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4.90 from 28 votes

Quick and 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, no bake, semi homemade banana pudding
Prep Time 15 minutes
Cook Time 0 minutes
Chilling Time 4 hours
Total Time 4 hours 15 minutes
Servings 9 servings
Calories 287kcal
Author Blair Lonergan


  • 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)
  • 8 ounce container frozen whipped topping (such as Cool Whip), thawed


  • Prepare the pudding according to the package instructions. Refrigerate and set aside.
    Stirring together instant vanilla pudding.
  • 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 bananas in a glass dish.
  • 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.
    Spreading cool whip on top of banana pudding.



  • 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 4 hours to chill in the refrigerator before serving. This will give the cookies time to soften and the layers will come together.
  • Use a larger (5.1 ounce) box of vanilla instant pudding if you prefer thicker layers of pudding in your dish.


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