No-Bake Banana Pudding
The best no-bake banana pudding! Layers of vanilla wafers, fresh bananas, and a light and fluffy vanilla pudding base. This easy dessert can be assembled in 15 minutes and enjoyed year-round.
Servings: 12
Calories: 250kcal
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
Instructions
- Mix: In the bowl of a stand mixer fitted with the paddle attachment, beat together the softened cream cheese and sweetened condensed milk until perfectly smooth. Scrape down the sides of the bowl with a spatula as needed.
- Prepare the pudding: In a separate medium-sized mixing bowl, whisk together the instant pudding mix and milk. Let the mixture set for 3-5 minutes to thicken.
- Combine mixtures: Pour the thickened pudding mixture into the cream cheese mixture and mix until completely smooth.
- Fold in the whipped topping: Fold in half of the Cool Whip container (about 1 ½ cups). Gently stir until the pudding mixture is an even consistency with no lumps.
- Build the first layer: Line the bottom of a 11 x 7-inch (2.5-quart) rectangular baking dish with 20 vanilla wafers. Place one banana slice on top of each cookie. Carefully top with half of the pudding mixture.
- Repeat layers: Repeat with another layer of the remaining 20 vanilla wafers and banana slices, followed by the remaining pudding.
- Add the topping: Spread the remaining 1 ½ cups Cool-Whip evenly over the top of the pudding.
- Chill: Cover the dish tightly and place the banana pudding in the fridge to chill for at least 2 hours.
- To serve: When ready to serve, garnish the top with additional vanilla wafers if desired.
Nutrition
Calories: 250kcal | Carbohydrates: 40g | Protein: 4g | Fat: 9g
