Banana Pudding
A creamy, no-bake banana pudding that layers vanilla wafers, ripe bananas, and a silky pudding-cheesecake filling for a delightful dessert that's easy to make and perfect for potlucks.
Ingredients
Main Ingredients
- 1 box instant vanilla pudding mix (3.4 oz) You can use sugar-free pudding if desired.
- 2 cups cold milk Whole or 2% for best texture.
- 1 can sweetened condensed milk (14 oz)
- 1 tsp vanilla extract
- 8 oz whipped topping, thawed Or stabilized whipped cream.
- 8 oz cream cheese, softened Soften to room temperature for a lump-free filling.
- 1 box vanilla wafers (11 oz)
- 4 medium ripe bananas, sliced Aim for yellow with a few brown speckles.
Instructions
Preparation
- In a large bowl, whisk together the instant vanilla pudding mix and cold milk for about 2 minutes until thickened.
- Stir in the sweetened condensed milk and vanilla extract until smooth.
- In a separate bowl, beat the softened cream cheese until creamy and lump-free. Add the whipped topping and fold gently until homogeneous.
- Fold the pudding mixture into the cream cheese mixture until evenly combined and smooth.
- In a 9x13-inch dish, spread a thin layer of the pudding filling to anchor the first wafer layer.
- Arrange a single layer of vanilla wafers over the filling, then add a layer of banana slices. Spoon or spread another layer of filling on top. Repeat layers, finishing with a layer of filling.
- Crush a handful of extra vanilla wafers and sprinkle on top for texture, or reserve whole wafers for garnish.
- Cover the dish with plastic wrap and chill for at least 2 hours, preferably 4-6 hours.
Serving
- Serve chilled and scoop generously; top with fresh banana slices, chopped nuts, or a drizzle of caramel if desired.
Notes
Leftovers keep well refrigerated for up to 3 days. Refrigerate at 40°F (4°C) or below. Freezing is not recommended for the assembled dessert.