Banana Pudding

This banana pudding is my ultimate comfort dessert—layers of creamy pudding, sweet bananas, and soft vanilla wafers that melt into the perfect bite after chilling. It’s rich, smooth, and just the right amount of sweet, making it a hit for family gatherings, potlucks, or simply a cozy night in.

Why You’ll Love This Recipe

I love this banana pudding because it’s a no-bake dessert that still feels special. The combination of cream cheese and sweetened condensed milk makes the filling luxuriously creamy, while the bananas add freshness and natural sweetness. The vanilla wafers soften as it chills, creating that irresistible cake-like texture without turning soggy too quickly. It’s also a make-ahead dessert, so I can prepare it in advance and let the fridge do the work.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Vanilla wafers

• Ripe bananas, sliced

• Milk

• French vanilla pudding mix (instant)

• Cream cheese

• Sweetened condensed milk

• Frozen whipped topping, thawed (or sweetened whipped cream)

Directions

1. I line the bottom of a 13×9-inch dish with half the vanilla wafers.

2. I arrange a layer of sliced bananas over the wafers.

3. In one bowl, I whisk together the milk and pudding mix with an electric mixer until smooth and thickened.

4. In another bowl, I beat the cream cheese and sweetened condensed milk until smooth and creamy.

5. I gently fold the whipped topping into the cream cheese mixture.

6. I combine the cream cheese mixture with the pudding and stir until fully blended.

7. I pour this mixture over the banana-wafer base, then top with the remaining vanilla wafers.

8. I refrigerate until thoroughly chilled, at least 2 hours, so the flavors meld and the wafers soften.

Servings and timing

This recipe serves about 12 people and takes around 20 minutes to prepare, plus at least 2 hours of chilling time.

Variations

Sometimes I add a sprinkle of cinnamon between layers for a warm flavor, or swap vanilla wafers for shortbread cookies for extra richness. I’ve also layered in a little crushed pineapple for a tropical twist.

storage/reheating

I store the pudding covered in the refrigerator for up to 3 days. It’s best enjoyed cold, and I avoid freezing it because the texture changes once thawed.

FAQs

Can I use regular vanilla pudding instead of French vanilla?

Yes, I can—it will still taste delicious, though French vanilla gives a richer flavor.

How do I keep the bananas from browning?

I slice them just before layering and make sure they’re completely covered with pudding to reduce air exposure.

Can I use homemade whipped cream?

Yes, I can whip heavy cream with a little sugar until stiff peaks form and use it in place of frozen whipped topping.

Can I make banana pudding the day before?

Absolutely—it actually tastes better after chilling overnight.

What can I use instead of vanilla wafers?

I can use graham crackers, shortbread cookies, or ladyfingers for a different texture and flavor.

Conclusion

This banana pudding is creamy, dreamy, and always a crowd-pleaser. With its layers of smooth pudding, fresh bananas, and soft cookies, it’s a nostalgic dessert that never goes out of style. I love making it ahead for stress-free entertaining, knowing that every spoonful will be met with smiles.

Banana Pudding

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This Banana Pudding is a no-bake classic with layers of creamy pudding, ripe bananas, and soft vanilla wafers. Perfect for potlucks, holidays, or weeknight treats, it’s rich, smooth, and even better after chilling overnight.

• Author: Lizaa
• Prep Time: 20 minutes
• Cook Time: 0 minutes
• Total Time: 2 hours 20 minutes (including chill time)
• Yield: Serves 12
• Category: Dessert
• Method: No-Bake, Layered
• Cuisine: Southern-Inspired, American
• Diet: Vegetarian

Ingredients

• 1 box vanilla wafers (divided)
• 4–5 ripe bananas, sliced
• 2 cups cold milk
• 1 box (5.1 oz) French vanilla instant pudding mix
• 8 oz cream cheese, softened
• 1 can (14 oz) sweetened condensed milk
• 12 oz frozen whipped topping, thawed (or equal amount sweetened whipped cream)

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Instructions

1. Line the bottom of a 13×9-inch dish with half the vanilla wafers.
2. Arrange sliced bananas evenly over the wafers.
3. In a bowl, whisk milk and pudding mix until smooth and thickened.
4. In a separate bowl, beat cream cheese and sweetened condensed milk until creamy.
5. Fold whipped topping into cream cheese mixture.
6. Combine cream cheese mixture with pudding; stir until blended.
7. Pour mixture over banana-wafer base; top with remaining wafers.
8. Refrigerate at least 2 hours before serving.

Notes

• Sprinkle cinnamon between layers for warmth.
• Swap vanilla wafers for shortbread cookies for a richer taste.
• Add crushed pineapple for a tropical twist.
• Best enjoyed within 3 days; do not freeze.

Nutrition

• Serving Size: 1/12 of recipe
• Calories: 350
• Sugar: 32g
• Sodium: 300mg
• Fat: 15g
• Saturated Fat: 9g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 50g
• Fiber: 1g
• Protein: 5g
• Cholesterol: 40mg