If you’re looking for a dessert that’s easy, delicious, and a hit with everyone, you’ve come to the right place! It doesn't get better than this easy banana pudding recipe!
A pumpkin spice icebox cake is another easy dessert that everyone loves! It's perfect to enjoy on a big dessert table with this banana pudding!
Recently, I've become obsessed with a good no bake dessert and who could blame me. They are so easy to make and don't require oven space! I think that's a win win! But have you ever had banana pudding? You are in for a treat!
Banana pudding is a classic southern dessert, but this no-bake version takes it to another level! My family loves it because it’s creamy, sweet, and crunchy! There's something for everyone!
The layers of vanilla pudding, ripe bananas, and crispy wafers come together in the absolute perfect dessert. Plus, it’s one of those recipes that tastes even better the next day, making it a great make-ahead recipe!
What is Banana Pudding?
Banana pudding is a classic, comforting southern dessert that layers creamy vanilla pudding with slices of ripe bananas and crunchy biscuits or wafers. It's often topped with whipped cream and can be served chilled, making it a perfect treat for any occasion.
Ingredients to Make Banana Pudding
- Milk. Whole milk is the best for no cook puddings. Almond milk or a lower fat milk won't give you the texture of the pudding that we are looking for.
- Instant vanilla pudding. Any brand. We don't want to have to cook the pudding, so it must be instant pudding.
- Cool whip. If you prefer to make your own homemade whipped cream you can definitely do that! You'll want about 2 cups of whipped cream.
- Bananas. They should be nice and yellow. You don't want them to be too overripe or they will fall apart in the pudding.
- Nilla wafers. They can easily be found in the grocery store near the graham crackers. These wafers add a delicious flavor and are a classic ingredient in banana pudding.
Be sure to check out the printable recipe card for full recipe information on ingredients and quantities.
Substitutions and Variations
- Make it individual! Serve your banana pudding in individual trifle glasses or mason jars for a fun and fancy presentation.
- Change it to a banana pudding cheesecake! Incorporate cream cheese into your pudding mix for a thicker, cheesecake-like consistency.
- Make it chocolate! Add a layer of chocolate pudding or drizzle melted chocolate between the layers for the chocoholic in your life!
- Make it caramel! We love all things caramel, especially my caramel milkshake! Add a layer of caramel sauce or mix some caramel into your pudding for a decadent twist.
How To Make Banana Pudding
Step 1: In a large mixing bowl, whisk together the instant vanilla pudding mix and cold milk. Make sure it’s smooth and lump-free. Let it sit for a few minutes to thicken.
Step 2: Fold the cool whip or whipped cream into the pudding after it has thickened slightly. Cut the bananas into slices about a ½ inch thick.
Step 3: Now it's time to grab your serving dish. A glass trifle bowl works or simply a 9x13 inch baking dish like I am using. Start with a layer of wafers at the bottom. Next, add a layer of sliced bananas, followed by a generous layer of the pudding mixture. Repeat the layers until you’ve used up all your ingredients, ending with a layer of pudding on top.
Step 4: Cover the dish with plastic wrap and let it chill in the fridge for at least 4 hours, or overnight if you can. The chilling time allows the flavors to meld together and the wafers to soften slightly..
Lynn's Tip!
Sprinkle the top of the banana pudding with some chopped bananas and crushed Nilla wafers for some extra crunch. Do that right before serving.
Tips and Tricks
- Use ripe bananas: The riper the bananas, the sweeter and more flavorful your pudding will be. Look for bananas with plenty of brown spots.
- Play with the flavors! You can easily customize this pudding by adding a layer of caramel sauce, chocolate chips, or even some peanut butter. The possibilities are endless!
- Serving suggestion: Serve your banana pudding in individual glasses for a cute, personalized touch, especially for parties or gatherings. It would be great on a buffet table with a cookie dough dip too!
Storage Instructions
This banana pudding is a great recipe to make the night before. The extra time in the fridge allows the flavors to develop, and the biscuits soften just right.
Store any leftovers in an airtight container or simply cover the pan with plastic wrap or aluminum foil and keep it in the refrigerator up to 4 days.
This isn't a recipe I would recommend freezing. When frozen and then thawed, the pudding tends to become watery, and the bananas can turn mushy and brown. It's best to make it a day or so before you are serving it and letting it hang in the refrigerator.
Frequently Asked Questions
Absolutely! If you prefer homemade vanilla pudding, go for it. Just make sure it’s completely cooled before layering.
Definitely! While vanilla wafers are my go-to, you can use graham crackers, digestive biscuits, or any crunchy biscuit you like.
If you don't like cool whip or can't find it, you can easily make your own homemade whipped cream for this recipe.
Easy Banana Pudding
Equipment
- Baking dish
- Mixing Bowl
Ingredients
- 5.1 oz Instant Vanilla Pudding Must be instant
- 3 cups Cold Milk Whole milk is best
- 4 Bananas Thinly sliced
- 8 oz Cool whip
- 1 box Nilla Wafers
Instructions
- In a large mixing bowl, mix together the instant pudding and cold milk. Let it sit for a few minutes to thicken once it is fully combined and smooth.
- Fold in the cool whip. Slice the bananas.
- In a 9x13 inchbaking sheet, add a layer of Nilla wafers. Add a layer of sliced bananas over the cookies. Spoon half the puddingover the bananas. Continue layering until all the ingredients are in the baking dish.
- Refrigerate for at least 4 hours,but overnight is best. Garnish with more bananas and crushed wafers right before serving.
Notes
- If you are not a fan of cool whip, make your own homemade whipped cream. You will want 2 cups of homemade whipped cream for this recipe.
- You will need to use whole milk to mix the pudding. Almond milk or a lower fat milk won't set the pudding like we need it to.
- Graham crackers or cinnamon graham crackers will work in place of Nilla wafers.
- Make sure to let the pudding chill in the refrigerator for at least 4 hours before serving, but overnight is best.
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