Easy Layered Banana Pudding

Today I am sharing with you a family favorite–Banana Pudding. Yes, this recipe is a favorite in my house. As a matter of fact, I made this twice last week.

A simple no-bake recipe made with pudding, sweetened condensed milk,
cool whip, cream cheese, bananas, milk, and vanilla wafers. This is a favorite southern dessert and usually shows up for holidays and gatherings.

There are times when you can’t seem to get enough of something. Well, this was one of those times. I made banana pudding on Saturday, and by Wednesday, my family was asking for more!

Why Should I Make This Recipe?

Fresh bananas, creamy pudding, and vanilla wafers come together to make a no-bake dessert guaranteed to please a crowd. This comes together fast–20 minutes. The hardest part is letting it chill before eating. Sure, you could eat it as soon as it is prepared, but it is so much better when it is cold. This recipe really does make the best banana pudding I have ever tasted.

Where Should I Serve this Homemade Banana Pudding?

Make this for a church social, family reunion, weekend treat, barbeque, potluck, or just because you want banana pudding. You will be so glad you did!

This recipe will make a FULL 13 x 9-inch casserole dish– and a smaller round casserole dish as well. Unless you just want to put the leftover pudding mixture in a bowl to eat as a midnight snack. Hmmm–I really wouldn’t know anything about that. 🙂

Make an Extra Bowl to Give Away

I did have enough pudding mixture left over to make a smaller round casserole dish full of banana pudding for my son to have at his house. This will allow you one to keep and one to give away. 🙂

Ingredients Needed for Banana Pudding

vanilla wafers
bananas, sliced
milk
vanilla instant pudding
cream cheese
sweetened condensed milk
Cool Whip, thawed

Vanilla Wafers-– I like to use Nabisco Nilla Wafers but use your favorite wafers.
Instant Pudding– Instant pudding sets up fast in this recipe. I like to use the Jell-O brand. Again, use your favorite brand. Vanilla Pudding is so good.
Cream Cheese- One block of softened cream cheese is all you will need for this recipe. Make sure the cream cheese is very soft before trying to mix.
Sweetened Condensed Milk- This is just pure sweetened goodness in a small can. I like to use a can in my Banana Pudding. The taste is amazing.
Cool Whip- Cool Whip just seems to make everything a little better. I like to keep a container in my refrigerator for those times I need just a little extra for my desserts.
Milk- This is needed to make the Pudding.
Bananas- You want to use ripe bananas but not mushy bananas. Try to find ripe and firm bananas for this recipe. Save the mushy bananas for Banana Nut Bread. YUM!

How to Make Delicious Easy Banana Pudding (with Cream Cheese and Cool Whip)

Line the bottom of a 13″ x9″ inch casserole dish with vanilla wafers.
They don’t have to be perfect, just pour them in and arrange in a single layer.
Slice bananas and arrange on top of the vanilla wafers.

In a mixing bowl, combine the pudding mix and milk and beat on low until the pudding has thickened.
In another bowl, mix the cream cheese and condensed milk together. Mix until smooth. Pour into the pudding mixture and beat on low for several minutes.

Fold in the Cool Whip and stir until evenly combined.
Spoon Cool Whip mixture over the top of the bananas.
Place remaining cookies on top of the pudding.

Cover and refrigerate for at least 4 hours before serving. Store extra pudding mixture in the refrigerator to eat as a snack or make a smaller banana pudding with the leftover filling.

Can You Freeze Banana Pudding?

I do not recommend freezing Banana Pudding. The cool whip, bananas, and pudding will not taste well after being frozen.

How to Store Quick and Easy Banana Pudding

Store banana pudding covered in the refrigerator. This will usually last at least three days in the refrigerator.

How Much Layered Banana Pudding Will This Recipe Make?

As stated above, this recipe will make a FULL 13″ x9″ casserole dish and a smaller round casserole dish. I like to make enough to keep one and then give one away. I seem to NEVER have trouble giving away an extra Banana Pudding. 🙂

Recipe Tips and Variations 

This recipe comes together quickly with the help of Jell-O instant pudding, Nabisco Nilla Wafers, and the Cool Whip Topping. I like to take advantage of really good shortcuts as long as they help to make delicious tasting food.
*Substitute the pudding with sugar-free pudding
*Use sugar-free or low-calorie cool whip
*Use firm ripe bananas–not mushy or brown
*Cover and refrigerate at least 4 hours before serving

*If you don’t have Vanilla Wafers, substitute graham crackers.

Recipe FAQ’s

Will Banana Pudding Thicken in the fridge?

Yes, the pudding in this dessert needs time in the refrigerator to set up. It is best to make this dessert in advance before serving it.

Is Banana Pudding Better the Next Day?

This is really a personal preference. The bananas and vanilla wafers soften in the pudding the longer it sits in the refrigerator. It is great to eat on the day you make it, but it is also fantastic for the days to follow.

Can I Substitute Vanilla Wafers in Banana Pudding?

Yes, you can. If you find yourself short on vanilla wafers, grab some graham crackers instead. Break the crackers into smaller pieces and use them as you would the wafers.

Can I Make Banana Pudding in Advance?

You can make the pudding a day in advance for the best outcome. This allows the pudding to set up and the wafers to soften slightly.

Needing a few more crowd pleasing desserts?

Try Homemade Strawberry Cobbler and Lemon Blueberry Bundt Cake. For a big bowl full of true comfort food, try these Easy Apple Dumplings. 

If you have the time and are wanting to make homemade vanilla pudding, check out this recipe if so desired.

Easy Banana Pudding

Gina Abernathy

Fresh bananas, creamy pudding, and vanilla wafers come together to make a no-bake dessert guaranteed to please a crowd.

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 20 mins

Total Time 20 mins

Course Dessert

Cuisine American

Servings 10 people

Ingredients

  

• 1 12 ounce package vanilla wafers
• 5-6 bananas sliced
• 2 cups milk
• 1 5.3 ounce box vanilla instant pudding
• 1 8 ounce package cream cheese
• 1 14 ounce can Sweetened Condensed Milk
• 1 16 ounce Cool Whip thawed

Instructions

 

• Line the bottom of a 13" x 9" inch casserole dish with vanilla wafers. They don't have to be perfect, just pour them in and arrange in a single layer.
• Slice bananas and arrange on top of the vanilla wafers.
• In a mixing bowl, combine the pudding mix and milk and beat on low until the pudding has thickened.
• In another bowl, mix the cream cheese and condensed milk together. Mix until smooth. Pour into the pudding mixture and beat on low for several minutes.
• Fold in the Cool Whip and stir until evenly combined.
• Spoon Cool Whip mixture over the top of the bananas.
• Place remaining cookies on top of the pudding. Cover and refrigerate for at least 4 hours before serving.
• *** Store extra pudding mixture in the refrigerator to eat as a snack or make a smaller banana pudding with the leftover filling.

Keyword Banana Pudding, Banana Pudding with Cream Cheese