Introduction

Banana pudding is a classic Southern dessert loved for its creamy texture and layers of fresh bananas and vanilla wafers. This easy no-bake recipe comes together quickly and is perfect for gatherings or a comforting treat at home.

Ingredients

1 (8 ounce) package cream cheese, softened
1 (14 ounce) can sweetened condensed milk
1 (5.1 ounce) box instant vanilla pudding mix (6 serving size)
2 cups whole milk
1 teaspoon vanilla extract
3 cups heavy whipping cream
¼ cup powdered sugar
5 ripe bananas
1 (11 ounce) package vanilla wafers

Instructions

Step 1: In a large bowl, combine the softened cream cheese and sweetened condensed milk. Use a hand mixer to beat the mixture until it is fluffy and smooth.
Step 2: Add the instant vanilla pudding mix, whole milk, and vanilla extract to the bowl. Continue beating until everything is well combined and the mixture thickens slightly.
Step 3: In a separate bowl, beat the heavy whipping cream until soft peaks form. Add the powdered sugar and keep beating until stiff peaks form.
Step 4: Reserve 2½ cups of the whipped cream for topping. Gently fold the remaining whipped cream into the pudding mixture to keep it light and airy.
Step 5: In a glass trifle bowl or similar dish, start by lining the bottom with a layer of vanilla wafers. Add a layer of sliced bananas on top, then spread a layer of the pudding mixture over the bananas, making sure they are completely covered.
Step 6: Repeat the layers of vanilla wafers, bananas, and pudding mixture until all ingredients are used up, finishing with the pudding layer covered by the reserved whipped cream.
Step 7: Cover the bowl and refrigerate for at least 4 hours or overnight to allow the flavors to meld and the wafers to soften.
Step 8: Just before serving, garnish with additional banana slices or crumbled vanilla wafers if desired for extra texture and presentation.

Tips & Variations

Use ripe but firm bananas to prevent them from turning mushy too quickly.
For a twist, add a handful of chopped nuts like pecans or walnuts between the layers for some crunch.
If you prefer, substitute the whole milk with almond or oat milk for a dairy alternative.
Make individual servings in small glasses for an elegant presentation.

Storage

Store the banana pudding covered in the refrigerator for up to 3 days. The bananas may brown slightly but the flavor remains delicious. Stir gently before serving if layers separate. For best texture, eat within 24 hours. Reheating is not recommended.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make banana pudding ahead of time?

Yes, banana pudding actually tastes better after chilling for several hours or overnight, as the flavors meld and the wafers soften beautifully.

What can I use instead of vanilla wafers?

If you don’t have vanilla wafers, you can substitute with shortbread cookies, graham crackers, or ladyfingers for a different but tasty texture.

Banana Pudding Recipe

Print Recipe

★★★★★

4.5 from 102 reviews

This creamy and indulgent Banana Pudding recipe features layers of smooth vanilla pudding, fresh ripe bananas, and crunchy vanilla wafers, topped with a fluffy whipped cream topping. Perfect for a classic Southern dessert that’s easy to prepare and sure to delight any crowd.

Author: Ella
Prep Time: 20 minutes
Cook Time: 0 minutes
Total Time: 4 hours 20 minutes
Yield: 8 servings 1x
Category: No-Cook
Method: No-Cook
Cuisine: Southern American

Ingredients

Scale

For the Pudding Mixture

1 (8 ounce) package cream cheese, softened
1 (14 ounce) can sweetened condensed milk
1 (5.1 ounce) box instant vanilla pudding mix (6 serving size)
2 cups whole milk
1 teaspoon vanilla extract

For the Whipped Cream

3 cups heavy whipping cream
¼ cup powdered sugar

For Assembly

5 ripe bananas
1 (11 ounce) package vanilla wafers

Instructions

Prepare the Cream Cheese Mixture: In a large bowl, combine the softened cream cheese and sweetened condensed milk. Use a hand mixer to beat the ingredients together until the mixture is smooth and fluffy, ensuring there are no lumps.
Add Pudding and Flavorings: Stir in the instant vanilla pudding mix, whole milk, and vanilla extract. Continue to beat the mixture until it is well combined and begins to thicken slightly.
Whip the Cream: In a separate chilled bowl, beat the heavy whipping cream until soft peaks form. Gradually add the powdered sugar and continue beating until stiff peaks are achieved, making sure the cream holds its shape.
Combine Whipped Cream and Pudding: Reserve 2½ cups of the whipped cream for topping. Gently fold the remaining whipped cream into the pudding mixture, taking care not to deflate the airy texture.
Layer the Pudding: In a glass trifle bowl or a large serving dish, layer vanilla wafers on the bottom. Add a layer of sliced bananas over the wafers, then cover completely with a layer of the pudding mixture. Repeat these layers until all ingredients have been used, finishing with a pudding layer.
Top and Chill: Spread the reserved whipped cream evenly over the top of the pudding layers. Cover the dish with plastic wrap and refrigerate for at least 4 hours or overnight to allow the flavors to meld and the wafers to soften.
Garnish and Serve: Just before serving, garnish the top with additional banana slices or crumbled vanilla wafers if desired. Serve chilled for a refreshing dessert experience.

Notes

For best results, use ripe but firm bananas to prevent browning and mushiness during chilling.
You can substitute low-fat milk and reduced-fat cream cheese for a lighter version, though texture and richness will be slightly affected.
Make this dessert a day ahead to allow the flavors to fully develop and the wafers to soften to a cake-like texture.
Use a hand mixer or stand mixer with a whisk attachment for ease in whipping cream and beating mixtures.
Cover the pudding tightly while chilling to prevent it from absorbing other odors in the refrigerator.

Keywords: banana pudding, classic dessert, Southern dessert, vanilla pudding, cream cheese pudding, layered dessert, no bake dessert, banana recipe