The Best Banana Pudding
The Best Banana Pudding recipe is a no-cook recipe made with sweetened condensed milk, cream cheese, pudding, fresh bananas and Nilla wafers!
A FAVORITE SOUTHERN RECIPE
Banana pudding is a classic Southern dessert that has been loved for generations. This creamy and delicious dessert is made with layers of vanilla pudding, sliced bananas and Nilla wafers topped with whipped cream. It’s the perfect dessert to serve at any occasion, whether it’s a family gathering or a summer barbecue. So grab a spoon and let’s go!
I’ve been making your recipe for years for nearly every holiday, birthday party, family get together. I change it up depending on holiday or season. This dessert is fantastic. People get mad if I don’t bring it! LOL
– Danielle
FREQUENTLY ASKED QUESTIONS:
Banana Pudding is a classic Southern dessert made with layers of vanilla pudding, sliced bananas, Cool Whip and Nilla wafers. It is served chilled and is a favorite at potlucks, picnics, barbecues and family gatherings.
I have a Cooked Southern Banana Pudding recipe that I’ve shared already on the site. The only issue with cooked pudding is the bananas tend to brown pretty quickly. If you are taking this to a potluck or a picnic, you want to show up with pretty, non-brown bananas. This no-cook version is great for picnics or potlucks, bananas stay fresher, longer and because it travels great and serves up easily.
Of course you can! Some folks don’t enjoy the artificial banana flavoring in the banana cream instant pudding but this is entirely a personal preference. You could also use banana extract instead of vanilla.
Yes you can. Just keep in mind that homemade whipped cream doesn’t stay stabilized as long as Cool Whip so it may break down into a more liquid state if not eaten right away.
Yes. However, the wafers add that traditional texture and flavor to the dessert, so it won’t be the same without them. A lot of people substitute other cookies though. A popular choice is the Pepperidge Farm Chessman Butter Cookies (paid affiliate link.)
You can sprinkle a little citric acid powder onto the sliced bananas. Just a little so as not to change the flavor. Or, you could lightly coat the sliced bananas in lemon or orange juice. Again, just coat lightly so as not to change the flavor.
Banana Pudding can last for up to three days in the refrigerator, as long as it is stored in an airtight container. Be sure to refrigerate it as soon as possible after preparing it. Note: Once you start digging into the banana pudding, the bananas will start turning brown so keep that in mind. I do not recommend freezing.
INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE)
- cream cheese – this needs to be fully at room temperature. I cannot express this enough. If it’s not fully soft then you’ll end up with a lumpy banana pudding and no one wants that. I have a tutorial on How to Soften Cream Cheese Fast if you need to speed up the process a bit.
- sweetened condensed milk – Many times people confuse evaporated milk with sweetened condensed milk so you’ll want to play close attention to the labels. Evaporated milk doesn’t work here and it certainly isn’t sweet. I know they can be close to each other in the grocery store so just be careful.
- instant vanilla pudding – it needs to be INSTANT. Do not get cook and serve. That is a whole different animal of pudding. It will not set if you get cook and serve. It can be hard to notice on the packaging sometimes so look closely.
- milk – I haven’t tried this with any kind of milk substitute so I can’t tell you how that would go. I always just use 2% cows milk or whole milk.
- vanilla extract – you can use banana extract if you want to amp up the banana flavor. I know some people think it tastes fake but that’s your call.
- Cool Whip – if you’ve never bought Cool Whip (or whipped topping before) you are going to find it in the frozen dessert section of your grocery store. You’re gonna need to let it thaw before using it. But don’t thaw it on your counter. Pop it into your fridge and let it thaw overnight.
- Nilla wafers – it has to be name brand Nilla wafers for me. Y’all know I never have a problem with store brand stuff but this is the one thing I just cannot accept any substitutes.
- ripe bananas – when I say ripe bananas, I mean yellow bananas that have a speckling of brown here and there. You don’t want overripe super brown bananas or they’ll turn too soft on you too quickly. And you definitely don’t want any green bananas either because they aren’t ripe and sweet yet.
HOW TO MAKE THE BEST BANANA PUDDING:
In a large bowl, beat the cream cheese with an electric mixer on medium speed until smooth and fluffy. Add in sweetened condensed milk, pudding mix, and milk. Finally, add in vanilla extract and stir well.
