These Mini Magnolia-Style Banana Pudding Cups capture all the dreamy, creamy charm of the famous bakery treat but in sweet little portions you can serve anytime. They’re soft, fluffy, banana-kissed, and unbelievably comforting.
Ingredients
- 1 cup cold heavy cream
- 1/2 cup sweetened condensed milk
- 1/2 cup cold milk
- 1 small box instant vanilla pudding mix (3.4 oz)
- 1 cup whipped cream or whipped topping (for folding)
- 2 bananas, sliced
- 1–1 1/2 cups vanilla wafer cookies
- Optional: Use mini vanilla wafers for extra cute layers
Steps
- Whisk the pudding mix, condensed milk, and cold milk until smooth and thick. Let it sit for 3–5 minutes to fully set.
- Whip the heavy cream to soft, fluffy peaks light and airy, not stiff.
- Fold the whipped cream into the pudding gently. Don’t overmix; leaving it billowy gives that signature Magnolia texture.
- Layer mini cups with pudding, a few banana slices, and broken wafers.
- Repeat the layers until your cups are full, ending with a swirl of pudding on top.
- Chill for at least 2 hours so the wafers soften into that perfect, cake-like bite.
Chef’s Tips
- Slice bananas right before layering to avoid browning.
- Don’t skip the chill time it transforms the texture into the classic luscious pudding.
- If making ahead, add banana slices only to the inner layers and save the top ones for serving.
Variations
- Chocolate Twist: Add a layer of chocolate pudding or drizzle melted chocolate between layers.
- Strawberry Banana Cups: Add a few diced berries for a fresher, brighter flavor.
- Lightened Version: Use light whipped topping and reduced-fat milk.