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.
Ingredients
- 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 tsp 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
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.
Nutrition
- Calories: 379 kcal
- Sugar: 34 g
- Sodium: 237 mg
- Fat: 22 g
- Saturated Fat: 13 g
- Carbohydrates: 42 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 79 mg