Keep your mixer on low speed at first so the milk doesn’t fly everywhere. If you are using a stand mixer, make sure you get in there with a rubber spatula and scrape down the sides and bottom of the bowl to make sure everything is getting incorporated. That cream cheese likes to stay on the bottom of the bowl. Also, I find that the pudding can sometimes become a bit lumpy (especially if my cream cheese isn’t soft enough). If this happens to you, just keep mixing until most of the lumps are gone. The mixture will also begin to thicken too. After a few minutes of constant mixing, it will smooth out.
Finally, stir in half of the whipped topping. Time to layer. Place one-third of the vanilla wafers in a layer on the bottom of a trifle dish, large bowl or a 9×13 baking dish. You will notice that as I add the wafers, I face some outwards and up the sides. This is not necessary but when you are using a clear dish like this, it sure does make it look pretty when it’s done!
Next comes a layer of sliced bananas. Then pour one-third of the pudding mixture on top (enough to cover all the bananas).
Continue with two more layers. A layer of wafers, followed by bananas, then pudding mixture. I like a lot of bananas in there. I want at least a piece of banana in every bite. The final layer will be pudding. Then you will top the pudding with the rest of your whipped topping.
Cover with plastic wrap and refrigerate for at least one to two hours before serving so it can thicken up and the wafers can soften.
Then dig in!
CRAVING MORE RECIPES?
Originally published: February 2014
Updated photos & Republished: February 2024
The Best Banana Pudding (+Video)
Ingredients
- 8 ounce block cream cheese, softened to room temperature
- 14 ounce can sweetened condensed milk
- 5 ounce box INSTANT vanilla pudding mix (larger box)
- 3 cups milk (2% or higher)
- 2 teaspoons vanilla extract
- 8 ounce tub whipped topping (COOL WHIP), thawed (divided use)
- 11 ounce box Nilla wafers (divided use)
- 5-7 bananas, peeled and sliced (divided use)
Instructions
- In a large bowl, beat 8 ounce block cream cheese, softened to room temperature with an electric mixer on medium speed until smooth and fluffy.
- Add in 14 ounce can sweetened condensed milk, 5 ounce box INSTANT vanilla pudding mix, 3 cups milk and 2 teaspoons vanilla extract. Mix until combined well (this can take a few minutes so be patient for it all to come together.)
- Finally, stir in half of the whipped topping.
- To layer: place one-third of the Nilla wafers in a layer on the bottom of a trifle dish, large bowl or a 9×13-inch baking dish.
- Add a single layer of sliced bananas.
- Then pour one-third of the pudding mixture on top (enough to cover all the bananas).
- Continue with two more layers.
- Top with remaining whipped topping.
- Cover with plastic wrap and refrigerate for at least one to two hours before serving so it can thicken up and the wafers can soften.
Video
Notes
- Please refer to my FAQ’s and ingredient list above for other substitutions or for the answers to the most common questions.
- Please pay attention to the pudding you’re buying. It needs to be INSTANT not ‘Cook and Serve’. They are near each other on store shelves. Cook and Serve WILL NOT WORK!
- Also, be sure you are grabbing a can of sweetened condensed milk and not evaporated milk. This dessert will not set up and it won’t be as sweet.
- Banana Cream Pudding flavor can be substituted for the vanilla pudding. Alternatively, banana extract can be substituted for the vanilla extract.
- It’s very important to make sure the cream cheese is at room temperature. If not, you won’t be able to get it super smooth and you’ll end up with lumps.
- Bananas obviously come in many sizes so I say 5-7 bananas depending on the size of the bananas you purchase. I like a lot of fresh banana in my banana pudding but you should bo by your personal preference.
Nutrition
Nutritional Disclaimer
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.
This banana pudding is SO good! I’ll definitely be making this again!
Can I use sugar free instant pudding?
This is the only recipe in 20 years of cooking I have rated. I freaking love it. I made it a couple years ago and it has become my holiday staple and just because dessert. My son also ask for this for his birthday too!
Fantastic recipe!! My son absolutely loved it!!! So thank you!!
I know vanilla wafers are the norm, but I use golden Oreos. It’s a big hit!
I forgot to leave a star rating with my last comment.
I’ll definitely be making this recipe several times this summer.
I just made this recipe for the first time. it’s easy and I know it’s going to be delicious. my family will enjoy.
