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Easy Banana Pudding Recipe with Instant Pudding, Bananas, and Nilla Wafers Recipe

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4.4 from 77 reviews

This Easy Banana Pudding recipe combines creamy instant pudding, ripe bananas, and crunchy vanilla wafers to create a classic, layered dessert that’s quick to prepare and perfect for any occasion. With a smooth pudding base enriched by cream cheese and topped with Cool Whip, it offers a luscious texture and balanced sweetness that’s sure to satisfy your dessert cravings.

  • Author: Sarah
  • Prep Time: 15 minutes
  • Cook Time: 0 minutes
  • Total Time: 3 hours 15 minutes
  • Yield: 16 servings
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: American

Ingredients

Pudding Base

  • 1 (8-ounce) Block Cream Cheese – at room temperature
  • 1 (14-ounce) Can Sweetened Condensed Milk
  • 1 ½ tsp Pure Vanilla Extract
  • 1 (3.4-ounce) Package Instant Banana Cream Pudding Mix
  • 1 (3.4-ounce) Package Instant White Chocolate or French Vanilla Pudding Mix
  • 2 ¾ Cup COLD Whole Milk (substitute: Half-and-Half)
  • 1 (8-ounce) Tub Cool Whip Topping – thawed & divided

Fruits and Extras

  • 7 medium barely ripe Bananas – divided
  • 3 TBS Freshly Squeezed Lemon Juice
  • 1 (12-ounce) Box Vanilla Wafers

Optional Toppings

  • Vanilla Sugar or Cinnamon Sugar
  • White Chocolate Curls or Shavings

Instructions

  1. Beat Cream Cheese: In a large mixing bowl, use a hand-held or stand mixer on medium speed to whip the cream cheese until smooth and fluffy, about 2 minutes.
  2. Add Condensed Milk and Vanilla: Pour in the sweetened condensed milk and vanilla extract. Beat on medium speed for 1 minute, then scrape down the bowl sides and bottom. Continue beating for another minute until the mixture is fully combined and smooth.
  3. Mix Pudding and Milk: Add both instant pudding mixes to the bowl. Gradually pour in the cold whole milk while beating on low speed until combined. Increase to medium speed and beat for 3 to 4 minutes until the pudding thickens to a smooth consistency. Scrape the bowl as needed to mix evenly.
  4. Fold in Cool Whip: Gently fold in one 8-ounce tub of thawed Cool Whip using a rubber spatula until incorporated, keeping the mixture light and airy.
  5. Chill Pudding Base: Cover the bowl tightly with plastic wrap and refrigerate for at least 3 hours, preferably 4 or more, to allow flavors to meld and pudding to set.
  6. Prepare Bananas: When ready to assemble, peel and slice six of the bananas into ¼-inch thick rounds. Place them in a medium bowl, add lemon juice, and gently stir to coat the slices and prevent browning.
  7. Layer the Pudding: Choose a 9×13-inch baking dish, a 4 to 5-quart trifle bowl, or sixteen 6-ounce jars for assembly. Start by lining the bottom with vanilla wafers.
  8. Add Pudding Layer: Spoon and spread a portion of the chilled pudding over the wafers (⅓ of pudding for 3 layers, or ½ for 2 layers).
  9. Layer Bananas and Cool Whip: Add a layer of banana slices over the pudding, then spread a thin layer of Cool Whip on top (less than ⅓ of the cool whip for 3 layers, less than ½ for 2 layers).
  10. Repeat Layers: Continue layering vanilla wafers, pudding, bananas, and cool whip until the dish is filled or the desired number of layers is achieved, ending with a top Cool Whip layer completely covering the bananas to prevent browning.
  11. Chill Assembled Pudding: Refrigerate the layered pudding for 30 minutes to set before serving.
  12. Garnish and Serve: Peel and slice the remaining banana to garnish the pudding. Sprinkle with optional vanilla sugar, cinnamon sugar, white chocolate curls, or crumbled vanilla wafers for added flavor and presentation. Serve and enjoy.

Notes

  • Pudding Mixes: Use instant pudding mixes. The combination of Banana Cream and White Chocolate is recommended, but you can use a single flavor or sugar-free pudding as well. Adjust sweetness accordingly.
  • Cool Whip: Using two 8-ounce tubs is easier for measuring than a single 16-ounce tub.
  • Bananas: Use barely ripe bananas for a firmer texture and balanced sweetness that complements the dessert.
  • Layering: The number of layers depends on your serving dish depth: individual jars get one layer; 9×13 inch dish yields two layers; 4-5 quart trifle dish can hold two to three layers.
  • Scaling: The recipe can be scaled up or down using a serving size slider in the original recipe card for convenience.
  • Help: For any recipe questions or clarifications, refer to the comments section where the author provides assistance.

Find it online: https://cookingwithsarah.com/easy-banana-pudding-recipe-with-instant-pudding-bananas-and-nilla-wafers-recipe/