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

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.
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.
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.
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.
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