Banana Pudding Dessert is one of those classic no-bake desserts I make when I want something creamy, familiar, and easy to slice and serve. It’s soft vanilla wafers, fresh banana, and a thick vanilla pudding layer that sets up nicely in the fridge.
This version has that slightly tangy cream cheese note that keeps the filling from tasting flat, and it stays extra smooth thanks to the whipped topping folded in. I like it best after a long chill so the layers turn into that casserole-style banana pudding people expect.
For me, this is a go-to for cookouts, holidays, and potlucks because it travels well and you can make it the day before. It’s also just a solid “something sweet in the fridge” dessert for the weekend.
Why You’ll Love This Recipe
No-bake: No oven, no water bath, no fuss. It’s all fridge time, which is exactly what I want in the summer.
Thick and creamy: The combo of pudding, condensed milk, and cream cheese makes a filling that holds up when you scoop it and gets even better after chilling.
Make-ahead friendly: This is the kind of dessert that actually benefits from sitting a few hours (or overnight), so it’s easy to fit into a busy day.
Classic flavors: Vanilla wafers + banana + vanilla pudding is just a reliable, cozy combo. It tastes like the banana pudding everyone recognizes.
Easy to serve: A 9×13 dish means neat slices for a party or big scoops for casual serving. Either way works.
Ingredients You’ll Need
Pudding mixture
- Instant vanilla pudding mix: I use the instant kind here because it sets quickly and keeps the filling thick. Make sure it’s the instant version, not cook-and-serve.
- Sweetened condensed milk: This adds sweetness and that classic banana-pudding richness. If you like a less-sweet dessert, check the notes below for an easy adjustment.
- Whole milk: Cold milk helps the pudding set up fast. Whole milk gives the best texture, but 2% will work if that’s what you keep around.
- Cream cheese: Let it soften so it blends smooth with no little lumps. This is what gives the filling a little tang and more structure.
- Vanilla extract: It’s a small thing, but it makes the whole dessert taste more like homemade pudding.
- Whipped topping: This keeps the filling light and easy to spread. Thaw it in the fridge so it folds in smoothly.
Layers
- Vanilla wafer cookies: Classic choice, and they soften into that cake-like layer after chilling. I like keeping a handful aside for crushing on top.
- Bananas: Ripe but still firm is the sweet spot. Super soft bananas get a little slippery in the layers.
Optional garnish
- Crushed vanilla wafers: This adds a little crunch on top right before serving. It also makes the dish look finished with almost no effort.
- Banana slices: Nice for looks, but I only add them at the last minute since they brown quickly.
- Extra whipped topping: A few dollops on each slice is simple and classic.
Recipe Instructions
- Beat the cream cheese: In a large bowl, beat the softened cream cheese until it’s completely smooth.
- Whisk the pudding: In a separate bowl, whisk the instant pudding mix with cold milk and sweetened condensed milk until it thickens.
- Mix the base: Add the pudding mixture to the cream cheese along with the vanilla extract, then mix until smooth and evenly combined.
- Fold in topping: Fold in the thawed whipped topping until you don’t see streaks.
- Spread the first layer: Spoon a thin layer of the pudding mixture into a 9×13-inch dish and spread it out.
- Layer the wafers and bananas: Add a layer of vanilla wafers, then a layer of sliced bananas.
- Repeat the layers: Keep repeating layers, ending with the pudding mixture on top.
- Chill: Cover and refrigerate for at least 4 hours and up to 24 hours, until set and easy to slice.
- Garnish and serve: Add crushed wafers, banana slices, and/or extra whipped topping right before serving if you want.
Some of my tips!
This is the part that really makes a difference. If you only read one section, make it this one because this is where I share the little trick that helps the recipe turn out so well.
Recipe Tips & Tricks
Use ripe but firm bananas. They’re sweeter, but they still hold their shape in the layers. Very soft bananas can turn a little mushy once the cookies soften.
Soften the cream cheese fully. If it’s still cold, you’ll fight little lumps the whole time. I usually let it sit out until it’s easy to press with a spoon.
