Great pick — banana pudding is creamy, nostalgic, and always a crowd-pleaser. It’s often made Southern-style with layers of vanilla pudding, sliced bananas, and cookies (like Nilla Wafers), topped with whipped cream or meringue.
Let’s start simple:
👉 Do you want a no-bake version with instant pudding, or a from-scratch custard?
I’ll walk you through the classic no-bake version first — it’s easy, fast, and delicious.
🍌 Classic No-Bake Banana Pudding
✅ Ingredients:
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1 box (3.4 oz) instant vanilla pudding mix
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2 cups cold milk
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1 can (14 oz) sweetened condensed milk
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1 container (8 oz) Cool Whip or whipped topping (or homemade whipped cream)
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4–5 ripe bananas, sliced
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1 box Nilla Wafers (or similar vanilla cookies)
🔥 Instructions:
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Make the pudding base
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Whisk pudding mix with cold milk until smooth and thickened (about 2 mins).
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Stir in the sweetened condensed milk until well combined.
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Fold in half the whipped topping (save the rest for the top).
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Layer it up
In a 9×13 dish or trifle bowl:-
Add a layer of Nilla Wafers.
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Add a layer of banana slices.
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Add a layer of pudding mixture.
👉 Repeat layers until everything is used up, ending with pudding on top.
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Top it off
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Spread remaining whipped topping over the top.
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Optional: crush a few cookies and sprinkle on top.
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Chill
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Cover and refrigerate for at least 4 hours (overnight is best — it softens the cookies and deepens the flavor).
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🔁 Optional Twists:
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Swap in Chessmen cookies or graham crackers.
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Use banana cream pudding for extra banana flavor.
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Add a dash of cinnamon or vanilla extract to the pudding.
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Make it a parfait in jars for individual servings.
Want the old-school custard version with egg yolks and stovetop pudding? Or tips on keeping the bananas from browning? Just say the word!
