Magnolia Bakery Banana Pudding

There are certain desserts that feel like they belong to memory before you even take the first bite. Magnolia Bakery Banana Pudding is one of those desserts for me, the kind that looks simple at first glance but somehow manages to turn an ordinary afternoon into something soft, sweet, and unforgettable.

I still remember the first time I decided to make it at home. It was one of those warm summer afternoons when the kitchen felt bright and slow, and I had been thinking about a dessert that would feel comforting without being too heavy.

The idea of creamy custard, ripe bananas, soft whipped cream, and those classic mini Nilla wafers layered together felt almost impossible to resist. Before I even started cooking, I could already picture a big chilled dish sitting in the refrigerator, waiting for everyone to gather around with spoons.

That is the magic of Magnolia Bakery Banana Pudding. It is not flashy, complicated, or fussy, yet it carries the kind of charm that makes people light up when they see it on the table.

This is the dessert you make when you want something nostalgic, creamy, and crowd-pleasing. It works for family gatherings, potlucks, summer picnics, cozy weekends, birthdays, casual dinners, or those quiet evenings when you simply want a dessert that feels like home.

Every spoonful has a little bit of everything. You get the smooth custard, the fluffy whipped cream, the sweet bananas, and the softened wafers that turn almost cake-like after chilling.

The beauty of this recipe is that it uses simple ingredients and turns them into something that tastes layered, rich, and deeply comforting. With cornstarch, sugar, eggs, whole milk, vanilla, cold heavy cream, sweetened condensed milk, mini Nilla wafers, and ripe bananas, you can create a dessert that feels like a bakery-style treat right in your own kitchen.

What Is Magnolia Bakery Banana Pudding?

Magnolia Bakery Banana Pudding is a chilled layered dessert made with creamy vanilla custard, whipped cream, ripe banana slices, and mini Nilla wafers. The layers rest together in the refrigerator until the wafers soften slightly and the flavors blend into one smooth, nostalgic dessert.

It is rich but not too heavy, sweet but balanced by fresh bananas, and creamy with little pockets of cookie texture. The custard gives the dessert its classic pudding-style base, while the whipped cream makes it lighter and softer.

This version uses homemade custard rather than instant pudding. That gives the dessert a smooth, classic texture and a deeper vanilla flavor.

The whipped cream is sweetened with sugar and gently folded with sweetened condensed milk. That little addition makes the cream taste fuller, silkier, and more dessert-like without making it too complicated.

Once everything is layered together, the pudding needs to chill. That resting time is important because it allows the bananas, wafers, custard, and cream to become one creamy, spoonable dessert.

Why You’ll Love Magnolia Bakery Banana Pudding

It Feels Nostalgic and Comforting

Banana pudding has a way of reminding people of family tables, summer afternoons, and simple homemade desserts. This recipe captures that same feeling with soft layers and familiar flavors.

It is the kind of dessert that does not need decoration to feel special. The comfort comes from the creamy texture, the bananas, and the gentle vanilla sweetness.

It Is Easy Enough for Home Cooks

Even though this dessert feels special, the steps are very approachable. You make a custard, whip cream, layer everything, and chill it.

There is no baking required. Once the custard is cooked and the cream is whipped, the rest is simple assembly.

It Uses Simple Ingredients

This recipe does not require a long grocery list. The ingredients are familiar and easy to find.

You will need cornstarch, granulated sugar, salt, eggs, whole milk, vanilla extract, heavy cream, sweetened condensed milk, mini Nilla wafers, and ripe bananas. Together, they create a dessert that tastes far more impressive than the ingredient list suggests.

It Is Perfect for Make-Ahead Serving

Magnolia Bakery Banana Pudding is actually better after chilling. The layers need time to settle and soften.

That makes it ideal for parties and gatherings because you can prepare it ahead of time. Instead of rushing at the last minute, you can let the refrigerator do the work.

It Is Family-Friendly

Kids love the creamy texture and cookie layers, and adults love the nostalgic flavor. It is sweet, soft, and easy to serve.

It is also easy to scoop into bowls, cups, or small dessert dishes. That makes it practical for potlucks, holidays, and casual meals.

It Works for Many Occasions

This dessert can feel relaxed or special depending on how you serve it. In a big bowl, it feels cozy and family-style.

In individual cups, it feels cute and party-ready. Either way, it always brings a little joy to the table.

