WHAT’S FOR DESSERT?
Banana Cream Pudding
Array/5
COOK TIME
TOTAL TIME
1 hour including fridge time
SERVINGS
10-12 servings
My grandma’s Banana Cream Pudding is the kind of dessert that instantly puts a smile on your face. Layers of smooth, creamy vanilla pudding, ripe bananas, and Nilla wafers blend together beautifully, creating a sweet no bake treat! It’s a family favorite worth making again and again!
I’ve been meaning to share this recipe for banana cream pudding with you for such a long time. It’s actually my grandmother’s recipe, and it’s way too good not to pass on. Somehow life kept getting busy, but honestly, this family favorite deserves the spotlight and is definitely worth the wait!
This banana treat is one of those desserts that just works no matter the season. It reminds me so much of the filling in banana cream pie but without the hassle of baking a crust which honestly makes it even better in my book. The layers of creamy pudding, fresh bananas, and those classic Nilla wafers are ridiculously good together. And okay, maybe it’s just me but I absolutely love when the wafers get that slightly soft pudding-soaked texture. Not soggy, just perfectly in-between and yes I realize that might sound weird but it’s one of my favorite parts!
Banana Pudding With Cream Cheese
It might sound a little unexpected, but adding cream cheese to banana pudding is actually a brilliant move. It gives the pudding an extra creamy texture and adds just the right amount of tang to balance out all the sweetness. Most traditional recipes skip it, but I promise cream cheese takes banana cream pudding to a whole new level of flavor and texture.
I promise this recipe isn’t difficult at all, yet it tastes like something special your grandma might have whipped up on a Sunday afternoon. It’s the ideal combination of old-fashioned comfort and modern day food, and it’s a great way to use up bananas before they go bad!
And if you need other ways to use them up, my Chocolate Peanut Butter Banana Bread and Mini Banana Nutella Muffins are always a hit!
Ingredients You’ll Need
Vanilla Instant Pudding Mix – This is the base of the creamy pudding layer and makes everything come together quickly without cooking. Make sure to grab instant, not cook-and-serve, or the texture won’t turn out right.
Milk – Combines with the pudding mix to create that smooth and silky texture. Cold milk works best so the pudding sets properly.
Sweetened Condensed Milk – Adds richness and sweetness that makes this pudding extra decadent. It also helps thicken the mixture and gives it that classic banana pudding flavor.
Whipped Topping – This lightens up the pudding and adds that fluffy, cloud-like texture. You can use homemade whipped cream if you prefer, but store-bought works great and saves time.
Cream Cheese – A little unexpected but totally necessary. It balances the sweetness and adds a subtle tang that keeps every bite from being too rich.
Bananas – Make sure your bananas are ripe but not too soft for the best texture and flavor.
Nilla Wafers – These give that nostalgic crunch and soak up just the right amount of pudding over time. Honestly, they’re one of my favorite parts!
Step By Step Instructions
Prepare the pudding base: In a large mixing bowl, whisk together the vanilla instant pudding mix and cold milk until smooth and slightly thickened. Let it sit for 1 to 2 minutes so the pudding can finish setting up.
Add richness: Stir in the sweetened condensed milk and cream cheese until fully combined. This creates a thick, creamy texture with just the right amount of sweetness and tang.
Fold in whipped topping: Gently fold in the whipped topping using a rubber spatula until no streaks remain. The mixture should be light, fluffy, and smooth.
Slice the bananas: Peel and slice your bananas into even rounds, about ¼-inch thick. Using bananas that are ripe but still firm will keep the texture just right.
Layer the pudding: In a large serving dish or trifle bowl, start by adding a layer of Nilla wafers on the bottom. Top with a layer of sliced bananas, followed by a layer of the pudding mixture. Repeat the layers until all the ingredients are used, ending with a final layer of pudding on top.
Chill the banana pudding: Cover the dish with plastic wrap and refrigerate for at least 2 to 3 hours, or overnight if possible. Chilling helps the flavors meld together and gives the wafers time to soften slightly.
Serve and enjoy: Before serving, you can add extra banana slices or a sprinkle of crushed Nilla wafers on top for a little added texture. Scoop and serve cold straight from the fridge.
Expert Tips
Use a hand mixer or sturdy whisk to mix the pudding for a super smooth texture with no lumps.
Let the pudding sit for a minute or two after mixing so it thickens up slightly before layering.
Slice bananas right before assembling to keep them from browning during prep.
Use a clear trifle dish or bowl if you want those pretty layers to really shine at the table.
Chill for at least a few hours to let the pudding set and the Nilla wafers soften just enough.
Fold in the whipped topping gently so the pudding stays light and fluffy without losing its texture.
