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This banana pudding is creamy, cool and full of classic flavor. A buttery vanilla wafer crust gives it the perfect base while the cream cheese layer adds a hint of tang that balances the sweetness. Smooth vanilla pudding keeps each bite light and silky, and the fresh banana slices make it refreshing and delicious. It’s the kind of nostalgic fruit dessert that disappears fast at every gathering.
This mouthwatering banana pudding dessert is a cool no-bake treat layered with creamy pudding, bananas and whipped cream over a sweet vanilla wafer crust.
Also try banana cream pie shots, banana pudding poke cake, Boston cream pie, banana pudding pie and banana cream pie.
Why You’ll Love It
Classic layers: Cookies, pudding and whipped cream come together in each bite.
No baking required: Ideal for hot days or quick prep.
Silky smooth texture: Cream cheese and condensed milk make it rich and creamy.
Crowd-pleasing favorite: It’s a Southern classic that never disappoints.
Banana Pudding Dessert Ingredients
A complete list of ingredients and amounts can be found in the recipe card below.
Vanilla wafers: Crushed and mixed with butter and sugar for a crunchy crust and also used as a topping.
Granulated sugar: Adds sweetness and helps the crust set.
Salted butter: Brings richness to the wafer crust.
Cream cheese mixture: Cream cheese, sweetened condensed milk and heavy cream are blended for a velvety layer.
Bananas: Fresh slices of banana add natural sweetness and classic banana flavor. Save some sliced bananas for garnishing too. I like to use barely ripe bananas as they’re nice and firm. Save any overripe ones for making banana bread!
Pudding mixture: Instant vanilla pudding and half and half create a smooth layer that sets quickly. You can use sugar free cheesecake pudding, or instant vanilla pudding mix if preferred.
Topping: Whipped heavy whipping cream and condensed milk give a light, airy finish.
How to Make Delicious Banana Pudding
For more detailed instructions with weights and measurements, jump to the printable recipe card.
Make the crust: Blend vanilla wafer cookies, sugar and butter, then press into a baking dish or trifle bowl and chill.
Prepare the cream cheese layer: Beat cream cheese with condensed milk and cream until fluffy. Spread over crust and top with banana slices.
Mix the pudding layer: Whisk instant pudding mix with half and half until thickened, then spread evenly.
Add the wafers: Arrange a layer of whole wafers on top of the pudding.
Whip the topping: Beat cold cream and condensed milk to soft peaks, then spread over the top.
Chill the dessert: Refrigerate at least 4 hours.
Garnish and serve: Add banana slices and remaining vanilla wafer cookies just before serving.
Substitutions and Variations
Crust alternatives: Try graham crackers or shortbread cookies instead of vanilla wafers.
Sugar swap: Use light brown sugar in the crust for a caramel flavor.
Butter choice: Unsalted butter works fine if you add a pinch of salt.
Condensed milk substitute: Powdered sugar can replace it in the cream cheese layer.
Cream alternative: Whipped topping such as Cool Whip is a convenient substitute for homemade whipped cream.
Fruit options: Strawberries or peaches add a fruity twist. You could mix and match different fruits.
Pudding flavor swaps: Banana, cheesecake or chocolate pudding work beautifully. Regular or sugar free pudding will work.
Extra banana flavor: Add a few drops of banana extract to the pudding mixture.
Homemade pudding: Make vanilla or banana custard from scratch for a richer flavor.
Flavor additions: Add a drizzle of caramel or chocolate sauce on top for extra sweetness.
Milk choice: Whole milk can replace half and half for a lighter filling.
Serving Suggestions
Appetizer: Start your meal with this autumn chicken salad.
Main dishes: Enjoy ravioli lasagna, some cowboy sliders with sweet potato tater tots or beef lo mein.
Desserts: Serve this delicious banana pudding dessert as it is, or perhaps with some espresso brownie cookies.
How to Store Banana Pudding
Store: Store covered in the fridge for up to 3 days. Add the top bananas and cookies right before serving for the best texture.
Freeze: Not recommended since the pudding and fresh bananas don’t thaw well.
Top Tips
Chill between layers: Makes it easier to spread and gives neat, defined layers.
Use firm bananas: Overripe bananas turn mushy and brown quickly.
Whip cold cream: Cold cream, bowl and beaters help create stable whipped cream.
