Banana Pudding

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This Banana Pudding recipe is a no-bake dessert that is filled with creamy French pudding, sliced bananas, and vanilla wafers. This is one of our all-time favorite desserts. It’s wonderful any time of year dessert, but it’s especially wonderful for the holidays!

This Banana Pudding recipe is a no-bake dessert that is filled with creamy French pudding, sliced bananas, and vanilla wafers.

Banana Pudding Recipe

If you have ever had Banana Pudding, it is to die for. It’s rich and creamy with layers of fresh bananas, pudding, and vanilla wafers in every slice. Kids and adults love this recipe because it has classic ingredients that nobody can resist!

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This Banana Pudding recipe is a no-bake dessert that is filled with creamy French pudding, sliced bananas, and vanilla wafers.

Ingredients:

  1. 1 box Vanilla Wafers
  2. Bananas, sliced
  3. Milk
  4. 1 box Instant vanilla pudding mix
  5. Cream cheese
  6. Sweetened condensed milk
  7. Cool Whip – (thawed), or an equal amount of sweetened whipped cream
Ingredients

In a medium bowl, use an electric mixer to combine the milk and instant pudding mixture. In a large bowl, stir the cream cheese and condensed milk together at medium speed until smooth.

How to Make Banana Pudding

Once smooth, use a rubber spatula to fold in the whipped topping. Fold the pudding into the cheese mixture until well incorporated. Go ahead and do a secret taste test if you haven’t already:)

Filling

Cover the bottom of a 9×13 baking dish (or trifle bowl) with half of the nilla wafers. Top with the ripe bananas, sliced into 1/4 to 1/2 inch thickness, to the top of the wafers. 

Banana Pudding with Wafers

Pour the creamy pudding mixture over the layer of banana slices. Cover the layer of pudding with the remaining cookies. I want to lay on the pudding pillow! That creamy banana flavor with the nilla cookies is all coming together!

Banana Pudding Filling Recipe

Refrigerate until ready to serve, which should be at least 1 hour. This is the ultimate fluffy, light, and creamy treat!

Recipe Tip for Warmer Months

Add diced pineapple to the bottom with the bananas and top with shredded coconut and maraschino cherries!

Banana Pudding

“Everyone loves this when I make it!! I have to make it for every function now.. of course I put my own twist on it and don’t even have to check the recipe anymore! It’s always a hit!!”

allison

“Made this for our fathers day cookout and when I tell you EVERYONE absolutely loved it I’m not joking. It was gone before anything else and everyone said it was the best they ever had!”

brayli

“Made this for my Bunco group last night and they absolutely devoured it! Definitely the best I’ve ever had! This will forever be my go to Banana Pudding recipe from now on!”

becky

Storage

Kept in an airtight container in the fridge, the banana pudding will last up to 4 days. The wafer cookies will continue to get softer and softer.

This Banana Pudding recipe is a no-bake dessert that is filled with creamy French pudding, sliced bananas, and vanilla wafers.

It’s super easy to make, tastes delicious, and is an instant crowd favorite making it a go-to dessert for any occasion! This delicious and flavorful banana pudding dessert is a perfect addition to your next family dinner party or social gathering.

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This Banana Pudding recipe is a no-bake dessert that is filled with creamy French pudding, sliced bananas, and vanilla wafers.

More Dessert Recipes

Banana Pudding Recipe

Banana Pudding

This Banana Pudding recipe is a no-bake dessert that is filled with creamy French pudding, sliced bananas, and vanilla wafers.
Prep Time: 10 minutes
Chill Time: 2 hours
Total Time: 2 hours 10 minutes
Servings: 15

Equipment

  • Hand mixer
  • 9×13 Casserole dish
  • 1 large mixing bowl
  • 1 medium mixing bowl
  • Knife
  • Rubber spatula
  • Cutting board

Ingredients 

  • 11 oz box Vanilla Wafers
  • 4 to 6 bananas, sliced
  • 2 cups milk
  • 1 (5 oz) box Instant French Vanilla pudding
  • 1 (8 oz) package cream cheese, at room temp
  • 1 (14 oz) can sweetened condensed milk
  • 1 (12 oz) container frozen whipped topping thawed, or equal amount sweetened whipped cream

Instructions 

  • To the bottom of the 9×13 dish, cover evenly with half of the vanilla wafers. Add the bananas, sliced into 1/4 to 1/2 inch thickness, to the top of the wafers. 
  • In the medium bowl, use a hand mixer to combine the milk and pudding mix.
  • In a large bowl, using the hand mixer combine the cream cheese and condensed milk together until smooth. Once smooth use a rubber spatula to fold in the whipped topping. 
  • Fold the pudding into the cheese mixture until well incorporated. 
  • Pour the mixture over the cookies and bananas, covering with the remaining cookies.
  • Refrigerate until ready to serve, at least 1 hour.

Video

Notes

Helpful tips 
Want to make this a little more tropical? Add diced pineapple to the bottom with the bananas and top with shredded coconut and maraschino cherries. 
Turn this into an icebox cake by freezing for 4 hours up to overnight. 
 
Storage
Kept in an airtight container in the fridge, the banana pudding will last up to 4 days. The wafer cookies will continue to get softer and softer.

Additional Info


Kelly Dixon

The Blogette is a comfort food website designed to inspire you with easy recipes that are classic, simple, and delicious whether you’re cooking for yourself, family, or friends!


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4.30 from 30 votes (30 ratings without comment)

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16 Comments

  1. I made this banana pudding for Mother’s Day, and it came out so delicious and rich. I couldn’t find French vanilla instant pudding so I used banana cream instant pudding instead. This will be my go to recipe for banana pudding. Thank you for this fantastic recipe.

    1. Kathy, I totally agree with you about this banana pudding recipe. I will be making this recipe from now on when someone desires banana pudding. As the children would say “this banana pudding is the bomb 💣 😋”

  2. I had never made banana pudding before until I made this one. I have gotten a lot of compliments on how good my banana pudding is. I am so glad that I found this recipe. My thanks goes to the one that thought it not robbery to share this recipe 😀

  3. I love to cook n bake n love trifles ! Love to make this recipe with no Bananas at all n I use strawberries instead and omg it’s so good n at times I won’t use the wafers I’ll use the square Pepperidge farm butter cookies because they stay hard n crispy in pudding while the vanilla wafer cookies get too soft the day after you made it n my husband n daughter didn’t like that 🙂

  4. This was amazing made it for thanksgiving. Huge hit with family and neighbors. Supper easy! Definitely will make this again. I also liked the fact that you could slice it instead of scoops. Going to do the tropical one for our Easter, but trust me will be making it again soon

  5. Definitely a 10/10. I also made this for Thanksgiving and the family couldn’t stop talking about it. Thank you for sharing

  6. This is a wonderful recipe. My son said it was perfect! I didn’t change a thing. Thank you so much for sharing such a tasty and wonderful dish. It’s in my personal cookbook for my family. Thank you again!

  7. I’ve been looking for the perfect banana pudding recipe for my family and this is definitely the one. Thank you for sharing!

  8. This is so good! But I think next time I will use banana pudding instead of french vanilla. This recipe will be my go to for banana pudding.