There’s something so comforting about a chilled dish of banana pudding layered with vanilla wafers, creamy filling, and sweet bananas.
Every spoonful reminds me of family gatherings and Sunday lunches where desserts brought everyone to the table with eager smiles.
This no-bake version is perfect for summer days when I don’t want to turn on the oven but still crave something rich, cool, and nostalgic.
Why You’ll Love This Recipe
No baking required – perfect for hot days
Layers of flavor – crunchy, creamy, fruity
Great for feeding a crowd
Easy to assemble – beginner-friendly
Can be made ahead of time
Always gets rave reviews
What You’ll Need (Ingredient Highlights)
Vanilla wafer cookies – classic crunch and subtle sweetness
Bananas – use ripe but firm ones for best texture
Orange & lemon juice – keeps the bananas from browning
Instant vanilla pudding – forms the creamy base
Cream cheese & condensed milk – makes it extra rich and smooth
Whipped topping – adds a fluffy finish
Optional chocolate shavings – for a decorative, bittersweet contrast
Pro Tips Before You Start
Gently toss the banana slices with citrus juice to preserve color and flavor.
Don’t overmix the pudding filling to keep it airy.
Chill for at least 4 hours so the flavors meld and the layers set.
Add shaved chocolate or extra crushed cookies just before serving for texture and flair.
How to Make Banana Pudding
Step 1: Prepare the pudding
In a medium bowl, whisk together the vanilla pudding mix and cold milk.
Beat with an electric mixer until thickened. Set aside.
Step 2: Make the creamy filling
In another bowl, blend cream cheese and condensed milk until smooth.
Fold in the whipped topping gently, then mix into the prepared pudding until fully combined and creamy.
Step 3: Layer the cookies
Line the bottom of a 9×13-inch dish with a full layer of vanilla wafer cookies.
Step 4: Add the bananas
Slice five bananas and toss them with the orange and lemon juices.
Layer them evenly over the cookies.
Step 5: Add the pudding mixture
Pour the cream cheese-pudding mixture over the bananas and spread into an even layer.
Step 6: Chill and decorate
Cover with plastic wrap and refrigerate for at least 4 hours until fully set.
Before serving, top with more banana slices, crushed wafers, and optional chocolate shavings.
What to Serve It With
A fresh cup of coffee or iced latte
Grilled summer meals or BBQ ribs
A light salad for a refreshing balance
Variations / Substitutions
Strawberry twist: Add a layer of fresh strawberries between the bananas.
Chocolate lovers: Use chocolate wafers instead of vanilla.
Nutty crunch: Sprinkle chopped pecans or walnuts on top.
Light version: Use light cream cheese and sugar-free pudding.
Storage & Leftovers
Store in the fridge, tightly covered, for up to 3 days.
Not freezer-friendly – the bananas and pudding won’t thaw well.
Add banana slices on top just before serving to keep them fresh.
FAQs
Can I make banana pudding a day ahead?
Yes! In fact, it tastes even better the next day after chilling overnight.
Will the bananas turn brown?
Tossing them with citrus juice helps prevent browning for up to 2–3 days.
Can I use homemade whipped cream?
Absolutely! Use about 3 cups of homemade whipped cream in place of the whipped topping.
Is this recipe kid-friendly?
Definitely. It’s sweet, soft, and easy to eat – kids love it!
Can I use fresh vanilla custard instead of pudding mix?
Yes, just make sure it’s fully cooled and thickened before layering.
How do I serve it neatly?
Use a large serving spoon and wipe the edges of the dish for a cleaner presentation.
Can I make this into individual servings?
Yes, layer the ingredients into clear cups or jars for a cute, portable dessert.
Final Thoughts
This banana pudding recipe is my go-to when I need a no-fuss dessert that still impresses.
It’s the perfect balance of sweet, creamy, and fruity, with a touch of nostalgia in every bite.
Whether you’re bringing it to a potluck or making it for your family, one thing’s for sure – there won’t be leftovers.
Banana Pudding
Ingredients
Method
- In a medium bowl, beat vanilla pudding with milk until thick.
- In another bowl, mix cream cheese and condensed milk until smooth.
- Fold in whipped topping.
- Combine this creamy mixture with the pudding.
- Line the bottom of a 9x13 dish with vanilla wafers.
- Slice 5 bananas, toss with citrus juices, and layer over the cookies.
- Pour the pudding mixture over the bananas and smooth it out.
- See full steps with tips & photos → https://theboatshedcafe.com/banana-pudding-3/
Notes
- Citrus juice helps keep the bananas from browning and adds brightness.
- Make this a day ahead—the flavor improves as it sits.
- Use instant pudding for speed; avoid cook-and-serve types.
- Garnish just before serving to maintain texture.
