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The Boat Shed Kitchen

Creamy Banana Pudding

This creamy banana pudding is a dreamy combination of sweet vanilla pudding, whipped cream, ripe bananas, and classic Nilla wafers. It’s chilled to perfection and perfect for holidays, potlucks, or just a cozy weekend treat. Best of all? No baking required—just simple layering and a little patience while it chills.
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Prep Time 20 minutes
Chill Time 7 hours
Total Time 7 hours 20 minutes
Servings: 8
Calories: 410
Ingredients Method Notes

Ingredients
  

  • One 14-ounce can sweetened condensed milk
  • 1 1/2 cups ice cold water
  • One 3.4-ounce package instant vanilla pudding mix preferably Jello-O brand
  • 3 cups heavy cream
  • One 12-ounce box Nabisco Nilla Wafers no substitutions!
  • 4 cups sliced ripe bananas

Method
 

  1. In a small bowl, beat the sweetened condensed milk and cold water with an electric mixer on medium speed for about 1 minute.
  2. Add the instant pudding mix and beat for another 2 minutes until slightly thickened.
  3. Cover and refrigerate for 3–4 hours or overnight.
  4. In a large bowl, whip the heavy cream on medium speed until stiff peaks form.
  5. Gently fold the chilled pudding mixture into the whipped cream until fully combined with no streaks.
  6. Slice bananas just before assembling.
  7. See full steps with tips & photos → https://theboatshedcafe.com/creamy-banana-pudding/

Notes

• For best results, use perfectly ripe (but not overripe) bananas.
• Make sure the pudding is well chilled before folding into the whipped cream.
• Avoid assembling too far in advance—8 hours is the max to keep wafers from getting too soggy.