Easy Banana Pudding

a bowl full of banana pudding with a spoon

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.

Course Dessert

Cuisine American

Prep Time 20

Chill Time 4

Total Time 4 20

Servings

Calories 692

Author Ashlyn Edwards | Belle of the Kitchen

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.

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