Don’t overmix pudding: Stop whisking once thickened for the best texture.
Smooth the layers evenly: Use a spatula for clean cuts when serving.
Make it ahead: Preparing it a day in advance lets the flavors develop.
Add toppings last: Keeps cookies crisp and bananas fresh. If you’re not serving it immediately, toss the banana slices for the topping in a little lemon juice to slow down their browning.
Serve cold: The dessert holds its structure best when chilled.
Easy Banana Pudding Dessert FAQs
Yes, it’s best made the night before so the layers set and flavors blend.
Yes, layer it in jars or cups for easy, portable servings.
I recommend a glass serving bowl or trifle dish so the layers are visible. I used an 8-inch glass square baking dish but you can use any kind of large bowl or pan. This 9-inch round trifle dish would be good.
The Best Banana Pudding Recipe
Banana Pudding
Equipment
- Baking Dish 8 or 9-Inch Square
- Hand Mixer or Stand Mixer
Ingredients
For the Crust
- 1 ½ Cups vanilla wafers
- ¼ Cup granulated sugar
- 4 Tablespoons salted butter, melted
For the Cream Cheese Layer
- 8 Ounces cream cheese, at room temperature
- ¾ Cup sweetened condensed milk
- ½ Cup heavy cream
- 2 or 3 bananas, large, sliced
For the Pudding Layer
- 1 Package instant vanilla pudding mix, 3.4-Ounce
- 1 ½ Cups half and half
- 20 vanilla wafers
For the Topping
- 1 Cup heavy cream, very cold
- ½ Cup sweetened condensed milk
- vanilla wafer cookies
- bananas, sliced
Instructions
Make the Crust
- In a food processor, pulse the vanilla wafers until finely crushed.
- Add granulated sugar and melted butter, then pulse again until the crumbs are evenly moistened.
- Press the crumb mixture firmly into the bottom of an 8 or 9-inch baking dish.
- Place in the refrigerator while preparing the filling.
Prepare the Cream Cheese Layer
- In a mixing bowl, beat the cream cheese, sweetened condensed milk, and heavy cream, beating until light and creamy.
- Spread the cream cheese mixture evenly over the chilled crust.
- Arrange an even layer of sliced bananas over the cream cheese layer.
Prepare the Pudding Layer
- In a separate bowl, whisk together the pudding mix and half and half until thickened, about 2 minutes.
- Spoon the pudding evenly over the banana layer and smooth the top.
- Lay the vanilla wafers evenly over the pudding layer.
Make the Whipped Cream Topping
- In another bowl, whip the cold heavy cream with sweetened condensed milk until medium peaks form.
- Spread the whipped topping over the dessert and smooth the surface.
Chill the Dessert
- Chill for at least 4 hours, preferably overnight.
Add Toppings
- Decorate the top with extra vanilla wafer cookies and sliced bananas when ready to serve.
Notes
Use firm bananas: Overripe bananas turn mushy and brown quickly.
Whip cold cream: Cold cream, bowl and beaters help create stable whipped cream.
Don’t overmix pudding: Stop whisking once thickened for the best texture.
Smooth the layers evenly: Use a spatula for clean cuts when serving.
Make it ahead: Preparing it a day in advance lets the flavors develop.
Add toppings last: Keeps cookies crisp and bananas fresh. If you’re not serving it immediately, toss the banana slices for the topping in a little lemon juice to slow down their browning.
Serve cold: The dessert holds its structure best when chilled.
Nutrition
This easy banana pudding recipe brings together creamy pudding, ripe bananas and fluffy whipped cream over a sweet vanilla wafer crust. It’s rich yet light, making it perfect for any gathering. Chill it until set, garnish it with cookies and fresh bananas, then serve it cold for the best flavor. Every spoonful offers smooth sweetness and nostalgia, making this dessert a true Southern classic.
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Bella Bucchiotti
Bella Bucchiotti is a Canadian-based syndicated food, travel, and lifestyle writer, photographer, and creator at xoxoBella. She founded xoxoBella in 2015, where she shares her love for food, dogs, sustainability, fitness, crafts, outdoor adventures, travel, and philanthropy to encourage others to run the extra mile, try new recipes, visit unfamiliar places, and stand for a cause. Bella creates stress-free and family-friendly recipes for weeknight dinners and festive feasts.
