Introduction

Banana pudding is a classic Southern dessert that combines creamy layers of vanilla pudding, fresh bananas, and crunchy vanilla wafers. It’s a crowd-pleasing treat perfect for gatherings or a comforting homemade dessert.

Ingredients

1 (8 ounce) package cream cheese (softened)
1 (14 ounce) can sweetened condensed milk
1 (5.1 ounce) box instant vanilla pudding mix (6 serving size)
2 cups whole milk
1 teaspoon vanilla extract
3 cups heavy whipping cream
¼ cup powdered sugar
5 bananas (ripened)
1 (11 ounce) package vanilla wafers

Instructions

Step 1: In a large bowl, combine the softened cream cheese with the sweetened condensed milk. Use a hand mixer to beat until the mixture is fluffy.
Step 2: Add the instant vanilla pudding mix, whole milk, and vanilla extract to the bowl. Continue beating until everything is well combined and smooth.
Step 3: In a separate bowl, beat the heavy whipping cream until soft peaks form. Add the powdered sugar and keep beating until stiff peaks form.
Step 4: Reserve 2½ cups of the whipped cream for topping. Gently fold the remaining whipped cream into the pudding mixture, being careful not to deflate it.
Step 5: In a glass trifle bowl or large serving dish, line the bottom with a layer of vanilla wafers. Add a layer of sliced bananas, then spread a layer of the pudding mixture over the bananas, fully covering them. Repeat the layers until all ingredients are used.
Step 6: Finish by spreading the reserved whipped cream on top. Cover the dish and refrigerate for at least 4 hours or overnight to set.
Step 7: Just before serving, garnish with additional banana slices or crumbled vanilla wafers if desired.

Tips & Variations

Use ripe but firm bananas to avoid mushy layers.
For a lighter version, substitute half the heavy cream with whipped yogurt.
Try adding chopped nuts like pecans or walnuts between layers for extra texture.
If you prefer, swap vanilla wafers for graham crackers or shortbread cookies.

Storage

Store banana pudding covered in the refrigerator for up to 3 days. Because of the fresh bananas, it’s best enjoyed within this timeframe. When ready to serve, give it a gentle stir or add fresh banana slices and wafers on top. Do not freeze, as the texture will change.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make banana pudding ahead of time?

Yes, banana pudding actually tastes better when chilled for several hours or overnight. Just be sure to cover it tightly and add extra banana slices just before serving to keep them fresh.

What can I use instead of instant pudding mix?

You can use homemade vanilla pudding, but make sure it’s fully cooled before mixing with the other ingredients. This will ensure the right texture and avoid melting the whipped cream.

Banana Pudding Recipe

Print Recipe

★★★★★

4.6 from 70 reviews

A creamy and luscious Banana Pudding dessert featuring layers of smooth vanilla pudding, ripe bananas, vanilla wafers, and fluffy whipped cream. This beloved Southern classic is perfect for gatherings or a comforting treat.

Author: Daniel
Prep Time: 20 minutes
Cook Time: 0 minutes
Total Time: 4 hours 20 minutes
Yield: 8 servings 1x
Category: Dessert
Method: No-Cook
Cuisine: Southern American

Ingredients

Scale

For the Pudding Base

1 (8 ounce) package cream cheese, softened
1 (14 ounce) can sweetened condensed milk
1 (5.1 ounce) box instant vanilla pudding mix (6 serving size)
2 cups whole milk
1 teaspoon vanilla extract

For the Whipped Cream

3 cups heavy whipping cream
¼ cup powdered sugar

For Assembly

5 ripe bananas
1 (11 ounce) package vanilla wafers

Instructions

Prepare the Pudding Base: In a large bowl, combine the softened cream cheese and sweetened condensed milk. Use a hand mixer to beat the mixture until it becomes fluffy and smooth.
Add Pudding Mix and Flavorings: Add the instant vanilla pudding mix, whole milk, and vanilla extract to the cream cheese mixture. Continue beating with the hand mixer until everything is well combined and the mixture thickens slightly.
Whip the Cream: In a separate bowl, beat the heavy whipping cream until soft peaks form. Gradually add the powdered sugar and continue beating until stiff peaks form, ensuring the cream holds its shape.
Combine Whipped Cream and Pudding: Reserve 2½ cups of the whipped cream for topping. Gently fold the remaining whipped cream into the pudding mixture, taking care not to deflate the fluffiness.
Layer the Dessert: Line the bottom of a glass trifle bowl with a layer of vanilla wafers. Add a layer of sliced bananas over the wafers, then spoon a layer of the pudding mixture to cover the bananas completely. Repeat the layering process until all ingredients are used, finishing with pudding on top.
Add Topping and Chill: Spread the reserved whipped cream evenly over the top layer. Cover the bowl with plastic wrap and refrigerate for at least 4 hours, preferably overnight, to allow the flavors to meld and the wafers to soften slightly.
Serve and Garnish: Just before serving, garnish the pudding with additional banana slices or crumbled vanilla wafers for added texture and visual appeal.

Notes

For best results, use ripe but firm bananas so they hold their shape during layering.
Chilling overnight enhances the flavor and texture as the vanilla wafers soften perfectly.
This pudding can be made a day ahead and stored covered in the refrigerator.
To make it dairy-free, substitute cream cheese and heavy cream with plant-based alternatives and use a compatible pudding mix.
Use a glass trifle bowl or a clear dish for an appealing layered presentation.

Keywords: Banana pudding, vanilla pudding, layered dessert, Southern dessert, no-bake dessert