Banana Pudding
This pudding is a timeless classic, boasting layers of creamy pudding, vanilla cookies, fresh bananas, and whipped cream. Cherished at every gathering – from the holiday table to a neighborhood potluck – banana pudding is also no-bake, easy to assemble, and made with everyday ingredients. I highly recommend adding it to your dessert repertoire.
This recipe was written for the Arizona Republic.
What is banana pudding?
Banana pudding is a classic Southern dessert that’s traditionally made with layers of instant vanilla pudding, sliced bananas, whipped topping, and vanilla wafer cookies. Since the dessert isn’t cooked, the bananas don’t brown, which means the pudding makes an excellent presentation, whether made in a trifle dish, glass bowl, or casserole dish. Served chilled, banana pudding also travels well, making it a favorite during the holidays, as well as picnics, potlucks, tailgates, and barbecues.
Here’s what you need for this easy banana pudding
- Cream cheese. You need one block of cream cheese for this pudding. The tanginess of the cream cheese balances the sweetness of the pudding and sweetened condensed milk. I suggest using full-fat cream cheese for the best results. Pro tip: Your cream cheese needs to be soft and at room temperature before beating. If your cream cheese is cold, you will have lumps in the pudding mixture. Allow your cream cheese to sit at room temperature for 30 to 60 minutes before starting the recipe. If you forget, place your block of cream cheese in a sealable plastic bag and submerge the bag in warm water for 10 to 15 minutes, turning the bag occasionally.
- Sweetened condensed milk. Sweetened condensed milk adds richness and sweetness to the pudding layer. Make sure to purchase sweetened condensed milk, not evaporated milk (which is not sweetened).
- Instant vanilla pudding. We use two 3.4-ounce packages of vanilla pudding in this recipe, and the pudding must be INSTANT not cook and serve. Cook and serve pudding will not set up, and hot pudding will turn the bananas brown. When shopping, read labels carefully; instant pudding and cook and serve pudding are often sold right next to each other. If desired, you may substitute banana pudding for a more intense banana flavor.
- Milk. Milk makes up the bulk of the pudding mixture and I strongly suggest using whole milk for its richness. If desired, you may also use 2% milk.
- Vanilla extract. Even though we use vanilla pudding, adding a bit more vanilla truly catapults the essence. I highly recommend pure vanilla extract here. If desired, you may substitute banana extract.
- Whipped topping. Frozen whipped topping is the classic choice for this dessert, so I stuck with it! Look for tubs of frozen whipped topping in the freezer aisle, next to the frozen desserts and frozen fruits. The whipped topping needs to be thawed before using, so pop it in the fridge overnight before making this dessert (do no thaw frozen whipped topping on the counter). Can you make your own homemade whipped cream instead? Yes. You will need about 3 cups of whipped cream. Just note that homemade whipped cream is not as sweet, and will break down more quickly (turning back into a liquid state). When using homemade whipped cream, eat the dessert as soon as possible
- Vanilla wafer cookies. Vanilla wafer cookies (Nilla wafers) are the conventional choice in this dessert. The wafers start out crisp and, as the pudding sets, they soften and become creamy. If desired, you may substitute Pepperidge Farm Chessman Butter Cookies, or graham crackers.
- Bananas. You’ll need about 5 to 7 bananas for this recipe, depending on their size. Look for ripe yellow bananas that have little specks of brown here and there. Overripe bananas will become mushy, and green bananas aren’t ripe, so they’re too firm and not sweet.
Here’s how to make this easy banana pudding.
- Beat cream cheese until smooth.
- Beat in sweetened condensed milk, pudding mix, and vanilla.
- Beat in milk.
- Place a layer of vanilla wafers in a trifle dish, glass bowl, or 13×9-inch baking dish.
- Top with a layer of bananas and then pudding mixture.
- Repeat 3 times to make 4 layers.
- Refrigerate for 2 hours.
- Garnish and serve!
What pan do you need for your banana pudding? For a show-stopping presentation, use a trifle dish or glass bowl (so you can see the layers). You can also use 13×9-inch baking dish. When using a baking dish, make 2 layers instead of 4. For a fun presentation, use glass jars!
Can you make this banana pudding in advance? Since this banana pudding needs time to set up, it makes a great make-ahead dessert. Once assembled, your banana pudding will last up to 2 days in the refrigerator before serving (make sure all banana slices are covered with pudding to prevent them from browning). Reserve the garnishes until just before serving.
How should you store leftover banana pudding? To extend the life of your banana pudding, transfer leftovers to an airtight container and refrigerate for up to 3 days or freeze for up to 2 months. Thaw overnight in the refrigerator before serving. Note, freezing the pudding is not ideal, but doable!
Banana Pudding
Ingredients
- 8- ounce block cream cheese, softened to room temperature
- 14- ounce can sweetened condensed milk
- 2 3.4-ounce packages instant vanilla pudding mix, make sure it’s instant
- 2 teaspoons pure vanilla extract
- 2 1/2 cups milk, preferably whole milk or 2%
- 8- ounce container whipped topping, such as Cool Whip, thawed according to package directions
- 11- ounce package vanilla wafer cookies, such as Nilla wafers, reserve a few for garnish if desired
- 5 to 7 bananas, ripe but not overripe, peeled and sliced, reserve a few slices for garnish if desired
Instructions
- In the bowl of an electric mixer fitted with the whisk attachment, beat the cream cheese until smooth and fluffy. Beat in the sweetened condensed milk, vanilla pudding mix, and vanilla extract. With the mixer on low, gradually beat in the milk. Increase the speed to medium and beat until the mixture is smooth and thick.
- Fold in half of the whipped topping.
- Arrange one-fourth of the vanilla wafer cookies, in a single layer, on the bottom of a trifle dish, large glass bowl, or 13×9-inch baking dish (when using a 13×9-inch baking dish, make 2 layers instead of 4). Top with a single layer of banana slices.
- Top with one-fourth of the pudding mixture and spread out to cover all the bananas (I like to use a cookie scoop to scoop the pudding mixture onto the bananas; it makes the process easy and clean).
- Repeat 3 times, making a total of 4 layers.
- Top with the remaining whipped topping.
- Cover with plastic wrap and refrigerate for 2 hours before serving (this ensures the wafers soften).
- Garnish with wafer cookies and banana slices and serve.