This Southern banana pudding with instant pudding needs no stove and no eggs to temper. Jell-O instant vanilla pudding folded with whipped heavy cream makes a thick, creamy base for layers of fresh bananas and vanilla wafers, the same dessert you’ll find at every cookout and potluck below the Mason-Dixon line. It takes about 15 minutes of hands-on time, then chills in the fridge until it’s set.
Made in a 4-quart glass bowl or a 9 x 13 dish, this serves 12, so it’s easy to bring to a cookout.
The Shortcut Is the Pudding Mix, Everything Else Is Real
Most banana pudding falls into two camps: a cooked custard that takes time and patience, or an instant pudding version made fluffy with Cool Whip. This one takes the quicker route but adds real whipped cream. You stir the instant pudding mix into sweetened condensed milk and cold water instead of regular milk, then fold in heavy cream whipped to stiff peaks.
The step that trips people up is a soupy pudding, so let the pudding chill at least 4 hours before you fold in the cream so it holds its shape in the layers. Once it’s layered and covered, the bananas stay fresh for 1 to 2 days, which makes this an easy one to make ahead for a cookout or potluck.
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I made this banana pudding for a pot luck and the dish was scraped clean. Very good pudding, be sure that you bring the whipped cream to stiff peaks for best results. The bananas don’t oxidize as quickly if you be sure to seal the edges of the pudding to the side of the dish, no air can get to the bananas. I was afraid that the condensed milk would make this too sweet, not a problem if the whipped cream is whipped to stiff peaks, Whipping to stiff peaks makes the pudding thicker. I made this in a 9×13 baking dish, perfect for a pot luck.”
The beauty of banana pudding is in the layers, so I recommend using a trifle dish or other beautiful glass bowl to showcase the layers of vanilla pudding, bananas, and cookies.
You can also serve these in individual glass dishes for a more personalized approach. This banana dessert is perfect for family dinners, barbecues, cook-outs, and any day you feel like making it!
When choosing bananas for this recipe, make sure they have just a few brown spots and are not overly ripe, otherwise they will get mushy after being added to the pudding layer.
Only 5 Ingredients
Gather your pudding ingredients.
Pudding Mix – You will need Jell-O instant vanilla pudding mix (the 3.4 ounce box). Just make sure it says INSTANT on the box. This recipe won’t work with a regular pudding mix.
Cookies – You can use any store-bought vanilla wafers, but Nilla wafers are the classic choice. If you want to be fancy, try Pepperidge Farm Bordeaux Cookies or Chessman Cookies.
Heavy Cream – This is what keeps the pudding taste so rich. Whip it to stiff peaks so the pudding stays thick.
Simple Steps
Step One: Make Instant Pudding
Mix condensed milk and water.
Add pudding mix.
Stir and chill.
Step Two: Mix Pudding
Let the pudding thicken.
Whip the heavy cream.
Fold the cream into the pudding.
Step Three: Assemble Layers
You’ll be making three layers! First, a layer of vanilla wafers, followed by a layer of bananas, and finally a layer of pudding. Repeat until you have three layers or have filled your trifle dish.
Start layers.
Add pudding.
Continue layering until done!
Cover the dish with plastic wrap and chill for 4 to 8 hours. To serve, garnish the top of the pudding with crushed cookies and whipped cream.
Sweetened condensed and heavy cream creates the creamiest texture in this no-bake banana pudding recipe.
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Banana Pudding with Instant Pudding and Vanilla Wafers
This Southern banana pudding with instant pudding needs no stove and no eggs to temper. Jell-O instant vanilla pudding folded with whipped heavy cream makes a thick, creamy base for layers of fresh bananas and vanilla wafers, the same dessert you'll find at every cookout and potluck below the Mason-Dixon line. It takes about 15 minutes of hands-on time, then chills in the fridge until it's set.
In the bowl of a stand mixer, combine sweetened condensed milk and cold water and mix well for about a minute. Add the pudding mix and beat on medium-high for 2 minutes. Cover with plastic wrap and refrigerate for at least 4 hours or overnight.
Beat heavy cream until stiff peaks form. Gently fold the cream into the pudding mixture and combine.
To assemble, place ⅓ of the vanilla wafers on the bottom of a clear glass bowl that will hold 4 quarts, or layer in a 9 x 13 baking dish. The wafers can overlap. Add ⅓ of the sliced bananas and ⅓ of the pudding. Repeat with two more layers, ending with pudding. Cover with plastic wrap and refrigerate for at least 4 hours but up to 8. Longer than 8 hours and the bananas could start to brown. Garnish with a couple of crushed vanilla wafers
Video
Notes
Let the pudding fully chill and set before folding in the cream, it should lightly jiggle, not slosh or look watery.
Whip the cream to stiff peaks. Cool Whip works in a pinch, but it won’t taste as rich.
Spread each pudding layer all the way to the edges of the dish so no air reaches the bananas underneath.
Store covered in the refrigerator for 1 to 2 days before the bananas start to brown.
What am I to think if nobody comments on this pudding.
Are the wafers just laid I’m the bowl?
This amount of pudding 🍮 won’t be finished at a sitting. Won’t the bananas still go brown?
This is a new post so it may take a while for people to make the recipe and give it a rating. The wafers are just laid on in layers. The bananas are not exposed to the air so they will not brown for a few days.
I made this banana pudding for a pot luck and the dish was scraped clean. Very good pudding, be sure that you bring the whipped cream to stiff peaks for best results. The bananas don’t oxidize as quickly if you be sure to seal the edges of the pudding to the side of the dish, no air can get to the bananas. I was afraid that the condensed milk would make this too sweet, not a problem if the whipped cream is whipped to stiff peaks,
Whipping to stiff peaks makes the pudding thicker. I made this in a 9×13 baking dish, perfect for a pot luck.
What am I to think if nobody comments on this pudding.
Are the wafers just laid I’m the bowl?
This amount of pudding 🍮 won’t be finished at a sitting. Won’t the bananas still go brown?
This is a new post so it may take a while for people to make the recipe and give it a rating. The wafers are just laid on in layers. The bananas are not exposed to the air so they will not brown for a few days.
I’m curious, you said to not use bananas with brown spot, your photo has bananas covered in brown spot. Which is it? with or without?
I think it is best if the bananas are a little ripe with just a few brown spots, but not mushy like you would use in banana bread.
I made this banana pudding for a pot luck and the dish was scraped clean. Very good pudding, be sure that you bring the whipped cream to stiff peaks for best results. The bananas don’t oxidize as quickly if you be sure to seal the edges of the pudding to the side of the dish, no air can get to the bananas. I was afraid that the condensed milk would make this too sweet, not a problem if the whipped cream is whipped to stiff peaks,
Whipping to stiff peaks makes the pudding thicker. I made this in a 9×13 baking dish, perfect for a pot luck.
Thanks for the review and tips to keep the bananas from turning brown.