Banana pudding is a classic Southern dessert made with layers of vanilla pudding, sliced bananas, and cookies—usually vanilla wafers. It’s creamy, sweet, comforting, and nostalgic. Whether served at a family gathering or just as a weeknight treat, it’s one of those desserts I always come back to for its simple charm and rich flavor.

Why I Love This Recipe

I love banana pudding for its creamy texture and the perfect mix of flavors. The ripe bananas add natural sweetness, the pudding is silky smooth, and the cookies soften just enough to give that cake-like bite. It’s easy to assemble, doesn't require baking (unless I want to make it extra fancy), and tastes even better after chilling overnight. Plus, I can make it ahead of time, which is always a win in my kitchen.

Ingredients

(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Ripe bananas
Instant vanilla pudding mix
Cold milk
Sweetened condensed milk
Whipped topping or whipped cream
Vanilla wafers (or butter cookies)
Cream cheese (optional for extra richness)
Vanilla extract

Directions

In a large bowl, whisk together the pudding mix and cold milk until smooth and thickened.
In another bowl, mix sweetened condensed milk, softened cream cheese (if using), and vanilla extract until smooth and creamy.
Fold the cream cheese mixture into the pudding, then gently fold in the whipped topping.
In a serving dish, start layering: begin with cookies, then sliced bananas, then the pudding mixture.
Repeat the layers until all ingredients are used, finishing with pudding on top.
Cover and refrigerate for at least 4 hours, preferably overnight, to let the flavors meld and the cookies soften.

Servings and Timing

Servings: 8 to 10
Prep Time: 20 minutes
Chill Time: 4 hours (or overnight)
Total Time: 4 hours 20 minutes

Variations

Homemade Pudding: I sometimes swap the instant pudding for homemade vanilla custard for a more traditional feel.
Baked Version: Add meringue on top and bake until golden if I want that old-school Southern touch.
Different Cookies: Swap vanilla wafers with graham crackers or shortbread for a twist.
Chocolate Banana Pudding: Add layers of chocolate pudding or drizzle with chocolate syrup for extra indulgence.
Individual Servings: Layer everything in mason jars or cups for a cute party-ready dessert.

Storage/Reheating

Refrigerator: Store tightly covered in the fridge for up to 4 days. The bananas may darken, but the flavor stays delicious.
Freezing: I don’t recommend freezing, as the pudding and bananas can become watery and mushy.
Reheating: This dessert is best served cold, so no reheating is needed.

FAQs

Can I use homemade pudding instead of instant?

Yes, homemade pudding gives a richer, more authentic flavor. I just make sure it’s fully cooled before layering.

How do I keep the bananas from turning brown?

I use ripe but firm bananas and layer them quickly. A light spritz of lemon juice can also help prevent browning.

Can I make banana pudding ahead of time?

Absolutely, and I think it actually tastes better the next day once everything has set and the cookies soften.

What’s the best cookie to use?

Classic vanilla wafers are traditional, but I’ve also tried butter cookies and shortbread for a buttery flavor.

Can I make it dairy-free?

Yes, with dairy-free pudding mix, almond or oat milk, and coconut whipped topping, I can make a tasty dairy-free version.

Conclusion

Banana pudding is a timeless dessert that’s easy to love and even easier to make. With just a few ingredients and a little chill time, I get a sweet, creamy, layered treat that feels like home in every bite. Whether made for a potluck, picnic, or just to satisfy a craving, this recipe never disappoints.

Banana Pudding

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews

Author: Sue
Prep Time: 20 minutes
Cook Time: None (No-Bake)
Total Time: 4 hours 20 minutes
Yield: 8 to 10 servings
Category: Dessert
Method: No-Bake
Cuisine: Southern American
Diet: Vegetarian

Print Recipe

Description

Banana pudding is a classic no-bake Southern dessert that features creamy vanilla pudding, layers of ripe bananas, and soft vanilla wafers. It's the ultimate comfort dessert—simple to prepare, incredibly delicious, and even better after a night in the fridge. Perfect for potlucks, picnics, or family gatherings!

Ingredients

4 ripe bananas, sliced
1 (5.1 oz) box instant vanilla pudding mix
2 cups cold milk
1 (14 oz) can sweetened condensed milk
1 (8 oz) container whipped topping or 2 cups whipped cream
1 box vanilla wafers (or butter cookies)
4 oz cream cheese, softened (optional)
1 tsp vanilla extract

Cook Mode Prevent your screen from going dark

Instructions

- Whisk pudding mix and cold milk in a bowl until thickened.
- In a separate bowl, blend sweetened condensed milk, cream cheese (if using), and vanilla until smooth.
- Fold the cream cheese mixture into the pudding.
- Gently fold in whipped topping.
- In a large dish, layer wafers, banana slices, and pudding mixture.
- Repeat layers, ending with pudding on top.
- Cover and refrigerate for 4 hours or overnight.