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!
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 & Republished: February 2024
The Best Banana Pudding
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 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 cream ceese, with an electric mixer on medium speed until smooth and fluffy.
- Add in sweetened condensed milk, vanilla 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 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 the 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.
Hi! This recipe was really good. Not sure why other reviewers say it didn’t set up. I think they didn’t use the instant pudding. It worked perfectly and everyone raved about it and wanted the recipe!! My new favorite!!
No electric mixer. Can I just mix by hand with a spatula?
No you definitely can’t use a spatula to mix this up!
Banana Pudding was the ‘Bomb’ Baby my family Luv it! Its a must try u won’t be disappointed!
Love it! Thanks Collie!
I made this but it wasn’t firm like in the video. It was a bit runny. What did I do wrong.?
Hi Janet! Are you sure you used INSTANT pudding? Sometimes folks accidentally pick up Cook & Serve without realizing. Cook & Serve needs heat but the instant doesn’t.
Hi, is cool whip just whipped cream, we don’t have cool whip in Aus. Or nilla wafers, are they just cookies? Thanks Terry.
I’ve made this recipe for years. It is great for potlucks and get togethers. I make it in a 9×13 pan, add a banana to the pudding mixture and use one small box of instant banana pudding and one small box of instant vanilla pudding. So good!
Just an FYI, I did not STIR in the whipped cream. I beated it with the other ingredients. My pudding was like water after chilling it. :-(. I swear I can ruin anything! 🙁
Hey Karen – did you use INSTANT pudding or cook and serve? The cook and serve won’t set up unless it’s heated up on the stove. 🙂
It says 1-5ounce box instant pudding, they may not know there is two sizes of boxes .They may just get the 1-3 ounce box not realizing that they need one large or 2 small.
I’m disappointed, I just knew you’d have a awesome Nanny Pudding Recipe. Growing up in East Texas, I loved Nanny Pudding from scratch recipes. Then my Mom found Vanilla Pudding……I was disappointed with my Mom’s recipe after that…..I do have an awesome recipe of an Aunt’s Banana Pudding and the pudding is made from scratch…..It puts pudding mix to shame. But I love all the other recipes I’ve found on your site.
Hi Sherie, this is just one of a couple different versions of banana pudding “Nanner Pudding” I have on my site. Here is a classic recipe:
Soooo good. I made this but I added overripe bananas to the mix to use them up. It made the pudding a little runny, so i popped it in the freezer. Now its like banana ice cream. Our new family favorite dessert.
Perfection!!
Even better made with instant Banana pudding instead of vanilla. 🙂 Yummy!!!
That is what I was going to do! Did you still add the vanilla? I’m making this tomorrow for my son’s birthday!
I only had banana instant pudding and it turned out wonderful.
Thank you for posting this recipe going to make this in the next few days but i was wondering what if you don't have or can not buy the Nilla wafers? what else can you do?
I see that this calls for 5 ounce box of pudding but I only have two of the 3.4 oz boxes. Should I weigh out 5 ounces or is it okay to use both boxes
Thanks,
Melissa
This banana pudding is a hit! ! To lower the calorie intake i used low fat where i could. .i love Nilla wafers and they are great in this recipe! ! Love all your recipes! !!
I have been making this for years. Made it for my boss once and she thought it was the best she'd ever had. I do like to make the occasional "real"homemade vanilla pudding from time to time, but this is my go to recipe for a easy desert that everyone loves.
I always just use straight vanilla pudding, but I definitely want to try your add-ins!
well i neglected to realize it says "Instant" pudding. so I grabbed the other kind, "Cook and Serve" well that turned out terribly wrong. it is just liquid it wont thicken. so i was spunky and decided to add another pudding (same kind) and that did no help. and oddly enough just to try, i decided to put it in the oven to see if that would thicken. its in there now, i dont think its going to work at all. but hey ill give it a shot. lol
Thanks, I was wondering what I did wrong. I grabbed cook and serve instead of instant as well!
I did the exact same thing and grabbed a Cook and Serve. Could not figure out why it wasn’t thickening. I did as the package instructed and brought the mixture to a boil in a pan. This was after I had already added the Cool Whip and the cream cheese. Thickened up just fine.
Another great recipe on your blog! This pudding looks really good, I am going to make it for my Grandpa
I don't think you will have to worry about how long it will last in the refrigerator. We eat it so fast that is NEVER an issue.
Hi Brandie,
I just discovered your blog and am finding many recipes I want to try. Thank you. I made the Picnic Banana Pudding yesterday and it is wonderful!! If anyone is wondering about a slightly "lighter" version… I used sugar free instant pudding and reduced fat cream cheese. It was awesome!
Hi Brandie, I LOVE your site and have made many of your recipes with COMPLETE SUCCESS; however, I made the Picnic Banana Pudding yesterday afternoon. Followed the directs precisely, was careful with my measurements, but the pudding didn't set. Even added a small box of banana creme pudding mix, and it helped, but end result was still slightly soupy. TASTED DELISH, just semi-soupy. Next time I might crank back the milk to 2 cups rather than 3 and see where that gets me.
Did you use cook and serve or instant pudding mix? It calls for instant, which sets on it’s own. If you used cook and serve, it will result in a bit of a soup texture.
Just want to say I love you site the recipes are wonderful. Never had Banana Pudding with Cream Cheese but have all but the items except cookie, wait have animal cookies they will work. They are nice and large. 🙂
I never really liked banana pudding personally but the way this is put together makes me want some. How long will this keep in the fridge?
Drew, this really is SO delicious. I know you will love it. This doesn't last long in my house. It will keep for about 2 days in the fridge. Mainly because the bananas are gonna eventually brown. Hope that helps!
I dip my bananas in lemon juice to keep them from turning dark….enriches the great taste of the pudding! The recipe I use is basically the same, except it doesn't call for the vanilla extract. Will have to try it in my next banana pudding!
Wondering if the bananas turn brown if pudding is made ahead, say day before serving. I've never made banana pudding and love the ease of this recipe. Thanks. Love your blog!!
You can definitely make this the day before. Just make sure the pudding layer covers the bananas well. The pudding will act as a temporary seal over the bananas and it will keep them from turning brown so fast. Plus, it gives the cookies time to soften up a bit which a lot of folks like. 🙂
You can also use fruit fresh sprinkled over the bananas. It adds no taste and keeps the bananas from Browning.
What if I only have unsweetened carnation milk vidamin d
I’m sorry – it just won’t work in this. 🙁
I put my sliced bananas in lemon juice.then dab them with papertowel
Just wanted to thank you for this wonderful website. Trying out the buffalo chicken pasta (slow cooker) today and can't wait to try it. The website definitely has inspired me to try out new recipes.
Hi Chelsea! What a sweet comment! Thank you so very much!!