Go Back
The Creamiest Banana Pudding Recipe You’ll Love

The Creamiest Banana Pudding Recipe You’ll Love

A no-cook banana pudding made with instant vanilla pudding, cream cheese, sweetened condensed milk, whipped topping, fresh bananas, and vanilla wafers. It chills into a soft, rich, spoonable dessert with classic Southern-inspired flavor.
Print Recipe Pin Recipe
Prep Time 25 minutes
Total Time 4 minutes
Servings: 10 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 package (8 ounces) Cream cheese, softened to room temperature
  • 1 teaspoon Vanilla extract
  • 1 container (8 ounces) Frozen whipped topping, thawed
Layers
  • 4-5 medium bananas Ripe but firm bananas, sliced
  • 1 box (11 ounces) Vanilla wafers

Method
 

Step-by-Step
  1. Whisk the instant vanilla pudding mix and cold whole milk for about 2 minutes, until the mixture thickens. Let it stand for several minutes while you prepare the cream cheese mixture.
  2. Beat the softened cream cheese in a separate large bowl until smooth and free of lumps. Beat in the sweetened condensed milk and vanilla extract until creamy and fully combined.
  3. Gradually mix the thickened pudding into the cream cheese mixture. Continue mixing until the filling is completely smooth.
  4. Gently fold in the thawed whipped topping with a spatula. Use broad, careful strokes so the topping stays light and airy.
  5. Arrange a layer of vanilla wafers in the bottom of a 9-by-13-inch dish or trifle bowl. Add a layer of sliced bananas, followed by approximately half of the pudding mixture.
  6. Repeat the wafer, banana, and pudding layers. Finish with vanilla wafers or a few banana slices on top, then cover the dish.
  7. Refrigerate the assembled pudding for at least 4 hours, or overnight when possible. For the freshest appearance, add the final banana slices shortly before serving.

Notes

Use bananas that are ripe enough to be sweet but still firm. Very soft bananas can darken quickly and release extra moisture. Reserve the top banana slices until serving, or lightly coat them with lemon juice to slow browning. The pudding is a no-cook dessert and should remain refrigerated.