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!
I’ve been making your recipe for years for nearly every holiday, birthday party, family get together. I change it up depending on holiday or season. This dessert is fantastic. People get mad if I don’t bring it! LOL
– Danielle
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 photos & 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 box 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 8 ounce block cream cheese, softened to room temperature with an electric mixer on medium speed until smooth and fluffy.
- Add in 14 ounce can sweetened condensed milk, 5 ounce box INSTANT vanilla pudding mix, 3 cups milk and 2 teaspoons vanilla extract. Mix until combined well (this can take a few minutes so be patient for it all to come together.)
- 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 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.
My 14 year old great-grandsons and I made this banana pudding and they loved it. The combination of Sweetened Condensed milk, French vanilla pudding mix and cool whip made it a bit too sweet for my taste but the boys loved it. Other than the extra sweetness the banana pudding had a delicious flavor.
Brandie,
I’m a retired college professor and I received this recipe from a former student of mine over 20 years ago. My husband loved it (it is the only version he would eat other than the cooked version). If you want a “rich” tasting alternative, try using evaporated milk (canned) instead of whole milk. I found it to be an enhanced flavor. I must admit evaporated milk today does not have the same flavor it had 20 years ago. Otherwise, a great recipe!!!
Has always been my favorite dessert. This is the best recipe I have ever tried. Do not change a thing. Also, some people in the comments suggested evaporated milk and we did not like that. It gave it an “off” taste – stick with whole milk. It’s tempting to go by suggestions in comments but I think it is always best to go by the authors recipe first. Perfect the way it is!
Best recipe ever!
This truly is “the best banana pudding”! I made it for my family that includes my son’s girlfriend who’s Brazilian and had never tasted banana pudding. They couldn’t stop raving about it! Such an easy recipe that delivers excellent results.
Yay! So happy they all loved it!! Thank you Carolina!
I have always been a banana pudding purist because my mom made the cooked homemade pudding with the homemade meringue on top so that is how I learned. I think she only made that because she never had access to a recipe like this. I would never admit this to my dearly departed Mom but this is SO much better. This really is the absolute best pudding I have ever put in my mouth and I am 92 years old. You are never too old to try new things and just because your Mom made it one way, it doesn’t mean it was the best but I love that she made it special for us kids. I think if she would have had access to instant puddings or even cream cheese, she would have loved making it this way. Thank you sweet Brandie. You remind me of my granddaughter.
I’ve made this a few times, always delicious! This time someone else did the shopping for the Ingredients and got cook & serve and I didn’t notice, any ideas to save this and thicken it up?
I don’t think so Bebe – I am sorry! That cook and serve only thickens up with heat 🙁 I am so sorry!!
This is SO SO good. I made it for Easter dessert and the family told me that I am required to bring it to every holiday going forward! It’s a hit and makes a very large amount!
Made this for Easter brunch! It was a HUGE hit!! I passed your website out to SO many people. They couldn’t stop raving how this was the best banana pudding they ever had. So I had to rush back here to let you know thank you!
Thanks so very much CiCi! I really appreciate you taking the time to come by and leave a comment – it really does mean so much!
If i made in a 9×13 pan would it be only two layers?
Probably. I’ve never tried it in a 9×13 to be honest
Can confirm 9×13 is only 2 layers 🙂
Thanks Joshua!
This was a big hit at the family 2023 Christmas dinner! I even liked it and I’m not usually a fan of anything banana flavored. I had never made banana pudding before but this version made it super simple. Someone had given me two 3.4 oz packages banana cream pudding mix so I used that instead of buying vanilla flavored. The extra couple ounces of pudding mix didn’t seem to be a negative so I’ll be making that a permanent substitute the next time I make this.
Best banana pudding. Family won’t have any of the other ones I use to make.
Can Almond Milk be used instead of regular milk and if so can it be vanilla flavored or plain almond milk?
I’m sorry, I’m not familiar with almond milk so I really couldn’t say.
You have to use whole milk. Anything other milk won’t hold the consistency. I used 1% once and it was watery no matter how much I mixed it.
Made this and it turned out great. Love this pudding!
Thanks so much Toni!
Best banana pudding EVER. Every time I make it for a party everyone raves about it and asks for the recipe! Thanks for sharing and 10/10 recommend!
FABULUS, FABULOUS, FABULOUS! Never making it any other way. I made it for a party for the holidays and it was the first thing gone! Everyone was mad I didn’t bring a second bowl LOL
Ok… I broke the rules.
living in the south, our stores run out of the banana or vanilla instant pudding right away during the holidays. I went ahead and bought a couple small boxes of the ‘cook and serve’ banana pudding. I prepared that pudding using only three cups of milk rather than the four cups it called for (two cups per box). Other than that slight deviation, after letting the cooked pudding cool down I followed the rest of the instructions and measurements, and used all of the ingredients listed here. I have to tell you, I love the flavor of the cook and serve pudding much MUCH more than the instant puddings! The flavor is deeper, richer and much more ‘from scratch’ tasting than the instant versions. The rest of this recipe I absolutely love! it certainly beats the church ladies banana puddings that I’ve had!
The cook and serve isn’t bad as long as you know that you bought the cook and serve and actually cook it. The problem is people accidentally buy it thinking they bought instant & mix it in & then wonder why it didn’t set. Thats why I mention no cook and serve if you want to make this recipe as I have it written 🙂 Glad you enjoyed it!
