One dessert that promises to always be a hit at family gatherings or pot lucks is this no cook Banana Pudding. It’s so creamy and dreamy and absolutely delish! I honestly can not believe I have never blogged this recipe! It’s been a family favorite for years. This recipe replaced a cooked version that was wonderful but I quickly realized that as good as the cooked version was, it simply could not beat the ease of this recipe.
So if you are looking for a dessert that will impress your guests and feed a crowd, look no further! It takes about 10 minutes to prepare but requires at least a day in the fridge so be sure to make ahead!
To start, you will need two boxes of instant vanilla pudding. I use one french vanilla and one vanilla but you can use any combo of the two. Also, you need a can of sweetened condensed milk, Cool Whip, milk, bananas and Nilla wafers.
Using a hand mixer or a whisk, mix together the pudding, milk and sweetened condensed milk till smooth. Then fold in the Cool Whip. Yes, that’s it!
I use a large clear bowl for my banana pudding but I have also made cute individual ones as well (more on that shortly). Line the bottom of the bowl with almost half the wafers and try to line some up along the edge of the bowl if you can. Then on top of the wafers, spread banana slices. I use about two bananas depending on size per layer.
Over the wafers and banana layer, pour about half of your pudding mixture. Then repeat making a second layer of wafers, bananas and pudding. (Again, I line up some wafers along the edge of the bowl to make it pretty through the clear glass bowl but if you don’t wish to do that, no big deal!) Be sure to save about 10 wafers to crush on top.
When dividing up the wafers, I do about half the bag in each layer but I always save about 10 wafers in the bag to crush up and sprinkle on the finished pudding. Add some plastic wrap and allow this pudding to refrigerate for at least 8-10 hours or overnight. It will take that amount of time for the banana flavor to permeate through the pudding.
Recently, I discovered they make mini vanilla wafers and my first thought was individual banana puddings. Because if I am being honest, I only buy Nilla wafers when I make banana pudding! I used clear plastic cocktail cups and made individual pudding cups just layering the tiny wafers, banana slices and pudding. It made about 12 pudding cups.
Enjoy!
Banana Pudding
Creamy No cook version
Ingredients
- 1 3.4 oz instant french vanilla pudding
- 1 3.4 oz instant vanilla pudding
- 4 cups milk
- 1 can sweetened condensed milk (Eagle Brand)
- 1 16 oz Cool Whip thawed
- 4 medium bananas sliced
- 1 box Nilla wafers (or mini version if making individual cups)
Instructions
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In a large bowl, using electric mixer or whisk, combine instant pudding packets, milk and sweetened condensed milk until smooth.
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Fold in Cool Whip.
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Reserve about 10 wafers. Divide remaining wafers in half and layer the bottom of a glass bowl with first half of the wafers. Next, top wafers with half of the sliced bananas.
**Alternatively, if making individual cups, use mini wafers and divide half the sliced bananas among 12 cocktail cups.
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Pour half the pudding mixture over the wafer/banana layer. Then repeat with another layer of wafers and the remaining bananas. Be sure to place some wafers along the edge of clear bowl. Add remaining pudding.
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Crush the reserved 10 wafers in the packaging and sprinkle over the pudding.
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Cover pudding with plastic wrap and refrigerate at least 8-10 hours or overnight. Do not skip this step!!! It's very important to give the bananas time to permeate flavor through the pudding.
