This Quick and Easy Banana Pudding just might be the perfect summer dessert! The no-bake treat requires just 5 ingredients and 15 minutes of prep for a cool and refreshing make ahead option. With Nilla wafers, Jello instant pudding, ripe bananas and Cool Whip, this semi homemade banana pudding is ideal for those days when you don't want to spend hours in the kitchen!
How to Make Easy Banana Pudding | 1-Minute Video
Semi Homemade Banana Pudding
Summer has absolutely arrived in Central Virginia! The signs? The 80-90+ degree heat, the smell of the honeysuckle growing outside my kitchen window, the boys enjoying their blueberry muffins for breakfast on the front porch, and the fact that the farmers are all out making hay. Another sign that summer is here? This easy banana pudding recipe is on the menu!
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 (to avoid any last-minute kitchen stress while guests were around), 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?!
Best of all, this semi homemade recipe takes advantage of plenty of shortcuts -- from Jell-O instant pudding to Nabisco Nilla Wafer cookies and Cool Whip topping. You don't have to make a custard from scratch or whip up your own meringue. Instead, the quick dessert comes together in about 15 minutes...and always disappears fast!
Banana Pudding Ingredients
This is just a quick overview of the simple ingredients that you'll need to prepare the easy homemade banana pudding. As always, specific measurements and complete instructions are included in the printable recipe box at the bottom of the post.
- Vanilla wafer cookies: I always use Nabisco Nilla Wafer brand, but any similar version will work.
- Vanilla instant pudding mix: the small 4-serving box of Jell-O instant pudding is perfect.
- Milk: to prepare the instant pudding.
- Bananas: you want them ripe and sweet, but not too ripe and mushy.
- Frozen whipped topping: such as Cool Whip, thawed in the refrigerator overnight.
How to Make Easy Banana Pudding
I'm not kidding when I say that this no-bake recipe is quick and easy! Once your ingredients are ready, it's just a matter of assembling the dessert and sticking it in the refrigerator.
- Prepare the vanilla pudding according to the instructions on the box. Set aside in the refrigerator.
- Arrange vanilla wafers in a single layer in the bottom of an 11 x 7-inch baking dish.
- Spread half of the prepared pudding over the cookies.
- Top the pudding with a single layer of banana slices.
- Repeat the layers once more, starting with the cookies.
- Top the final layer of banana slices with the Cool Whip.
- Refrigerate for at least 1 hour (preferably closer to 4 hours).
- Garnish with additional banana slices or Nilla wafers just before serving.
How to Keep Banana Pudding from Getting Watery
Since you're using Jell-O pudding and Cool Whip in this no-bake recipe (rather than a homemade custard and meringue), you'll find that the dish holds up really well in the refrigerator and doesn't get watery at all! The ingredients come together, the cookies soften, and the easy banana pudding just gets better with time.
How to Keep Bananas from Turning Brown in Banana Pudding
If you make the dessert just a few hours in advance, you don't need to worry about the fruit turning brown. However, if you prefer to assemble the banana pudding the day before, I would suggest treating the banana slices with citrus juice (such as lemon juice or orange juice) to prevent the oxidation that causes the unappealing brown tint.
Be careful not to use too much citrus juice, though. You don't want your banana pudding to taste like lemon pudding. Instead, just brush the juice lightly onto the fruit or spritz them with a spray bottle. In other words -- use as little juice as possible.
Also, be sure to wait until the last minute to garnish the top of your banana pudding. I like to add banana slices or extra vanilla wafers on top, just before I bring it to the table.
Storage
Store the banana pudding covered in the refrigerator. It will last for up to 3 days. I do not recommend freezing the dessert, since the texture and quality of the whipped topping, bananas and cookies will be "off" when thawed.
Recipe Variations
- Sugar-Free. While you can't prepare an entirely sugar-free banana pudding (since the fruit and cookies will have sugar in them), you can cut down on some of the sugar by substituting with sugar-free instant pudding and sugar-free Cool Whip.
- Pepperidge Farm Chessmen Cookies are a good swap for the Nilla Wafers.
- Instead of the Cool Whip, feel free to make your own homemade whipped cream for topping the pudding.
Tips for the Best Banana Pudding Recipe
- Use bananas that are ripe and sweet, but not overripe and mushy.
- Remember to thaw the Cool Whip in the refrigerator overnight before layering the dessert. Do not thaw Cool Whip on the counter at room temperature, because it has a tendency to "melt" and lose its fluffy consistency when it gets too warm.
- Make the banana pudding ahead so that it has at least 1 hour (but preferably closer to 4 hours) to chill in the refrigerator before serving. This will give the cookies time to soften and the layers will come together.
More Easy No-Bake Desserts to Try
Quick and Easy Banana Pudding
Ingredients
- 1 box vanilla wafer cookies
- 1 small (4-serving) box vanilla instant pudding mix (plus the milk called for on the package to prepare the pudding)
- 2 large ripe bananas, thinly sliced (plus extra for garnish)
- 4 ounces frozen whipped topping (such as Cool Whip), thawed
Instructions
- Prepare pudding according to 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 pudding with a single layer of banana slices.
- Repeat layers, starting with cookies.
