Easy Banana Pudding Recipe
This easy banana pudding recipe layers vanilla wafers, fresh sliced bananas, and a rich cream cheese pudding filling topped with fluffy whipped cream. No baking required. Ready in 20 minutes and perfect for any gathering.
Equipment
- 1 Large Mixing Bowl
- 1 Hand Mixer or stand mixer
- 1 Whisk
- 1 Rubber Spatula
- 1 9x13-inch Baking Dish or large trifle bowl
- 1 Sharp Knife and Cutting Board for slicing bananas
- 1 Plastic Wrap for covering during refrigeration
Ingredients
Pudding Filling
- 2 boxes instant vanilla pudding mix 3.4 oz each
- 3 cups whole milk cold, straight from the fridge
- 8 oz cream cheese softened to room temperature
- 14 oz sweetened condensed milk one standard can
- 16 oz frozen whipped topping (Cool Whip) thawed, divided
Layers
- 4 ripe bananas yellow with small brown spots, sliced into quarter-inch rounds
- 1 box vanilla wafers (Nilla Wafers) 11 oz box, plus extra for crushing as topping
Instructions
- Beat the softened cream cheese in a large bowl until smooth and fluffy, about two minutes with a hand mixer.
- Pour in the sweetened condensed milk and mix until fully combined with no lumps remaining.
- Whisk the instant vanilla pudding mix with cold milk in a separate bowl until it thickens, about two minutes.
- Fold the pudding mixture into the cream cheese mixture using a rubber spatula until uniform and creamy.
- Fold in half of the whipped topping gently to keep the mixture light and airy.
- Slice the bananas into even rounds, about a quarter inch thick, and set aside.
- Arrange a single layer of vanilla wafers on the bottom of your baking dish or trifle bowl.
- Add a layer of sliced bananas directly on top of the wafers.
- Spread half of the pudding filling evenly over the banana layer.
- Repeat with another layer of wafers, bananas, and the remaining pudding filling.
- Spread the remaining whipped topping over the top as the final layer.
- Crush a handful of vanilla wafers and sprinkle them over the whipped topping for a finished look.
- Cover tightly with plastic wrap and refrigerate for at least four hours before serving.
Notes
For best results, make this recipe the night before and refrigerate overnight. Use ripe but firm bananas to prevent browning. Toss banana slices in a little lemon juice to slow oxidation. Do not freeze this dessert as the texture will suffer.