Recipe Overview

Prep Time: 30 minutes

Chill Time: At least 2 hours

Best Chill Time: Overnight, if possible

Cook Time: Custard cooking takes about 5 to 7 minutes

Servings: Great for sharing at gatherings

Main Texture: Creamy, soft, layered, and lightly cookie-like after chilling

Main Flavor: Vanilla custard, ripe banana, whipped cream, and sweet wafer cookies

Ingredients You’ll Need

For the Custard

2 tablespoons cornstarch

8 tablespoons granulated sugar, divided

1 pinch salt

2 large eggs

2 cups whole milk

1 tablespoon vanilla extract

For the Whipped Cream

2 cups heavy cream, cold

1 tablespoon sweetened condensed milk

For Assembly

4 cups mini Nilla wafers

4 large ripe bananas, sliced

Ingredient Notes

Cornstarch

Cornstarch is what helps thicken the custard. It gives the pudding a smooth, spoonable body without making it too heavy.

When whisked with sugar and salt before adding the wet ingredients, it blends more evenly. This helps prevent lumps in the custard.

Granulated Sugar

The recipe uses 8 tablespoons of granulated sugar, divided between the custard and whipped cream. Half goes into the custard, and the other half sweetens the cream.

This creates sweetness throughout the dessert instead of keeping all the sugar in one layer. If you prefer a less sweet dessert, you can reduce the sugar slightly, especially since ripe bananas add natural sweetness.

Salt

A pinch of salt may seem small, but it matters. Salt balances the sweetness and makes the vanilla flavor stand out more.

Without it, the custard can taste flat. With it, the dessert tastes more rounded and complete.

Eggs

The eggs help give the custard structure and richness. They make the pudding feel more classic and homemade.

Whisking them well with the milk and dry ingredients helps create a smooth texture. The key is to stir constantly while cooking so the eggs thicken the custard gently.

Whole Milk

Whole milk gives the custard a creamy but not overly heavy base. It works beautifully with the eggs and cornstarch.

The milk also helps carry the vanilla flavor. Because this recipe is simple, using whole milk gives the custard the right richness.

Vanilla Extract

Vanilla extract is one of the most important flavor builders in this dessert. It gives the custard warmth, sweetness, and that familiar bakery-style aroma.

Add it after the custard is removed from the heat. This helps preserve its fragrance and keeps the flavor clean.

Heavy Cream

Cold heavy cream is whipped until soft peaks form. This gives the banana pudding a light, cloud-like layer.

The cream should be very cold for the best whipping results. A cold bowl can also help, especially on warm days.

Sweetened Condensed Milk

A small amount of sweetened condensed milk is folded into the whipped cream. It adds creaminess, sweetness, and a slightly richer flavor.

The key is to fold it gently. You want to keep the whipped cream fluffy rather than deflating it.

Mini Nilla Wafers

Mini Nilla wafers are one of the signature textures in this dessert. They begin crisp, then soften as the pudding chills.

After resting, they become tender and cake-like while still holding their shape. That texture is part of what makes banana pudding so comforting.

Ripe Bananas

Use 4 large ripe bananas for the best flavor. Ripe bananas are naturally sweeter, softer, and more fragrant.

They should be ripe but not overly mushy. You want slices that hold their shape in the layers.

Directions

Step 1: Prepare Your Work Area

Before you begin, gather all of your ingredients and set them on the counter. This makes the process smoother and helps you avoid stopping midway to search for something.

You will need a medium saucepan for the custard, a whisk, a mixing bowl for the whipped cream, an electric mixer, a spatula, and a serving dish. A trifle bowl looks beautiful, but any deep dish will work.

Make sure your heavy cream is cold and stays refrigerated until you are ready to whip it. Cold cream creates the best volume and the fluffiest texture.

Step 2: Combine the Dry Custard Ingredients

In a medium saucepan, add 2 tablespoons of cornstarch, 4 tablespoons of the granulated sugar, and a pinch of salt. Whisk these together before adding any liquid.

This step helps distribute the cornstarch evenly. When cornstarch is mixed with sugar first, it is less likely to clump once the milk and eggs are added.

Take a moment to make sure there are no obvious pockets of cornstarch. A smooth dry mixture gives you a better custard later.

Step 3: Add the Eggs and Milk

Add the 2 large eggs and 2 cups of whole milk to the saucepan. Whisk everything together until the mixture looks as smooth as possible.

At first, it may look slightly uneven or foamy. That is completely normal, and it will come together more as it heats.

Whisk carefully around the edges of the saucepan, not just the center. Cornstarch can sometimes settle near the sides or bottom, so make sure everything is fully incorporated.

