You don’t have to go to New York to get a cup of this famous banana cream pudding.
In the heart of West Village, NY, lies a charming bake shop. Magnolia Bakery has delicious cupcakes, cookies, and cakes, but they’re best known for their world-famous banana cream pudding. It’s layered with creamy pudding layers, dollops of whipped cream, and fresh bananas.
Lucky for us, our friend Courtney Rich nailed a taste-alike—so you can get the pudding without the plane ticket. She brought this Big Apple staple into the Studio 5 kitchen.
For a more personalized pudding, go for a mason jar or a small cup. If you’re serving a large crowd, go for a glass trifle jar to show off the lovely layers. You could swap out the Nilla Wafers for shortbread cookies or graham crackers, if they aren’t your thing.
“I recommend doing the assembly just a few hours before you want to serve the trifle. If you make the trifle too far in advance, the cookies will get soggy. Soft is ok, but we don’t want them soggy,” Courtney recommended.
Find the full post on Courtney’s site here.
Copycat Magnolia Bakery Banana Cream Pudding
INGREDIENTS
For the Banana Cream Filling
- 6 ounces cream cheese
- 1 can (14 ounces) sweetened condensed milk
- 1 ½ cups (360 g) 2% or whole milk
- 1 box (5 ounces) instant vanilla pudding mix
- 1 1/2 cups (360 g) heavy whipping cream
For the Whipped Cream
- 3 cups (690 g) heavy whipping cream
- 1 cup (125 g) powdered sugar, measured then sifted
Garnish
- 1 box Nilla Wafers
- Bananas
METHOD
For the Banana Cream Filling
- In a medium size mixing bowl, mix together the cream cheese and sweetened condensed milk until smooth.
- Stir in the milk and the pudding mix. Refrigerate for 30 minutes.
- In a chilled stainless steel bowl, beat the heavy whipping cream until stiff peaks form.
- Fold the whipped cream into the pudding mixture.
- Cover and refrigerate until ready to assemble the trifle.
For the Whipped Cream
- In a chilled stainless steel bowl, beat the heavy whipping cream and powdered sugar until stiff peaks form.
Assembly
- I recommend doing the assembly just a few hours before you want to serve the trifle. If you make the trifle too far in advance, the cookies will get soggy. Soft is ok, but we don’t want them soggy.
- Cover the bottom of your trifle bowl with a layer of Nilla wafer cookies.
- Cover with ⅓ of the banana filling, sliced bananas, then ⅓ of the whipped cream.
- Repeat these steps two more times.
- Refrigerate until you’re ready to serve.
Courtney’s Note: Feel free to swap out Nilla wafers for shortbread cookies or even graham crackers.
Find more recipes from Courtney on Instagram, @cakebycourtney, or at cakebycourtney.com.
Add comment