This easy banana pudding is a classic Southern favorite made with just 5 simple ingredients: Nilla wafers, instant pudding, milk, bananas, and Cool Whip. It’s creamy, nostalgic, and perfect to make ahead for holidays or entertaining!
For more easy desserts, try this one-bowl buttermilk chocolate cake, this peanut butter pie, this strawberry cake with cream cheese frosting, and this chocolate pudding pie, or browse all of our dessert recipes.
Table of Contents
The quick, semi-homemade recipe originally comes from my friend Linda, who served it for a picnic when her grown son came back home to visit. She wanted a menu that she could prepare in advance, so she offered country ham biscuits, potato salad, deviled eggs, and this no bake banana pudding for dessert. Sounds like the perfect menu for casual entertaining, right?!
Before You Get Started
- Choose ripe (but not mushy) bananas for the best texture and flavor.
- Use instant pudding mix for easy prep and smooth consistency (no cooking required).
- Thaw Cool Whip in the fridge overnight for the best fluffy texture (never on the counter).
- Lightly brush bananas with lemon/orange juice to prevent browning if made a day ahead.
- Chill for at least 4 hours to let the cookies soften and layers set perfectly.
How to Make Banana Pudding
I’m not kidding when I say that this no-bake recipe is one of the easiest Southern desserts you’ll ever make. Unlike classic Southern banana pudding recipes, there’s no need to use an electric mixer to beat whipping cream until stiff peaks form; no need to stress over made-from-scratch meringue; and no need to stir custard in a saucepan on the stovetop. Just assemble and chill!
Step 1: Make the Pudding
Whisk together the pudding mix and milk per the box instructions. Chill briefly to thicken.
** Quick Note: For a thicker pudding layer, use the 5.1-ounce box of instant pudding mix instead of the smaller one.
Step 2: Layer the Dessert
Arrange half of the Nilla wafers, then half of the pudding, and half of the banana slices in an 11 x 7-inch dish. Repeat the layers once more.
** Quick Note: For a lower-sugar dessert, swap sugar-free pudding mix and sugar-free Cool Whip for the regular varieties.
Step 3: Top and Chill
Finish with a nice thick layer of Cool Whip on top. Cover with plastic wrap and refrigerate for at least 4 hours (or overnight).
** Pro Tip: Cover the top with plastic wrap directly touching the surface to keep the layers creamy. If you’re adding sliced bananas on top for a garnish, wait until just before serving (otherwise they’ll turn brown).
Step 4: Serve
Once chilled and set, spoon the banana pudding onto a plate or into individual glass serving bowls. Garnish with extra banana slices or extra Nilla wafer cookies.
Variations and Serving Ideas
- Substitute homemade whipped cream for Cool Whip if preferred.
- Swap Pepperidge Farm Chessmen cookies or graham crackers for Nilla wafers.
- Try banana cream pudding for a stronger banana flavor.
- Assemble in a trifle dish or mason jars for a pretty presentation.
- Add holiday flair with crushed vanilla wafers or festive sprinkles on top before serving.
Easy, quick, delicious!!!
– Darlene
Storage, Freezing & Make Ahead
- Make-Ahead: Best made 4-24 hours before serving to let the cookies soften, the flavors meld, and the dish set.
- Storage: Cover tightly and refrigerate for up to 3 days. Leftovers keep nicely; this recipe doesn’t get watery at all.
- Freezing: Not recommended; the bananas and whipped topping don’t thaw well.
Frequently Asked Questions
How do I keep bananas from turning brown?
Brush or spritz lightly with lemon or orange juice before layering, and fully cover with pudding or whipped topping.
Can I use real whipped cream instead of Cool Whip?
Yes! Sweeten lightly and whip to stiff peaks before folding or topping.
Can I use cook-and-serve pudding mix?
You can, but make sure it’s cooled completely before assembling layers or it may soften the cookies too much.
Related Recipes
- Banana Nut Bread
- Ambrosia Salad
- Ice Cream Sandwich Cake (5 ingredients)
- Eclair Cake
- Icebox Cake
Did you make this recipe?
If you enjoyed this recipe, please leave a comment with a 5-star review at the bottom of the post. Thank you!
Watch How to Make It
Easy Banana Pudding
Equipment
- 11 x 7 inch dish
Ingredients
- 1 (11 ounce) box vanilla wafer cookies
- 1 (3.4 ounce) small (4-serving) box vanilla instant pudding mix (plus the 2 cups of milk called for on the package to prepare the pudding)
- 3-4 large ripe bananas, thinly sliced (plus extra for garnish)
- 1 (8 ounce) container frozen whipped topping (such as Cool Whip), thawed
Instructions
- Prepare the pudding according to the package instructions. Refrigerate and set aside.
- Arrange vanilla wafer cookies in a single layer on the bottom of an 11 x 7-inch baking dish. I used 24 cookies for each layer. Use a spatula to spread half of the prepared pudding (approximately 1 cup) over the cookies. Top the pudding with a single layer of banana slices. Repeat the layers, starting with cookies.
- Top the final layer of banana slices with whipped topping. Refrigerate for at least 4 hours (or overnight).
- Just before serving, garnish with extra vanilla wafers and sliced banana, if desired.
Notes
- Use ripe but firm bananas for the best flavor and texture.
- Thaw Cool Whip overnight in the refrigerator (not on the counter).
- Chill the dessert for at least 4 hours (or overnight).
- Cover tightly with plastic wrap to keep fresh.
- Substitute homemade whipped cream if desired.
- Don’t freeze; the texture will suffer.
- For thicker pudding, use the larger (5.1 ounce) box.
- Store leftovers in the fridge for up to 3 days.
Nutrition
I just made this recipe and it was so good!! It was exactly what I was looking for with basic ingredients but that’s all you need for banana pudding. Thank you!
– Alex
Originally published in June, 2013, this post was updated in November, 2025.
The instructions do not include cool whip. When is that added?
Hi, Kate! The whipped topping (Cool Whip) is added in Step 3: “Top the final layer of banana slices with whipped topping. Refrigerate for at least 4 hours (or overnight).” Hope you enjoy the dessert!
Mom used to make this when I was a kid (a lot of years ago, haha)! I was looking for the recipe for grocery shopping so I would have some idea of how much to buy. So good and easy! Thanks!
We’re so happy you found our recipe, Debbie! Thank you for trying it out and taking the time to leave a review.
I made the pudding using this recipe and it was delicious. The recipe was simple and preparation easy to follow. My family loved it.
So glad to hear that, Jai! I just made another pan of it today for my son’s birthday (his top request!). 🙂