Banana Pudding

Banana pudding is a creamy, comforting Southern dessert made with layers of vanilla pudding, sliced bananas, and Nilla wafers, all topped with fluffy whipped cream. It’s a no-bake classic that’s perfect for gatherings or anytime you’re craving something sweet and nostalgic.

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Course: Dessert

Cuisine: Southern

Keyword: Banana Pudding

Prep Time: 25

Total Time: 25

Servings:

Calories: 320kcal

Equipment

Mixing bowls
Electric hand mixer or stand mixer
Rubber spatula
Measuring cups and spoons
9×13-inch baking dish (or trifle bowl)
Plastic wrap (for chilling)

Ingredients

1 8 oz block cream cheese, softened
1 14 oz can sweetened condensed milk
1 5 oz box INSTANT vanilla pudding mix (not cook-and-serve)
3 cups milk 2% or whole preferred
2 teaspoons vanilla extract
1 8 oz tub whipped topping (COOL WHIP), thawed, divided use
1 11 oz box Nilla wafers, divided use
5 –7 bananas peeled and sliced, divided use

Instructions

Whip the cream cheese & condensed milk:

In a large bowl, beat the softened cream cheese until smooth. Add the sweetened condensed milk and beat until combined and creamy.

Mix the pudding:

In a separate bowl, whisk the pudding mix and cold milk for about 2 minutes until slightly thickened.

Combine the two mixtures:

Add the pudding into the cream cheese mixture. Stir in the vanilla extract. Mix until fully blended.

Fold in whipped topping:

Gently fold in half of the whipped topping until light and fluffy. Don’t overmix.

Layer it up:

In a 9×13-inch dish, add a layer of Nilla wafers, followed by sliced bananas, then a layer of pudding. Repeat the layers once more. Top with the remaining whipped topping.

Chill:

Cover with plastic wrap and refrigerate for at least 4 hours, or overnight for best flavor and texture.

Serve cold:

Top with crushed wafers or a few banana slices just before serving for a pretty finish.

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