Thank you for sharing
I’ve been making your recipe for years for nearly every holiday, birthday party, family get together. I change it up depending on holiday or season. This dessert is fantastic. People get mad if I don’t bring it! LOL
This is a great recipe as is but I decided to make the addition of well drained crushed pineapple the last time I made it. Adds another layer of flavor!! Thanks for a great recipe.
delicious recipe! we prefer crunchy wafers so I go ahead and refrigerate the pudding portion BUT I also add cut up bananas on top of layers! super yummy!
Perfect!
Delicious!! I will make this again
I have been making your recipe for several years now. Everybody loves it. This desert has become my guest favorite and so practical it has no eggs in it.
My go to for tailgate parties and pig picks! Always a hit.
Sooooo good! I’ve found a recipe here for life. Thanks!
This is the best banana pudding IMO. took this to family gathering and everyone wanted the recipe. SOOOOOOOOOOOOOO good.
Seriously THE BEST!!
Never making it another way again!!
I have made this recipe many times and it never fails to be the best dessert on the table!! I use no sugar banana cream instant pudding. EXCELLENT!!
I’m hoping that this reaches the website maker. Do you care about typos? I’m making this tonight. it’s different than most so I thought I would try it. Will let you know. I’m giving it 5 stars, in case I cannot delete this comment. I don’t want to mess up your 5 stars
gonna make tonight. how long does it last in refrigerator . sounds yummy.
Here I am looking this recipe up again. I used it once before for my first time ever making Banana pudding and eating it. lol. Soooo goood & was definitely a hit for all that tried it. Yummyyy.
Ha! Love hearing that Kelsey! Thank you!
I am going to try this recipe as soon as I can get the ingredients together. I have printed several recipes that I saw on this page and other recipes. I am a 70 year old lady that loves cooking anything you have made for me to be a customer of yours. I have been copying your recipes for years now. I have been trying to use more of your fantastic recipes. Thank you so very much for sharing your recipes with me. I have made some of your recipes and I have made many different recipes that you have put on your page here. I have diabetes, disease and you are a great cook. How do I start a recipe box on my IPAD Air. Thank you for helping me with your wonderful recipes. I would love to start a file with you because you are an inspiration to me. I am on insulin and have been very happy with anything that I have tried from your recipes. Hope you will let me in whenever I can get one of your fantastic recipes. Thanks for sharing your recipes with me. You are one of my favorite ❤️ cooks.
You are SO so sweet Debbie! Your comment just made me so incredibly happy! I am very thankful you are here and you enjoy the recipes. I’m not exactly sure how to start a recipe box on the iPad Air. Perhaps some of our tech savvy readers here can help us out!
Delicious. Everyone loved it.
I just made this and followed the recipe exactly, but the mixture was super liquidy. Fingers crossed it thickens up in the fridge. I can’t imagine what went wrong as I used the same ingredients and measurements in the recipe.
Double check that you used INSTANT pudding not cook and serve. Cook and serve needs heat to set up. It shouldn’t be liquidy.
I would also say make sure you’re folding in the cool whip. I wouldn’t mix it in the hand mixer.
Took to a Memorial Day party, apparently several people brought their homemade banana puddings (some with meringue, etc) but guess who’s got totally eaten? Yep mine! Empty bowl lol!! Awesome recipe!
This is really very good and pretty easy to make. Since there is no lily that I won’t gild, I added pecans in the layers for extra flavor and texture. Thank you for sharing this recipe!
Can you use almond milk instead of regular or 2% milk?
I’ve never tried it I’m sorry
The pudding will not set up if you use almond milk. Pudding is meant to use the protein from the cow milk to thicken up.
Can I use whipped cream cheese instead of the block cream cheese? I can’t wait to make it for our Christmas dinner.
I’m sure you could, I just haven’t tried it 🙂 Is there a specific reason you want to try it with the whipped?
I’m lazy and have a lot of cooking to do on Christmas Day. Just thought this could save a few minutes and, just in case I forget to put the block cream cheese out to soften, this could eliminate that step. From what I’ve read, whipped cream cheese is ok for no-bake recipes. I’ll let you know.
I am set to make this tomorrow for friends and I am so excited! Based on these glowing comments, we are in for a real treat. Question…and I know I’m being one of those people: can I sub whipped heavy cream for the cool whip? My friends love dessert, they love banana pudding, but if it’s too sweet it turns them off. Thank you!
