The Best Banana Pudding Ever

This Banana Pudding is rich, creamy, and layered with sweet banana flavor, soft cookies, and fluffy whipped topping. It’s a classic Southern-style dessert that feels nostalgic and comforting every time I make it. Whether I serve it at a family gathering or enjoy it as a weekday treat, it always hits the sweet spot.

Why You’ll Love This Recipe

I love how easy and satisfying this banana pudding is to make. It’s no-bake, loaded with creamy vanilla pudding, and layered with fresh bananas and vanilla wafers that soften into cake-like bites as it chills. It’s sweet, smooth, and full of texture, making it one of my favorite make-ahead desserts. Everyone I serve it to ends up asking for seconds—and the recipe.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

instant vanilla pudding mix
cold milk
sweetened condensed milk
vanilla extract
whipped topping (like Cool Whip, thawed)
ripe bananas, sliced
vanilla wafer cookies
optional: whipped cream, crushed cookies, or banana slices for garnish

directions

1. In a large bowl, I whisk together the vanilla pudding mix and cold milk until smooth and thickened.

2. I stir in the sweetened condensed milk and vanilla extract until fully combined.

3. I gently fold in the whipped topping to create a light, creamy texture.

4. In a serving dish or trifle bowl, I layer vanilla wafers, banana slices, and pudding. I repeat the layers until all ingredients are used, finishing with pudding on top.

5. I cover and refrigerate for at least 4 hours, or overnight, to let the flavors meld and the cookies soften.

6. Just before serving, I garnish with extra whipped topping, crushed vanilla wafers, or banana slices if I want to dress it up.

Servings and timing

This recipe serves 8 to 10 people. It takes about 15 minutes to prepare, plus at least 4 hours of chilling time (overnight is even better).

Variations

Sometimes I use banana-flavored pudding instead of vanilla for a bolder banana taste. I’ve also layered it with graham crackers or shortbread cookies for a different texture. For a more decadent version, I mix in a bit of cream cheese with the pudding. When I want to make it from scratch, I cook a homemade vanilla custard instead of using pudding mix.

storage/reheating

I store banana pudding covered in the refrigerator for up to 3 days. It’s best enjoyed within the first 48 hours while the bananas are fresh and the cookies have the perfect soft texture. I don’t reheat this—it’s meant to be served chilled.

FAQs

Can I make this banana pudding ahead of time?

Yes, I always make it the night before. It gives the pudding time to set and the cookies time to soften perfectly.

How do I keep the bananas from browning?

I slice them just before layering and make sure they’re fully covered by pudding. The cold and the minimal air exposure helps prevent browning.

Can I use homemade whipped cream instead of Cool Whip?

Absolutely. I’ve made it with freshly whipped cream, and it’s delicious. I just make sure it’s whipped to stiff peaks so it holds up in the layers.

Is there a dairy-free version?

Yes, I use plant-based milk, dairy-free pudding mix, and a non-dairy whipped topping. It still turns out creamy and flavorful.

Can I use a different type of cookie?

Definitely. I’ve used graham crackers, butter cookies, or even shortbread in place of vanilla wafers. Each adds its own unique texture and taste.

Conclusion

This Banana Pudding is creamy, dreamy, and full of comforting flavors that never go out of style. It’s easy to make, perfect for sharing, and always leaves me with an empty dish and happy guests. If I’m looking for a crowd-pleasing dessert that’s both simple and unforgettable, this is the one I turn to every time.