Easy Banana Pudding

Banana pudding in a blue bowl with vanilla wafers, bananas and instant pudding.

5 from 1 vote

A quick and creamy no-bake banana pudding made with layers of vanilla wafers, fresh bananas, instant pudding, cream cheese, and Cool Whip—perfect for potlucks, holidays, and anytime cravings!

Prep Time20

Cook Time0

Total Time20

Course: Dessert

Cuisine: American, Southern

Servings: people

Calories: 70kcal

Author: Gina Abernathy

Ingredients

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

Instructions

Make the Pudding: In a large bowl with an electric mixer or stand mixer, beat the vanilla instant pudding mix and cold milk on low. Let it thicken slightly—this should take just a couple of minutes.
Blend the Creamy Layer: In a separate bowl, beat the cream cheese and sweetened condensed milk until smooth and creamy.
Combine the Layers: Pour the creamy banana pudding with the condensed milk and cream cheese mixture, and mix again until fully incorporated. The result should be smooth, rich, and thick.
Fold in the Cool Whip: Gently fold in the Cool Whip to keep the mixture light and fluffy.
Layer It Up: In a 13x9-inch casserole dish or glass trifle dish, layer vanilla wafers along the bottom. Top with a layer of sliced bananas, then spoon over the creamy vanilla pudding mixture. Repeat the layers if using a deep dish or trifle bowl. See Notes.
Chill & Serve: Top with extra wafers, cover, and refrigerate for at least 4 hours (overnight is best!). This allows the wafers to soften and the flavors to meld.

Notes

Storage: Fridge. Store tightly covered with plastic wrap for up to 3 days.
This recipe is not freezer-friendly, and the texture won't hold up after thawing.
Layer: When making banana pudding in a trifle bowl, I usually layer it in three layers. When layering, divide the ingredients into thirds.
Extra Pudding: If you are not using a trifle bowl and you have leftovers, store the extra pudding mixture in the refrigerator to eat as a snack or make a smaller banana pudding with the leftover filling.
Chill Thoroughly: This helps the layers set and flavors deepen.

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