Press plastic wrap directly onto the pudding to prevent a skin from forming while it chills.
Make individual servings in jars or cups for parties, picnics, or easy grab-and-go treats.
Ways To Customize
Swap the Nilla wafers for shortbread cookies or graham crackers if you want a slightly different crunch and flavor. Shortbread adds a buttery bite, while graham crackers bring a bit of warmth that pairs well with the bananas.
Add a layer of crushed toffee bits or chopped chocolate between the bananas and pudding to give the dessert a little extra texture.
Use banana-flavored instant pudding instead of vanilla to double down on the banana flavor. It gives the entire dessert a stronger banana-forward taste.
Layer the pudding in individual mason jars, cups, or small bowls for an easy way to serve guests at parties.
Top the finished pudding with toasted coconut flakes to add a little crunch and a tropical vibe.
Drizzle a layer of caramel sauce over each round of pudding and bananas to bring in a buttery, rich sweetness.
Fold mini chocolate chips into the pudding mixture before layering for a fun, unexpected chocolate twist. They add just enough texture and sweetness to make each bite a little more exciting.
Use homemade whipped cream in place of the whipped topping if you prefer something a bit more from-scratch. It brings a slightly different texture and flavor but keeps that same light, fluffy feel.
Add a layer of fresh sliced strawberries along with the bananas for a burst of color and a sweet-tart contrast.
Serve the banana pudding in a baked pie crust or graham cracker crust to transform it into a no-bake pie version. This gives it a bit more structure and makes it perfect for slicing and serving like a traditional dessert.
Storage Instructions
Keep banana cream pudding covered in the refrigerator for up to 3 days. It’s best stored in the same dish you made it in, tightly covered with plastic wrap or a lid to keep it fresh and prevent the bananas from browning too quickly. This dessert doesn’t freeze well because the texture of the pudding changes once thawed, and the bananas and Nilla wafers can become mushy. For the best flavor and consistency, enjoy it cold straight from the fridge within a few days of making it.
FAQ
Can I use this as filling for banana cream pie?
Absolutely. This pudding makes a great filling for a banana cream pie, especially when paired with a graham cracker or Nilla wafer crust for extra flavor.
Can this banana cream pudding be made gluten free?
Yes, just swap the Nilla wafers with your favorite gluten-free vanilla cookies. Everything else in the recipe is naturally gluten free, but always check labels to be safe.
How far in advance can I make banana cream pudding?
You can make it up to 24 hours ahead for the best flavor and texture. The longer it chills, the more the flavors meld and the wafers soften to that perfect texture.
Why is my pudding runny instead of thick?
This usually happens if the instant pudding mix wasn’t fully set before layering or if the wrong type of pudding was used. Use cold milk and instant pudding, and give it a couple of minutes to thicken before folding in the whipped topping.
What kind of bananas work best for this recipe?
Ripe but firm bananas are ideal. You want them sweet and flavorful, but not so soft that they turn mushy in the layers.
How do I keep the bananas from turning brown?
Layer them in the pudding quickly after slicing, and make sure they’re fully covered by the pudding mixture. The chilled environment and lack of air exposure help slow down browning.
More Banana Desserts
Banana Cream Cheese Muffins
Banana Cake
Air Fryer Banana Chips
Print
Banana Cream Pudding
My Grandma’s Banana Cream Pudding is so good, so creamy and full of that classic banana flavor. The Nilla wafer cookies add a little sweet crunch for the passed down recipe. So good!
Ingredients
About 40 Nilla wafer cookies
5–6 bananas, sliced
2 cups milk
5 ounce box instant vanilla pudding
1 package cream cheese (8 ounces), softened
1 can ( 14 ounce) sweetened condensed milk
1 1/2 containers of Cool Whip (8 oz containers)
Instructions
- Line bottom of 9×13 inch baking dish with cookies and banana slices on top.
- In a bowl, combine the 2 cups milk and pudding mix and mix well using a handheld electric mixer or whisk. Mix until thick like pudding. Using another bowl, combine the 1 block of cream cheese and 1 can (14 oz) condensed milk together and mix until smooth.
- Fold the 1 and 1/2 containers cool whip into the cream cheese mixture. Then add the cream cheese mixture to the pudding mixture and stir until combined. Pour the mixture over the cookies and bananas and cover with the remaining cookies. Refrigerate until ready to serve.
Notes
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4 Responses
Making this one, too. Visiting your site was such a blessing to my belly!
Oh yay! Thank you for the kind words! This banana pudding is my Grandma’s recipe and it’s pure comfort!
Going to try this. Looks so yummy and easy. I am sure it’s delicious!!!
Thank you, we love this one! Hope you love it too!