copycat. [banana pudding trifle]

February 15th, 2021 by | comments

Ever since I tried Magnolia Bakery‘s banana pudding 10-plus years ago, I’ve been hooked. If you’ve tasted this dessert, you can understand the obsession. Although there’s a Magnolia Bakery just a few blocks away from where I live, the frequent banana pudding trips were becoming an expensive habit, so that’s where this homemade, copycat version comes in. For roughly $10 (if you shop generic brands), you can make this massive banana pudding trifle and share with friends and family – or just keep the whole thing for yourself. The dessert couldn’t be easier to prepare and aside from the chilling times, comes together super quickly!

banana pudding trifle
Prep time: 
Total time: 
Serves: 8-10
  • 1 can (14 oz.) sweetened condensed milk
  • 1½ cups ice cold water
  • 1 box (3.4 oz. or 3.5 oz.) vanilla instant pudding mix
  • 3 cups heavy whipping cream
  • ¼ cup powdered sugar
  • 4-5 medium bananas, just ripe, sliced into ¼-inch pieces
  • 1 box (12 oz.) Nilla Wafers, or generic brand vanilla wafers
  1. In the bowl of a stand mixer, beat together the sweetened condensed milk and ice cold water on low speed until well combined, approximately 1 minute. Add the pudding mix and beat well, about 2 minutes.
  2. Cover and refrigerate pudding for 3-4 hours or overnight to allow the mixture to set.
  3. In the bowl of a stand mixer, add the heavy whipping cream and powdered sugar. Whip on high speed until stiff peaks form.
  4. Gently fold the whipped cream into the cold pudding mixture until no streaks of pudding remain.
  5. Add 1 cup of the vanilla wafers to a Ziploc bag and crumble with a meat pounder or rolling pin. Set aside.
  6. In a glass trifle bowl (or any glass bowl), begin layering the ingredients.
  7. First, add a thin layer of the pudding mixture in the bottom of the bowl. Add a layer of the vanilla wafers on top of the pudding, then sprinkle a handful of the crumbled wafers on top. Add a layer of pudding, gently spreading across the cookie layer. Next, add a layer of banana slices, followed by another layer of pudding. Repeat the process with a layer of whole and crumbled cookies, followed by pudding, then bananas, until your trifle bowl is filled to the top.
  8. For the final layer, spread the remaining pudding on top, then decorate with banana slices and the remaining crumbled vanilla wafers.
  9. Cover the trifle with tented foil (to avoid smashing the top) and chill in the fridge 5-6 hours or up to 24 hours, before serving. If serving the trifle after more than 6-8 hours, wait to garnish the top with banana slices until right before serving to avoid any browning. Serve chilled.

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