Step 4: Cook the Custard Slowly

Place the saucepan over medium heat. Stir the custard constantly with a whisk or heat-safe spatula as it warms.

This step requires patience and attention. Because the custard contains eggs and cornstarch, constant stirring helps it thicken evenly without scrambling or sticking.

After several minutes, the mixture will begin to thicken. You may notice it coating the spoon or whisk more heavily before it starts to bubble gently.

Step 5: Watch for Thickening and Gentle Bubbles

Cook the custard until it thickens and begins to bubble gently. This usually takes about 5 to 7 minutes.

The texture should be smooth, creamy, and thick enough to coat the back of a spoon. It should not be watery, but it also should not become stiff like paste.

Do not walk away from the stove during this stage. The change from thin to thick can happen quickly once the custard reaches the right temperature.

Step 6: Remove the Custard from Heat

Once the custard has thickened, remove the saucepan from the heat. Do this as soon as it reaches the proper texture.

Leaving it on the heat too long can make it too thick or cause the bottom to overcook. The custard will continue to settle slightly as it cools.

Place the saucepan on a heat-safe surface. Keep your whisk nearby because you will add the vanilla next.

Step 7: Stir in the Vanilla Extract

Add 1 tablespoon of vanilla extract to the warm custard. Stir until the vanilla is fully blended.

The vanilla will give the custard its warm, sweet aroma. This is the moment when the pudding begins to smell like a classic banana dessert.

Let the custard cool for a bit while you prepare the whipped cream. It does not need to be ice cold before layering, but it should not be piping hot when added to the dessert.

Step 8: Begin the Whipped Cream

Pour 2 cups of cold heavy cream into a large mixing bowl. Make sure the cream is cold for the best texture.

Add the remaining 4 tablespoons of granulated sugar to the bowl. This will sweeten the cream and help it taste like a dessert layer rather than plain whipped cream.

Using an electric mixer, begin whipping on medium-high speed. The cream will start out liquid, then become foamy, then thicker.

Step 9: Whip Until Soft Peaks Form

Continue whipping the cream until soft peaks form. This usually takes about 3 to 5 minutes.

Soft peaks mean the cream holds a gentle shape when you lift the beaters, but the tip still folds over slightly. You do not want stiff, overwhipped cream for this dessert.

A softer whipped cream blends beautifully with the custard and layers smoothly. It gives the pudding that light, creamy finish.

Step 10: Fold in the Sweetened Condensed Milk

Add 1 tablespoon of sweetened condensed milk to the whipped cream. Use a spatula to gently fold it in.

Folding means lifting the cream from the bottom and turning it over itself instead of stirring aggressively. This keeps the whipped cream airy.

The condensed milk adds a little extra sweetness and richness. It gives the cream a smooth, almost luxurious flavor without much effort.

Step 11: Slice the Bananas

Peel and slice 4 large ripe bananas. Try to slice them evenly so each layer has a balanced amount of fruit.

The bananas should be ripe enough to taste sweet and creamy. Avoid bananas that are too green because they will not have the same soft sweetness.

Also avoid bananas that are overly mushy or bruised. They can become too soft after chilling.

Step 12: Choose Your Serving Dish

Choose a serving dish that allows you to create visible layers. A trifle bowl is beautiful, but a glass baking dish or deep bowl also works.

If you are serving this at a gathering, a clear dish lets people see the wafers, bananas, custard, and cream. That makes the dessert look extra inviting.

If you prefer individual servings, you can assemble the pudding in small cups or jars. The layering process stays the same.

Step 13: Add the First Layer of Nilla Wafers

Start by placing a layer of mini Nilla wafers at the bottom of the dish. Spread them out so they cover the base.

This bottom layer gives the dessert structure and texture. As the pudding chills, the wafers absorb moisture and become soft.

Do not worry if there are small gaps between the wafers. The custard and cream will settle into the spaces.

Step 14: Add the First Banana Layer

Place a layer of sliced bananas over the wafers. Try to distribute them evenly so every scoop includes banana.

The bananas bring natural sweetness and freshness. They also help balance the richness of the custard and whipped cream.

A good banana layer makes the dessert taste full and classic. Do not pile them too thickly in one spot.

Step 15: Add the Custard Layer

Spoon a generous layer of custard over the bananas. Use a spatula or spoon to spread it gently.

Make sure the custard covers the banana slices well. This helps protect the bananas and keeps the layer creamy.