Definitely the best banana pudding. Everyone raved over this one! I’ve made a lot of banana pudding recipes over the years and this tops them all
Delicious
yum, made this for work and one for the house it came out really good thank you for sharing
Seriously the BEST pudding ever!! Perfect recipe – thank you!!
I cannot find nilla wafers here in Canada. Is there something I can sub.
I am very familiar with Canada and a lot of the products since I travel all over Canada all the time. Usually when someone comments they can’t find something in Canada, we have other Canadians hop on here and tell them what to get. Half of my followers are Canadian so I’m sure they can help. The only brands I am familiar with in Canada are Mr. Christie’s Nilla wafers through Walmart and Kinnikinnick vanilla wafers. Canada is huge and I have no idea where you are so this is a very broad question unless I know exactly where you’re located. Have you tried Googling it? I’m not familiar with what products might be available to you, again because I don’t know where you are. What you can find in Vancouver is very different in what you can find in Quebec or Newfoundland. The only thing other thing I can think of are the Pepperidge Farm chessman cookies.
Lorna Doone cookies work too
This is a DELICIOUS recipe! Better than my Bigmama’s!
I have made this recipe about 5 times now and it gets RAVE reviews! I also use only about four bananas, based on my husband’s personal preference 🙂 This is such a great recipe to keep on hand!
Sooooooo good
Perfection! Seriously, even the banana pudding snobs who think pudding has to be cooked and topped with meringue all raved over this one. I think they’re converts! LOL
Absolutely THE BEST BANANA PUDDING EVER!!! I will never make it another way again!
This pudding is OVER THE TOP FANTASTIC and a big hit with the family! The cream cheese and sweetened condensed milk takes it to another level of DELICIOUS! I used it for the banana pudding, but plan to also use it to make a trifle with chocolate cake and strawberries…so many things!
That banana pudding was literally sooooooo good. It was easy and simple to make absolutely delicious. I made it yesterday and it’s pretty much gone now. My siblings and I devoured it!!!
Made this again last night. When birthdays come around they want this pudding without fail. Absolutely delicious especially when made with love. Thanks so much!
Aww Chelle – this makes me so happy to read!! Thanks SO very much for commenting!
This is addictive. Made exactly as written. Thanks for sharing. 🙂
Thanks so very much Kim! I appreciate you taking the time to come back and comment!
I haven’t made Banana Pudding in so long that I couldn’t find my recipe. I found this one and I believe it’s the same one I used to use. It smelled so good while I was making it. Tasted even better when completed. My husband raved about it for days so it must have been different from my previous recipe. I don’t remember him ever complimenting my previous recipe so much.
They all look so delicious ,I want to make them all!!
I’m making this today but my family all argues not to put the cream cheese in because it was left out overnight, after reading all the google pages it says cheese left out overnight will spoil in 2 hours.. but the recipe calls for it. Help!
It’s what I do… there might be tutorials on the internet on how to soften it quicker. Just make sure it doesn’t melt or it’ll mess up the pudding texture.
have made this for all ages and they swear its the BEST THANK YOU FOR STAYING WITH THE OLDER RECIPES
Thanks so very much Clara!
This was the absolute BEST banana pudding I have ever tried. Quick, easy to make recipe! We tried it after about 2 hours and it was amazing. Just when I thought it couldn’t get tastier, it was even better after sitting overnight!
I just made this according to the recipe and it’s in the fridge. Taking it to my friend’s birthday lunch tomorrow. I can’t wait to try it. I tasted the pudding mixture while making and it is soooo good. Not overly sweet at all like I thought it might be. I can’t wait to hear the comments.
Best I’ve ever had!
Woo hoo! That’s wonderful Lisa!
Best EVER!My family never has any left over! NEVER!!
Woo hoo!! Absolutely love hearing that – thank you Priscilla!
This is my all time favorite banana pudding recipe. The cream cheese and condensed milk take it up a notch. One thing I will occasionally do is use a large, deep rectangular pan and READY FOR THIS… layer the bottom with TWINKIES. Yes, twinkies, then follow the layers as indicated in the recipe. It is out of this world, crazy good! Either way, you can’t go wrong! Thank you for this recipe!
Is it ok to make this the day before you plan to serve it?
Yes you sure can! Just make sure it is covered with plastic wrap.
Thanks! I’m making this for my son’s diaper shower. He requested banana pudding so I thought I would try this recipe.
This recipe is AMAZING.. Every-time we have a family get together, they request I bring this! It’s a huge hit.. Thank you so much for sharing!!!❤️
Awww wow – thanks so much Sara Lynne!
Ok
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
Thanks so much Grandma Meg! Always a good sign to come home with an empty pan – ha
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!!!
Woo hoo! Love hearing that Kim! I bet it did look beautiful in your bowl!
I love your recipe, my husband love how i make banana pudding for him. I add a different recipe on my own.
Thank you so much Lois!
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!
Love, love, love hearing that Jessica!! Yay! Thanks so much!
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.
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.
Ugh! Went through the trash and verified it was indeed “cool and serve” vanilla pudding. I will never doubt you again, Brandie.
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! ❤️
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
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/
Excellent banana pudding!
Can you make this without the whipped cream? Thanks in advance
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.
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.
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!
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!!
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!
Awesome! Thanks so much for the quick reply, I’ll definitely be making this soon 🙂
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?
You’d have to play that by ear. It never lasts that long in my house. LOL.
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!
Oh Amy – you have me cracking up reading your comment! Oh mercy – you made my day! LOL! Thank you so so much for that!