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The Boat Shed Kitchen

Banana Pudding

This Banana Pudding is a dreamy no-bake dessert with silky vanilla pudding, whipped cream cheese filling, and layers of vanilla wafers and fresh bananas. A hint of citrus keeps the bananas bright, while crushed cookies and chocolate shavings give it a playful finish. It’s perfect for potlucks, holidays, or any time you want a nostalgic, refreshing treat.
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Prep Time 20 minutes
Chill Time 4 hours
Total Time 4 hours 20 minutes
Servings: 10
Calories: 350
Ingredients Method Notes

Ingredients
  

  • 2 boxes vanilla wafer cookies
  • 6 bananas sliced
  • 2 tablespoons orange juice
  • 1 teaspoon lemon juice
  • 2 cups 2% milk
  • 1 5 oz box vanilla pudding
  • 1 8 oz package cream cheese
  • 1 14 oz can sweetened condensed milk
  • 1 12 oz container frozen whipped topping, thawed
  • Chocolate shavings optional, for garnish

Method
 

  1. In a medium bowl, beat vanilla pudding with milk until thick.
  2. In another bowl, mix cream cheese and condensed milk until smooth.
  3. Fold in whipped topping.
  4. Combine this creamy mixture with the pudding.
  5. Line the bottom of a 9x13 dish with vanilla wafers.
  6. Slice 5 bananas, toss with citrus juices, and layer over the cookies.
  7. Pour the pudding mixture over the bananas and smooth it out.
  8. 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.