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Dessert, Home, Recipes

January 13, 2014

Banana Pudding

I was skeptical about this banana pudding recipe, but I had to try it after I came across this  while visiting Magnolia Bakery in NYC. I went there for their cupcakes, but couldn’t pass up the adorable little white cartons of this! I’m so glad I didn’t, because it was delicious!

I first heard of Magnolia’s during my time as a college student, whose main source of TV entertainment was catching up on seasons of Sex and the City.

For a few short years, my brother-in-law and  his wife as well as Kyle and myself made it an “annual” thing to make a trip to NYC every year around Christmas. It was a wonderful “annual” thing, but unfortunately, the trips came to an end as houses were being bought, careers paths were being changed and babies were being had.

Now that we live in NC, I’m sure our yearly trips will not start up again, though I do hope to still make the trip there every once in awhile!

So anyway, back to the banana pudding. This is NOT what it sounds… I don’t like pudding all that much, or banana flavored desserts, but THIS my friends is a little bit of heaven! The dessert is mainly vanilla pudding, mixed with whipped cream, then some banana slices mixed in. The best part is the Nilla wafers that are used. They get soft as they sit in the putting and make the texture just delicious!

As usual, I made my own little tweaks to the original recipe, because I’m the kind girl that likes to use what I have on hand 🙂

Chrissy Winchester Photography, Lake Norman Photographer

Magnolia Bakery’s Banana Pudding


  • 16 oz can sweetened condensed milk
  • 1 1/2 cups ice cold water
  • Small box (3.4 oz) instant vanilla pudding mix
  • 3 cups heavy whipping cream (I used a 16oz carton of heavy whipping cream and about 3/4 cup of whole milk- figured I’d save on some calories!)
  • 1 Box Nilla Wafers
  • 4 sliced bananas (I used 3 bananas and it came out just great)


  1. In the bowl of a mixer, beat sweetened condensed milk and water for about a minute. Add the pudding mix and beat for about two more minutes. Transfer to a smaller bowl, cover, and refrigerate for at least 4 hours or overnight. You want the mixture to be extremely firm.
  2. In a large bowl on medium speed, whip the heavy cream until stiff peaks form (I put my metal mixing bowl and whisk mixer attachment in the freezer for five minutes prior…the cream always whips up very quickly this way). Using a rubber spatula, gently fold in the pudding mixture until fully combined and no streaks of pudding are visible.
  3. In a large bowl, layer wafers, bananas, and pudding. Ideally, you want three layers but if you go with a larger baking dish you might only have two. Cover tightly with plastic wrap and refrigerate for about 8 hours before serving.

Chrissy Winchester Photography, Lake Norman Photographer

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