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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Servings:
Calories: 120kcal
Ingredients
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.