Easy Banana Pudding That Disappears in Minutes

Skip complicated desserts and win dessert night with something so simple it feels like cheating.

This Easy Banana Pudding is creamy, silky, and stacked like a snackable skyscraper of happiness. Zero baking.

Minimal dishes. Maximum “who brought this?!” praise. If your goal is a no-fail crowd pleaser that tastes like grandma’s hugs but takes less than 20 minutes of effort, you just found it.

Why Everyone Loves This Recipe

This pudding nails the trifecta: creamy, crunchy, and fruity in every bite.

It’s nostalgic without being fussy. It’s elegant enough for a dinner party and chaotic enough for a potluck table stampede. The textures improve as it chills, and the flavors meld into something that tastes like you spent hours—spoiler: you didn’t.

It’s also a fantastic make-ahead dessert, which means you can actually enjoy your guests instead of pretending to look busy in the kitchen.

And yes, the kids will inhale it, but adults will guard their bowls like it’s the last piece of cake on Earth.

Easy Banana Pudding That Disappears in Minutes

Recipe by Wendy CarterCourse: Dessert

Servings

12

servings

Prep time

15

minutes

Cooking timeminutes

Calories

320

kcal

Ingredients

• 2 cups cold whole milk (or 2% for lighter)

• 1 (5.1 oz) box instant vanilla pudding mix (family-size)

• 1 (14 oz) can sweetened condensed milk

• 1 teaspoon pure vanilla extract

• 1 (8 oz) tub whipped topping, thawed (or 2 cups fresh whipped cream)

• 4–5 ripe bananas, sliced

• 1 (11–12 oz) box vanilla wafers (or butter cookies)

• Pinch of sea salt (optional, but excellent)

Step-by-Step Instructions

• Whisk the base: In a large bowl, whisk cold milk and instant pudding mix for 2 minutes until thickened. Let it sit for 1 minute to fully set.
• Sweeten and flavor: Whisk in sweetened condensed milk, vanilla extract, and a pinch of salt. It should be silky and glossy.
• Lighten it up: Fold in whipped topping gently until no streaks remain. Don’t stir aggressively—air is your friend.
• Prep the bananas: Slice bananas just before layering to keep them fresh-looking. Aim for 1/4-inch slices.
• Layer 1: In a 9×13-inch dish (or trifle bowl), add a snug layer of vanilla wafers.
• Layer 2: Add a layer of banana slices over the wafers.
• Layer 3: Spread a generous layer of pudding mixture. Use a spatula to level it.
• Repeat: Continue layering wafers, bananas, and pudding until you run out, finishing with pudding on top.
• Optional flourish: Crumble a few wafers and sprinkle on top for texture. You’re now fancy.
• Chill: Cover and refrigerate for at least 2 hours, ideally 4–6. Overnight? Chef’s kiss.
• Serve: Scoop into bowls. Expect silence, then compliments.

Make-Ahead & Storage Guide

• Make-ahead: Assemble up to 24 hours in advance. The wafers soften into a cake-like layer while the bananas infuse the cream.
• Short on time? Chill 30–60 minutes. It’ll be slightly looser but still dreamy.
• Storage: Keep covered in the fridge for 3 days.
  

  After day 2, bananas may darken, but flavor stays solid.

• Banana browning hack: Lightly toss slices with a teaspoon of lemon juice or pineapple juice. Don’t overdo it unless you enjoy citrus pudding.
• Freezing: Not recommended. Texture suffers, wafers get oddly soggy, and bananas go grainy.
  

  Hard pass.

Better-for-You Benefits

• Potassium power: Bananas bring potassium, which supports heart health and helps with muscle function. Leg cramp prevention? Possibly.
  

  Delicious? Absolutely.

• Calcium and protein: Milk and pudding add calcium. If you use Greek yogurt folded into the cream layer, you’ll sneak in extra protein.
• Portion control: Serve in small cups or jars to keep calories in check.
  

  Built-in guardrails FTW.

  
  
• Lower-sugar swaps: Use sugar-free pudding and light whipped topping if you want to trim calories without demolishing the vibe.

Nutrition Stats

Per serving (1/12 of recipe), approximate values using whole milk, regular pudding, and whipped topping:

• Calories: ~320
• Protein: ~5 g
• Fat: ~11 g
• Carbs: ~52 g
• Fiber: ~2 g
• Sodium: ~240 mg
• Sugars: ~34 g

These numbers vary based on brands and swaps. If you change toppings, cookies, or milk, your mileage may vary—no shocker there.

Things to Be Careful About

• Banana ripeness: Too green = chalky. Too brown = mush city.
  

  Aim for bright yellow with light freckles.

• Overmixing whipped topping: Stir gently or it deflates and your pudding turns sad and dense.
• Salt amount: A pinch enhances flavor; a heavy hand makes dessert taste like soup stock. Easy does it.
• Layer moisture: Wet bananas can make the base soggy. Pat slices dry if they’re extra juicy.
• Time: Don’t serve immediately unless you specifically want crunchy wafers.
  

  The chill transforms the texture.

Variations You Can Try

• From-scratch custard: Swap instant pudding for homemade vanilla custard if you want to flex culinary muscles.
• Peanut butter twist: Whisk 1/3 cup creamy peanut butter into the pudding mixture. Top with chopped roasted peanuts.
• Chocolate lover: Use chocolate pudding or add a layer of mini chocolate chips between bananas and cream.
• Cookie remix: Try shortbread, graham crackers, or Biscoff. Each gives a different personality—like dessert cosplay.
• Lightened-up: Sugar-free pudding, 2% milk, and light whipped topping.
  

  Still tasty, less rich. IMO, a solid weekday move.

• Boozy version: Brush wafers with a little dark rum or banana liqueur. Adults will notice.
  

  And smile.

• Yogurt blend: Fold 1 cup vanilla Greek yogurt into the pudding for tang and protein.

FAQ

Can I use homemade whipped cream instead of whipped topping?

Yes. Whip 1 cup heavy cream with 2 tablespoons powdered sugar to soft peaks and fold it in. It’s richer and gives a fresher flavor with a slightly softer set.

How do I keep the bananas from turning brown?

Slice right before layering and lightly toss with a teaspoon of lemon or pineapple juice.

Also, ensure the bananas are fully covered by the pudding layer to minimize air exposure.

Is cook-and-serve pudding okay for this recipe?

You can use it, but cool it completely before folding in the whipped topping. Instant is faster and sets more reliably for clean layers.

Can I make this dairy-free?

Use almond or oat milk with a dairy-free instant pudding that’s labeled to set with non-dairy milks, and swap in coconut whipped topping. Flavor will lean slightly tropical—no complaints there.

My pudding is runny.

What went wrong?

Most likely the milk wasn’t cold, the pudding wasn’t whisked long enough, or you used too much liquid. Chill it longer; if needed, add a bit more whipped topping to stabilize.

How long does it need to chill?

Minimum 2 hours for the wafers to soften. Four to six hours is ideal, and overnight gives bakery-level texture.

Can I make individual servings?

Absolutely.

Layer in jars or cups—cookie, banana, pudding, repeat. They’re portable, cute, and stop that one friend from “evening out the edges.”

The Bottom Line

Easy Banana Pudding is the low-effort, high-impact dessert everyone hopes shows up to the party. It’s creamy, nostalgic, and wildly customizable.

Keep the ingredients on standby and you’ll always have a plan when dessert panic hits. Make it once and watch it become your signature—no apron required.