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.
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. 🙂
If I use cooked jello pudding mix, will,it be okay?
Hi, Pat! Sure, you can use a cook and serve version of the pudding mix — just make sure that you prepare the pudding according to the instructions on the package. It takes a bit longer than the instant pudding mix, but the end result should be just as good. 🙂
I needed something quick and simple for a last minute decision to go to a pot luck. This was perfect.
We’re so happy to hear it, Lila!
Blair my mom used make banana and nilla wafer pie. I haven’t made it years .but after reading every one s stories I going shopping tomorrow for the ingredients.
Oh, good! I hope you enjoy the dessert. It’s such an easy, delicious, and nostalgic treat. 🙂
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.
I did the same thing. Got the Banana Cream and my daughters got onto me so I had to go get vanilla instead. lol
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! 🙂
1st banana pudding I’ve ever made (I’m almost 54 and live in KY, so there’s really NO excuse for this, lol). It was perfect. My people devoured it (with my help, of course). Bravo and Thank You!!!!
We’re honored you chose our recipe for your first attempt and are so glad it was a hit! Thank you for trying it out and taking the time to leave a review.
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!
OOOooo I bet the Keebler Graham Cracker pie crust would be amazing to make this into pies too.
And then instead of bananas and vanilla pudding, you could use cherry pie filling!
(you made a different dessert completely)
lol
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! 🙂
I make this quite a bit; it’s wonderful in the summertime! But I do believe that if I made it with Cool Whip instead of real whipped cream, some distant Doutgern female relative would rise up right out of her grave and SLAP the taste right out of my mouth!
Hey, real whipped cream is a great treat if you’re not looking for the Cool Whip shortcut. 🙂 Glad you enjoy it, Kathy!
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 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 Blair. I always grew up eating banana pudding but this was my first time making it. Simple and delicious!
Oh, good! I’m glad it was a success. I love the ease of this version. Maybe it’s dangerous — you can have banana pudding whenever the craving strikes. Hah!
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!
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!
Can this be made the night before and served for lunch the next day? We have a potluck at work tomorrow and I’m wondering if it would be ok to make tonight or if I should assemble it in the morning?
Absolutely! 🙂
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!
Is it overkill to use banana flavored pudding in this recipe. I’m from Central Virginia, myself!
Not at all — if you love banana flavored pudding. 🙂 I prefer the taste of vanilla, but that’s just my personal taste. Hope you enjoy! I always love hearing from other Virginians…especially neighbors!