This banana pudding is a creamy, dreamy no-bake dessert that layers fresh bananas, fluffy pudding, and crisp Nilla Wafers into one irresistible bite. It's rich, sweet, and cool—just the way I love banana pudding. Whether I’m making it for a family gathering, holiday dessert, or a simple weeknight treat, it never disappoints.
Why You’ll Love This Recipe
I love this banana pudding because it’s easy to make, doesn’t require baking, and tastes like pure nostalgia. The layers are simple but full of flavor—the soft bananas, the crunch from the wafers, and that perfectly balanced creaminess from the pudding and cream cheese combo. It’s one of those desserts that always brings smiles.
Ingredients
(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)
- Instant vanilla pudding mix
- Cold milk
- Sweetened condensed milk
- Vanilla extract
- Whipped topping (thawed)
- Cream cheese (softened)
- Nilla Wafers
- Ripe bananas (sliced)
Directions
- I start by beating softened cream cheese in a large mixing bowl until smooth.
- I add the sweetened condensed milk and vanilla extract, then beat again until smooth and combined.
- In a separate bowl, I whisk the pudding mix with cold milk until it thickens.
- I add the pudding mixture to the cream cheese mixture and mix until smooth.
- I gently fold in the whipped topping until fully combined.
- In a 9x13-inch dish, I layer half the Nilla Wafers, followed by half the banana slices, and half the pudding mixture.
- I repeat the layers with the remaining ingredients.
- I cover and refrigerate the pudding for at least 4 hours until it’s fully set.
- Just before serving, I like to garnish it with more whipped topping, banana slices, and crushed Nilla Wafers.
Servings and Timing
This recipe makes about 12 servings. Prep takes around 20 minutes, and it needs at least 4 hours to chill and set in the fridge before serving.
Variations
- I’ve added a layer of peanut butter between the banana and pudding layers for a fun twist.
- Chocolate or banana-flavored pudding also works if I want to change it up.
- Mini versions in individual jars are perfect for parties.
- Sometimes I use shortbread cookies or graham crackers instead of Nilla Wafers for a slightly different texture.
Storage/Reheating
I store leftovers covered in the fridge for up to 3 days. The bananas may darken a little, but the flavor stays delicious. Since this is a chilled dessert, no reheating is needed.
FAQs
Can I make banana pudding the night before?
Yes, and I actually prefer to make it ahead. The flavors blend and the pudding sets even better overnight.
How do I keep the bananas from browning?
I slice the bananas just before layering and make sure they’re completely covered with pudding to reduce air exposure.
Can I use homemade whipped cream?
Yes, I often whip my own cream with a bit of sugar and vanilla. It gives a fresher taste and thicker texture.
Can I use regular pudding instead of instant?
This recipe is written for instant pudding. Cook-and-serve pudding would need to be cooled completely and may change the consistency.
Can I freeze banana pudding?
I don’t recommend freezing—it affects the texture of the bananas and cream. It’s best enjoyed fresh from the fridge.
Conclusion
This banana pudding is everything I want in a dessert—cool, creamy, easy to make, and packed with comforting flavor. It’s a family favorite that’s become a go-to recipe for potlucks, holidays, or just when I’m craving something sweet and simple. One spoonful, and I’m instantly reminded why I keep coming back to it.
Best Banana Pudding
- Prep Time: 20 minutes
- Cook Time: 4 hours
- Total Time: 4 hours 20 minutes
- Yield: 12 servings
- Category: Dessert
- Method: No-Bake
- Cuisine: American
- Diet: Vegetarian
Description
This banana pudding is a no-bake, Southern-style dessert layered with creamy vanilla pudding, fresh bananas, and Nilla Wafers. Light, fluffy, and irresistibly nostalgic, it’s the perfect make-ahead treat for potlucks, holidays, or anytime you crave a classic, comforting dessert.
Ingredients
- 1 (5.1 oz) box instant vanilla pudding mix
- 2 cups cold milk
- 1 (14 oz) can sweetened condensed milk
- 1 tsp vanilla extract
- 8 oz whipped topping (thawed) or homemade whipped cream
- 8 oz cream cheese, softened
- 1 box Nilla Wafers
- 4–5 ripe bananas, sliced
- Optional garnish: crushed Nilla Wafers, banana slices, extra whipped topping
Instructions
- In a large bowl, beat softened cream cheese until smooth and creamy.
- Add sweetened condensed milk and vanilla extract; beat until fully combined.
- In a separate bowl, whisk pudding mix with cold milk until thickened (about 2 minutes).
- Add the pudding mixture to the cream cheese mixture and mix until smooth.
- Gently fold in whipped topping until fluffy and fully combined.
- In a 9x13-inch dish, layer half the Nilla Wafers, half the banana slices, and half the pudding mixture.
- Repeat with remaining wafers, bananas, and pudding.
- Cover and refrigerate for at least 4 hours, or overnight for best results.
- Before serving, garnish with additional whipped topping, crushed cookies, and banana slices if desired.
Notes
- For extra flavor, use banana or chocolate pudding.
- Swap in shortbread cookies or graham crackers for a fun variation.
- Individual servings in mason jars are great for parties.
- Make homemade whipped cream by beating 1 cup heavy cream with 2 tablespoon powdered sugar and 1 teaspoon vanilla until soft peaks form.
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