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Square close up side shot of easy banana pudding in a glass bowl.
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4.93 from 40 votes

Easy Banana Pudding

This simple, shortcut, easy banana pudding recipe is the ultimate prep-ahead, no-bake dessert!
Course Dessert
Cuisine Southern
Keyword banana pudding, easy banana pudding, easy banana pudding recipe, no bake banana pudding, semi homemade banana pudding, Southern banana pudding
Prep Time 15 minutes
Chilling Time 4 hours
Total Time 4 hours 15 minutes
Servings 9 servings
Calories 287kcal
Author Blair Lonergan

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.
    Vanilla pudding for a banana pudding recipe.
  • 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.
    Arranging nilla wafers in a dish.
  • Top the final layer of banana slices with whipped topping. Refrigerate for at least 4 hours (or overnight).
    Spreading a layer of cool whip on top of banana pudding.
  • Just before serving, garnish with extra vanilla wafers and sliced banana, if desired.
    Square overhead shot of a dish of banana pudding.

Video

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

Serving: 1/9 of the recipe | Calories: 287kcal | Carbohydrates: 51g | Protein: 4g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 9mg | Sodium: 240mg | Potassium: 270mg | Fiber: 2g | Sugar: 30g | Vitamin A: 123IU | Vitamin C: 4mg | Calcium: 93mg | Iron: 1mg