This Banana Pudding is a no-cook recipe made with sweetened condensed milk, cream cheese, pudding, fresh bananas and Nilla wafers!
A FAVORITE SOUTHERN RECIPE
I think Banana Pudding (Nanner Puddin' as we call it) is just one of those things that has to be homemade. And by homemade, I mean, not store-bought.
FREQUENTLY ASKED QUESTIONS:
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.
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.
INGREDIENTS NEEDED: (FULL RECIPE AT THE BOTTOM OF THE POST)
- cream cheese
- sweetened condensed milk
- instant vanilla pudding
- vanilla extract
- Cool Whip
- Nilla wafers
- ripe bananas
HOW TO MAKE 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 9x13 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? GIVE THESE A TRY!
The Best Banana Pudding (+Video)
- 8 ounce block cream cheese, softened to room temperature
- 14 ounce can sweetened condensed milk
- 5 ounce package Instant vanilla pudding mix, larger box
- 3 cups milk, 2 % or higher
- 2 teaspoon vanilla extract
- 8 ounce tub whipped topping (COOL WHIP), thawed
- 11 ounce box Nilla wafers
- 5-7 bananas, peeled and sliced
- 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, milk and vanilla extract.
- Mix until combined well.
- Finally, stir in half of the whipped topping.
- To layer: place one-third of the vanilla wafers in a layer on the bottom of a trifle dish, large bowl or a 9x13 baking dish.
- Add a layer of 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.
- To keep the bananas from turning brown too quickly, 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 Cream Pudding flavor can be substituted for the vanilla pudding. Alternatively, banana extract can be substituted for the vanilla extract.
“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 can vary quite a bit depending on which brands were used.
Originally published: February 2014
Updated & Republished: April 2019