I love making this banana pudding whenever I need a dessert that feels nostalgic, creamy, and comforting without turning on the oven. The combination of smooth vanilla pudding, fresh bananas, and softened vanilla wafers creates a dessert that is rich yet light. I usually prepare it ahead of time, letting the layers meld together into something truly irresistible.
Why You’ll Love This Recipe
I enjoy this recipe because it is simple, dependable, and always a hit. I like that it is completely no-bake, which saves time and effort. The texture is perfectly balanced between creamy and soft, with just enough structure from the cookies. I also appreciate how well it works for large gatherings and how stress-free it is since I can prepare it well in advance.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
I begin by combining the softened cream cheese and sweetened condensed milk in a large bowl, beating them together until the mixture becomes smooth and fluffy. I then add the pudding mix, whole milk, and vanilla extract, continuing to mix until everything is fully incorporated and thick.
In a separate bowl, I whip the heavy cream until soft peaks form. I add the powdered sugar and continue whipping just until stiff peaks appear. I reserve about 2½ cups of the whipped cream for the topping and gently fold the remaining whipped cream into the pudding mixture.
To assemble the dessert, I line the bottom of a trifle dish with vanilla wafers, then add a layer of sliced bananas. I spread a layer of the pudding mixture over the bananas, making sure they are completely covered. I repeat these layers until all the ingredients are used. I finish by spreading the reserved whipped cream on top, then cover and refrigerate until chilled.
Servings And Timing
I typically make this recipe to serve about 18 people, which makes it perfect for parties or holidays. It takes me about 15 minutes to prepare, with no cooking time involved. I allow at least 4 hours for chilling, though I prefer letting it chill overnight for the best flavor and texture. The total time comes to about 4 hours and 35 minutes.
Variations
When I want to change things up, I replace the vanilla wafers with graham crackers, Biscoff cookies, or digestive biscuits. I sometimes use homemade vanilla custard instead of instant pudding for a richer result. I also like adding layers of strawberries or blueberries, or finishing the top with granola or chopped candied pecans for extra texture.
Storage/Reheating
I store banana pudding covered in the refrigerator, where it keeps well for up to 4 days. I always make sure the bananas are fully covered with pudding to reduce browning. I do not freeze this dessert because the texture does not hold up well after thawing. Since it is served cold, reheating is not necessary.
FAQs
Can I Make Banana Pudding Ahead Of Time?
I almost always make it a day ahead because the cookies soften and the flavors blend together beautifully.
How Do I Prevent The Bananas From Browning?
I slice the bananas right before assembling and ensure they are completely covered with pudding. I add any garnish bananas just before serving.
Can I Use A Different Type Of Milk?
I prefer whole milk for the creamiest texture, but I have found that other types of milk can work, though the pudding may be slightly less rich.
What Can I Use Instead Of A Trifle Bowl?
I often use a 9×13-inch dish or two smaller square pans, and the layering works just as well.
How Long Should Banana Pudding Chill?
I chill it for at least 4 hours, but overnight chilling gives the best results.
Conclusion
This banana pudding recipe is one I return to again and again because it is easy, comforting, and always well loved. The creamy layers, classic flavors, and make-ahead convenience make it a dessert I am happy to serve for any occasion, from casual dinners to festive celebrations.
This no-bake banana pudding features creamy vanilla layers, sliced bananas, and vanilla wafers for a nostalgic, crowd-pleasing dessert. Perfect for gatherings, it comes together quickly and tastes even better when made ahead.
Total Time:4 hours 35 minutes
Yield:18 servings
Ingredients
8 oz cream cheese, softened
14 oz sweetened condensed milk
5.1 oz instant vanilla pudding mix
2 cups whole milk
1 teaspoon vanilla extract
3 cups heavy whipping cream
1/4 cup powdered sugar
5 ripe bananas
11 oz vanilla wafers
Instructions
In a large bowl, beat cream cheese and sweetened condensed milk until smooth and fluffy.
Add pudding mix, whole milk, and vanilla extract. Mix until fully combined and thickened.
In a separate bowl, whip heavy cream until soft peaks form. Add powdered sugar and whip to stiff peaks.
Reserve 2½ cups whipped cream for topping. Gently fold remaining whipped cream into the pudding mixture.
In a trifle dish or 9×13-inch pan, layer vanilla wafers, banana slices, and pudding mixture. Repeat layers as needed.
Top with reserved whipped cream. Cover and refrigerate for at least 4 hours or overnight before serving.
Notes
Use graham crackers, Biscoff, or digestive biscuits as alternatives to vanilla wafers.
Swap instant pudding for homemade custard for a richer version.
Add strawberries, blueberries, or candied nuts for extra flavor and texture.
Ensure bananas are well covered in pudding to prevent browning.
