Banana Pudding with layers of sliced banana, whipped cream, and Nilla wafers makes for a simple no bake recipe! Made using simple ingredients like cream cheese, condensed milk, and milk, this no bake dessert is impressive looking and the perfect dessert when you do not want to turn on the oven.
This recipe uses instant pudding mix and a 2-ingredient homemade whipped cream to get that luscious smooth texture of the creamy vanilla pudding layer. Once prepared, the pudding needs at least 4 hours to chill in the fridge before serving, so keep this in mind when making this recipe.
Look for yellow bananas that are just turning ripe or not yet ripe. Using ripe bananas or overripe bananas that are covered in brown or black spots will result in a mushy banana layer. Save those overripe bananas for Banana Bread or Banana Muffins.
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Ingredients needed to make this no bake banana pudding recipe
This easy no-bake dessert recipe that rivals Magnolia Bakery's banana pudding recipe is perfect for beginners, especially because there's no baking involved!
- Heavy cream: The heavy whipping cream and powder sugar are used to make whipped cream that gets folded into the pudding. Keep the cream chilled just until you're ready to use it. This will allow the cream to whip into stiff peaks quicker and easier. Substitute Cool Whip whipped topping for the homemade whipped cream, if desired.
- Powdered sugar: Do not substitute with granulated sugar. This will make your whipped cream gritty.
- Milk: Use whole milk for this recipe. 2% milk can also be substituted. Cold milk is preferred here.
- Instant vanilla pudding mix: Be sure to look for instant pudding mix rather regular pudding mix, the kind you need to cook. If you use regular pudding mix instead of instant, the pudding will not thicken or set up, making for a watery and messy trifle!
- Sweetened condensed milk: one 14 ounce can of sweetened condensed milk is required here.
- Cream cheese: Use brick style cream cheese, such as Philadelphia cream cheese, rather than whipped cream cheese. Be sure to remove the cream cheese from the fridge at least 30-60 minutes prior to making the pudding to allow it to soften to room temperature. Cold cream cheese will not incorporate well into the pudding, leaving you with chunks of cream cheese in the mixture.
- Bananas: You will need about 6-8 small to medium fresh bananas. For best results, pick bananas that are just turning yellow. If you choose ripe bananas that are mottled with brown spots, they will get mushy. Yellow bananas will retain their shape and texture, making for a gorgeous looking trifle with defined layer of bananas.
- Nilla wafer cookies: if you are not a fan of Nilla wafers, use Chessmen cookies or another type of vanilla wafer cookies.
Be sure to check out all my no bake dessert recipes including Mini Cheesecake Bites and Cherry Cheesecake Bars.
How to serve creamy banana pudding
To see those gorgeous layers of cookies, sliced bananas, and pudding, assemble and serve your banana pudding in a glass trifle bowl. They are inexpensive and elevate classic desserts like this banana pudding in a wonderful way!
TIP: look for a trifle dish with a removable stand or no stand. This will make the chilling process and storing any leftovers in the fridge much easier, as it'll fit in your fridge more easily.
Glass trifle serving dish
Preparing and serving the layers of cookies, bananas, and pudding in a glass trifle dish for this Banana Pudding Recipe makes for an easy, but impressive looking dessert.
Step by step instructions to make the best banana pudding recipe
Step 1
In the bowl of a stand mixer or in a mixing bowl with an electric hand mixer, add the heavy cream and powdered sugar and beat on low speed, gradually increasing speed to high until stiff peaks form. Set aside.
*If you are using Cool Whip instead of homemade whipped cream, skip this step.
Step 2
In a large bowl, combine the milk and pudding mix. Blend well with a whisk. Set aside.
Step 3
In another large mixing bowl, combine the cream cheese, smoothing it out with a spatula or wooden spoon. This helps prevent chunks of cheese cream from remaining in the mixture.
Add the condensed milk. Use an electric mixer to mix until smooth.
