This no-bake banana pudding recipe is a creamy, dreamy dessert classic. Top with whipped cream for an easy, eye-popping treat that will wow your dinner guests.
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Holly’s Recipe Highlights
- Flavor: Vanilla pudding, bananas, and Nilla wafers create a trifecta of cozy, sweet & creamy flavor.
- Skill Level: Just whip, layer, top, and serve. It’s easy enough that even smaller kids can help assemble the layers.
- Recommended Tools: A trifle bowl is perfect for showcasing all those delicious layers.
- Swaps: Swap out Nilla Wafers for Biscoff cookies or even homemade peanut butter cookies.
Sweet and Simple Ingredients
- Nilla Wafers: Nilla wafers soak up that vanilla goodness while still maintaining their structure.
- Creamy Dairy: For the richest flavor, use full-fat cream cheese and whole milk. No need to get the brand name of instant pudding; any basic vanilla pudding mix works.
- Whipped Cream: Make your own fresh whipped cream, or if time is short, use a tub of Cool Whip instead.
- Bananas: For the best results, use fresh, firm but ripe bananas. Save the older bananas for banana bread or banana cake.
Variations
- For a twist, use layers of graham crackers in place of vanilla wafers.
- If time permits, try using homemade vanilla custard to make this the best banana pudding recipe. (Serve any extra with fresh berries for an extra sweet treat!)
- Add pops of color and layer in some blueberries, sliced strawberries, or top banana pudding with a sprinkle of homemade granola or candied pecans.
How to Make Banana Pudding
- Mix the pudding layer and make whipped cream. Fold them together (reserving some whipped cream as per full recipe below).
- Layer the trifle dish with cookies, slices of banana, and pudding.
- Repeat the layers until the ingredients are used up.
- Top with whipped cream, cover, and chill pudding.
Banana Pudding Pro Tips
- To prevent browning, slice bananas just before using and ensure they’re fully covered with pudding. And if you’re using a layer of banana slices as a garnish, slice them right before serving.
- For the best results, chill banana pudding overnight or for at least 4 hours before serving.
- Store banana pudding covered in the refrigerator for up to 4 days. Do not freeze.
The Best Banana Desserts
Did you make this Banana Pudding Recipe? Leave a rating and comment below.
Equipment
Ingredients
- 1 (8 ounce) package cream cheese softened
- 1 (14 ounce) can sweetened condensed milk
- 1 (5.1 ounce) box instant vanilla pudding mix 6 serving size
- 2 cups whole milk
- 1 teaspoon vanilla extract
- 3 cups heavy whipping cream
- ¼ cup powdered sugar
- 5 bananas ripened
- 1 (11 ounce) package vanilla wafers
Instructions
- In a large bowl, combine the cream cheese with the condensed milk. Use a hand mixer to beat until fluffy.
- Add in pudding mix, milk, and vanilla. Continue beating until well combined.
- In a separate bowl, beat the heavy whipping cream until soft peaks form. Add the powdered sugar and continue beating; stop as soon as you see stiff peaks forming.
- Reserve 2½ cups of whipped cream for topping. Carefully fold the rest of the whipped cream into the pudding mixture.
- Line the bottom of a glass trifle bowl with vanilla wafers. Top with sliced bananas, followed by a layer of the pudding mixture, ensuring that the bananas are completely covered. Repeat layers until all ingredients are used.
- Top with the reserved whipped cream. Cover and refrigerate 4 hours or overnight.
- Garnish with additional banana slices or crumbled vanilla wafers just before serving, if desired.
Video
Notes
Cookies: Other options for cookies are graham crackers, digestive biscuits, Biscoff, or chessmen cookies.
Dish: To make in a 9×13-inch pan or two 9×9-inch pans: Line the bottom of the pan(s) with vanilla wafers, and top with sliced bananas. Spread the pudding mixture over the top, ensuring the bananas are completely covered. Garnish with reserved whipped cream.
Bananas: Completely cover the bananas with the other layers to keep them from browning.
Chill: Allow the dessert to sit at least 4 hours, but overnight is better if possible. This softens the cookies.
Leftovers: Refrigerate in an airtight container for up to 4 days.
Dish: To make in a 9×13-inch pan or two 9×9-inch pans: Line the bottom of the pan(s) with vanilla wafers, and top with sliced bananas. Spread the pudding mixture over the top, ensuring the bananas are completely covered. Garnish with reserved whipped cream.
Bananas: Completely cover the bananas with the other layers to keep them from browning.
