Banana Pudding Recipe
This easy no-bake banana pudding dessert recipe is sure to be a crowd-pleaser! It's quick and simple, yet insanely delicious.
Servings: 12 servings
Calories: 272kcal
Equipment
- Glass bowl or casserole dish for serving
Ingredients
- 1 3.4-oz box instant vanilla pudding mix
- 2 cups milk
- 1 box Nilla wafers or a batch of homemade vanilla wafers
- 5 Semi-ripe bananas see notes
- 1 8-ounce container whipped topping
Instructions
- Prepare the pudding by whisking the milk and pudding mix together for about 2 minutes, until smooth. Place in the refrigerator for about 5 minutes to allow it to start to set.
- While the pudding is setting, peel and slice the bananas.
- In your dish, add a single layer of Nilla wafers.
- Top with a layer of sliced bananas, followed by a layer of pudding.
- Repeat the layers, starting with Nilla wafers, until the dish is filled, leaving about 1 inch of space at the top.
- Spread the whipped cream evenly over the top.
- Crumble Nilla wafers over the whipped cream.
- Chill for at least 2 hours before serving.
Notes
- The vanilla pudding may not be fully set after 5 minutes, and that’s perfectly fine. As long as it has started to thicken, you’re good to go. It will continue to set as it chills.
- If you are planning on serving this right away, use fully ripe bananas. If you are making this ahead of time, use semi-ripe bananas. No green, but little to no brown either. If you plan to let this sit in the fridge for 8 or more hours, slightly under-ripe, green bananas will be fine, as they won’t brown as quickly.
- I also like to make my own whole wheat vanilla wafers for this. If you have the time, definitely give it a try! They are even better than store-bought.
- I made this in a glass bowl. You can also use a casserole dish, trifle dish, or another clear serving dish.
- Make sure you use instant pudding, not 'cook and serve' pudding. Using the wrong kind will leave you with runny pudding that won't set.