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Banana Pudding Filling Recipe

Banana Pudding

This Banana Pudding recipe is a no-bake dessert that is filled with creamy French pudding, sliced bananas, and vanilla wafers.
Servings: 15
4.30 from 30 votes
Prep Time 10 minutes
Chill Time 2 hours
Total Time 2 hours 10 minutes


  • Hand mixer
  • 9x13 Casserole dish
  • 1 large mixing bowl
  • 1 medium mixing bowl
  • Knife
  • Rubber spatula
  • Cutting board


  • 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


  • To the bottom of the 9x13 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.



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. 
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.