The custard should settle around the wafers and bananas. This is where the dessert begins to feel rich and pudding-like.

Step 16: Add the Whipped Cream Layer

Spoon a layer of whipped cream over the custard. Spread it gently without pressing too hard.

The whipped cream adds lightness and softness. It also gives the dessert a beautiful contrast between fluffy cream and thicker custard.

Try to keep the layer even, but do not worry about perfection. Banana pudding should feel homemade and generous.

Step 17: Repeat the Layers

Continue layering mini Nilla wafers, banana slices, custard, and whipped cream. Repeat until you have used all of the ingredients.

As you build the layers, think about balance. Each scoop should have cookies, bananas, custard, and cream.

If your dish is wide, you may have fewer but broader layers. If your dish is tall and narrow, you may have more visible stacked layers.

Step 18: Finish with Whipped Cream on Top

End the dessert with a smooth, beautiful layer of whipped cream. This gives the pudding a soft and finished look.

You can leave the top simple or decorate it right before serving. Extra cookie crumbles, banana slices, or crushed wafers all work nicely.

If you add banana slices on top too early, they may brown slightly. For the freshest look, add garnish just before serving.

Step 19: Cover the Dessert

Cover the assembled banana pudding with plastic wrap. Press it gently over the dish without smashing the whipped cream.

Covering the pudding helps keep it fresh and prevents it from absorbing refrigerator odors. It also protects the top layer.

Make sure the dessert is well covered before chilling. This step is especially important if you plan to refrigerate it overnight.

Step 20: Chill for at Least 2 Hours

Place the banana pudding in the refrigerator and chill for at least 2 hours. This gives the layers time to settle.

During this time, the wafers soften, the custard firms slightly, and the flavors blend together. The dessert becomes smoother and more cohesive.

If you can wait overnight, the flavor becomes even better. The pudding turns softer, richer, and more deeply blended.

Step 21: Garnish Before Serving

When you are ready to serve, remove the pudding from the refrigerator. Add a few extra banana slices or cookie crumbles on top if desired.

This fresh garnish makes the dessert look pretty and inviting. It also gives a hint of what is inside.

You can also add a small dollop of extra whipped cream to each serving. This makes each scoop feel extra special.

Step 22: Scoop and Serve Chilled

Serve the banana pudding chilled. Use a large spoon to scoop down through all the layers.

A good serving should include wafers, bananas, custard, and whipped cream. That full combination is what makes the dessert so satisfying.

Serve it in bowls, dessert cups, or small plates. It is creamy, soft, sweet, and best enjoyed cold.

Best Tips for Perfect Banana Pudding

Use Ripe Bananas

Ripe bananas are sweeter and creamier than underripe bananas. They give the pudding its best flavor.

Look for bananas that are yellow with some brown spots. They should smell sweet but still be firm enough to slice.

Keep the Cream Cold

Cold heavy cream whips better and holds its texture longer. Do not leave it sitting on the counter while you make the custard.

If your kitchen is warm, chill your mixing bowl for a few minutes before whipping. This can help the cream become fluffy faster.

Stir the Custard Constantly

Custard needs steady attention. Stirring constantly keeps the eggs from curdling and prevents the bottom from scorching.

Use medium heat rather than high heat. A gentle, steady cook gives you a smooth result.

Let the Pudding Chill Long Enough

The chilling step is not optional. Banana pudding needs time for the wafers to soften and the layers to become cohesive.

Two hours is the minimum, but overnight gives the best flavor. The dessert becomes more spoonable and balanced after resting.

Do Not Freeze It

Freezing is not recommended for this dessert. The custard and whipped cream can change texture when thawed.

The bananas can also become watery or mushy. For the best experience, keep it refrigerated and enjoy within a few days.

Variations

Tropical Banana Pudding

Add shredded coconut between the layers for a tropical twist. The coconut pairs beautifully with bananas and vanilla custard.

You can also swap the bananas for fresh mango slices if you want a different fruit flavor. Mango gives the dessert a sunny, tropical personality.

Gluten-Free Banana Pudding

To make a gluten-free version, use gluten-free cookies instead of Nilla wafers. Make sure all other ingredients are also safe for your needs.

The texture may vary slightly depending on the cookies you choose. Pick a cookie that softens well when chilled.

Chocolate Banana Pudding

For a chocolate version, fold cocoa powder into the custard. This creates a richer dessert with a chocolate-banana flavor.

Chocolate shavings can also be added between layers or sprinkled on top. This variation feels especially indulgent.

