Banana Pudding Parfait
This easy Banana Pudding Parfait features layers of creamy instant vanilla pudding, ripe banana slices, crunchy vanilla cookies, and whipped cream, making it the perfect quick dessert for any occasion.
Ingredients
For the Parfait
- 2 pieces ripe bananas, sliced Ripe but not overly brown for best flavor.
- 1 package vanilla cookies (Nilla wafers recommended) Can use shortbread or butter cookies.
- 2 cups whipped cream or whipped topping Use stabilized whipped cream for longer storage.
- 1 package instant vanilla pudding mix Usually 3.4 oz.
- 2 cups milk Whole milk gives the richest mouthfeel; 2% is fine.
Instructions
Preparation
- Pour the milk into a medium mixing bowl. Add the instant vanilla pudding mix and whisk briskly until smooth. Let the pudding sit for 2–3 minutes to thicken.
- Slice the bananas into even rounds, about 1/4-inch thick. If desired, toss the slices gently with a teaspoon of lemon juice to prevent browning.
Assembly
- Choose your serving vessels: clear glasses show off the layers best.
- Start by adding a spoonful of pudding to each glass, spreading it thin and even.
- Add a layer of banana slices so they rest against the glass for a pretty presentation.
- Crumble or press a layer of vanilla cookies over the bananas for crunch.
- Dollop or pipe a layer of whipped cream on top of the cookies.
- Repeat the layering of pudding, bananas, cookies, and whipped cream until the glasses are filled.
- Finish with a generous swirl of whipped cream. Garnish with a couple of banana slices and a sprinkle of cookie crumbles, if desired.
- Refrigerate the parfaits for at least 30 minutes to let the layers set and cookies soften.
Notes
Serve well-chilled and consider pairing with toppings like chopped toasted pecans, a drizzle of caramel, or a dusting of cinnamon. Store leftovers in airtight containers for up to 2 days.