There’s something undeniably nostalgic and heartwarming about banana pudding. It’s the kind of dessert that shows up at every family gathering, summer barbecue, and Sunday dinner in the South—and for good reason. This no-bake Southern classic layers creamy vanilla pudding, ripe bananas, and soft, sweet Nilla wafers into a dessert that’s as comforting as a cozy blanket on a rainy day. And the best part? It’s incredibly easy to make.
This version of banana pudding is rich, creamy, and wonderfully simple. We’re skipping the oven entirely, which means less time baking and more time enjoying. The combination of softened cream cheese, sweetened condensed milk, and instant vanilla pudding creates an ultra-smooth filling that feels indulgent without being fussy. And the banana slices, tucked between layers of pudding and cookies, give each bite a fruity brightness that perfectly balances the sweetness.
I remember the first time I made this banana pudding for a family potluck. I nervously set it on the dessert table between someone’s peach cobbler and a towering chocolate cake, thinking it might get overlooked. But by the time I went back to grab a slice, it was already gone—every last spoonful. Since then, this pudding has become my go-to dish for any gathering. It’s dependable, easy to transport, and always a hit.
If you’re looking for a make-ahead dessert that’s sure to impress without the stress, this banana pudding is the answer. It’s creamy, dreamy, and practically effortless.
Why You’ll Love This Recipe
There are so many reasons to fall in love with this banana pudding, and once you’ve tried it, you’ll understand why it’s a fan favorite.
First and foremost, it’s a no-bake dessert, which means you won’t have to worry about turning on your oven. This is especially great in the warmer months when you want to keep your kitchen cool. You can assemble everything in one dish and let the fridge do the rest.
It’s also super simple to make. With just a few basic ingredients—most of which you probably already have on hand—you’ll be whipping up a crowd-pleasing dessert in no time. The prep is straightforward, and there’s no tricky timing or fancy equipment required.
One of the best things about this pudding is its creamy texture. Thanks to a blend of softened cream cheese, sweetened condensed milk, and Cool Whip, the pudding layer is rich, smooth, and fluffy all at once. The bananas add a natural sweetness and freshness, while the Nilla wafers provide just the right amount of soft bite.
Plus, it’s incredibly versatile. Whether you’re making it for a church potluck, a birthday celebration, or just a treat-yourself weekend, this banana pudding fits the occasion. It’s easy to dress up in a trifle bowl or keep it casual in a glass baking dish.
And finally, it’s kid-friendly and adult-approved. Everyone from toddlers to grandparents will go back for seconds (and probably thirds).
Health Benefits
While banana pudding is definitely a treat, there are a few wholesome ingredients tucked inside that add a little nutritional value.
First up are the bananas. They’re naturally rich in potassium, vitamin C, vitamin B6, and dietary fiber. Bananas are also great for quick energy and support heart health thanks to their high potassium content.
The milk used in the pudding mixture offers a good source of calcium and vitamin D, both of which support strong bones. Choosing 2% or whole milk adds a bit of creaminess while still providing essential nutrients.
If you want to lighten up the recipe slightly, you can use low-fat cream cheese and light Cool Whip. These options reduce the fat content while keeping the pudding smooth and fluffy.
Overall, this dessert is meant to be a joyful indulgence. But it’s nice to know that between all the layers of sweet goodness, there are a few nutrients sneaking in too.
Preparation Time, Servings, and Nutritional Information
Total Time: 20 minutes prep + minimum 4 hours chilling
Servings: 10 to 12 generous portions
Calories per serving: Approximately 320
Key Nutrients: Protein (5g), Carbs (38g), Fat (17g), Calcium (10% DV), Potassium (6% DV)
Ingredients List
- 1 (8 oz) package cream cheese, softened – This adds richness and a slight tang that balances the sweetness.
- 1 (14 oz) can sweetened condensed milk – Not to be confused with evaporated milk, this ingredient provides the sweet, silky base.
- 1 (5.1 oz) box instant vanilla pudding mix – Make sure it’s instant, not cook-and-serve.
