Banana Pudding is a Southern classic-layers of creamy vanilla pudding, sliced fresh bananas, and crunchy Nilla wafers, topped with whipped topping. No baking needed, just assemble and chill. It’s rich, sweet, and super comforting-perfect for potlucks or family dinners.
Banana Pudding
Classic Southern banana pudding with creamy vanilla layers, fresh bananas, and Nilla wafers. Easy no-bake dessert that's always a crowd-pleaser.
Ingredients
Equipment
Method
- In a large mixing bowl, whisk together instant pudding mix and cold milk for 2 minutes until it thickens. Add sweetened condensed milk and whisk until smooth and creamy.
- Slice bananas into ¼-inch rounds. If not assembling right away, toss lightly with a splash of lemon juice to keep from browning.
- In a 9×13-inch dish or trifle bowl, spread a thin layer of pudding on the bottom. Add a single layer of Nilla wafers. Top with banana slices.
- Spoon more pudding over the bananas to cover them completely. Repeat layers: wafers, bananas, pudding—until you run out, ending with pudding on top. Aim for 3-4 layers.
- Spread whipped topping evenly over the top. Crush a few extra Nilla wafers and sprinkle on for garnish.
- Cover with plastic wrap and refrigerate 4 hours or overnight so wafers soften slightly and flavors meld.
- Scoop or slice and serve cold. Keep leftovers in the fridge.
Notes
- Use ripe bananas with some spots for best flavor, but not too soft.
- Cover bananas completely with pudding to prevent browning.
- Chill at least 4 hours for the best texture—wafers get that perfect soft chew.
- Store in fridge up to 3 days; it gets better the next day.
- For homemade pudding, cook from scratch for richer taste.
- Swap whipped topping for homemade whipped cream if you wanna go fancy.
