Easy Banana Pudding Recipe

ByRafael Mansero
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Introduction

This easy banana pudding is a creamy, dreamy dessert that’s perfect for any occasion. With layers of smooth pudding, fresh bananas, and crunchy wafers, it comes together quickly and tastes like a homemade classic.

A white rectangular dish holds a layered dessert with a creamy, pale yellow base topped with alternating slices of fresh banana, light brown round vanilla wafers, and square sandwich cookies with yellow frosting and playful designs. One corner of the dessert has a scoop taken out, showing a soft, creamy inside mixed with a crumbly cookie layer at the bottom. The dish sits on a white marbled surface next to a yellow banana and a blue and white striped cloth. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

  • 2 cups cold milk (whole, oat, or almond)
  • 2 (3.4-ounce) boxes instant pudding mix (vanilla or French vanilla)
  • 14 ounces sweetened condensed milk
  • 8 ounces cream cheese, softened
  • 1 teaspoon vanilla extract
  • 8 ounces Cool Whip
  • 2 (11-ounce) boxes vanilla wafers (half left whole, half crushed)
  • 4 ripe bananas, sliced
  • 1 (8-ounce) box Chessman cookies (optional)
  • Caramel sauce (optional, for serving)

Instructions

  1. Step 1: In a large mixing bowl, whisk together the cold milk and pudding mix until smooth. Place the mixture in the refrigerator for 30 minutes to chill.
  2. Step 2: In a separate large bowl, use a hand mixer to beat the sweetened condensed milk, softened cream cheese, and vanilla extract on medium speed until well combined. Then, switch to a spatula and fold in the Cool Whip until fully incorporated.
  3. Step 3: Gently fold the cream cheese mixture into the chilled pudding, stirring until smooth and uniform in texture.
  4. Step 4: Spread one-third of the whole vanilla wafers evenly on the bottom of a 9 × 13-inch baking dish. Sprinkle half of the crushed cookies over the wafers.
  5. Step 5: Evenly spread one-third of the pudding mixture over the cookie layer. Layer half of the banana slices on top, then add half of the remaining whole vanilla wafers.
  6. Step 6: Repeat the layering with half of the remaining pudding, the remaining bananas, and the rest of the crushed cookies.
  7. Step 7: Finish by spreading the remaining pudding over the top. Cover the dish with plastic wrap and refrigerate overnight to let the flavors meld.
  8. Step 8: Before serving, decorate with additional whole vanilla wafers, Chessman cookies, or a drizzle of caramel sauce if desired.

Tips & Variations

  • For a dairy-free version, use almond milk and a dairy-free whipped topping.
  • Layer with sliced strawberries or other fresh fruit for added flavor and color.
  • Use crushed graham crackers instead of cookies for a different texture.
  • Make individual servings in small jars for a fun presentation.

Storage

Store banana pudding covered in the refrigerator for up to 3 days to maintain freshness. Because the bananas can brown over time, it’s best enjoyed within this period. Before serving, give it a gentle stir if separated, or add fresh banana slices for extra freshness. Reheating is not recommended as it is best served chilled.

How to Serve

A white rectangular dish filled with a creamy, smooth banana pudding that forms the base layer, topped with a scattered layer of round golden vanilla wafer cookies and sliced banana pieces, showing a soft pale yellow color with a slightly moist texture. On top, there are square vanilla wafers decorated with chess-like symbols in a bright yellow, placed upright across the dish, creating a visually interesting pattern. Some crushed wafer crumbs are sprinkled lightly over the surface. The dish sits on a white marbled texture background. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make banana pudding ahead of time?

Yes, banana pudding actually tastes better when refrigerated overnight as the flavors blend and the cookies soften. Just cover it tightly and keep it chilled.

What can I substitute for vanilla wafers?

If you don’t have vanilla wafers, graham crackers or shortbread cookies make excellent alternatives that provide a similar texture and mild sweetness.

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Easy Banana Pudding Recipe

★★★★★

4.6 from 56 reviews
  • Author: Rafael
  • Total Time: 30 minutes plus overnight chilling
  • Yield: 12 servings 1x
  • Diet: Vegetarian
Print Recipe

Description

This Easy Banana Pudding recipe is a creamy, luscious dessert featuring layers of smooth vanilla pudding, sweet banana slices, and crunchy vanilla wafers. It combines instant pudding mix, cream cheese, and whipped topping for a perfectly balanced texture and flavor. With minimal preparation and a no-bake method, it’s an ideal make-ahead treat for gatherings or a comforting indulgence at home.

Ingredients

Scale

Custard Mixture

  • 2 cups cold milk (whole, oat, or almond)
  • 2 (3.4-ounce) boxes Instant pudding mix (Vanilla or French Vanilla)
  • 14 ounces sweetened condensed milk
  • 8 ounces cream cheese, softened
  • 1 teaspoon vanilla extract
  • 8 ounces Cool Whip (or whipped topping)

Assembly

  • 2 (11-ounce) boxes vanilla wafers (half left whole, half crushed)
  • 4 ripe bananas, sliced
  • 1 (8-ounce) box Chessman cookies (optional)
  • Caramel sauce (optional, for serving)

Instructions

  1. Prepare the pudding base: In a large mixing bowl, whisk together the cold milk and instant pudding mix until smooth. Place the mixture in the refrigerator and allow it to chill for 30 minutes, so it thickens properly.
  2. Mix the cream cheese layer: In another large bowl, use a hand mixer on medium speed to beat the sweetened condensed milk, softened cream cheese, and vanilla extract until smooth and fully combined. Then, fold in the Cool Whip gently with a spatula until the mixture is uniform and fluffy. Carefully fold this cream cheese mixture into the chilled pudding to create a smooth, creamy filling.
  3. Assemble the layers: Spread one-third of the whole vanilla wafers evenly at the bottom of a 9 × 13-inch baking dish. Sprinkle half of the crushed cookies over the wafers. Spread one-third of the pudding mixture evenly on top. Layer half of the sliced bananas over the pudding, followed by half of the remaining whole vanilla wafers. Repeat these layers with half of the remaining pudding, the rest of the bananas, and the remaining crushed cookies. Finally, top with the remaining pudding, spreading it smoothly. Cover the dish with plastic wrap.
  4. Chill overnight: Refrigerate the assembled banana pudding overnight to allow the flavors to meld and the pudding to fully set, resulting in a firm yet creamy dessert.
  5. Serve and garnish: Before serving, decorate the banana pudding with additional whole vanilla wafers, Chessman cookies, and drizzle with caramel sauce if desired, for an extra touch of sweetness and presentation.

Notes

  • This dessert is best served after chilling overnight to allow the layers to set properly.
  • For a dairy-free version, substitute coconut whipped topping and use a plant-based milk in the pudding.
  • You can use either vanilla or French vanilla pudding mix depending on your flavor preference.
  • Optional Chessman cookies add a nice crunch and a buttery flavor alternative to vanilla wafers.
  • Store leftovers covered in the refrigerator and consume within 3-4 days for optimal freshness.
  • Prep Time: 15 minutes
  • Cook Time: 0 minutes
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: American

Keywords: banana pudding, easy dessert, no-bake pudding, vanilla pudding dessert, layered banana dessert, classic southern dessert

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