- Top final layer of banana slices with whipped topping. Refrigerate at least one hour (preferably closer to 4 hours), or until ready to serve. Just before serving, garnish with extra vanilla wafers and sliced banana, if desired.
Video
Notes
- Use bananas that are ripe and sweet, but not overripe and mushy.
- Remember to thaw the Cool Whip in the refrigerator overnight before layering the dessert. Do not thaw Cool Whip on the counter at room temperature, because it has a tendency to "melt" and lose its fluffy consistency when it gets too warm.
- Make the banana pudding ahead so that it has at least 1 hour (but preferably closer to 4 hours) to chill in the refrigerator before serving. This will give the cookies time to soften and the layers will come together.
Nutrition
This post was originally published in June, 2013. It was updated in March, 2021.
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I make it today love it. i always use banana pudding. Taste just the same. Thanks for the new recipe
Thanks, Priscilla! So glad that you enjoyed it! 🙂
I love that you responded to almost every post! That’s so awesome. It shows your work and opinions of your audience seriously. Thank you for this great recipe! God bless.
Of course! Thank you!
Thank you Claire I will be making banana pudding today for the 4th of July and you're right it is so hot out a perfect dessert for today thank you
Awesome! Enjoy, and happy 4th!
Can you make the banana pudding without the cool whip?
Sure! It would just be the Nilla wafers, bananas, and vanilla pudding, but that would still taste good. 🙂
What size Cool whip?
Hi, Margaret! I just use the standard size (not the giant double-sized tub). Hope that helps!
Thanks for the easy recipe my children are all smiles. I think I might be dad of the year!????
Awesome. Thank you!
I spent a lot of time to locate something like this
have you tried it with instant banana pudding
Hi, Martha Jo! I have not, but I'm sure it would be delicious!
Have you? I wanted to make and got banana cream and now see all the recipes call for vanilla...
I like it better with banana pudding.
Easy, quick, delicious !!!
Thanks, Darlene! So glad that you enjoyed it!
It’s good but not the same as the old fashion banana pudding
True -- it's not going to be the same as a homemade custard and meringue, but I always appreciate the shortcut! 🙂
I did graham crackers (crumbled for the base), layer of wafers, layer of bananas, layer of vanilla pudding. Then another layer of wafers, layer of bananas, layer of lemon pudding. Then layer of wafers, layer of bananas, layer of banana pudding & finally crumbled graham crackers to garnish. Try it, it's delicious!!... Thx for the recipe by the way ????????
Sounds amazing, Zay! Thanks!
Thanks, all these other sites want 1,000 ingredients, like it's just vanilla banana pudding! I like simple, it's always the best taste, just like mom used to make.
Thank you! I totally agree! 🙂
Can you use meringue on the top and brown in the oven with the instant pudding?
Hi, Dawn! I don't know -- I haven't tried it, but I would be worried that the pudding would just "melt" in the oven since there are no eggs to make it stay stable when heated. That's just my guess -- it might work fine, I just haven't ever tested it. 🙂
I made this recipe with sugar free pudding, sugar free cool whip, and vanilla almond milk. Only the vanilla wafers had sugar Very tasty. Couldn't tell the difference.
That's great, Amelia! I'm so glad that it worked for you. Such an easy dessert, right?!
Thank you so much simple and easy making it tonight
Awesome! Enjoy, Brittany! Definitely one of our faves!
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!
Thanks, Alex! 🙂
I made this recipe for my daughter because it boasted "Quick and Easy." Not only was it quick and easy to make but it was delicious! We used mini Nilla wafers and added Whipped Cream to each serving as opposed to topping with Cool Whip. This also made it fun since my kids love Whipped Cream. We will definitely be eating this again!
Yay! Thanks for taking the time to let me know, Monica! So glad that it was a hit. 🙂
Hi Blair! Thanks for the recipe, I’m looking forward to making this tomorrow! I was just wondering if there’s a difference in mixing the pudding with water instead of milk? The box says water but I’ve heard some people use milk instead so I was just wondering if it would make a difference.
Hey, Kate! I've never tried it with water. The box of Jell-O pudding that I always use calls for milk. Are you using a different brand, maybe? As long as you're following the instructions on your package, I suppose it would be fine. I just think the milk would make it creamier. Again, I've never tried a water version, though. Enjoy!!
Thanks for the quick response Blair! Sorry I meant to say it the other way around, that the box calls for milk instead of water but I heard some people use water. I assumed milk would be better since it’ll be creamier, just like you mentioned.
Oh, okay! Sorry if I misunderstood. 🙂 I haven't ever tried it with the water, so I would stick to the milk as instructed on the box (unless you're feeling brave). Hah!
How many ounces is the pudding box you used?
Hi, Claire! It's the 4-serving size box (which is the smaller of the two sizes sold). The box is 3.4 ounces. If you're using the sugar-free variety, however, the smaller box weighs less (but will also work). Hope that helps!
Thank you so so much for sharing this. I have been trying to find a easy to make banana pudding for a long, long time!
Yay! Enjoy, Laurie!
Thank you for the recipe
My gramps loved it. I used banana cream pudding instead but it was great. Thank you again for the easy recipe.
Wonderful! I'm so glad that it was a hit, Corrina. Thanks for your note!