This timeless old fashioned No Bake Banana Pudding features creamy vanilla pudding, crunchy vanilla wafer cookies, sweet banana slices, and fluffy whipped cream in every bite.
Course Dessert
Cuisine American
Keyword No Bake Banana Pudding
Prep Time 20 minutesminutes
Chill Time 4 hourshours
Servings 12servings
Calories 348kcal
Author Michelle
Ingredients
1packageinstant vanilla pudding mix(6 ounces)
3⅓cupsmilk
4ouncescream cheeseroom temperature
2tablespoonsbutterroom temperature
⅓cuppowdered sugar
1boxvanilla wafer cookies(11 ounces)
5bananasslices
Whipped Cream
2cupsheavy whipping cream
¼cupsugar
2teaspoonsvanilla extract
Instructions
In a medium mixing bowl, combine pudding mix and milk. Set aside.
In a separate large mixing bowl, cream together cream cheese, butter, and powdered sugar.
Add pudding to cream cheese mixture, and beat to combine.
In a separate large mixing bowl, combine all whipped cream ingredients, and whip until peaks form.
Fold half of the prepared whipped cream into the pudding mixture. Set aside.
Line the bottom of a 9"x13" baking dish with vanilla wafers.
Top wafers with banana slices.
Spread pudding mixture on top of banana slices all the way to the edges.
Top with the remaining whipped cream.
Cover and refrigerate for at least for 4 hours or overnight.
Video
Notes
You can also layer this in a large bowl or trifle dish. There will be more layers since the base is a little smaller. Just continue layering cookies, bananas, and pudding until all the ingredients are used.
I highly recommend using the homemade whipped cream, but you can substitute it for 2 (8 ounces) containers of thawed whipped topping if you would rather.
Make Ahead Directions: Prepare pudding and whipped cream up to 3 days in advance. Cover with plastic wrap and store separately in the refrigerator. Assemble banana pudding the day that you’re planning to serve, allowing enough time to properly chill.
Storage: Store your banana pudding wrapped with plastic wrap in the refrigerator for up to 3 days.