Gluten-Free Banana Pudding (Magnolia Bakery!)

Gluten-free banana pudding in a trifle dish

Meaningful Eats

Gluten-Free Banana Pudding (Magnolia Bakery!)

10 servings

This gluten-free banana pudding is just like the famous Magnolia Bakery recipe, but made 100% gluten-free!

This easy, no-bake dessert is layered with fresh banana slices, gluten-free vanilla wafers, and REAL whipped cream! It’s my go-to for summer BBQs, parties and holidays!

Course Dessert

Cuisine American

Diet Gluten Free

Prep Time 30

Chilling Time 8

Total Time 8 30

Author Erin Collins

Ingredients

1 (14-ounce) can (397g) sweetened condensed milk
1 ½ cups (360ml) cold water
1 (3.4-ounce) box (96g) vanilla instant pudding mix
3 cups (720ml) heavy cream
1 teaspoon vanilla extract
2 (6.3-ounce) boxes (357g) gluten-free vanilla wafers
4 cups (600g) sliced barely ripe bananas

Instructions

In a large bowl, add the sweetened condensed milk and cold water. Using a hand mixer, beat together on medium-high speed until well combined, about 1 minute.
Add the vanilla pudding mix for another 2 minutes. Cover the bowl with plastic wrap and refrigerate for 3-4 hours. This is very important! The pudding needs to be set for the right consistency.
In the bowl of a stand mixer fitted with the whisk attachment, or using a hand mixer, whip the heavy cream and vanilla on medium-high speed until stiff peaks form, about 4-5 minutes.
Gently fold the fresh whipped cream into the pudding mixture until no streaks of pudding remain.
Place ⅓ of the gluten-free vanilla wafers in the bottom of a 3-quart trifle dish, overlapping if necessary.
Next, layer ⅓ of the bananas and ⅓ of the pudding mixture. Repeat twice more, garnishing with additional wafers or wafer crumbs on the top layer.
Cover tightly with plastic wrap and refrigerate for at least 4 hours or up to 8 hours. I don’t recommend making this more than 8 hours in advance or the bananas will start to brown.

Notes

Gluten-Free: Use your favorite gluten-free vanilla wafers and pudding. I like Kinnikinnik vanilla wafers and Jell-O brand pudding.

Dairy-Free: Unfortunately this banana pudding cannot be made dairy-free.

Nut-Free: This banana pudding is naturally nut-free.

To Make-Ahead: This dessert is best served fresh. You can make it up to 8 hours in advance for the freshest bananas and best texture.

To Store: Store covered in the refrigerator for up to 3 days. The bananas may brown and the wafers will continue to soften over time.

To Freeze: I don't recommend freezing banana pudding, as the pudding can become watery and the bananas will soften after thawing.

Nutrition