This Banana Pudding is an easy no-bake dessert made with creamy French vanilla pudding, sliced bananas, and classic vanilla wafers. It’s a timeless favorite — perfect year-round and especially popular for holiday gatherings.
Banana Pudding Recipe
If you’ve tasted good banana pudding, you know how irresistible it is: rich, smooth, and layered with fresh banana slices and buttery vanilla wafers. This version combines familiar ingredients into a creamy, crowd-pleasing dessert that both kids and adults love.
Ingredients:
- 1 (11 oz) box vanilla wafers
- 4–6 ripe bananas, sliced
- 2 cups milk
- 1 (5 oz) box instant French vanilla pudding mix
- 1 (8 oz) package cream cheese, softened to room temperature
- 1 (14 oz) can sweetened condensed milk
- 1 (12 oz) container frozen whipped topping, thawed, or an equal amount of sweetened whipped cream
Begin by mixing the milk and instant pudding mix in a medium bowl with a hand mixer until set. In a separate large bowl, beat the softened cream cheese and sweetened condensed milk until smooth and lump-free.
Fold the thawed whipped topping into the cream cheese mixture using a rubber spatula. Next, gently fold the prepared pudding into the cream cheese mixture until everything is combined and fluffy.
In a 9×13-inch baking dish or a large trifle bowl, spread half of the vanilla wafers in an even layer across the bottom. Arrange a layer of banana slices over the wafers, cutting the bananas about 1/4 to 1/2 inch thick.
Pour the creamy pudding mixture over the bananas and spread it evenly. Top that layer with the remaining vanilla wafers, pressing lightly so everything holds together. The contrast between the silky filling and the wafers creates the classic texture everyone loves.
Cover the dish and chill in the refrigerator for at least 1 hour before serving so the flavors meld and the wafers soften slightly. For best texture, allow about 2 hours of chill time.
Recipe Tip for Warmer Months
For a tropical twist, add diced pineapple to the bottom layer with the bananas, then sprinkle shredded coconut and maraschino cherries on top.
“Everyone loves this when I make it!! I have to make it for every function now.. of course I put my own twist on it and don’t even have to check the recipe anymore! It’s always a hit!!”
allison
“Made this for our fathers day cookout and when I tell you EVERYONE absolutely loved it I’m not joking. It was gone before anything else and everyone said it was the best they ever had!”
brayli
“Made this for my Bunco group last night and they absolutely devoured it! Definitely the best I’ve ever had! This will forever be my go to Banana Pudding recipe from now on!”
becky
Storage
Store in an airtight container in the refrigerator for up to 4 days. Note that the vanilla wafers will soften over time, which many people enjoy for a creamier texture.
Simple to assemble, delightfully creamy, and always a crowd-pleaser — this banana pudding is an easy go-to dessert for family dinners, potlucks, and special occasions.
Banana Pudding Recipe
Banana Pudding
Equipment
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Hand mixer
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9×13 casserole dish
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Large mixing bowl
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Medium mixing bowl
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Knife
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Rubber spatula
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Cutting board
Ingredients
- 11 oz box Vanilla Wafers
- 4 to 6 bananas, sliced
- 2 cups milk
- 1 (5 oz) box Instant French Vanilla pudding
- 1 (8 oz) package cream cheese, at room temp
- 1 (14 oz) can sweetened condensed milk
- 1 (12 oz) container frozen whipped topping thawed, or equal amount sweetened whipped cream
Instructions
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Cover the bottom of a 9×13 dish evenly with half of the vanilla wafers. Arrange the banana slices over the wafers.
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In a medium bowl, whisk or beat the milk and pudding mix together until smooth and starting to set.
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In a large bowl, beat the cream cheese and sweetened condensed milk until smooth, then fold in the whipped topping until combined.
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Fold the prepared pudding into the cream cheese mixture until fully incorporated and creamy.
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Pour the filling over the banana and wafer layer, then top with the remaining cookies.
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Refrigerate until ready to serve, at least 1 hour (2 hours preferred for best texture).