Chill: Allow the dessert to sit at least 4 hours, but overnight is better if possible. This softens the cookies.
Leftovers: Refrigerate in an airtight container for up to 4 days.
Nutrition Information
Calories: 413 | Carbohydrates: 44g | Protein: 6g | Fat: 25g | Saturated Fat: 14g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.04g | Cholesterol: 68mg | Sodium: 210mg | Potassium: 311mg | Fiber: 1g | Sugar: 32g | Vitamin A: 876IU | Vitamin C: 4mg | Calcium: 136mg | Iron: 0.2mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Dessert
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How do I go about printing this great recipe
There is a print button to the right of the recipe ingredients (just under the very small recipe photo).
If you make it the night before, won’t the bananas turn brown and the cookies get soft?
Yes, the cookies do get soft, almost cake like. The bananas don’t turn brown as they’re completely covered by the pudding mixture so they don’t oxidize.
Instant pudding mix we have to cook n mix or use as it is in powder form?or u mean to take ready to eat pudding where cooking not required?i m confuse. Plz help me
You just use it in powder form. It is the type that doesn’t require cooking.
Hi Holly! I’m planning on making this dessert tonight for an event that is tomorrow afternoon. I’m afraid that the bananas may brown. Do you think it’s okay for me to prepare the pudding and whipped cream tonight and layer everything in the morning?
Thanks for the recipe!
You do want it to sit at least 4 hours, overnight is best though so I’d suggest making it tonight.
Thank you so much for the great, simple & frugal recipes you post. I really like the fact that you have links to ingredient/utensils used in recipes. What an awesome touch! You’re the first person I’ve seen do that. I wish other bloggers would do the same because half the time I don’t have a clue what they’re talking about. I’ve cooked for over 50+ years but due to health issues I’ve forgotten what/how to cook. I rely heavily on people like you to feed my family. You are such a blessing to me & many others like me. Most of all, THANK YOU for the hours of time you’ve spent publishing this site. It’s a beautiful act of kindness you’re doing for so many of us.
<3 Thank you for stopping by and your comment Venus!
I am so glad you are enjoying my recipes and find the links helpful. If you ever have any questions or need a hand with something, please feel free to send me a message directly!
Thank you so much for sharing your post with Full Plate Thursday. Hope you are having a great week and come back to see us real soon!
Miz Helen
With a couple of changes this recipe could be a delish banting desert.
Delicious I love banana and banana pudding is my weakness thanks for sharing with Hearth and Soul blog hop.
Brings back memories of my Grandma. She made the best banana pudding of ever.
This looks fantastic! Thanks for linking up with What’s Cookin’ Wednesday!
Love banana anything!! This looks luscious! Pinning!
looks great, thanks for the recipe. Thanks for linking up at Tell Me About It Tuesday. We hope you hop over and share with us again next week.
This looks amazing, Holly! To be a favorite for sure! Thank you bunches for linking up and partying with us this week!
what can I substitute for vanilla wafer biscuits, I cant anything here in Australia, thanks
You could try a different type of cookie/biscuit. They have a very dry hard texture.
Hey KC in Austraila, A shortening bread cookie or Lorna Doone if you have that brand there,would work. You can Google Lorna Doone Cookie to get ideal of what you may have there thats similar.
I made this today and it is great!! Thank you!
It doesn’t say anything about or how much vanilla to use. And if using cool whip how much would I need?
Thank you, Bonnie
Hi Bonnie!
Thank you for stopping by! I used 2 cups of heavy cream. I did find this information online: If recipe calls for one cup liquid heavy cream to be whipped (will double in volume), use 2 cups thawed COOL WHIP Whipped Topping. I haven’t tried it this way but I would love to hear how it works for you!
Could I use Mascarpone instead of cream cheese?
We have only made the recipe as listed Angie, but if you try please let us know!
1tsp. Vanila.
Oh man, I am such a sucker for a good banana pudding, but so picky about them. Cream cheese?! Sign me up!! Looks gorgeous AND scrumptious! Stopping by from the Hearth and Soul hop :)
Oh, my mouth is watering! This looks like a great summer dessert! (Found you on Motivational Monday)
oh looks so heavenly delish! I just want to dive right in and nom nom nom!
oh, how this reminds me of a fantastic dessert I ate at in the West Village of NYC! My hub still brings it home for me every bday! Not anymore…I will be making this nibble and cannot wait!!! Thanks!!! -Nic