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–+ servings
Scoop of fluffy banana pudding with slices of fresh banana in glass container.
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Fluffy Banana Pudding

You’ll love this fluffy banana pudding no-cook recipe with condensed milk, cream cheese, instant pudding, and lots of vanilla wafers. Copycat New York Magnolia Bakery style, that is scoopable. 
Prep Time30 minutes
Total Time8 hours 30 minutes
Course: Dessert
Cuisine: American
Servings: 12

Equipment

  • Deep 9x13 Baking Dish or Foil Pan
  • Mixing Bowls
  • Stand or Hand Mixer
  • Whisk
  • Rubber Spatula or Mixing Spoon
  • Measuring Tools

Ingredients

  • 2 3.1oz Instant Banana Puddings
  • 1-1 ½ 11oz Vanilla Wafers, box
  • 1 14oz Condensed Milk, can
  • 1 8oz Cream Cheese, softened
  • 1 32oz Heavy Cream
  • 1-2 tablespoon Cornstarch
  • 1 tablespoon Vanilla Extract
  • 1 ½ cups Cold Water
  • 4 large Bananas, fresh sliced (toss in lemon juice to prevent browning)

Instructions

Make Fluffy Mixture

  • In a bowl, mix together the instant pudding, heavy cream, and water. Mix for about 2 minutes, cover, and place into the refrigerator to chill for at least 20 minutes.
  • Grab a large mixing bowl or the bowl of a stand mixer. Add the heavy cream and cornstarch. Mix until stiff peaks form. Place into the refrigerator to keep chilled.
  • In another large mixing bowl or the bowl of a stand mixer. Add the condensed milk and softened cream cheese. Mix for about 8 minutes or until the mixture is very smooth and thick.
  • With a rubber spatula, fold in the pudding mixture into the cream cheese mixture. You'll want to do this in 3 parts, to prevent deflating the mixture.
  • Then fold in the whipped cream, little by little. You want a very fluffy mixture.

Layer The Pudding

  • In a deep 9x13 dish or large foil pan, add ⅓ of the fluffy mixture. Spread into an even layer. Top with ½ of the desired vanilla wafers and sliced bananas.
  • Add another ⅓ of the fluffy mixture. Top with the remaining vanilla wafers and sliced bananas. Top with the last ⅓ of the fluffy mixture, spread evenly. Cover and place into the refrigerator.
  • Chill for at least 6 hours. I prefer overnight for the vanilla wafers to be extra soft.
  • Serve with an ice cream scoop or a large spoon. If you made the banana pudding without the fresh bananas, layer them after each scoop. Enjoy.

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