Easy Banana Pudding Recipe with Vanilla Wafers

Easy Banana Pudding Recipe with Vanilla Wafers

This easy banana pudding recipe combines layers of vanilla wafers, fresh bananas, creamy vanilla pudding, and whipped cream. It's a simple no-bake dessert that can be made ahead and chilled overnight, making it perfect for family gatherings, holidays, or whenever you want a classic homemade treat.

Recipe Developer-Estefania

Print Recipe Pin Recipe

Prep Time 20

Cook Time 3

Total Time 6 23

Ingredients

▢ 200 ml whole milk
▢ 397 g sweetened condensed milk 1 can
▢ 144 g instant vanilla pudding mix 1 packet
▢ 720 ml heavy cream
▢ 2 tablespoon icing sugar
▢ 3 teaspoon vanilla extract
▢ 425 g vanilla wafer cookies 1 box
▢ 4 large bananas

Instructions

In a small saucepan, heat 200 ml whole milk and 1 can 397 g sweetened condensed milk over medium heat until the mixture just starts to boil. Remove from the heat, add 1 package 144 g instant vanilla pudding mix, and whisk until smooth. Transfer to a bowl, cover, and refrigerate for at least 2 hours, or until fully set.
In a large bowl, whip 720 ml heavy cream, 2 tbsp icing sugar, and 3 tsp vanilla extract until stiff peaks form. Fold two-thirds of the whipped cream into the chilled pudding mixture until smooth and creamy. Reserve the remaining whipped cream for the topping.
Slice 4 large bananas into ½-inch (1.25 cm) rounds. Arrange a layer of 425 g vanilla wafer cookies on the bottom of a large trifle dish or serving bowl. Spread a layer of pudding over the cookies, then add a layer of banana slices. Add another layer of cookies and place additional cookies upright around the inside edge of the dish if desired.
Continue layering the remaining cookies, pudding, and bananas until all the ingredients are used. Finish with the reserved whipped cream and spread it evenly over the top.
Crush a few extra vanilla wafer cookies and sprinkle them over the whipped cream. Cover and refrigerate for 4–6 hours, or overnight, before serving.

Notes

Warm the Milk Mixture First: I like heating the whole milk and sweetened condensed milk together before adding the pudding mix because it helps everything blend smoothly.

Use Firm Ripe Bananas: Bananas that are ripe but still firm give the best sweetness without turning too soft between the layers.

Fold the Cream Gently: I fold the whipped cream into the pudding slowly so the filling stays light and creamy.

Chill Before Serving: I prefer chilling the pudding overnight when possible because the vanilla wafers soften and the flavors blend better.

Storage: Keep the banana pudding covered in the refrigerator for up to 3 days.

Nutrition