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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First, it would be nice to be able to comment without scrolling through all of the previous comments. Did I miss an easier way?
Secondly, although this recipe is good and a lot like Paula Deen’s banana pudding recipe, when someone says “homemade” I don’t think it should contain an instant pudding mix.
Thirdly, only a quarter cup of sugar in three cups of whipped cream??
Thanks for the suggestion on the comments. Yes, we find the sugar in the whipped cream is enough, the remaining ingredients have enough sweetness. Enjoy!
I can never get enough of people being rude about the FREE work and recipes of others. If you don’t like the way a website is or the title or ingredients in a recipe spend 30 hours a week on your own d*** website so that people can be rude about the way you do things.
Amen ,, I totally agree with your comment. First of all every recipe is not for everybody. So if isn’t not for you keep looking for one that is. Personally I cannot have to much sugar so for me this works. Thank you Shelby for your comment and thank you Holly for your wonderful recipes because many of us appreciate them.
Thanks for your kind words Paulette!
Very good. Will make again
Great banana pudding!! Easy tasty make it for Christmas dinner a big hit!! Just made another, my husband asked for it!!
So glad to hear that your husband loves it Patricia!
Good morning! Hey, can you use cool whip instead of heavy whipped cream? thanks!
I’m sure that would work just fine.
Believe me when I tell you this; I taste tested this recipe with my family who are stern food critics on my recipes and they loved it. Not only that, I even took approximately 20 samples to work and everyone loved it. Do not change the recipe and you will have an excellent banana pudding. I love this recipe because the way my granny and her siblings made it required eggs and stove top cooking…..
I am so glad your family and coworkers enjoyed this recipe!
I made this today, and I had to make it two times because of a mistake on my part. When buying the vanilla pudding mix make sure it’s the “instant pudding” and not the cook and serve pudding. With the cook and serve pudding it came out super soup like and nasty so back to the store I went and bought the instant mix and it was perfect I cannot wait to taste it!
Love this receipes
Mine is so liquidy….what did i do wrong!!!! Its ruined :(
I can’t say for sure what went wrong as I haven’t had that problem. Did you use any light or diet products? Was your pudding instant pudding?
Made this, it was good but my pudding mixture was runny. Was wondering how can i improve it?
Arlene, a few things that may help. Make sure that you use dry pudding mix in step 1. Beat the cream with the sugar until STIFF peaks form. Also, make sure to put 2½ cups of the whipped cream aside for the final step.
I am semi dairy free. I would love to make this but i have yet to find a milk that congeals like dairy. Any suggestions?
I don’t know of one but hopefully another reader might have a suggestion for you!
Using the dairy free milk of your choice, blended with an extra banana or two, may give you that extra bit of viscosity that you desire.
I made this yesterday for the 4th!! It was amazing only one piece left which my son ate last night! He texted me from his room “that banana stuff was good! Good job! Loll I’ll be making this again very soon
I am so glad this was a hit with your family!
wow! this is quite nice. Without eating it yet, I can bet it will be yummy. Holly, I want to ask how ripe should the banana be?
The bananas should have black spots all over them.
What does anyone think of making this with caramel sweetened condensed milk instead of regular?
Sounds like it would be delicious! Let us know how it works out for you if you do try it!
GIRL I’M GOING TO Do YOUR HOMEMADE BANANA PUDDING &THE CHOCOLATE ONE TOO THX FOR SHARING HUN & I Will KEEP IN TOUCH
Hey Carla!
I hope you love them!
Can someone please explain step 2 ? It says put heavy whipping cream and powder sugar mixture aside, then what ?
In step 2, you will save 2½ cups of the whipped cream for topping the dessert at the end.
In step 3, the remaining whipped cream is folded into the pudding mixture.
These recipes look and sound good going to try them. Thank you
Thank you for sharing !!
This looks mmmmmmm good I want to make this as soon as possible
I hope you love it, Frances!
My initial reaction was to substitute the vanilla pudding mix with banana mix. But you pointed out the fake flavor. So I wonder this: In the bowl with the cream cheese, pudding mix, milk, etc, can an actual banana be added for flavor, yet still keep the pudding consistency?
I almost never follow recipes…..except when it comes to desserts, as they are not my forte. Your opinion/expertise on this is truly welcome.
I have only made this recipe as written, but if you decide to make your modification please let me know how it turns out!
Last time I made this, I mashed a banana (they were fairly ripe) and incorporated it into the pudding while I was folding in the cream. Had I thought of it earlier in the process I’d have probably creamed it in while I was softening the cream cheese. I didn’t really notice a significant textural difference adding the banana puree, but it did seem to turn up the banana flavor a bit.
Honestly, when the original recipe rests you do get a very nice banana flavor, but I grew up doing it with cooked pudding which has the extra heat to extract the banana flavor while it sets — so I like it a little bit more pronounced.
Love old fashioned banana pudding! This was a favorite at our house growing up. I need to make it again!