Step 4
Fold the whipped cream into the cream cheese mixture using a spatula so the whipped cream does not deflate. Be sure to scrape the bottom to ensure the mixture is fully and evenly combined.
Step 5
Add the pudding mixture to the cream cheese mixture and fold together until well blended. Set aside.
Step 6
Peel and slice bananas. TIP: Place the slices in a bowl of cold water to prevent them from turning brown.
Step 7
Arrange ⅓ of the Nilla wafers covering the bottom of the serving dish, overlapping if necessary. Next, layer ⅓ of the bananas, patting them dry before adding them, followed by ⅓ of the pudding mixture. Spread the pudding mixture almost to the edges.
TIP: Spreading the pudding layer all the way to the sides of the dish may result in not being able to see all the layers through the sides of the glass.
Repeat the layers twice more starting with a layer of cookies followed by a layer of sweet banana slices and finishing each layer with a third of the pudding. Garnish the top of the pudding with additional wafers or wafer crumbs, if desired.
Step 8
Cover the dish tightly with plastic wrap and allow to chill in the fridge for at least 4 hours or up to 8 hours, but preferably no longer. Use a long-handled spoon to reach all the layers of the pudding when serving.
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How to store No bake banana pudding
This pudding is best served after 4-8 hours of chilling. Leaving the pudding too long in the fridge may result in mushy cookies and brown bananas.
To store leftovers, wrap the dish tightly in plastic wrap and store in the fridge for up to 2-3 days.
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Ingredients
- 1 ½ cups heavy cream
- 1 ½ tablespoons powdered sugar
- 2 cups whole milk
- 1 5-oz box instant vanilla pudding mix
- 1 8-oz package cream cheese brick-style, softened to room temperature
- 1 14-oz can sweetened condensed milk
- 6-8 small to medium bananas bananas should be yellow, but not overly ripe or they will get mushy
- 1 11-ounce box Nilla wafer cookies
Instructions
- In the bowl of a stand mixer or in a mixing bowl with an electric hand mixer, add the heavy cream and powdered sugar and beat on low speed, gradually increasing speed to high until stiff peaks form. Set aside.Skip this step if using Cool Whip.1 ½ cups heavy cream, 1 ½ tablespoons powdered sugar
- In a large mixing bowl, combine the milk and pudding mix. Blend well with a whisk. Set aside.2 cups whole milk, 1 5-oz box instant vanilla pudding mix
- In another mixing bowl, combine the cream cheese, smoothing it out with a spatula or wooden spoon. This helps prevent chunks of cheese cream from remaining in the mixture. Add the condensed milk. Use a hand mixer to mix until smooth.1 8-oz package cream cheese, 1 14-oz can sweetened condensed milk
- Fold the whipped cream into the cream cheese mixture using a spatula. Blend, being sure to scrape the bottom to ensure the mixture is fully and evenly combined.
- Add the cream cheese mixture to the pudding mixture and fold together until well blended. Set aside.
- Peel and slice bananas. TIP: To prevent the bananas from browning, place the slices in a bowl of cold water until ready to use. Blot them with paper towels before layering in the serving dish.6-8 small to medium bananas
- Arrange ⅓ of the Nilla wafers covering the bottom of the serving dish, overlapping if necessary. Next, layer ⅓ of the bananas, patting them dry before adding them, followed by ⅓ of the pudding mixture. Spread the pudding mixture almost to the edges to allow the layers to show through the sides of the glass serving dish. Repeat the layers twice more, garnishing with additional wafers or wafer crumbs on the top layer.1 11-ounce box Nilla wafer cookies
- Cover the dish tightly with plastic wrap and allow to chill in the fridge for at least 4 hours or up to 8 hours, but no longer. Use a long-handled spoon to reach the layers of the pudding and serve.
Notes
- Pudding is best served within 8 hours of preparing.
- To store leftovers, wrap the dish tightly in plastic wrap and store in the fridge for up to 2-3 days.
- Substitute whipped cream (heavy cream and powdered sugar) for Cool Whip, if desired.
- Adapted from Paula Deen.