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The Best Banana Pudding Recipe for Creamy Perfection

The Best Banana Pudding Recipe for Creamy Perfection

A classic no-bake Southern banana pudding layered with creamy vanilla pudding, sweet bananas, and softened vanilla wafer cookies. Makes approximately 12 servings and is best chilled overnight.
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Prep Time 20 minutes
Total Time 4 minutes
Servings: 12 servings
Ingredients Method Notes

Ingredients
  

Pudding Filling
  • 1 package (5.1 ounces) Instant vanilla pudding mix
  • 3 cups Cold whole milk
  • 1 can (14 ounces) Sweetened condensed milk
  • 1 tablespoon Vanilla extract
  • 1 container (8-12 ounces) Frozen whipped topping, thawed
Layers
  • 1 box (11-12 ounces) Vanilla wafer cookies
  • 4-6 bananas Ripe but firm bananas, sliced 1/4 inch thick

Method
 

Step-by-Step
  1. Whisk the instant vanilla pudding mix and cold whole milk for about 2 minutes, until smooth and beginning to thicken. Whisk in the sweetened condensed milk and vanilla extract until completely blended.
  2. Fold the thawed whipped topping into the pudding mixture until smooth and fully combined. Avoid vigorous stirring so the filling stays light and creamy.
  3. Arrange a layer of vanilla wafers across the bottom of a 9-by-13-inch dish or a large trifle bowl. Add a layer of banana slices, followed by approximately half of the pudding mixture.
  4. Repeat the cookie, banana, and pudding layers until the ingredients are used. Smooth the top gently, cover the dish, and refrigerate for at least 4 hours, preferably overnight.
  5. Add reserved vanilla wafers or banana slices immediately before serving. Spoon the chilled pudding into bowls and serve cold.

Notes

Choose bananas that are yellow with minimal brown spotting because very ripe fruit can darken and release extra moisture. Reserve a few cookies and banana slices for the topping, and add them just before serving for the freshest appearance.