I actually answer that question in more detail above in the frequently asked questions section 🙂 Hope you love it!
I have made this recipe 4 times already this month. it is everyone’s favorite banana pudding now! We make it with Pepperidge Farms chess men or shortbread cookies, whichever is available. Tomorrow is not only Thanksgiving, but it’s also my youngest grandson’s 8th birthday. Instead of a decorated birthday cake, he asked for this banana pudding instead. He says it’s the best thing ever!!! Thank you for sharing this!!!
Has anyone tried putting a little bit of cheesecake pudding in it also? I make my original banana pudding with it and it’s
A-MAZ-ZING . But I don’t want to try it with this one in case it clashes…
I just cannot describe how good this stuff is! Now everyone always asks me to make “my” famous banana pudding lol! Thanks so much!
The family absolutely loved it. It’s my new Go-To.
I don’t care how you’re used to making banana pudding – this is better LOL. It puts my Grandmas recipe to shame (sorry! LOL)
I have made this several times for different functions at church and it’s been a huge hit every time! My sister has always made homemade pudding and was skeptical about this recipe but…she is in love with it too! This will be on the dessert menu for Thanksgiving.
My husband’s favorite!! I love that it’s easy & oh so tasty!!
Thank you so much for sharing your recipe. It is delicious.
Outstanding! Seriously outstanding!! I’ve always struggled with banana pudding. I took this to a work event and we all made our one versions of banana pudding and everyone agreed this was their favorite! The old fashioned cooked pudding with meringue didn’t stand a chance – ha. Thank you for making me look like a star!
A version of this is often served in a local buffet-style restaurant here in Las Vegas. It is quite tasty, chilled nicely, and I always have a fairly large portion. Yes, we still have Buffets here, tho not as many. Local eateries here, are a better choice than the big casinos/hotels.
Absolutely Delicious!! Shared with the parents and even mom said it was the best she’s Ever eaten (that’s saying a lot). Thank you so much for sharing.
Moms can be tough to please – I know that for a fact LOL. Love hearing that thank you so much!
The BEST recipe for Banana pudding, I’ve made this banana pudding so many times just about 5 or more, my family and friends LOVE IT for sure, it’s so easy to make and it aways comes out delicious. this recipe is a A+….
Can I cut the recipe in half? There are only 2 of us.
Yes. I have never done it though.
Can you make this the night before? Will it get soggy?
The nilla wafers do get soft.
I made it the night before and not a soul complained!
yummy 4 tummy 5 Stars
Followed this recipe for my first time making Banana pudding and my family and I loved it.
Thank you Terra!
hands down the BEST banana pudding I’ve ever had! followed the recipe completely except I used 1/3 fat cream cheese and added some extra cool whip on top. thank you SO much for this recipe definitely will be using quite a bit!
yes I made this creamy banana pudding. I also added half a teaspoon of rum extract to the recipe. The end result was well balanced and flavorful.
100% the best – you weren’t lying!! Ha!
Be prepared for EVERYONE to ask you for this recipe once you make it. It’s seriously the best. It’s so easy. I wasn’t even that big of a fan of banana pudding, and this is now my go-to dessert to bring to parties. While it’s sooo pretty in the trifle dish, I love packing it up in ice cream cartons similar to how magnolia bakery does it. I think it tastes even better after it’s been mixed and the flavors have a chance to marry.
I don’t care what anyone says – this is hands down the best banana pudding ever (sorry to my Mom who cooked her banana pudding and made it with meringue – ha!) Everyone at our huge 4th of July BBQ agreed this was the best they’ve ever had. I will never make another. Thank you Thank you!!
I would have given it TEN STARS if I could! If you follow the recipe as written, you will understand why it is the BEST BANANA PUDDING EVER! I made the mistake initially of using cooked vanilla pudding instead of INSTANT (THAT’S WHY IT’S IN ALL CAPS in the recipe… DUH!!). On my re-do I followed it exactly, and guess what? AMAZING! I brought back fond memories of a good friend from NC named Ruby who made the best that I had ever had. Sadly, Ruby has passed on but perhaps it’s a good thing because I would have to tell her that this one is just a little better. SORRY RUBY!
I’m so sorry to hear about Ruby – she seemed like a heckuva gal! Thanks so much Tim!