The BEST Banana Pudding

Why You’ll Love This Recipe

There’s something timeless about banana pudding that makes it a favorite for so many. This recipe elevates the traditional dessert by using fresh ingredients, including homemade whipped cream and a smooth, creamy pudding mixture. Not only is it incredibly easy to prepare, but it's also a crowd-pleaser with its combination of textures—creamy, crunchy, and smooth—all in one bite. Perfect for a hot summer day or as a comforting dessert after dinner, this banana pudding is one you'll want to make again and again.

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

• 6 to 7 medium bananas, sliced ¼ inch thick

• 1 box Nilla Wafers shortbread cookies (or Chessman cookies as a substitute)

• 2 ½ cups heavy whipping cream

• ½ cup powdered sugar

• ½ teaspoon vanilla extract

• 8 oz cream cheese, softened

• 14 oz sweetened condensed milk

• 3.4 oz instant banana cream pudding mix

• 3.4 oz instant vanilla pudding mix (or instant French vanilla pudding mix)

• 2 ½ cups whole milk

Directions

1. Whipped Cream: In a stand mixer or a large bowl, beat the heavy whipping cream on medium-high speed for 1 to 2 minutes until soft peaks form. Add powdered sugar and vanilla extract, and continue beating until stiff peaks form. Set aside.

2. Pudding Mixture: In a stand mixer or large bowl, beat the softened cream cheese until smooth. Add the sweetened condensed milk and mix until combined. Then, add the instant banana cream pudding mix, instant vanilla pudding mix, and whole milk. Beat for 4 to 5 minutes, scraping down the sides of the bowl as needed. Finally, gently fold in two-thirds of the whipped cream mixture.

3. Assembly: Start by lining a 9x13-inch baking dish with a layer of Nilla Wafers. Add half of the banana slices on top of the cookies. Spread half of the pudding mixture over the bananas, followed by another layer of Nilla Wafers. Add the remaining banana slices, followed by the rest of the pudding mixture. Top with the remaining whipped cream.

4. Chill: Cover and refrigerate for at least 4 hours, or overnight for best results.

5. Serve: Once chilled, garnish the top of your banana pudding with additional mini Nilla Wafers, banana slices, or wafer crumbs. Serve and enjoy!

Servings and Timing

• Servings: 16

• Prep time: 15 minutes

• Chill time: 4 hours (overnight for best results)

Variations

• Add nuts: Try adding a layer of crushed walnuts or pecans for an extra crunch and flavor boost.

• Coconut twist: Sprinkle some toasted shredded coconut on top for a tropical twist.

• Flavored pudding: If you're feeling adventurous, you can experiment with different instant pudding flavors such as chocolate or butterscotch.

Storage/Reheating

• Storage: Store any leftover banana pudding in an airtight container in the refrigerator. It will keep for up to 2 days.

• Reheating: This banana pudding is best served cold and doesn’t require reheating. However, if you want to make it ahead, it's great for prepping the day before serving!

FAQs

How long can I store leftover banana pudding?

Leftover banana pudding can be stored in the refrigerator for up to 2 days.

Can I make banana pudding in advance?

Yes, you can prepare the pudding a day ahead and store it in the fridge overnight for the best flavor and texture.

Can I use a different type of cookie?

Yes! You can substitute Nilla Wafers with Chessman cookies or any other type of shortbread cookie.

Can I make this without heavy cream?

Yes, you can substitute the whipped cream with 16 oz of Cool Whip, though homemade whipped cream adds a richer texture.

What other fruit can I use in this pudding?

While bananas are classic, you can add other fruits like strawberries, peaches, or blueberries for variety.

Can I freeze banana pudding?

It's not recommended to freeze banana pudding as the bananas will turn mushy when thawed.

How can I make the pudding thicker?

If you want a thicker pudding, you can use less milk or add an extra package of pudding mix.

Is this recipe gluten-free?

Yes, as long as you use gluten-free cookies in place of Nilla Wafers, this banana pudding can be gluten-free.

Can I make this with a different flavor of pudding?

You can absolutely experiment with different pudding flavors like chocolate, vanilla, or even butterscotch for a unique twist.

Why does my banana pudding get watery?

The pudding may become watery if it's not chilled long enough or if the bananas release moisture. Be sure to refrigerate the dessert for at least 4 hours to allow the flavors to set.

Conclusion

This banana pudding is the perfect blend of nostalgia and indulgence, bringing together creamy, smooth, and crunchy elements in every bite. Whether you're making it for a special occasion or just because, it’s a surefire way to win over any crowd. Easy to make, no baking required, and packed with flavor, this dessert is a keeper!

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The BEST Banana Pudding

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Banana pudding is a classic, irresistible dessert that combines the richness of creamy pudding, the freshness of ripe bananas, and the crunch of Nilla Wafers. This no-bake version is a crowd-pleaser, perfect for any occasion.

• Author: Janet
• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Total Time: 4 hours
• Yield: 16 servings
• Category: Dessert
• Method: No-bake
• Cuisine: American
• Diet: Gluten Free

Ingredients

6 to 7 medium bananas, sliced ¼ inch thick

1 box Nilla Wafers shortbread cookies (or Chessman cookies as a substitute)

2 ½ cups heavy whipping cream

½ cup powdered sugar

½ tsp vanilla extract

8 oz cream cheese, softened

14 oz sweetened condensed milk

3.4 oz instant banana cream pudding mix

3.4 oz instant vanilla pudding mix (or instant French vanilla pudding mix)

2 ½ cups whole milk

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Instructions

1. In a stand mixer or large bowl, beat the heavy whipping cream on medium-high speed for 1 to 2 minutes until soft peaks form. Add powdered sugar and vanilla extract, and continue beating until stiff peaks form. Set aside.
2. In a stand mixer or large bowl, beat the softened cream cheese until smooth. Add the sweetened condensed milk and mix until combined. Then, add the instant banana cream pudding mix, instant vanilla pudding mix, and whole milk. Beat for 4 to 5 minutes, scraping down the sides of the bowl as needed.
3. Gently fold in two-thirds of the whipped cream mixture.
4. Start by lining a 9x13-inch baking dish with a layer of Nilla Wafers. Add half of the banana slices on top of the cookies. Spread half of the pudding mixture over the bananas, followed by another layer of Nilla Wafers. Add the remaining banana slices, followed by the rest of the pudding mixture. Top with the remaining whipped cream.
5. Cover and refrigerate for at least 4 hours, or overnight for best results.
6. Once chilled, garnish the top of your banana pudding with additional mini Nilla Wafers, banana slices, or wafer crumbs. Serve and enjoy!

Notes

• For extra crunch and flavor, you can add crushed walnuts or pecans.
• For a tropical twist, sprinkle toasted shredded coconut on top.
• Experiment with different instant pudding flavors such as chocolate or butterscotch for variation.
• If you want a thicker pudding, use less milk or add an extra package of pudding mix.
• To make it gluten-free, substitute Nilla Wafers with gluten-free cookies.
• Leftover banana pudding can be stored in the refrigerator for up to 2 days.

Nutrition

• Serving Size: 1 serving
• Calories: 350
• Sugar: 30g
• Sodium: 120mg
• Fat: 24g
• Saturated Fat: 14g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 38g
• Fiber: 2g
• Protein: 3g
• Cholesterol: 60mg