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Banana Pudding Recipe

This easy, creamy, and foolproof banana pudding is layered with ripe bananas, vanilla wafers, and a silky cream filling. It’s a nostalgic no-bake dessert that’s perfect for gatherings, holidays, or family dinners.
Print Recipe
Prep Time 20 minutes
Chilling 4 hours
Total Time 4 hours 20 minutes
Servings: 8
Course: Dessert
Cuisine: American
Calories: 320
Ingredients Method

Ingredients
  

  • 1 14-ounce can sweetened condensed milk
  • 1 ½ cups cold water
  • 1 3.4-ounce box instant vanilla pudding mix
  • 1 8-ounce block cream cheese, softened
  • 2 cups heavy whipping cream whipped to stiff peaks (or 1 container frozen whipped topping, thawed)
  • 1 11-ounce box vanilla wafers
  • 6 –7 ripe bananas sliced
  • Optional variations:
  • Swap vanilla pudding mix for banana flavor for a stronger banana taste.
  • Top with caramel drizzle or crushed cookies for garnish.
  • Use graham crackers or shortbread cookies in place of vanilla wafers.

Method
 

  1. In a large bowl, whisk together the sweetened condensed milk and cold water until smooth.
  2. Add the pudding mix and whisk for 2 minutes until thickened. Place in the refrigerator for 5 minutes to set.
  3. In another bowl, beat the softened cream cheese until smooth and creamy. Fold it into the pudding mixture until fully combined.
  4. Gently fold in the whipped cream, being careful not to deflate it. The mixture should be fluffy and light.
  5. Spread a thin layer of the pudding mixture in the bottom of a 9x13 dish.
  6. Add a layer of vanilla wafers, followed by a layer of banana slices, then spread more pudding mixture on top.
  7. Repeat the layers until all ingredients are used, finishing with pudding on top.
  8. Garnish with crushed wafers, banana slices, or a swirl of whipped cream.
  9. Cover and refrigerate for at least 4 hours, or overnight for best results.