Name: No-Bake Banana Pudding
Prep time: 15 min
Total time: 135 min
Ingredients: 4 ounces cream cheese, (softened); ¾ cup sweetened condensed milk; 1 – 3.4 ounce package instant French Vanilla pudding mix; 2 cups milk; 3 cups (8-ounce package) Cool Whip, divided; 3 to 4 bananas, (thinly sliced); 40 vanilla wafers, (plus extra for garnishing)

This easy No-Bake Banana Pudding combines French vanilla pudding, softened cream cheese, and condensed milk, gently folded with whipped topping and layered with vanilla wafers and fresh bananas. Just chill for two hours and serve! A fantastic dessert for any occasion!

An 11x7 rectangular baking dish filled with a the best Texas no-bake banana pudding, topped with cool whip and vanilla wafers.

Recipe Highlights

Easy & No-Bake: A simple, oven-free dessert that comes together in just 15 minutes.
Lighter: This dials back the sweetness of popular versions of banana pudding, while keeping the classic flavor and fluffy texture you love.
Fluffy Texture: A creamy and light consistency thanks to a blended base or pudding, softened cream cheese, and whipped topping.
Crowd Favorite: From backyard BBQ, holiday gatherings, or weeknight dessert, this is the perfect dessert year-round!

This simple no-bake banana pudding is the perfect dessert for warm weather! My husband and three boys beg me to keep the ingredients stocked at home so we can whip it up anytime. I do have to admit, a cool scoop is incredibly refreshing after a long evening spent out at the baseball fields. I've taken this dessert to everything from crawfish boils to holiday gatherings and it is always a big hit!

While this shares some ingredients in common with Paula Deen's popular recipe, I personally found hers a bit too sweet. As a mom and dietitian, I love finding ways to balance classic Southern comfort foods, so this version is a bit lighter and fluffier. It hits the sweet spot without being too sticky sweet, and it has a great pudding-to-cookie ratio, though you can always add in extra Vanilla Wafers if you prefer!

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Recipe Highlights
Ingredients for No-Bake Banana Pudding
How to Make
Recipe Testing Notes
Serving and Storage
📖 Recipe

A scoop of light and fluffy no-bake banana pudding layered with fresh bananas and vanilla wafers served in a bowl.

Ingredients for No-Bake Banana Pudding

Cream Cheese: You can use Neufchatel (lighter) or regular cream cheese. Just make sure it is softened so that it can be beaten till smooth.
Sweetened Condensed Milk: You will use a little less than a standard sized can. The pudding recipe has been tested with H-E-B and Eagle Brand milk. Save the extra and use in your morning coffee.
Milk: I use 2% milk to make the pudding.
Pudding Mix: My family prefers the French Vanilla Pudding Mix, it has a unique flavor and slightly lighter taste. Regular Vanilla will also work. Make sure it says instant pudding mix.
Cool Whip: Divided use, you will fold half into the pudding mixture and spread the remaining half on top. It isn't a thick layer, so if you want more you will need to buy a bigger container.
Vanilla Wafers: To keep this a very Texas recipe, use the Slaton Bakery Vanilla Wafers. Classic Nilla Wafers also work.
Bananas: Choose yellow bananas that are not overripe. Avoid any with bruising or brown spots. My family prefers thin banana slices.

How to Make

A brief visual step-by-step guide to making this quick banana pudding recipe. Please see the recipe card for measurements and full instructions at the bottom of this page.

Adding prepared vanilla pudding to the softened cream cheese and condensed milk.

Cream: Beat together softened cream cheese and sweetened condensed milk until smooth and creamy. Prepare pudding in separate bowl. Add pudding mixture to cream cheese mixture. Beat until evenly combined.

Gently folding whipped topping into the cream cheese and pudding mixture with a spatula to create a fluffy texture.

Combine: Fold in ½ of the Cool Whip until evenly distributed. Mixture should be light and fluffy.

A layer of vanilla wafers and fresh banana slices lining in an 11x7 rectangular baking dish.

Assemble: Place Vanilla Wafers on the bottom of the dish, top each with a fresh banana slice. Spread ½ of the pudding mixture over the cookies. Repeat with another layer of Vanilla Wafers, bananas and pudding.

Banana pudding in an 11x7 casserole dish topped with Cool-Whip.

Topping: Spread the remaining Cool Whip over the top pudding layer. Cover tightly and chill for at least 2 hours.

An 11x7 rectangular baking dish filled with a simple Southern no-bake banana pudding, topped with whipped topping and Slaton Bakery vanilla wafers.

Recipe Testing Notes

Pudding Mix: We like the flavor the French Vanilla pudding mix gives best. You can use a box of instant vanilla too. The pudding is mixed separately to prevent splashing and ensure a smooth consistency.

Bananas: Choose firm, bright yellow bananas without any brown spots. You want to avoid overly ripe bananas or they can become mushy in the pudding. My family prefers thinly sliced bananas, so we often use 3 rather than 4.

Vanilla Wafers: I like a little more pudding to Nilla Wafer ratio so I leave a little space. For a more structured pudding, you can add more as able. Surprisingly, I've noticed variations in standard boxes of Vanilla Wafers, with some batches being burnt. If you are in Texas, I like the Slaton Bakery Homemade Vanilla Wafers because they have a great flavor, and with the clear packaging you know exactly what you are getting.

Chill Time: Be sure to let this chill for at least 2 hours before serving. This helps ensure that the vanilla wafers soften to a cake-like consistency.

A close up showing thick layers of fresh fruit, creamy vanilla pudding, and softened cookies.

Serving and Storage

Serving: Serve banana pudding cold for a year-round dessert. This dish is a staple at Texas BBQ restaurants, holidays and large summer potlucks. If desired, garnish the top with additional vanilla wafers just before serving.

Storage: Store banana pudding tightly covered in the refrigerator. Best if eaten within 3 days. This dish can be made ahead one day. Avoid freezing the pudding, as the dairy will separate and the fresh bananas will turn mushy.

📖 Recipe