This Banana Pudding is layered with Nilla wafers, ripe bananas, creamy vanilla pudding, and Cool Whip. It costs just $0.97 per serving and makes an easy no bake dessert that can be prepared ahead of time.
This is the dessert my family requests every Easter. I make it the night before, so it is ready before the holiday begins, and the layers look beautiful in a trifle dish. At just $0.97 per serving, it feeds 12 and requires no cooking.
Why You’ll Love This Recipe!
- Budget Friendly — $11.58 total for a stunning no-bake dessert
- Zero cooking required
- Make it the night before — 4 hours of chilling is all it needs and the flavors get better overnight
- Perfect for any occasion that needs an impressive make-ahead dessert
- Completely customizable
Ingredients
- Ripe bananas — look for bananas that are fully yellow with just a few brown spots. Fully yellow bananas hold their shape between the layers and do not turn mushy during the chill time. Overripe bananas give more banana flavor but soften and brown faster in the layers — best for maximum flavor but use within 24 hours
- Instant vanilla pudding mix, 3.4 oz — always use instant pudding mix not cook-and-serve which requires heat and completely changes the method. One standard box gives you the perfect amount for this recipe. Banana cream pudding mix works as a substitute for an extra-intense banana flavor throughout every layer
- Cold whole milk — always use cold milk straight from the refrigerator — warm milk prevents the instant pudding from setting properly. Whole milk gives the richest creamiest result. 2% works as a substitute but the pudding will be slightly less thick and rich
- Nilla Wafers, 11 oz box — the classic banana pudding cookie. Reserve a handful for crushing over the top right before serving so they stay crispy. Any vanilla wafer brand works — Nilla is the most classic choice
- Cool Whip, 16 oz thawed and divided — half folds into the pudding to create that signature light custard-like texture and half goes on top as the final layer. Always thaw completely in the refrigerator overnight before using — never microwave to thaw. Homemade whipped cream works as a substitute — whip 2 cups heavy cream with 2 tablespoons powdered sugar until stiff peaks form
Carrie’s Tip: Always whisk the pudding mix and cold milk for the full 2–3 minutes without stopping — this is the step that determines whether your pudding sets up thick and creamy or stays runny. Under-whisked pudding never fully thickens even after the 4-hour chill. Set a timer and whisk the entire time. The pudding is ready when it coats the back of a spoon and holds a line when you drag your finger through it.
Variations Ideas
For even more flavor and a creamier texture add in these ingredients to the pudding mixture.
- 1 can of Sweetened Condensed Milk
- ½ tablespoon of Vanilla Extract
- 8 oz of softened cream cheese
- Heavy Cream
- ½ teaspoon of Lemon Juice
Other Ideas:
- Banana cream pudding mix — swap the vanilla pudding mix for banana cream pudding mix for an even more intense banana flavor throughout every single layer
- Homemade whipped cream — whip 2 cups heavy cream with 2 tablespoons powdered sugar until stiff peaks form for a richer more stable topping than Cool Whip
- Dark chocolate shavings — scatter over the top layer right before serving for an elegant finish that pairs beautifully with the banana flavor
- Toasted coconut — sprinkle toasted shredded coconut over the top alongside the crushed wafers for a tropical variation
- Traditional Southern version — the old-fashioned from-scratch Southern banana pudding is made with a cooked egg custard and topped with baked meringue and served warm. See our [Paula Deen Banana Pudding] for the full from-scratch version
How to Make Banana Pudding
Follow my simple instructions to learn how to make banana pudding in your kitchen.
Step 1 – In a large bowl, whisk together the instant pudding mix and cold milk for approximately 2-3 minutes until the mixture thickened. You can even mix with a stand mixer with whisk attachment or electric mixer on medium speed.
Step 2 – Fold in half of the whipped cream into the pudding mixture. Cover and refrigerate the mixture for 10-15 minutes.
Step 3 – Slice the bananas into thin slices. Then it’s time to assemble the banana pudding.
Step 4 – Place a layer of the vanilla wafers in the bottom of a trifle bowl or baking dish.
Step 5 – Top with a layer of the banana slices and top with a layer of the chilled vanilla pudding. Spread the pudding into an even layer with a spatula.
Step 6 – Continue to layer these ingredients in your serving dish until all are used. Make sure to finish with a layer of pudding. Top with the remaining Cool Whip. Crush the reserved nilla wafers and garnish on top of the Cool Whip layer.
- Step 7 – Cover and chill for at least 4 hours and then the banana pudding is ready to serve and enjoy!
Recipe Tips
- Combining Pudding Ingredients – Make sure to combine the pudding ingredients completely in a bowl until the mixture has thicken. Allow the mixture to chill for about 10 minutes for best results.
- Slice Bananas – I like to slice the bananas into pieces about the same size so they layer easily in the banana pudding.
- Make Ahead – This banana pudding recipe needs about 4 hours to chill and set. We recommend making the day before serving so it is easy to chill overnight.
In What Order do you Layer Banana Pudding?
Start with a layer of Nilla Wafers and then top with banana slices and then a layer of the banana pudding. Then repeat the layers until all the ingredients are used.
Make sure it ends with a final layer of pudding and top with cool whip for a crowd pleasing dessert.
Storage and Freezer Instructions
Make Ahead
This recipe is designed to be made ahead — assemble the full pudding at least 4 hours before serving and ideally the night before. The flavors meld together beautifully overnight and the pudding sets to the perfect creamy consistency. Always add the crushed wafer topping right before serving so it stays crispy rather than soggy.
What changes over time:
The Nilla wafers soften from crisp to a soft cake-like texture by day two — many people actually prefer the pudding on day two for exactly this reason. The banana slices may darken slightly but the flavor remains excellent.
