Description
This easy, no-bake Banana Pudding is the ultimate Southern dessert—rich, creamy, and layered with ripe bananas, vanilla wafers, and fluffy whipped topping. A nostalgic and crowd-pleasing treat, it’s perfect for potlucks, holidays, or a sweet weeknight indulgence. Make it ahead for the best flavor and texture!
Ingredients
- 1 (5.1 oz) box instant vanilla pudding mix
- 3 cups cold milk
- 1 (14 oz) can sweetened condensed milk
- 1 tsp vanilla extract
- 1 (8 oz) tub whipped topping (like Cool Whip), thawed
- 4–5 ripe bananas, sliced
- 1 (11 oz) box vanilla wafer cookies
- Optional: whipped cream, crushed cookies, or banana slices for garnish
Instructions
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In a large mixing bowl, whisk together vanilla pudding mix and cold milk until smooth and thickened.
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Stir in sweetened condensed milk and vanilla extract until well combined.
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Gently fold in the whipped topping to create a light and creamy pudding mixture.
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In a trifle dish or 9×13-inch pan, layer vanilla wafers, banana slices, and pudding mixture. Repeat layers until all ingredients are used, finishing with a pudding layer.
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Cover and refrigerate for at least 4 hours, preferably overnight, to allow the flavors to meld and the cookies to soften.
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Before serving, garnish with additional whipped topping, crushed cookies, or banana slices if desired.
Notes
- For extra banana flavor, substitute banana pudding mix for vanilla.
- Shortbread or graham crackers can be used instead of vanilla wafers.
- Mix in softened cream cheese for a richer, tangier pudding.
- Use homemade whipped cream for a more natural flavor—just whip to stiff peaks for structure.
- For a dairy-free version, use non-dairy milk, pudding mix, and whipped topping.
- Best enjoyed within 48 hours for optimal texture.
