Easy Banana Pudding Recipe

This is the banana pudding I pull out when the day has been loud and sticky and I just want everyone at my table to go quiet for five minutes and smile. It’s creamy and cold, no baking, no drama—layers of vanilla-scented pudding, soft bananas, and those nostalgic vanilla wafers that turn into little cakey pillows in the fridge. It tastes like a hug from the 90s, but with a grown-up creamy twist because we whip real cream and sneak in a little cream cheese for body. It’s unfussy in the best possible way.

My husband insists he’s “not a dessert guy” and yet somehow an entire corner of the pan disappears while the pudding is still chilling. The kids pick out the bananas and then beg for more bananas. I brought this to a backyard cookout last month and it never even made it to the dessert table—people were scooping it straight from the pan with spoons, which is… honestly, the energy I love.

How to Make It

Grab a big mixing bowl and a hand mixer. We’re going full speed but in the laziest way. First, whip cold heavy cream until it’s fluffy and holds peaks—don’t overthink it, just stop when it looks like clouds. In another bowl, beat softened cream cheese with sweetened condensed milk, vanilla, and a pinch of salt until it’s glossy and smooth (no cream cheese chunks, promise).

Now whisk instant vanilla pudding with cold milk for about 2 minutes—let it thicken while you sneak a wafer. Fold the pudding into the cream cheese mixture, then fold in that whipped cream like a gentle human. It’ll look swoopy and glorious.

Layer time: wafers on the bottom of a 9×13 pan, then banana slices (not too thick), then a big blanket of pudding. Repeat the layers and finish with more pudding on top. Crumble a few wafers for the drama. Cover and chill until the cookies soften—minimum 2 hours, but overnight is when the magic happens.

✔Ingredient Notes

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– Instant vanilla pudding mix: The key to easy—use two 3.4 oz boxes. If you grab cook-and-serve, it won’t set right here.
– Cold milk: Whole milk gives the best body. Use 3 cups total for thicker pudding (ignore the box instructions this time).
– Sweetened condensed milk: Makes it luscious and dessert-y. Don’t accidentally use evaporated milk—I’ve done it; it’s sad.
– Cream cheese: Softened to room temp so it blends smooth. Adds body and that subtle tang.
– Heavy cream (or whipped topping): Freshly whipped tastes amazing. If it’s a Tuesday, 8 oz whipped topping works.
– Vanilla wafers: The classic. They soften into cake. Gluten-free wafers work too—just a tiny bit crumblier.
– Bananas: Yellow with freckles is perfect—sweet but still sliceable. Too green = meh, too brown = mush city.
– Lemon juice (optional): Toss banana slices lightly to slow browning. Don’t overdo it or you’ll taste the lemon.

✔Recipe Steps

1. Whip 2 cups cold heavy cream to stiff peaks; set aside.
2. Beat 8 oz softened cream cheese with 1 (14 oz) can sweetened condensed milk, 1 tsp vanilla, and a pinch of salt until smooth.
3. Whisk 2 (3.4 oz) boxes instant vanilla pudding with 3 cups cold milk for 2 minutes; let thicken 1 minute.
4. Fold the pudding into the cream cheese mixture, then gently fold in whipped cream.
5. Layer a 9×13 pan: wafers, banana slices, half the pudding; repeat and finish with a pudding layer.
6. Cover and chill at least 2 hours (overnight best); garnish with crushed wafers and serve cold.

What to Serve It With

– Backyard BBQ classics: pulled pork, grilled chicken, ribs—this is the sweet, cool balance.
– Fried chicken or hot chicken—trust me, the contrast is elite.
– Coffee after dinner. Or, real talk, with your afternoon iced latte.
– A salty snack spread (kettle chips, pickles) for the sweet-salty magic.

✔Tips & Mistakes

– Chill the bowls and beaters before whipping cream—fluff city.
– Don’t use cook-and-serve pudding. Instant only for the no-bake life.
– Slice bananas just before layering or toss lightly in lemon to prevent browning.
– Go thinner on milk than the box says—thick is the goal.
– Let it rest. Two hours is fine, but overnight turns wafers into dreamy cake.
– Don’t overfold the whipped cream. Gentle swirls, not aggressive whisking.

✔Storage Tips

Cover the dish tightly (press plastic wrap right onto the surface) and refrigerate up to 3 days. The bananas will get a little more bronzed each day, but it still tastes outrageously good. Eat it cold—arguably the best way—or have it for breakfast with coffee like a rebellious adult. I don’t recommend freezing; dairy gets weird and the bananas go icy-soggy.

✔Variations and Substitutions

– Cookies: Swap vanilla wafers for shortbread, graham crackers, or Chessmen cookies. Gluten-free wafers work surprisingly well.
– Pudding flavor: Try banana, French vanilla, or even cheesecake instant pudding for a twist.
– Cream cheese swap: Mascarpone makes it extra luxe. Or skip it and add an extra cup of whipped cream for lighter vibes.
– Dairy-free: Use coconut cream (whipped) and a plant milk that sets well with instant pudding (oat or almond). Check that your pudding brand is compatible.
– Sweetness: Tone it down by using only half the condensed milk and adding 2–3 tbsp sugar or honey to taste (honey ↔ sugar swap works fine).
– Add-ins: Layer sliced strawberries, a little toasted coconut, or a drizzle of caramel if you’re feeling extra.

Frequently Asked Questions

Easy Banana Pudding Recipe

Creamy, no-bake banana pudding layered with vanilla wafers, fresh bananas, and a silky cream cheese mixture. Perfect make-ahead dessert for potlucks and family dinners.

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Prep Time: 20 minutes minutes

Total Time: 20 minutes minutes

Servings: 12

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 6.8 oz instant vanilla pudding mix two 3.4 oz boxes
• ▢ 4 cup cold whole milk
• ▢ 14 oz sweetened condensed milk one can
• ▢ 8 oz cream cheese softened
• ▢ 1 tsp vanilla extract
• ▢ 5 banana bananas ripe, sliced
• ▢ 1 tbsp lemon juice to prevent browning
• ▢ 11 oz vanilla wafer cookies
• ▢ 12 oz whipped topping thawed

Instructions

Preparation Steps

• In a large bowl, whisk instant pudding mix with cold milk for 2 minutes until thickened. Let stand 5 minutes to set.
• In a separate bowl, beat cream cheese until smooth. Add sweetened condensed milk and vanilla extract; beat until silky and no lumps remain.
• Fold the set pudding into the cream cheese mixture until fully combined.
• Gently fold in the whipped topping until no streaks remain.
• Toss sliced bananas with lemon juice to help prevent browning.
• Layer a 9 x 13 inch dish with vanilla wafers. Spoon half of the pudding mixture over wafers, then add half of the bananas. Repeat layers, finishing with remaining pudding mixture.
• Optional: Crush a few extra wafers and sprinkle on top for garnish.
• Cover and chill at least 2 hours (or up to overnight) before serving. Serve cold.

Notes

For best texture, assemble at least 2 hours ahead so the wafers soften slightly. To keep bananas from browning, slice just before layering and coat lightly with lemon juice. Leftovers keep covered in the refrigerator for up to 3 days.