Refrigerator
Store covered tightly or in an airtight container for up to 3 days. The pudding is at its absolute best on day one and two.
Freezer
Not recommended — banana pudding does not freeze well. The banana slices brown and become mushy when thawed the wafers turn completely soggy and the pudding can separate when it freezes and thaws. Since this recipe takes only 15 minutes to assemble making it fresh is always the better option.
Frequently Asked Questions
It is important to keep the bananas in between the pudding layers. This prevents the banana slices from being exposed to oxygen to turn the banana slices brown. In addition to keeping the banana slices sandwiched between pudding layers you can brush the sliced bananas lightly with fresh lemon or lime juice before layering — the acidity slows the oxidation that causes browning. Use just a small amount so the citrus flavor does not overpower the banana. This is especially helpful if you are making the pudding more than 24 hours ahead.
Banana Pudding is made with many layers so to display the layers, serve the banana pudding in a trifle dish.
The three most common reasons are not whisking the pudding long enough — always whisk for the full 2–3 minutes — using warm milk instead of cold milk straight from the refrigerator, and not chilling for the full 4 hours before serving. All three steps are essential for the pudding to set to the right thick creamy consistency.
The secret is in the Variations section — adding softened cream cheese and sweetened condensed milk to the pudding mixture gives you a significantly richer more indulgent result that tastes like a professional bakery version rather than a basic pudding.
Old fashioned banana pudding uses a cooked egg custard made from scratch with eggs milk sugar and vanilla and is topped with baked meringue and served warm — the complete opposite of this quick no-bake version. See our Paula Deen Banana Pudding for the full from-scratch Southern version.
Yes — the simplest version uses instant vanilla pudding mix cold milk Nilla wafers and sliced bananas. This recipe adds Cool Whip for the light custard texture but the four-ingredient version works beautifully if you want the quickest possible assembly.
Up to 24 hours ahead gives the best result — the flavors meld beautifully and the pudding sets perfectly overnight. You can make it up to 48 hours ahead but the banana slices will darken and the wafers will be very soft by day two. Always add the crushed wafer topping right before serving.
More Easy Banana Recipes
We love to hear from you. If you make Banana Pudding Recipe, please leave us a comment or a star review.
Banana Pudding Recipe
Ingredients
- 6 Ripe Bananas
- 1 box Instant Vanilla Pudding Mix 3.4 ounces
- 2 cups Cold Milk
- 1 box Nilla Wafers 11 ounces
- 16 ounces Cool Whip thawed and divided
See how we calculate recipe costs.
Instructions
- In a large mixing bowl, whisk together the instant vanilla pudding mix and cold milk for 2–3 minutes, until thickened.
- Fold 8 ounces of the thawed Cool Whip into the pudding mixture until fully combined.
- Cover and refrigerate the pudding mixture for 10–15 minutes.
- Peel and thinly slice the bananas.
- Arrange a layer of Nilla Wafers in the bottom of a trifle dish or baking dish.
- Add a layer of sliced bananas over the wafers, followed by a layer of the chilled pudding mixture.
- Repeat the layers of Nilla Wafers, bananas, and pudding until all the ingredients are used, ending with pudding. Reserve a few wafers for topping.
- Spread the remaining 8 ounces of Cool Whip evenly over the top.
- Crush the reserved Nilla Wafers and sprinkle them over the Cool Whip.
- Cover and refrigerate for at least 4 hours before serving.
- Serve chilled and enjoy!
Question… You said to add the sweetened condensed milk and cream cheese to make the pudding creamier. Is this after you’ve made it with the whole milk and then add all these other ingredients?
**Candace**
You can substitute boneless, skinless chicken breasts. Since they cook faster and can dry out more easily, begin checking them early and remove them once they reach an internal temperature of 165°F.
**Terry Butia**
Thank you for following along, Terry! Chickpea and other alternative pastas can become soft quickly in the slow cooker. I recommend cooking the pasta separately according to its package directions, then stirring it into the sauce just before serving.
**Cathy Case Dionne**
You could try making it with a dairy-free heavy cream alternative and dairy-free Parmesan. The flavor and texture may be slightly different, so be sure to choose products that you already enjoy.
**Lynnae**
I’m glad you enjoyed it! Nutmeg is a delicious addition to Alfredo sauce. Thank you for sharing what worked for you, and I hope you enjoy it even more next time!
**Nancy Nicowski**
Brown rice generally needs more liquid and a longer cooking time than white rice. For the easiest substitution, cook the brown rice separately according to the package directions and stir it into the skillet toward the end.
**Rocky**
Yes, prepare the pudding mix with the whole milk first. In a separate bowl, beat the softened cream cheese and sweetened condensed milk until smooth, then combine that mixture with the prepared pudding.
Great recipe!!
Really enjoyed this pudding
We love this banana pudding recipe! Kids request it over and over!!
The best banana pudding I’ve ever had
I’m obsessed with this too!
Tasted Amazing!
This was a home run at our Fellowship Meal. I’ve never made a banana pudding before. It was easy and very tasty. I’ll be making this more often.
This is a family favorite!
This banana pudding is my husband’s favorite dessert! He is always requesting it!
I love Banana Pudding Ice Cream, but never actually had Banana Pudding. I didn’t know it was this easy, simple, and delicious. Now I can make it whenever I’m craving this dessert. The best thing, no need to cook or bake! <3
Amazing! Love how easy this is to make and how delicious it is too!
This was a perfect dessert for my family!
This banana pudding was so easy to make! It was perfect to take to my church potluck this weekend.