How to Make Easy Banana Pudding (2024)

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Step 1:In a large bowl, beat the softened cream cheese until smooth and creamy. Add the sweetened condensed milk and beat until smooth.

Step 2:In a separate mixing bowl, mix the vanilla pudding mix and cold milk together until smooth.

Step 3: Add the pudding to the cream cheese mixture and mix until completely combined and creamy. Fold in ½ of the Cool Whip.

Step 4:Place a layer of vanilla wafers on the bottom of a trifle dish, glass bowl, casserole dish, or 9 x 13 pan.

Step 5:Add a layer of banana slices on top of the cookies. Completely cover the bananas with a layer of the pudding mixture. This will keep them from turning brown.

Step 6:Repeat 1-3 times, depending on the size of your dish.

Four layers worked perfectly in my trifle bowl with 12-16 cookies per layer. One to two layers will work well in a 9 x 13 pan.

Step 7:Spread the remaining Cool Whip on top of the pudding.

Cover the banana pudding with plastic wrap and chill it in the refrigerator forat least 4 hours, but overnight is best. This gives the cookies time to cookies to soften and become cakelike.

Step 8: Before serving, crush 1-2 more vanilla wafers on top of the Cool Whip. If desired, add banana slices on top.

How long does southern banana pudding last in the fridge?

Store leftover banana pudding wrapped in plastic wrap or in an airtight container in the refrigerator for 3-4 days.

How do you keep bananas from turning brown in classic southern banana pudding?

Why does old fashioned banana pudding get watery?

What other type of cookie can I use in no bake banana pudding with vanilla wafers?

Nilla wafers and Pepperidge Farm Chessmen Cookies are the most popular cookies to use in a homemade banana pudding recipe. Other options to try include graham crackers, Nutter Butters, Golden Oreos, Biscoff, gingersnaps, lady fingers, and butter cookies.

• ▢ 8 ounces softened cream cheese
• ▢ 14 ounce can sweetened condensed milk
• ▢ 2 3.4 oz. boxes instant vanilla pudding
• ▢ 2 ¾ cups cold milk
• ▢ 8 ounces Cool Whip, divided
• ▢ 60 vanilla wafers you may need more if using a 9 x 13 pan
• ▢ 5-7 ripe bananas, sliced

• In a large mixing bowl, beat the softened cream cheese until smooth. Add the condensed milk and mix until there are no lumps.

• In a second bowl, mix the pudding mix and milk together until smooth.

• Pour the pudding into the cream cheese mixture and mix until completely combined.

• Fold in ½ of the Cool Whip.

• Line the bottom of the dish with a layer of vanilla wafers.

  Add a layer of banana slices on top of the cookies.

  Spread a layer of the pudding mixture evenly over the bananas.

  Repeat 1-3 times, depending on the size of your dish.

  Four layers worked perfectly in my trifle dish with 12-16 Nilla Wafers in each layer.

  One to two layers will work well in a 9 x 13 pan.

• Spread the remaining Cool Whip on top of the pudding.

• Cover and chill for at least 4 hours, but overnight is best.

• Crush a few Nilla Wafers on top of the Cool Whip immediately before serving. If desired, serve with fresh banana slices.

• Store leftover banana pudding wrapped in plastic wrap or in an airtight container in the refrigerator for 3-4 days.

• Use very soft cream cheese so it mixes smoothly without lumps.
• Chill the banana pudding for at least 4 hours before serving, but overnight is best for soft, cakelike cookies.
• Completely cover the bananas with pudding to keep them from turning brown.
• Add the crushed vanilla wafers right before serving or they'll get soggy.