No Bake Banana Pudding

Delicious No Bake Banana Pudding is a great dessert any time of the year! Perfect for parties, potlucks and holidays and such a crowd pleaser!

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This recipe was photographed and updated 12/2024.

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Shopping list:

• milk
• instant french vanilla pudding
• instant vanilla pudding
• cream cheese
• sweetened condensed milk
• Cool Whip
• Nilla Wafers
• bananas

Who loves banana cream pie? If that’s you, then you’re going to absolutely LOVE this recipe!

Spending time with my sister Shannon is one of my favorite things to do. Our weekends together are usually filled with binge-watching shows on the DVR or Netflix, cooking, baking, and maybe a little shopping thrown in.

During my latest visit, we decided to whip up a batch of this incredible banana pudding.

This recipe is super easy to make, using simple ingredients you probably already have in your fridge and pantry. The result? A semi-homemade dessert that’s irresistibly delicious!

Perfect for large gatherings, this dessert is also amazing the next morning—if you’re lucky enough to have leftovers. I always need a little something sweet with my coffee, and this pudding paired beautifully.

The creamy, dreamy layers of pudding, bananas, and wafers are a match made in heaven. For an extra-special touch, swap out the cool whip for real whipped cream. Trust me, you won’t regret it!

Banana desserts are some of my absolute favorites! If you love banana too, then try my Strawberry Banana Cheesecake Fluff or Butterscotch Banana Pudding!

Keep scrolling for the full printable recipe 💙

Recipe tips and substitution ideas:

• Refrigerate leftovers in an airtight container for up to two days.

• Take the cream cheese out of the fridge 1-2 hours before you start making this dessert so it's soft enough.

• Desserts are the best with whole milk, but any milk will work for this pudding.

• Homemade sweetened whipped cream may be used, but homemade whipped cream doesn't stay stabilized as long as Cool Whip, so it may break down into a more liquid state the longer it sits. You can use 4 1/2 cups whipped cream instead of Cool Whip.

• To keep the bananas from turning brown right away, you can lightly coat them in lemon juice or orange juice. Don't use too much, otherwise the flavor with alter slightly.

• Use any flavor pudding you prefer, banana, coconut, cheesecake or chocolate would be amazing!

• Try using chessmen cookies or nutter butter cookies instead of nilla wafers.

• We also use crumbled nilla wafers as garnish instead of whole!

Our favorite kitchen equipment and supplies used with this recipe:

• Pyrex Tinted Glass Mixing Bowls Set
• Hamilton Beach 6-Speed Electric Hand Mixer
• Pyrex 9x13 Glass Dish
• OXO Good Grips 3 Piece Silicone Spatula Set

Yield 12 servings

Author Hot Eats and Cool Reads

Prep time

15 Min

Inactive time

2 Hour

Total time

2 H & 15 M

No Bake Banana Pudding

Ingredients

• 3 cups milk
• 1- 3.4 ounce box instant french vanilla pudding
• 1- 3.4 ounce box instant vanilla pudding
• 1- 8 ounce package cream cheese, softened
• 1- 14 ounce can sweetened condensed milk
• 1- 12 ounce container Cool Whip
• 1- 11 ounce box Nilla Wafers
• 5 bananas, sliced

Instructions

1. In a large bowl, add the milk and pudding mixes. Beat using an electric mixer for 2-3 minutes.
2. In a separate large bowl, beat together softened cream cheese and condensed milk until smooth. Gradually fold in cool whip.
3. Add the cream cheese mixture to the pudding mix and fold in until combined. Set aside.
4. Line the bottom of a 9x13 pan with Nilla Wafers.
5. Next, layer the bananas on top of the wafers.
6. Now, pour the mix evenly over the bananas, spread with spatula, and top off with the remaining Nilla Wafers.
7. Cover and refrigerate for 1-2 hours before serving.
8. Garnish with additional banana slices, if desired.

Nutrition Facts

Calories

313.75

Fat

13.74 g

Sat. Fat

8.48 g

Carbs

43.59 g

Fiber

1.48 g

Net carbs

42.12 g

Sugar

28.80 g

Protein

6.09 g

Sodium

168.43 mg

Cholesterol

23.98 mg

Hot Eats and Cool Reads is not responsible for the outcome of any recipe you try from this blog/website. You may not always have the same results due to variations in ingredients, humidity, altitude, cooking temperatures, typos, errors, omissions, or individual cooking abilities. 

You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful. I am not a certified nutritionist and make no claims to the contrary. Each individual's dietary needs and restrictions are unique to the individual.

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