Americans LOVE banana pudding! This recipe includes a quick and easy, creamy, no-fuss vanilla pudding layered with store-bought or homemade vanilla wafers, and sliced bananas. It truly is a must have for the summer season. You have all the flavor without the effort! If you can open a can, you can make this easy homemade banana pudding.
Sometimes I Go Back to the Tried and True!
I’m not much of a “can of this” and a “box of that” when it comes to cooking or baking since I tend to bake from scratch. However, when it comes to banana pudding, I go back to the tried-and-true, “can of this” and “box of that” version I had growing up, because… it really is the best. My mom consistently gets requests for the same banana pudding she’s made for decades. In fact, she’s really tired of making it and wishes people would request something else. 😊 I’m sharing a variation of her easy no-cook, egg-free quick banana pudding that will make your life easier, everyone you know happier, and increase your friend list. All wins!!
Thanks Mom!!
Thanks, mom, for this awesome easy base recipe! I never get tired of it!! The irony of this recipe is that my mom doesn’t eat or like bananas EXCEPT for this banana pudding.
Easy Banana Pudding Ingredients
For the ingredients, you’ll need instant vanilla pudding mix (like Jell-O), salt, vanilla, milk, sweetened condensed milk, whipped topping, 4-6 bananas, and vanilla wafer cookies. I used homemade vanilla (Nilla) wafers in the images and video.
Combine Pudding Ingredients
In a large bowl, whisk together the pudding mix and a ¼ teaspoon salt. Pour in 2½ cups of milk and 1 teaspoon of vanilla. Whisk all the ingredients well. Pour in the sweetened condensed milk and whisk again until all are well combined. Fold in 12 ounces of thawed (from frozen) whipped topping. I prefer SO Coco Whip (coconut whipped topping), but any brand like Cool Whip will be fine. My mom always uses Cool Whip.
Banana Pudding Assembly Time…ALREADY!!
What You Need for Assembly
To assemble the dessert, you need the bowl of pudding (the one you just whipped up 😉), vanilla wafers (homemade or store-bought), and 4-6 bananas. You can layer the ingredients in individual bowls, a large trifle dish, mixing bowl, or even plastic containers. Use WHATEVER you have!
Layering Steps
In a large trifle bowl and/or individual serving glasses or bowls, add a layer of pudding (just enough to create a base). Top the pudding with a layer of cookies making sure to push them against the edge of the bowl so they are visible looking in from the outside of the bowl (assuming your bowl is clear). Add a layer of sliced bananas on top of the cookies also pushing them to the bowl edge so they are visible. Repeat following the same steps adding a thicker layer of pudding, another layer of cookies, and bananas. If using a large bowl, you will need another layer of each. Regardless of the number of layers, top the last layer of bananas with the remaining pudding and decorate the top with additional cookies (whole cookies and cookie crumbs). Remember to reserve enough pudding and cookies to top the dessert.
Refrigerate to Set
While you can eat it immediately, it’s best refrigerated for a couple of hours (2-4 hours). The pudding is a little thin at this point and needs to firm up a bit. Also, this allows time for the pudding to soften the cookies a little.
Banana Pudding Final Product Images
Check out the layers for both the large and small dishes. There are 3 layers in the large trifle dish with a fourth pudding at the top. You’ll see 2 small layers in the individual dishes with a third pudding layer on top. Once the cookies have softened, the banana pudding is easy to scoop out with a spoon.
Storage
Store the pudding covered in the fridge for several days. The longer it sits the softer the cookies become, and the bananas will slightly darken. The pudding still tastes great days later.
Great Summer Gathering Dessert
If you’re looking for a quick and easy summer dessert, I highly recommend this one. It’s great for casual cookouts, large gatherings, or small intimate dinners. I love the individual serving glasses for a nice, elegant dessert for each guest.
Banana Pudding Final Thoughts
I never get tired of making or eating this homemade Banana Pudding recipe. It’s funny to think that something so easy can taste so good. Granted, it’s not from scratch heating eggs over the stove to make the pudding, but “the can of this” and “box of that” mix of ingredients produces a nicely flavored pudding. It’s looks beautiful as well!
Baker’s Perspective
This is an easy recipe to throw together in under 30 minutes (including the layering). The pudding preparation and layering of the ingredients are really the only work required. The dessert looks gorgeous in a large dish or in small individual dishes. To decrease the prep time, you could prep everything and assemble it just before eating it if serving in small bowls. Keep in mind that the bananas will oxidize and turn brown if cut too soon. I love just dipping the cookies in the pudding for a snack without any assembly work.
Taster’s Perspective
Since I prefer “from scratch” baking, I have found ways to make this processed recipe taste “less” processed using the coconut whip topping and adding vanilla to the pudding. Don’t get me wrong, this is a very processed dessert, but the flavors and textures are still good. The pudding is very creamy and rich from the whole milk and whipped topping. The homemade buttery vanilla wafers take this recipe to the next level.
I’m serious when I say that mom is “required” to make this dessert for EVERY social gathering she attends. That’s truly saying something when deciding on whether a recipe is good enough and worthy of a social gathering. Give it a try! I sincerely hope you are as pleased as we are. Remember… my mom doesn’t like or eat bananas, but she enjoys this recipe. 😊
Check out my YouTube video for more visuals on making this dessert. Easy No-Cook Egg-Free Banana Pudding: Mom’s Most Requested Recipe; A Can of This & Box of That!
Easy Banana Pudding: No-Cook & Egg-Free Recipe
Ingredients
- 2 small 3 oz boxes (or 1 large 5-6 oz box) instant vanilla pudding mix
- ¼ tsp salt optional
- 1 tsp vanilla extract optional
- 2 ½ cups (20 oz) milk any kind, whole milk is preferred
- 14 oz (1 can) sweetened condensed milk
- 12 oz thawed whipped topping (commonly Cool Whip) however, SO Coco Whip (coconut whipped topping) is preferred
- 4-6 bananas
- 16 oz (1-1½ pkgs) vanilla (Nilla) wafers store-bought or homemade
Instructions
- In a large mixing bowl, whisk together the pudding mix and salt. Pour in the milk and vanilla and whisk well. Add the sweetened condensed milk and whisk until well combined. Fold in thawed (from frozen) whipped topping.
- In a large trifle bowl and/or individual serving glasses or bowls, add a layer of pudding, just enough to create a base.
- Top the pudding with a layer of cookies making sure to push them against the edge of the bowl so they are visible looking in from the outside of the bowl (assuming your bowl is clear).
- Add a layer of sliced bananas on top of the cookies also pushing them to the bowl edge so they are visible.
- Repeat the layering steps adding a thicker layer of pudding, another layer of cookies, and bananas.
- If using a large bowl, you will need another layer of each (3 layers of cookies and bananas with a 4th layer of pudding to top the dessert).
- Regardless of the number of layers, top the last layer of bananas with the remaining pudding and decorate the top with additional cookies (whole cookies and cookie crumbs). Remember to reserve enough pudding and cookies to top the dessert.
Video
Notes
Interested in some other sweet treat recipes? Check these out.
Argentine Alfajores Sandwich Cookies
Simple Scottish Shortbread Cookies
Gluten-Free & Vegan Scottish Shortbread Cookies
Latin American Tres Leches Cake
Australian & New Zealand Pavlova
New Zealand Kiwi Quick Bread (Regular & Gluten Free)
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