Whisk the pudding until it’s noticeably thick. Give it an extra minute if needed. You want it to look like loose yogurt before it goes into the cream cheese.
Go light on the first spread. A thin base layer helps the wafers stay in place so you’re not chasing cookies around the dish while you layer.
Add lemon juice only if you need it. If you’re making this well ahead, a tiny splash tossed with the banana slices can slow browning. Don’t overdo it or you’ll taste it.
Make some touches!
There are plenty of easy ways to serve this depending on the occasion. Keep it simple, or add a few small touches to make it feel a little more special.
Serving Suggestions
- Extra wafers: Serve with a few crisp vanilla wafers on the side. It’s nice to have a little crunch with the creamy pudding.
- Fresh berries: Strawberries or blueberries on the plate are a simple add-on. I like the freshness next to the rich pudding.
- Caramel drizzle: A small drizzle of caramel sauce over each serving is really good. It turns it into more of a “dessert plate” situation without extra work.
- Coffee: This is great with coffee, especially if you’re serving it after a big meal. I usually do regular drip coffee or cold brew.
Save it for later
This section covers how to store leftovers and what parts of the recipe you can prepare ahead of time.
Storage and Make Ahead
Store leftovers covered in the fridge for up to 4 days. The cookies will keep softening as it sits, which most people actually like in banana pudding.
You can make this recipe ahead and refrigerate it for 4 hours up to 24 hours before serving. Overnight gives you the cleanest slices.
For the best look, add fresh banana slices (and any crushed wafers) right before serving. The pudding is fine made ahead, but bananas will brown over time.
Freezing isn’t my favorite for this one. The bananas and the creamy filling can get a little watery after thawing, so I stick to fridge storage.
A few quick answers
This section covers a few extra details that may help before you head to the recipe card.
Recipe FAQs
Can I use cook-and-serve pudding instead of instant?
I wouldn’t for this exact recipe. Cook-and-serve sets differently and usually needs the stovetop step, and it can throw off the texture when you mix it with the other ingredients.
How do I keep the bananas from turning brown?
Start with ripe but firm bananas, and try to keep the slices tucked between pudding layers (less air exposure helps). If you’re assembling well ahead, you can toss the banana slices with a small amount of lemon juice before layering.
Can I make it less sweet?
Yes. You can use about 3 cups of milk and omit the sweetened condensed milk. It still sets up and tastes like classic banana pudding, just not as rich and sweet.
Can I use homemade whipped cream instead of whipped topping?
You can. Whip about 2 cups of heavy cream to soft-to-medium peaks (a little sugar is fine), then fold it in the same way you would the whipped topping.
What size dish should I use?
A 9×13-inch dish is the easiest for layering and serving 12 portions. If you use a deeper or smaller dish, you may end up with thicker layers and slightly different serving sizes.
You might also like
Before you go, take a look at a few other recipes below the recipe card. They use similar ingredients in a different way and are worth saving too.
MORE DINNER RECIPES TO TRY
Banana Pudding Dessert
INGREDIENTS
Pudding mixture
- 1 package instant vanilla pudding mix 3.4 oz
- 1 can sweetened condensed milk 14 oz
- 2 cups cold whole milk
- 8 oz cream cheese softened
- 1 tsp vanilla extract
- 8 oz whipped topping thawed.
Layers
- 1 box vanilla wafer cookies 11 oz
- 4 to 5 medium bananas sliced.
Optional garnish
- extra crushed vanilla wafers
- banana slices
- whipped topping.
INSTRUCTIONS
Make pudding mixture
- beat cream cheese until smooth
- whisk pudding mix with cold milk and sweetened condensed milk until thickened
- mix pudding into cream cheese with vanilla extract until smooth
- fold in whipped topping until fully combined.
Assemble and chill
- spread a thin layer of pudding mixture in a 9x13 inch dish
- add a layer of vanilla wafers then a layer of banana slices
- repeat layers ending with pudding mixture
- cover and refrigerate at least 4 hours and up to 24 hours
- garnish just before serving if desired.
