Banana Pudding

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

Servings:

4.30 from 30 votes

Prep Time 10

Chill Time 2

Total Time 2 10

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.

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.