Banana Pudding No Bake Dessert
A delicious banana pudding dessert with layers of creamy whipped topping, Nilla cookies, and banana pudding. No oven needed!
Servings 10
Calories 370kcal
Ingredients
- 8 ounce block cream cheese, softened to room temperature
- 5.1 ounces box instant banana pudding (the larger box)
- 3 cups whole milk
- 8 ounce tub whipped topping, thawed (Cool Whip)
- 11 ounce box Nilla Wafers
- 5 ripe bananas, sliced
Instructions
- In a bowl, add 8 ounce block cream cheese, softened to room temperature. Use an electric hand mixer (or stand mixer) at medium speed to whip the cream cheese until smooth. Scrape the sides of the bowl. Set aside.
- In a separate bowl, add 5.1 ounces box instant banana pudding and 3 cups whole milk. Use an electric hand mixer at medium speed until combined (or you can do this by hand with a whisk)
- Transfer the pudding mixture to the cream cheese. Use a hand mixer at medium speed until combined. Note: you may need to occasionally stir up the bottom of the bowl with a rubber spatula to make sure the cream cheese gets fully combined with the pudding mixture. Set aside.
- Line a 2.5 quart (or a 9x9-inch or 11x7-inch) baking dish with enough Nilla Wafers to cover the bottom.
- Transfer a third of the pudding mixture on top of the wafers.
- Layer with sliced bananas.
- Repeat this layering 2 more times.
- Top with 8 ounce tub whipped topping, thawed. Spread evenly.
- Cover and pop the baking dish in the fridge for at least 1 hour. If you leave it in for at least 2 hours the Nilla Wafers will be softer. You can leave this overnight so the Nilla Wafers are very soft.
- Optional: take a few Nilla wafers and crush them to sprinkle on top before serving.
Notes
- Please refer to my FAQ’s (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.
- This recipe makes 8-10 servings.
Nutrition
Calories: 370kcal | Carbohydrates: 60g | Protein: 9g | Fat: 11g | Sodium: 421mg | Fiber: 2g | Sugar: 39g
