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
- milk
- 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)
Ingredients
- 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
Instructions
- 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.
Video
Notes
- 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.
Nutrition
Originally published: February 2014
Updated & Republished: April 2019
Gma Meg
I made the Banana Pudding following the recipe, except I used one each 3.5 ounce Banana Cream and one Cheesecake INSTANT PUDDING. Then I split it into two 9-inch square pans. The men of my church cook a Country Breakfast for our church members on Easter morning to serve before the service. I received a number of compliments on how good it was. As the men were cleaning off the tables, I saw my pan being taken to the kitchen. I offered the remains to a couple I know and got a washed pan back. lol
Brandie @ The Country Cook
Thanks so much Grandma Meg! Always a good sign to come home with an empty pan - ha
KIM
This is so yummy, my family loved it and it looked beautiful in my 70's Libbey deep bowl! I love your simple sweet recipes, but this nanna puddin takes the cake! I didn't know how a can of condensed milk and a lil lemon juice to the bananas could make this extra rich, silky, and bright! Its easy too so I will be making this for years to come so thank you so much for sharing!!!
Brandie @ The Country Cook
Woo hoo! Love hearing that Kim! I bet it did look beautiful in your bowl!
Lois Torres
I love your recipe, my husband love how i make banana pudding for him. I add a different recipe on my own.
Brandie @ The Country Cook
Thank you so much Lois!
Jessica
Used this recipe to make my first ever banana pudding and will live by this now! The BEST banana pudding I have ever had — and now I can make it whenever I want! Super simple and easy!
Brandie @ The Country Cook
Love, love, love hearing that Jessica!! Yay! Thanks so much!
Priest Cantu
Dang it!!! Didn't mix it enough. Should have watched the video and notice when applying the whip cream that the sauce had thickened. Placed it in fridge thinking it would set, but came out runny. It was runny but so good. I don't bake or make desserts, but just exactly how long should the ingredients have been mixed. I think if you go back and highlight where the consistency/texture needs to be, this will be the ultimate banana pudding recipe in the universe. Despite the end product being runny, it was indeed very rich and delicious. Thank you.
Brandie @ The Country Cook
My guess is you used cook and serve vanilla pudding rather than instant. Instant pudding sets up almost immediately. With cook and serve pudding, it needs heat to set up. That would be the only reason it would be runny. I wish the grocery stores wouldn't put those two boxes so close together. It's easy to mess up if you aren't paying close attention.
Prisciliano Cantu
Ugh! Went through the trash and verified it was indeed “cool and serve” vanilla pudding. I will never doubt you again, Brandie.
Brandie @ The Country Cook
I'm still bummed you went through all that though! I know what it's like and you feel like you totally wasted ingredients. You have to promise me you'll try it again and let me know how you like it with the instant pudding! ❤️
Myra tibbs
Ive not made this yet,but will be.my question is,can i use very ripe,black on outside bananas? If not any suggestions to make with them?
Thank you
Brandie @ The Country Cook
Hi Myra, yes you could. If you don't mind a little brown on your bananas, they are perfectly fine to use and should be very sweet which is a good thing. My other suggestions would be to perhaps make banana bread or banana cake. It is perfect for those brown and black bananas! Here are some links for you to check them out - Banana Bread: https://www.thecountrycook.net/the-best-banana-bread-recipe/ - Banana Cake: https://www.thecountrycook.net/homemade-banana-cake-with-vanilla-frosting/ or Banana Bread Crumb Cake: https://www.thecountrycook.net/banana-bread-crumb-cake/
MELANIE N BROWN
Excellent banana pudding!
Ernestine Davis
Can you make this without the whipped cream? Thanks in advance
Brandie @ The Country Cook
Hi Ernestine, no it won't set up properly without it. However, if you are okay with it not being as thick then you could do that.
LeighAnn
Made this for a friend who just had surgery and he knows his banana pudding and said this was amazing. In the south we know our nana puddin and this one is a good one!!!! Can't wait to make it again.
Michelle
Thank you for this recipe. I follow the instructions and made no substitutes. My family loved it. I can say that it's best to refrigerate overnight. I tried it after 2 hours and then again the next day. The next day was better. It's delicious!
Suzannah
Hi, this recipe look absolutely delicious and I’m thinking about making it but I was wondering how much you can taste the cream cheese? My brother can’t stand the taste of it, so I wanted to make sure that the “disgusting tang” (as he describes it ) doesn’t shine through the other flavors. Thanks so much!!
Brandie @ The Country Cook
Lol! I understand. It’s not tangy at all! It really adds to the thickness. I would add a teaspoon of banana extract too and there will be no way he can taste it. My husband also does not like cream cheese and he tears through this. Ha!
Suzannah
Awesome! Thanks so much for the quick reply, I’ll definitely be making this soon 🙂
Karen
If I were to make this without the bananas ( hubby doesn’t like them in the pudding) and not add the wafers until serving time would this last very long in the fridge?
Brandie @ The Country Cook
You'd have to play that by ear. It never lasts that long in my house. LOL.
Amy
I loved this recipe and so did my friends and family! Seriously as we all dug in, the room became quiet except for my 72 year old friend uttering "Lord have mercy this is good"!
It was easy to make and the only thing I did differently was I added a teaspoon each of vanilla and banana extracts, and I topped it with real whipping cream (I did use Cool Whip in the pudding itself) just before serving.
I used a 9 X 13 Pyrex dish and I tightly covered it with Glad Press and Seal wrap then snapped on the plastic lid. The bananas were not brown at all and I used very ripe bananas.
I hate to say it, but this recipe beats the pants off my Grandmother's lol. But if she'd been here to taste it she would have completely agreed! There's one small serving left in my fridge that I saved for my daughter, but I may just eat it myself!
Brandie @ The Country Cook
Oh Amy - you have me cracking up reading your comment! Oh mercy - you made my day! LOL! Thank you so so much for that!