat when that last spoonful has been scraped from the sides of the bowl… yea, that good.

Magnolia’s Famous Banana Pudding

1 – 14oz can of sweetened condensed milk (I use the fat-free kind)

1 1/2 cups ice-cold water

1 3.4oz package Jell-O brand instant vanilla pudding mix

3 cups whipping cream

1 – 12oz box Nabisco Nilla Wafers

4 cups sliced ripe bananas (about 3 large bananas)

  1. On medium speed, mix together sweetened condensed milk and water until well combined.  Sprinkle pudding powder into the mix and blend until well dissolved.  Cover and let set in refrigerator about 3-4 hours.
  2. Whip 3 cups whipping cream with a mixer until soft peaks form.   Gently fold in pudding mixture with a spatula until well combined.
  3. Begin layering in a trifle bowl (preferably something glass to give it the full effect!) Layer 1/3 Nilla Wafers, followed by 1/3 Bananas, followed by 1/3 pudding mixture.  Repeat 3x.
  4. Cover and place back in the refrigerator for a few hours before serving to allow the flavors to combine.
  5. Feel free to garnish the top with leftover wafers or crumbs.

I’ve made this dessert for BBQ’s, for holiday parties, for birthday desserts, for Father’s Day, for Baby Showers (I filled baby cups with it!) and “just because” and it is completely and totally fool-proof. This definitely makes the D.T. list.

 Seriously, get off the couch, drive run to the store – you only need 5 things!

Now I am wondering… Is it possible to be famous for someone else’s recipe?  If so, credit me.

{MF Dre}

P.S. my favorite vanilla cake with butter cream frosting is also from Magnolia Bakery – try this recipe!


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