If you’re craving something sweet, cozy, and nostalgic, banana pudding is one of those desserts that just feels like home and is so delicious.

I’ve made this more times than I can count, and every single time, people go crazy for it.

And I know you’re going to love it just as much. Let’s make it together, though!

Ingredients You’ll Need

• 1 (5.1 oz) box instant vanilla pudding mix

• 3 cups cold whole milk

• 1 (14 oz) can sweetened condensed milk

• 1 tablespoon vanilla extract

• 1 (8 oz) container frozen whipped topping (like Cool Whip), thawed

• 1 (12 oz) box vanilla wafers

• 4-5 ripe bananas, sliced

• Optional: extra whipped cream for topping

How to Make Banana Pudding

Step 1: In a large mixing bowl, whisk together the pudding mix and cold milk until it starts to thicken (about 2 minutes).

Step 2: Add the sweetened condensed milk and vanilla extract. Whisk until fully combined.

Step 3: Gently fold in the whipped topping until everything is smooth and creamy. Don’t overmix.

Step 4: In a 9×13-inch dish, spread a layer of vanilla wafers across the bottom.

Step 5: Add a layer of banana slices on top of the wafers.

Step 6: Spoon and spread half of the pudding mixture over the bananas.

Step 7: Repeat the layers—another round of wafers, then bananas, then the rest of the pudding.

Step 8: Smooth the top and cover with plastic wrap. Chill in the fridge for at least 4 hours (overnight is even better).

Step 9: Right before serving, add a layer of whipped cream and a few extra wafers or banana slices if you want it to look fancy.

Common Mistakes to Avoid

• Using underripe bananas—they won’t give you that sweet, soft texture.

• Not letting it chill long enough. It needs time to set and let the flavors come together.

• Overmixing the whipped topping—it can turn runny.

• Adding bananas too early—they can brown. Slice them fresh right before layering.

• Using warm pudding. Make sure it’s chilled or room temp before assembling.

Recipe Best Tips

• Use ripe bananas with no green. They should be yellow with a few brown spots.

• Want a thicker pudding? Use less milk—about 2.5 cups instead of 3.

• Make it a day ahead for the best texture and flavor.

• For a more homemade feel, whip your own cream instead of using store-bought.

• Try mini individual cups for parties—super cute and easy to serve!

Serving Suggestions

• Top with extra whipped cream and crushed wafers.

• Add a sprinkle of cinnamon or nutmeg for a cozy touch.

• Serve in glass jars or cups for individual portions.

• Pair with a hot coffee or cold milk.

Storage and Freezing

• Store covered in the fridge for up to 3 days.

• Bananas may brown slightly, but they’ll still taste great.

• Not recommended for freezing—the texture changes too much.

• If making ahead, add bananas right before serving to keep them fresh.

FAQs

Q: Can I use banana pudding mix instead of vanilla?
A: Sure! It’ll have even more banana flavor.

Q: Can I make this without Cool Whip?
A: Yes, you can use homemade whipped cream. Just whip heavy cream with a little sugar until stiff peaks form.

Q: How long does it need to chill?
A: At least 4 hours, but overnight is best for the full flavor.

Q: Do I have to use sweetened condensed milk?
A: It adds richness and sweetness, but you can skip it if you prefer it lighter.

Q: Can I use low-fat milk?
A: You can, but whole milk makes it creamier.

Q: Can I make this gluten-free?
A: Use gluten-free vanilla wafers and double-check the pudding mix.

Q: How do I keep bananas from browning?
A: Slice them fresh and add them just before layering. A quick dip in lemon juice can help, too, but it might affect the flavor.

Conclusion

So there you go—classic banana pudding, done the easy way. I hope you make it, love it, and maybe even make it your new go-to dessert.

If you try it out, leave a comment and let me know how it turned out! Enjoy💖

You Might Also Want To Try

• Easy Lasagna Recipe
• Easy Ramen Noodle Recipe
• Chicken Cordon Bleu

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Continue to Content

Banana Pudding

Prep Time: 20 minutes

Cook Time: 4 hours

Total Time: 4 hours 20 minutes

This banana pudding is rich, creamy, and layered with vanilla wafers and fresh bananas. It’s the kind of dessert that feels like a warm hug. Super easy, no baking, and always a hit.

Print

Ingredients

• 1 (5.1 oz) box instant vanilla pudding mix
• 3 cups cold whole milk
• 1 (14 oz) can sweetened condensed milk
• 1 tablespoon vanilla extract
• 1 (8 oz) container whipped topping, thawed
• 1 (12 oz) box vanilla wafers
• 4-5 ripe bananas, sliced
• Optional: extra whipped cream for topping

Instructions

1. Whisk pudding mix and milk until thick.
2. Add condensed milk and vanilla; mix.
3. Fold in whipped topping.
4. Layer wafers, bananas, and pudding in a 9x13 dish.
5. Repeat layers.
6. Chill for 4+ hours.
7. Add toppings before serving.

Notes

• Great to make a day ahead.
• Don't freeze—it messes with the texture.
• Slice bananas just before assembling.
• Easily doubled for a crowd.
• Serve cold and enjoy every bite!

Nutrition Information

Yield 10-12
Amount Per Serving Calories About 320 per serving

Did you make this recipe?

Share a photo and leave a comment or tag me on Pinterest — I can't wait to see what you've made!💖