- 2 cups cold milk (2% or whole preferred) – Helps set the pudding into a soft, scoopable consistency.
- 1 teaspoon vanilla extract – Or swap in banana extract for a stronger banana flavor.
- 1 (8 oz) tub Cool Whip, thawed – Half goes in the pudding, the other half finishes the top.
- 1 box Nilla wafers (about 11 oz) – These soften as the pudding chills, creating a cake-like texture.
- 4 to 5 ripe bananas, sliced – Choose bananas with yellow skin and small brown spots for the best flavor.
Optional:
- 1 tablespoon lemon or lime juice – Toss banana slices lightly to prevent browning if prepping in advance.
Step-By-Step Cooking Instructions
- Soften the Cream Cheese
- In a large mixing bowl, beat the softened cream cheese with an electric hand mixer on medium speed until smooth and fluffy. This should take about 2 to 3 minutes.
- Tip: If the cream cheese isn’t soft enough, you might get lumps, so let it sit at room temperature for at least 30 minutes before starting.
- Mix in the Condensed Milk, Pudding Mix, Milk, and Vanilla
- Add the sweetened condensed milk, vanilla pudding mix, cold milk, and vanilla extract to the bowl.
- Beat on low speed until everything is well combined, then increase to medium and mix until smooth.
- The mixture will start to thicken as the pudding sets, which is exactly what you want.
- Fold in Half the Cool Whip
- Gently fold in half of the Cool Whip using a spatula. This helps lighten the texture and makes the pudding extra creamy.
- Avoid overmixing here—you want to keep the airiness intact.
- Layer the Pudding, Bananas, and Wafers
- In a large trifle dish, glass bowl, or 9×13-inch baking dish, start by spreading a layer of Nilla wafers on the bottom.
- Top with a layer of banana slices, then spoon on a generous layer of the pudding mixture.
- Repeat the layers: wafers, bananas, pudding. Keep going until everything is used, ending with pudding on top.
- Finish with Remaining Cool Whip
- Spread the remaining Cool Whip over the top of the final pudding layer, smoothing it out with a spatula.
- If you’d like, crumble a few extra wafers over the top or arrange whole wafers around the edge for decoration.
- Chill Before Serving
- Cover the dish and refrigerate for at least 4 hours, or overnight. This allows the flavors to meld and the wafers to soften.
- Tip: The longer it chills, the more the wafers take on a cake-like texture.
How to Serve
There are several fun and delicious ways to serve banana pudding:
- Scoop into bowls or cups with a spoonful of crushed cookies on top.
- Use clear glasses or mini trifle bowls for individual servings.
- Add a few banana slices or a sprinkle of cinnamon right before serving for a polished look.
- Serve cold, directly from the fridge—it’s meant to be refreshing and creamy.
Pairing Suggestions
Banana pudding is wonderfully versatile, so you can enjoy it with a variety of other dishes or drinks:
- Main Dishes: Pair it with classic Southern meals like fried chicken, grilled burgers, or BBQ chicken skewers.
- Side Dishes: Serve alongside cornbread, baked beans, or potato salad at a potluck.
- Beverages: A cold glass of iced tea, lemonade, or a non-alcoholic banana smoothie complements the creamy texture beautifully.
- For Kids: Pair it with warm cookies or vanilla milk for a sweet treat.
Storage, Freezing & Reheating Instructions
Refrigeration: Store banana pudding in an airtight container in the refrigerator for up to 3 days. The bananas will begin to brown after that, and the texture may become overly soft.
Freezing: Not recommended. Freezing causes the pudding to separate and the bananas to turn mushy when thawed.
Reheating: This dessert is meant to be served cold, so reheating isn’t necessary.
Make-Ahead Tip: You can assemble the pudding the day before serving and keep it refrigerated overnight. For best results, add banana slices just before layering to keep them fresh.
Common Mistakes to Avoid
- Using unsoftened cream cheese: This can lead to a lumpy texture in the pudding. Always soften it fully.
- Choosing cook-and-serve pudding: It won’t set properly for this recipe. Only instant pudding works.
