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.
I made it today and used everything. But I hope it takes good. Right now it’s raining. But I hope it’s good. Thank you for the recipe 🙂
I’m sure it will be perfect! 🙂 Hope you enjoy!
I made this but had to use 2 boxes of pudding as one did not seem to be enough
Hi,
I live in NS, CA and am a late comer to your interweb pages of deliciousness.
I love to cook and experiment but not much of a baker with the exception of my moms homemade bread, which is one of the many things she taught us kids before we left the nest, albeit i think i need lessons on knitting again….
I just wanted to say thank you for the recipes and inspiration over the past year.
Happy safe holidays and new year to you and yours Ms. Blair.
O
Thanks, Richard! I think you’re doing well if you can make homemade bread. That’s such a treat!
I appreciate your kind note. Have a great holiday season!
So do I have to cook the vanilla pudding if I
Only have the cooked version instead of instant to make banana pudding?
Hi, Bennie! Yes, if you’re using the cook and serve version of the vanilla pudding, you need to prepare the pudding according to the package instructions. Enjoy!
I made this banana pudding last week and it was so yummy!! My hubby & I gobbled it up! I doubled it so we would have more… and we were really glad I did! So easy to make & definitely going into the “keeper” file! Thanks.
Thank you, Tess! I’m so glad that you both liked it! 🙂
My mother in law makes this and brings us some and I just love it. I wasnt real sure how to make it, so I followed your recipe and made it myself for the 1st time. Thanks so much for keeping things quick and easy. I’m going to have to try more of your recipes now.
We’re so happy to hear this, Barbara! Thanks for giving it a try.
I Love baking.
We definitely love our baked goods, too! However, we can never resist a good no-bake recipe as well.
I absolutely love this recipe AND love the fact that I can make it totally gluten free! I also substitute the milk for almond milk and no one’s ever complained Definitely a keeper! Thank you for sharing!
Thank you so much!
Made this , this morning, made meatloaf also, can’t wait until dinner and dessert. My stomach is growling haha
We hope you enjoy it!
I used (instant) banana pudding instead of vanilla. It really helps with less-than-stellar-tasting bananas. 🙂 Also, if you spread a thin layer of pudding (or cool whip) on the bottom of the dish before laying the first round of cookies in, the cookies will stick to the pudding while you’re spreading the layer of pudding on top of those cookies. Have a great day! :o) (ps: you wrote “be sure to include a picture” but I don’t see a way to include my picture)
Thank you so much for sharing, Diane! We hope you enjoyed it.
Great. Simple to make but tastes delicious!
Thank you, John!
I found this recipe in 1979 in a Home Cooking magazine. I have been making it ever since. The recipe called for a large box of vanilla instant pudding and a 9×13” pan. Haven’t found anyone who doesn’t love it.
That’s so funny, Dot! I received the recipe from my friend Linda about 10 years ago, but it’s very possible that she found the recipe in a magazine back in 1979, too (she’s closer to my mom’s age). I agree — it’s always a big hit! 🙂
Blair
Blue Ridge Mountains! Gurl send us some fabulous pictures of the beautiful BR Mountains!
Hi, Meja! I share a lot of pics of the Blue Ridge and our surrounding area each week in my Sunday post. You can find those here: https://www.theseasonedmom.com/category/our-week-in-meals/
Thanks for following along with us! 🙂
Thank you for taking the time to put this recipe on line.
You’re very welcome. We hope you enjoy it, Brenda!
Do you have the alternate meringue topping instructions?
Hi Jan! We don’t. We’ve never tested this recipe with meringue.
This recipe takes the stress out of food prep and it’s so delicious.
Thank you, Linda! We’re so glad to hear this.
Awesome banana pudding recipe I will definitely serve on my 75th birthday I have to count pennies so this is a perfect recipe’ Thank you love Martha
We’re so glad you enjoyed it, Martha. Happy birthday to you!
dtl5o5
This recipe is super easy to make. Not time consuming at all and absolutely delicious.
I have made it several times now and gotten many compliments on it.
Plain easy yummyness.
Thank you, Petra! We’re so glad you enjoy it.
I read through a dozen banana pudding recipes before finding one balanced to my liking, and this was it. My modifications were:
1 – I got mixed up with some of the other recipes and used two boxes of vanilla pudding (mixed with 4 cups of milk), and next time I make this I’ll do the same thing, it seemed like the right amount
2 – Having decided to make this dessert at the last minute, only a few hours before needing to serve it, I didn’t have time to thaw cool-whip, so I made actual whipped cream. Immersion blender with a whisk attachment, 4-cup measuring cup (which fits in my dishwasher, unlike my stand mixer’s bowl), most of a pint of heavy cream, few tbsp of powdered sugar, 3 minutes start to finish. Skipped the vanilla extract that I usually use since the vanilla flavor from the pudding would overpower it anyway.
Took the pan to my book club meeting and brought it home scraped clean, everybody raved.
Thanks so much for this perfect combination of classic and quick-and-easy!
We’re so glad you enjoyed it and were able to adjust it to suit your needs, Dawn! Thank you for trying it out and taking the time to leave a review.
Quick and easy recipe. It turned out great !
Wonderful. Thanks for letting us know!
Made a double recipe yesterday for a choir birthday celebration! Everyone loved it! I looked in the earlier comments that someone put a layer of pudding in the bottom of the dish before cookies and the rest of the layers. I did that too, topped with extra creamy Cool Whip and vanilla wafer crumbs on top. Yum!
We’re so glad you enjoyed it, Nancy! Thank you for trying it out and taking the time to leave feedback.