This Easy Banana Pudding is simple, creamy, and delicious! This classic southern recipe needs no baking and is made with cream cheese, whipped cream, vanilla wafers, and ripe bananas.

Simple and easy desserts are perfect when you want a little something sweet or when you need a recipe for a gathering! Recipes like Peach Cobbler, Easy Lemon Cheesecake Bars, and this Banana Pudding are a great way to satisfy any sweet tooth.

a bowl full of banana pudding with a spoon

Banana Pudding is one of those nostalgic, simple recipes that I remember fondly from my childhood. My mom would make dessert for us a few times a week and banana pudding was in regular rotation.

a bowl full of banana pudding with a spoon

My mom’s favorite part (and mine) is definitely the vanilla wafers, so she was usually pretty heavy handed with those. If you’re a wafer lover too, I recommend doing the same!

a spoon holding bananas, whipped cream, and pudding

Ingredients for Easy Banana Pudding

  • cream cheese
  • sweetened condensed milk
  • vanilla extract
  • whipped topping
  • cold milk
  • instant vanilla pudding or banana pudding
  • vanilla wafers
  • ripe bananas

ingredients laid out to make banana pudding

How to Make Homemade Banana Pudding – Step by Step

steps for making banana pudding

Step 1: Whip ingredients

Whip the cream cheese in a large bowl until smooth. Add the sweetened condensed milk and vanilla, then whip once again until completely smooth. Fold in the whipped topping, then set aside.

Step 2: Make the pudding

Add the milk and pudding mix to another large bowl and use an electric mixer to mix for about 3 minutes, or until the pudding starts to thicken. Fold the cream cheese mixture into the pudding and set aside.

Step 3: Layer

Use a 9 by 13-inch casserole dish, a large trifle dish, a large serving bowl, or even individual mason jars to assemble the pudding. Start by adding a layer of vanilla wafers to the bottom of your chosen dish, followed by a layer of pudding, then a layer of bananas, and then a layer of vanilla wafers. Continue this pattern for two to three more layers, ending up with the pudding on top.

Step 4: Refrigerate and Serve

Cover and refrigerate for three to four hours or until set. Crumble some vanilla wafers on top and serve.

the top of a trifle dish full of whipped cream

 

Tips and Notes

  • You can use either instant vanilla pudding or instant banana pudding. Do NOT use cook and serve pudding.
  • Make sure to set your frozen whipped topping in the fridge overnight to thaw or on the counter for about an hour to thaw before using.
  • You can substitute the vanilla wafers in this recipe for ladyfinger cookies or shortbread cookies like Lorna Doones. Yum!
  • Refrigerate for at least 3 hours before serving so that everything has set together and chilled properly.

a bowl full of banana pudding with a spoon

How to Store

Store any leftover banana pudding in the refrigerator for up to 2-3 days.

a mason jar of vanilla wafers and whipped cream

How to keep bananas from turning brown in Banana Pudding

In baked banana puddings, the bananas can sometimes turn brown due to the heat of the other layers. Since this is a no bake recipe and you are covering your banana layers with a whipped cream topping, they will be less likely or slower to turn brown.

However, a great way to prevent your bananas from browning is to dip the slices in a bowl of lemon juice or to brush the slices with a bit of the juice. Orange juice will also work. Just be sure to not use too much or to leave the slices in the juice for long or it can alter the flavor of the banana pudding.

a mason jar of vanilla wafers and whipped cream

Can you freeze Banana Pudding?

You can freeze banana pudding, but I don’t recommend it. Freezing and thawing will create too much moisture and it will make it overly mushy. For the best taste and texture, eat it while it’s fresh.

a bowl full of banana pudding

More Easy Desserts You Might Enjoy!

a bowl full of banana pudding with a spoon
5 from 38 ratings

Recipe: Easy Banana Pudding

Yield: 8
Prep Time: 20 minutes
Chill Time: 4 hours
Total Time: 4 hours 20 minutes
This Easy Banana Pudding is simple, creamy, and delicious! This classic southern recipe needs no baking and is made with cream cheese, whipped cream, vanilla wafers, and ripe bananas.
Print Pin Review Save

Ingredients

  • 8 oz cream cheese, at room temperature
  • 14 oz can sweetened condensed milk
  • 1 tsp vanilla extract
  • 8 oz frozen whipped topping, thawed
  • 3 cups cold milk
  • 2 (3.4 oz) boxes instant vanilla pudding or banana pudding
  • 1 (11 oz) package vanilla wafers
  • 4 bananas, peeled and sliced

Instructions
 

  • Whip the cream cheese in a large bowl until smooth. Add the sweetened condensed milk and vanilla, then whip once again until completely smooth. Fold in the whipped topping, then set aside.
  • Add the milk and pudding mix to another large bowl and use an electric mixer to mix for about 3 minutes, or until the pudding starts to thicken. Fold the cream cheese mixture into the pudding and set aside.
  • Use a 9 by 13-inch casserole dish, a large trifle dish, a large serving bowl, or even individual mason jars to assemble the pudding. Start by adding a layer of vanilla wafers to the bottom of your chosen dish, followed by a layer of pudding, then a layer of bananas, and then a layer of vanilla wafers. Continue this pattern for two to three more layers, ending with the pudding on top.
  • Cover and refrigerate for three to four hours or until set. Crumble some vanilla wafers on top and serve.

Notes

  • You can use either instant vanilla pudding or instant banana pudding. Do NOT use cook and serve pudding.
  • Make sure to set your frozen whipped topping in the fridge overnight to thaw or on the counter for about an hour to thaw before using.
  • You can substitute the vanilla wafers in this recipe for ladyfinger cookies or shortbread cookies like Lorna Doones. Yum!
  • Refrigerate for at least 3 hours before serving so that everything has set together and chilled properly.
  • How to Store: store any leftover banana pudding in the refrigerator for up to 2-3 days.
  • How to keep bananas from turning brown: In baked banana puddings, the bananas can sometimes turn brown due to the heat of the other layers. Since this is a no bake recipe and you are covering your banana layers with a whipped cream topping, they will be less likely or slower to turn brown. However, a great way to prevent your bananas from browning is to dip the slices in a bowl of lemon juice or to brush the slices with a bit of the juice. Orange juice will also work. Just be sure to not use too much or to leave the slices in the juice for long or it can alter the flavor of the banana pudding.
Cuisine: American
Course: Dessert
Author: Ashlyn Edwards | Belle of the Kitchen
Calories: 692kcal, Carbohydrates: 104g, Protein: 12g, Fat: 27g, Saturated Fat: 15g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 6g, Trans Fat: 1g, Cholesterol: 56mg, Sodium: 531mg, Potassium: 625mg, Fiber: 2g, Sugar: 78g, Vitamin A: 662IU, Vitamin C: 7mg, Calcium: 299mg, Iron: 1mg
Did you make this recipe?Let me know! Mention @TheBelleoftheKitchen on Instagram or tag #BelleoftheKitchen.