A timeless, no-bake banana pudding layered with soft wafers, fresh banana slices, creamy banana-vanilla pudding, and fluffy whipped topping—this is always the first dessert to disappear at any party I bring it to. It’s easy, creamy, nostalgic, and ideal for making ahead.

Why I Love This Recipe

I love how effortlessly this dessert comes together without needing an oven. It’s perfect for warm-weather gatherings, holidays, or when I just want to treat myself to something sweet but low-fuss. The layered textures—from the crisp wafers that soften into cake-like bites to the rich pudding and airy whipped topping—make every spoonful irresistible. And because I can prepare it the night before, it gives me one less thing to worry about when entertaining.

Ingredients

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

6 to 7 medium bananas, sliced ¼” thick
1 box Nilla Wafers (or shortbread/Chessman cookies)
2½ cups heavy whipping cream
½ cup powdered sugar
½ teaspoon vanilla extract
8 oz cream cheese, softened
14 oz sweetened condensed milk
3.4 oz instant banana cream pudding mix
3.4 oz instant vanilla or French vanilla pudding mix
2½ cups whole milk

Directions

Make the whipped cream: I beat the heavy whipping cream until soft peaks form, then I add powdered sugar and vanilla, and continue beating until stiff peaks form. I set it aside while working on the pudding.
Prepare the pudding mixture: I beat the softened cream cheese until smooth, then slowly mix in the sweetened condensed milk until it's fully combined. Next, I add both pudding mixes and the whole milk, beating the mixture for 4 to 5 minutes until it thickens. I gently fold in about two-thirds of the whipped cream.
Assemble the dessert: I layer the bottom of a 9×13-inch dish with Nilla Wafers, top that with half of the banana slices, then spread on half the pudding mixture. I repeat with another layer of wafers, the remaining bananas, and the rest of the pudding mixture. Finally, I smooth the remaining whipped cream over the top.
Chill: I cover the dish and refrigerate for at least 4 hours, but overnight is even better for flavor and texture.
Serve: Just before serving, I like to garnish with extra banana slices, mini wafers, or a sprinkle of crushed wafers for a decorative touch.

Servings and Timing

Yield: 16 servings
Prep Time: 15 minutes
Chill Time: At least 4 hours (overnight recommended)
Cook Time: 0 minutes
Total Time: About 4 hours and 15 minutes

Variations

I sometimes use shortbread or Chessman cookies for a different twist.
When I’m short on time, I use Cool Whip instead of homemade whipped cream.
For extra richness, I’ve tried layering in dulce de leche or peanut butter drizzle between layers.
If I want to give it a chocolatey spin, I mix chocolate pudding with the vanilla instead of banana cream.

Storage/Reheating

I keep leftovers tightly covered in the refrigerator for up to 3 days. The bananas may start to brown slightly after a couple of days, so I try to finish it sooner. This dessert isn’t freezer-friendly—the pudding and whipped topping lose their texture after thawing. I don’t reheat it since it’s meant to be enjoyed cold and creamy.

FAQs

How far in advance can I make banana pudding?

I usually make it the night before serving. It needs at least 4 hours to chill, but overnight chilling gives the best results.

Can I use store-bought whipped topping instead of making it from scratch?

Yes, I sometimes substitute Cool Whip for homemade whipped cream when I need to save time. It still tastes great and holds up well.

What kind of bananas work best?

I always use barely ripe bananas with no brown spots. Overripe bananas get mushy and brown too quickly once layered.

Can I freeze banana pudding?

No, I don’t recommend freezing it. The texture of the pudding and bananas doesn’t hold up after thawing.

Can I make this in individual cups?

Absolutely! I like using mason jars or dessert cups to make single-serve versions—perfect for parties or portion control.

Conclusion

This no-bake banana pudding is the kind of dessert I can always count on to be a crowd-pleaser. Whether I’m hosting a cookout, bringing a dish to a potluck, or simply treating my family to something sweet, this creamy, dreamy dessert delivers every time. It’s nostalgic, easy to make, and always gone in minutes.

No-Bake Banana Pudding

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Author: Sue
Prep Time: 15 minutes
Cook Time: 0 minutes
Total Time: 4 hours (plus chilling)
Yield: 16 servings
Category: Dessert
Method: No‑Bake, Layered
Cuisine: American
Diet: Vegetarian

Print Recipe

Description

A timeless, no‑bake banana pudding layered with wafers, fresh bananas, creamy pudding, and whipped topping—always the first to go at any gathering.

Instructions

Make whipped cream: beat heavy whipping cream until soft peaks form, add powdered sugar and vanilla, beat until stiff peaks. Set aside.
Make pudding mixture: beat cream cheese until smooth, add sweetened condensed milk until combined. Add pudding mixes and milk, beat 4–5 minutes until thick. Fold in two‑thirds of the whipped cream.
Assemble: line 9×13 baking dish with Nilla Wafers, top with half the banana slices, then half the pudding mixture, another wafer layer, remaining bananas, remaining pudding mixture, then top with remaining whipped cream.
Cover and refrigerate at least 4 hours or overnight.
Garnish just before serving with mini wafers, banana slices, or wafer crumbs.

Notes

Cool Whip can substitute the homemade whipped cream if desired.
Make ahead is recommended—chill for best flavor and consistency.
Not suitable for freezing—texture suffers.
Use bananas that are barely ripe (no brown spots) to avoid mushiness and browning during chilling.