Go Back
Banana Pudding

Banana Pudding | Creamy Southern No-Bake Dessert

This Banana Pudding is a creamy, dreamy Southern classic made with layers of smooth vanilla pudding, ripe bananas, crunchy vanilla wafers, and whipped topping. It's an easy no-bake dessert that's always a crowd favorite and tastes even better after chilling.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 0 minutes
Cooling time 4 hours
Total Time 4 hours 19 minutes
Servings: 10
Course: Dessert
Cuisine: American, Southern
Calories: 360
Ingredients Equipment Method Notes

Ingredients
  

  • 2 3.4-ounce boxes instant vanilla pudding mix
  • 3 cups cold whole milk
  • 1 14-ounce can sweetened condensed milk
  • 1 teaspoon vanilla extract
  • 8 ounces whipped topping thawed
  • 5 –6 ripe bananas sliced
  • 1 11-ounce box vanilla wafers
  • Optional: 8 ounces softened cream cheese for an extra-rich filling

Equipment

  • 1 Large Mixing Bowl Mix pudding filling
  • 1 Electric Mixer Beat cream cheese if using
  • 1 Rubber Spatula Fold whipped topping
  • 1 9×13-inch Baking Dish or Trifle Bowl Layer dessert
  • 1 Measuring Cups Ingredients

Method
 

  1. Whisk together the pudding mix and cold milk until smooth.Stir in the sweetened condensed milk and vanilla extract.Fold in the whipped topping (and beaten cream cheese, if using).Arrange a layer of vanilla wafers in the bottom of the dish.Add a layer of sliced bananas.Spread a layer of pudding mixture over the bananas.Repeat the layers until all ingredients are used, finishing with pudding.Garnish with crushed vanilla wafers and banana slices if desired.Cover and refrigerate for at least 4 hours, or overnight for the best flavor.Serve chilled.

Notes

  • Use ripe but firm bananas.
  • Assemble shortly before chilling to keep bananas fresh.
  • Cover tightly to prevent bananas from browning.
  • Best enjoyed within 2 days.
  • Overnight chilling creates the creamiest texture.
    For the best flavor and texture, make Banana Pudding a day ahead and chill overnight.