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Banana pudding recipe layered with pudding, sliced bananas, and vanilla wafer cookies, topped with whipped topping

Banana Pudding Recipe

Classic no-cook banana pudding layered with cream cheese pudding, sliced bananas, and vanilla wafer cookies — no baking required.
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Prep Time 20 minutes
Chill Time 4 hours
Total Time 4 hours 20 minutes
Servings: 12
Course: Dessert
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

  • 8 ounces cream cheese, softened to room temperature
  • 14 ounces can sweetened condensed milk
  • 5 ounces box instant vanilla pudding mix (not cook-and-serve)
  • 3 cups milk (2% or whole)
  • 2 teaspoon vanilla extract
  • 8 ounce tub whipped topping, thawed, divided
  • 11 ounce box vanilla wafer cookies, divided
  • 6 medium bananas sliced, divided

Equipment

  • 1 Large mixing bowl
  • 1 Electric hand mixer or stand mixer
  • 1 Rubber spatula
  • 1 Trifle dish, large glass bowl, or 9x13-inch baking dish
  • Plastic wrap (for covering)

Method
 

  1. Beat the softened cream cheese with an electric mixer until smooth and fluffy, about 1-2 minutes.
  2. Add condensed milk, pudding mix, milk, and vanilla extract. Beat on low then medium speed for 2-3 minutes until smooth and slightly thickened.
  3. Stir in half of the whipped topping.
  4. Layer one-third of the wafers in the bottom of a trifle dish or 9x13-inch dish.
  5. Top with a single layer of sliced bananas, then pour one-third of the pudding mixture over the bananas.
  6. Repeat the wafer, banana, and pudding layers two more times.
  7. Spread remaining whipped topping over the top. Cover and refrigerate at least 4 hours, up to 8.

Notes

Use instant pudding only — cook-and-serve will not set. For less browning, brush banana slices with lemon juice or keep them fully covered in pudding.
Nutrition (per serving): Calories 420kcal, Protein 6g, Carbohydrates 58g, Fat 18g, Fiber 1g, Sodium 320mg