Oh, how I love this banana pudding! I found this a few years ago on Pinterest and I am so excited to share it with you today! This recipe is slightly modified from Paula Deen’s Not Yo Mama’s Banana Pudding recipe.
If you haven’t tried this, pin it for later! You’ll be so glad you did. It is fast, easy, no-bake, and super delicious!
Banana Pudding Recipe:
Banana pudding is a perfect recipe to throw together for a family gathering, potluck, or just for your own family. It does make enough banana pudding to fill a 9 x 13 dish, so be prepared for lots of yummy goodness.
(Original recipe from Paula Deen’s ‘Not Yo Mama’s Banana Pudding’ with a few tweaks of my own!)
Ingredients for Banana Pudding:
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- 1 box of vanilla wafer cookies (Nilla Wafers)
- 4 – 6 sliced bananas
- 3 cups of milk
- 2- 3.4 ounce boxes of Jell-O instant french vanilla pudding
- 1 – 8 oz package of cream cheese
- 1 – 14 oz can sweetened condensed milk
- 1 – 8 oz container of Cool Whip
Step 1: Line a 9×13 pan with a layer of Nilla Wafers.
The wafers do not have to be arranged perfectly, but it only takes a moment to spread them out in the base of your dish.
In Paula Deen’s Not Yo Mama’s Banana Pudding recipe, she uses Chessmen butter cookies. To be honest, they sound delicious, I’ve just never tried them. I KNOW that the vanilla wafers are scrumptious, but feel free to try the Chessmen’s cookies if you’d like!
Vanilla wafers are super easy to find. My favorite are the brand “Nilla Wafers”, but generic work just fine. However, I might just put the butter cookies on my list to try.
Step 2: Slice four bananas, layering over Nilla Wafers.
I realize it’s banana pudding, but I personally do not love a lot of bananas in my banana pudding. If you prefer more, by all means add one, two, or even three more bananas!
After slicing, the bananas can be put directly on top of the wafers. Just be sure to spread them out somewhat evenly.
Step 3: Combine instant pudding and milk
Combine 2 boxes (3.4 ounce box size) of Jell-O instant french vanilla pudding and 3 cups of milk. Mix well with mixer.
Be sure to get INSTANT pudding, not the cook and serve. There is NO cooking involved in this recipe. Fast and easy!
That is part of why I love this. SO simple!
Mix the dry pudding pouch with water using your mixer just long enough to get them mixed well together.
Set it aside for now.
It will continue to set up as you prepare the remainder of your ingredients.
Step 4: In separate bowl, combine softened cream cheese and sweetened condensed milk.
I oftentimes will throw the cream cheese out on the counter an hour or so before I’m ready to make this dessert. That allows it to be soft enough to mix well with the sweetened condensed milk.
If you need to, you can always heat the cream cheese in the microwave for a few seconds to soften it up a bit.
Mix cream cheese and condensed milk until smooth. Feel free to use the same mixers you used with the instant pudding above, no need to wash! It’s all going in together in just a bit.
Step 5: Fold in whipped cream (into cream cheese and condensed milk).
Just as I put the cream cheese on the counter about an hour prior to starting this recipe, I do the same with the whipped topping.
I often have this stored in my freezer, so I either make sure it’s been in the refrigerator overnight, or put it directly from the freezer to my counter for an hour or so prior to making the dish.
Step 6: Add the cream cheese mixture to the pudding mixture.
Combine well in large bowl using your mixer.
This is so incredibly tasty, you will have trouble waiting to sample it. SO, just give it a quick taste;-)
Step 7: Pour over bananas, spreading evenly.
Spoon the above mixture directly over your bananas in the 9 x 13 dish.
Step 8: Place another even layer of Nilla Wafers over mixture.
Some like to line their vanilla wafers up nice and neat. However, I’ve seen many just crumble vanilla wafers on top.
It’s your dessert, do it however you’d like!
Refrigerate until ready to serve. My preference is to refrigerate approximately 1 – 2 hours prior to serving.
Delicious!!! Please try this and let me know your thoughts, especially if you try it with the Chessmen’s butter cookies. It is a fast and easy dessert that will most definitely be a hit with your family.
Frequently asked questions:
How long is banana pudding good for?
Banana pudding lasts for about four days if stored in the refrigerator in an airtight container. Do know that the wafers get softer over time. Interestingly, I love it even more this way!
How do you keep bananas from turning dark in banana pudding?
If bananas turning brown is a concern for you, throw the peeled bananas in a few tablespoons of lemon juice prior to making your pudding. You can expect a slight lemon flavoring in your pudding however should you choose to do this.
In all honesty, I have NEVER done this and I have never found the coloration of the bananas to be off-putting. But, I understand it might be an issue for some.
Don’t forget to PIN this to your favorite Pinterest board for later!
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