Lighter Banana Pudding

For a lighter option, substitute half of the heavy cream with Greek yogurt. This gives the dessert a tangier flavor and a slightly lighter feel.

The texture may be different from the classic version, but it can still be creamy and satisfying. Use plain Greek yogurt for the best result.

Grown-Up Banana Pudding

For an adult version, add a splash of rum or bourbon to the custard. This gives the dessert a deeper, warmer flavor.

Use a small amount so it does not overpower the vanilla and banana. The goal is subtle richness.

Extra Crunch Banana Pudding

Add a layer of crushed cookies for extra texture. You can sprinkle them between layers or on top just before serving.

If you want the crunch to remain strong, add some of the crushed cookies right before serving. Cookies layered inside will soften as they chill.

Coconut Cream Version

If you do not have heavy cream or want a dairy-free direction, coconut cream can be used as a substitute. It brings a coconut flavor that pairs well with bananas.

Make sure the coconut cream is cold before whipping. The texture may be slightly different, but it can still be delicious.

Serving and Storage Tips

How to Serve

Serve Magnolia Bakery Banana Pudding chilled for the best texture. Cold pudding gives the cream, custard, and bananas the right balance.

For a pretty presentation, top each serving with extra whipped cream, banana slices, or wafer crumbles. Keep the garnish simple and fresh.

This dessert is perfect for potlucks because it can be made ahead. It travels well if kept cold and covered.

How to Store

Store leftovers in an airtight container in the refrigerator for up to 3 days. Keep the pudding chilled until ready to serve.

Plastic wrap can help keep the top layer fresh. If storing in the original serving dish, cover tightly before refrigerating.

Why Freezing Is Not Recommended

Freezing changes the texture of the custard and whipped cream. Once thawed, the dessert may become watery or grainy.

The bananas may also lose their fresh texture. For the best taste, enjoy the pudding fresh from the refrigerator.

Helpful Notes

For the best flavor, use very ripe bananas because they are sweeter and creamier. They make the dessert taste naturally rich.

If you prefer a less sweet pudding, reduce the sugar slightly. The bananas and sweetened condensed milk already add sweetness.

You can add chocolate shavings for a richer dessert. This works especially well if you want a more decorative top.

For allergy-friendly serving, check the cookies and dairy alternatives carefully. Choose nut-free cookies if needed.

If you want a dairy-free version, coconut cream can replace heavy cream. You may also need to consider dairy-free alternatives for the custard depending on your needs.

Common Mistakes to Avoid

Rushing the Custard

If you cook the custard too quickly, it can become lumpy or uneven. Medium heat is best.

Stir constantly and let it thicken gradually. A smooth custard is the foundation of the dessert.

Using Bananas That Are Too Green

Green bananas do not have enough sweetness. They can taste firm and bland in the pudding.

Use ripe bananas for the best flavor. They should be sweet, fragrant, and easy to slice.

Overwhipping the Cream

Whipped cream should reach soft peaks, not stiff peaks. Overwhipped cream can become grainy.

Stop when the cream is fluffy and holds a gentle shape. It should still feel soft enough to spread.

Skipping the Chill Time

Without chilling, the layers will not fully blend. The wafers will stay too crisp, and the pudding may taste less cohesive.

Let the dessert chill for at least 2 hours. Overnight is even better.

Freezing the Pudding

This dessert is not meant for freezing. The texture can change too much after thawing.

Keep it refrigerated and enjoy it within 3 days. That is when it tastes best.

Frequently Asked Questions

Can I Freeze Magnolia Bakery Banana Pudding?

No, freezing is not recommended. The custard and whipped cream can separate or become watery after thawing.

The bananas may also become mushy and lose their fresh texture. This dessert is best served chilled from the refrigerator.

How Can I Substitute the Heavy Cream?

You can substitute heavy cream with coconut cream for a dairy-free option. Coconut cream will add a light coconut flavor.

You can also use half-and-half for a lighter option, but it may not whip as well as heavy cream. The texture will be less fluffy.

What Is the Best Way to Store Leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Keep the pudding covered so it stays fresh.

If possible, press plastic wrap over the top of the dish before covering. This helps protect the whipped cream layer.

Can I Make This Dessert Ahead of Time?

Yes, this dessert is excellent for making ahead. In fact, the flavor improves after chilling.

Prepare it at least 2 hours before serving, or make it the night before. The wafers soften and the layers blend beautifully.

Can I Use Regular Nilla Wafers Instead of Mini Nilla Wafers?