- Overmixing Cool Whip: Folding gently preserves its fluffy texture.
- Skipping the chill time: The pudding needs time to set and develop flavor.
- Using underripe bananas: They’ll be too firm and not sweet enough.
Pro Tips
- Use a hand or stand mixer: This ensures a smooth, lump-free pudding.
- Try alternative cookies: Swap Nilla wafers for butter cookies or graham crackers for a fun twist.
- Prevent browning: Toss banana slices in lemon or lime juice to slow oxidation.
- Make individual servings: Use mason jars or dessert cups for easy transport and serving.
- Decorate before serving: Add fresh banana slices, wafer crumbs, or a drizzle of caramel sauce.
Frequently Asked Questions (FAQs)
Can I use homemade whipped cream instead of Cool Whip?
Yes, but keep in mind that homemade whipped cream may deflate quicker. Whip it to stiff peaks for best results.
Can I make this banana pudding ahead of time?
Absolutely. It’s actually better when made a day ahead so the flavors can meld and the wafers can soften.
Can I use a different pudding flavor?
Yes. Banana pudding mix or French vanilla both work well. Just make sure it’s the instant kind.
How do I keep bananas from browning?
Toss banana slices in a bit of lemon or lime juice before layering. Don’t overdo it or it may alter the flavor.
Can I substitute cream cheese with Greek yogurt?
You can, but the texture and tanginess will be different. Cream cheese adds richness that yogurt can’t fully replicate.
Is this dessert halal?
Yes. All ingredients are halal-friendly as long as you avoid puddings or whipped toppings with gelatin derived from non-halal sources.
Can I make this gluten-free?
Yes. Simply substitute the Nilla wafers with gluten-free cookies of your choice.
How long does banana pudding last?
It’s best enjoyed within 3 days. After that, the bananas can become too mushy and the texture changes.
What can I use instead of Nilla wafers?
Try Chessman cookies, shortbread, graham crackers, or even ladyfingers.
Can I make a smaller batch?
Yes. Cut all ingredients in half and use a smaller dish for a more manageable serving size.
Conclusion & Call to Action
If you’ve been searching for the perfect no-bake dessert that’s as easy to make as it is delicious, this banana pudding is the one. It’s a classic for a reason—sweet, creamy, and always a crowd-pleaser. Whether you’re bringing it to a potluck, hosting a family dinner, or just treating yourself to something special, this pudding delivers every time.
I’d love to see how yours turns out. If you make this recipe, be sure to share it with friends and family, and feel free to tag me on social media with your version. There’s nothing better than seeing a beloved dish find its way into new homes and hearts.
Now it’s your turn—grab those ripe bananas, and let’s get layering. You’ve got this.
Print
Banana Pudding
- Total Time: 4 hours 20 minutes (including chill time)
- Yield: 10–12 servings 1x
- Diet: Vegetarian
Description
This no-bake banana pudding recipe is a creamy, crowd-pleasing Southern dessert made with layers of instant vanilla pudding, bananas, and Nilla wafers. Easy to assemble and perfect for parties, potlucks, and family get-togethers.
Ingredients
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8 oz cream cheese, softened
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14 oz sweetened condensed milk
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5.1 oz instant vanilla pudding mix
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2 cups cold milk (2% or whole)
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1 tsp vanilla extract
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8 oz Cool Whip, thawed
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11 oz Nilla wafers
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4–5 ripe bananas, sliced
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Optional: 1 tbsp lemon or lime juice (to prevent banana browning)
Instructions
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Beat softened cream cheese until fluffy.
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Mix in condensed milk, pudding mix, milk, and vanilla extract.
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Fold in half of the Cool Whip.
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Layer wafers, bananas, and pudding in a dish.
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Repeat layers, ending with Cool Whip on top.
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Chill at least 4 hours before serving.
Notes
- Use ripe bananas with brown spots for best flavor.
- Only use instant pudding mix—not cook-and-serve.
- Let it chill overnight for softer wafers and deeper flavor.
- Toss banana slices in citrus juice to prevent browning if prepping early.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: Southern American