Yes, regular Nilla wafers can be used if that is what you have. Mini wafers are easy to layer, but regular wafers will still work.

You may want to break some larger wafers into smaller pieces for more even layers. This helps every scoop include cookie texture.

Can I Reduce the Sugar?

Yes, you can reduce the sugar slightly if you prefer a less sweet dessert. The bananas already add natural sweetness.

Just remember that sugar also helps flavor the custard and whipped cream. Reduce gradually rather than removing too much.

How Long Should Banana Pudding Chill?

It should chill for at least 2 hours. This gives the cookies time to soften and the flavors time to blend.

Overnight chilling gives the best texture. The dessert becomes creamier, softer, and more cohesive.

What Can I Add on Top Before Serving?

You can add extra banana slices, crushed Nilla wafers, cookie crumbs, or a little extra whipped cream. Keep toppings fresh and simple.

If using banana slices, add them right before serving. This helps prevent browning.

Final Thoughts

Magnolia Bakery Banana Pudding is more than a simple layered dessert. It is the kind of recipe that feels familiar even the first time you make it, with creamy custard, soft whipped cream, sweet bananas, and tender wafers all coming together in one chilled dish.

What makes it special is not just the flavor, but the feeling it creates. It is easy to imagine this dessert at the center of a family gathering, passed around after dinner, scooped generously into bowls, and enjoyed slowly.

The recipe is simple enough for a quiet night at home but charming enough for a potluck or celebration. It is make-ahead friendly, easy to serve, and loved by both kids and adults.

The custard gives it richness, the whipped cream gives it softness, the bananas bring natural sweetness, and the Nilla wafers create that classic texture that makes banana pudding so nostalgic. After a few hours in the refrigerator, everything settles into a dessert that tastes creamy, cozy, and complete.

Make it once, and it may become one of those recipes you return to whenever you need something comforting and dependable. Serve it chilled, scoop it generously, and enjoy every spoonful of this sweet, creamy classic.

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Magnolia Bakery Banana Pudding Recipe

This Magnolia Bakery Banana Pudding is a creamy, layered dessert made with smooth vanilla custard, fluffy whipped cream, ripe bananas, and mini Nilla wafers. After chilling, the cookies soften into the pudding and create a classic, rich banana dessert with a light whipped finish.

Recipe Information

• Prep Time: 30 minutes
• Cook Time: 10 minutes
• Total Time: 40 minutes
• Course: Dessert
• Cuisine: American
• Servings: 8 people
• Calories: 400 kcal

Equipment

• Saucepan
• Mixing bowl

Ingredients

For the Custard

• 2 cups whole milk
  Creates the creamy liquid base for the custard.
• 1 tablespoon vanilla extract
  Adds warm vanilla flavor after the custard is cooked.
• 8 tablespoons granulated sugar, divided
  Sweetens both the custard and whipped cream.
• 2 tablespoons cornstarch
  Helps thicken the custard as it cooks.
• 2 large eggs
  Give the custard a smooth, rich texture.
• 1 pinch salt
  Balances the sweetness and enhances the vanilla flavor.

For the Whipped Cream

• 1 tablespoon sweetened condensed milk
  Adds creamy sweetness to the whipped cream.
• 2 cups heavy cream, cold
  Whips into a light, fluffy topping and layer.

For Assembly

• 4 large ripe bananas
  Add fresh banana flavor and soft texture between the layers.
• 4 cups mini Nilla wafers
  Create the cookie layers that soften as the pudding chills.

Instructions

1. In a saucepan, stir together the cornstarch, 4 tablespoons of granulated sugar, and salt.
2. Whisk in the eggs and whole milk until the mixture is smooth.
3. Cook over medium heat, stirring constantly, until the custard thickens.
4. Remove the saucepan from the heat.
5. Stir in the vanilla extract.
6. Let the custard cool before assembling the pudding.
7. In a mixing bowl, whip the cold heavy cream with the remaining granulated sugar until soft peaks form.
8. Fold in the sweetened condensed milk until the whipped cream is smooth and lightly sweetened.
9. Slice the ripe bananas.
10. In a serving dish, layer the mini Nilla wafers, sliced bananas, custard, and whipped cream.
11. Repeat the layers as desired.
12. Finish with whipped cream on top.
13. Chill for at least 2 hours before serving.

Notes

• Use ripe bananas for the best flavor and natural sweetness.
• Chill the pudding overnight for an even softer, more blended texture.
• Keep refrigerated until ready to serve.