Layered Creamy Banana Pudding That Breaks the Internet

You want dessert that tastes like a hug and looks like a showpiece? This layered creamy banana pudding hits both with ridiculous ease.

It’s got silky custard, fluffy whipped clouds, and buttery vanilla wafers that turn into cake-like perfection. No culinary degree, no fussy steps—just big flavor payoff.

Give it one hour to chill, and try not to “quality control” half the pan before guests arrive.

The Secret Behind This Recipe

This recipe wins because it uses two textures of cream: a rich vanilla pudding base and a stabilized whipped topping that stays billowy for days. The bananas are sliced thin to create more layers, which means more flavor in every bite.

A quick rest in the fridge lets the wafers soften just enough to mimic sponge cake—without baking. And yes, a pinch of salt and a splash of real vanilla extract make the sweetness pop like a movie trailer.

Layered Creamy Banana Pudding That Breaks the Internet

Recipe by Wendy CarterCourse: Dessert

Servings

12

servings

Prep time

25

minutes

Cooking time

10

minutes

Calories

360

kcal

Ingredients

• Whole milk: 3 cups

• Heavy cream: 1 1/4 cups

• Granulated sugar: 2/3 cup

• Cornstarch: 1/4 cup

• Egg yolks: 4 large

• Unsalted butter: 3 tablespoons

• Pure vanilla extract: 2 teaspoons

• Kosher salt: 1/4 teaspoon

• Ripe bananas: 5–6 medium, firm-yellow (no brown mush)

• Vanilla wafers: 1 (11–12 oz) box

• Cream cheese (softened): 6 oz

• Powdered sugar: 1/3 cup

• Optional flair: ground cinnamon, crushed wafers for topping, shaved chocolate

Step-by-Step Instructions

• Make the pudding base: In a saucepan, whisk sugar, cornstarch, and salt. Add milk gradually until smooth. Whisk in egg yolks. Cook over medium heat, whisking constantly, until thick and glossy, 6–8 minutes. Remove from heat; whisk in butter and 1 teaspoon vanilla. Transfer to a bowl; press plastic wrap onto the surface to prevent skin. Cool 15–20 minutes.
• Whip the cream cheese cloud: Beat softened cream cheese with powdered sugar until silky. Add heavy cream and whip to medium peaks. Beat in remaining 1 teaspoon vanilla. This stabilized whip holds up, IMO the real MVP.
• Slice bananas: Cut bananas into thin rounds (about 1/4 inch). Thin slices stack better and won’t slide around like banana hockey pucks.
• Layer like a pro: In a 9×13-inch dish, start with a thin swipe of pudding. Add a single layer of wafers. Add a layer of bananas. Spread half the pudding. Add another layer of wafers and bananas. Top with remaining pudding.
• Finish with clouds: Spread the whipped topping evenly over the pudding. Swirl with a spoon for pretty peaks. Sprinkle crushed wafers or a dash of cinnamon if you’re feeling artsy.
• Chill: Cover and refrigerate at least 1 hour, ideally 4 hours or overnight for the wafers to soften into cake-like bliss.
• Serve: Slice squares or scoop generous spoonfuls. Garnish with fresh banana rounds right before serving if you want that “just-made” look.

Things You’ll Need on Hand

• Whole milk: 3 cups
• Heavy cream: 1 1/4 cups
• Granulated sugar: 2/3 cup
• Cornstarch: 1/4 cup
• Egg yolks: 4 large
• Unsalted butter: 3 tablespoons
• Pure vanilla extract: 2 teaspoons
• Kosher salt: 1/4 teaspoon
• Ripe bananas: 5–6 medium, firm-yellow (no brown mush)
• Vanilla wafers: 1 (11–12 oz) box
• Cream cheese (softened): 6 oz
• Powdered sugar: 1/3 cup
• Optional flair: ground cinnamon, crushed wafers for topping, shaved chocolate

Easy-to-Follow Instructions

1. Make the pudding base: In a saucepan, whisk sugar, cornstarch, and salt.
   

   Add milk gradually until smooth. Whisk in egg yolks.Cook over medium heat, whisking constantly, until thick and glossy, 6–8 minutes. Remove from heat; whisk in butter and 1 teaspoon vanilla.Transfer to a bowl; press plastic wrap onto the surface to prevent skin. Cool 15–20 minutes.

2. Whip the cream cheese cloud: Beat softened cream cheese with powdered sugar until silky.
   

   Add heavy cream and whip to medium peaks. Beat in remaining 1 teaspoon vanilla.This stabilized whip holds up, IMO the real MVP.

3. Slice bananas: Cut bananas into thin rounds (about 1/4 inch). Thin slices stack better and won’t slide around like banana hockey pucks.
4. Layer like a pro: In a 9×13-inch dish, start with a thin swipe of pudding.
   

   Add a single layer of wafers. Add a layer of bananas.Spread half the pudding. Add another layer of wafers and bananas.Top with remaining pudding.

5. Finish with clouds: Spread the whipped topping evenly over the pudding. Swirl with a spoon for pretty peaks.Sprinkle crushed wafers or a dash of cinnamon if you’re feeling artsy.
6. Chill: Cover and refrigerate at least 1 hour, ideally 4 hours or overnight for the wafers to soften into cake-like bliss.
7. Serve: Slice squares or scoop generous spoonfuls. Garnish with fresh banana rounds right before serving if you want that “just-made” look.

How to Store It Right

Keep the pudding covered and refrigerated for up to 3 days.

Bananas can darken, so add decorative banana slices just before serving. If you want to prep ahead, assemble up to the whipped topping, chill, and add fresh bananas and final garnish the day of.

Avoid the freezer—ice crystals wreck that dreamy texture.

What’s Great About This

• No-bake vibe, bakery taste: Stovetop pudding + store-bought wafers = stealthy gourmet.
• Make-ahead friendly: It actually gets better after a rest. Like us after coffee.
• Sturdy but soft: Stabilized topping holds shape; wafers tenderize without turning to mush.
• Crowd-pleasing: Familiar flavors, nostalgic coziness, and Instagram-worthy layers.

Nutrition Stats

Approximate per serving (12 servings): Calories: 360; Total Fat: 18g; Saturated Fat: 11g; Carbs: 45g; Sugar: 28g; Protein: 6g; Sodium: 220mg; Fiber: 2g.

These numbers will vary based on brands and serving sizes, so FYI, treat them as estimates.

Little Mistakes, Big Impact

• Using overripe bananas: Save the spotty ones for banana bread. Here, you want firm, sweet, and sliceable.
• Skipping the plastic wrap on hot pudding: That skin forms faster than your cousin grabs seconds.
• Under-whipping the cream layer: Soft peaks will slump.
  

  Go for medium peaks so it pipes and spreads cleanly.

• Rushing the chill: The wafers need time to soften. One hour is OK, four is better.
• Watery whipped topping: Cream cheese must be fully softened; cold lumps sabotage the texture.

Easy Swaps & Alternatives

• No-cook shortcut: Use instant vanilla pudding mix (two 3.4-oz boxes) with cold milk.
  

  It won’t be as custardy, but it’s lightning fast.

• Dairy-light: Swap cream cheese for Greek yogurt (strained) and use half-and-half in the pudding. Texture is lighter, flavor still lush.
• Gluten-free: Use gluten-free vanilla wafers.
  

  Everything else stays the same.

• Flavor twist: Add 1/2 teaspoon banana extract to the pudding for amplified banana vibes, or a splash of bourbon for grown-up energy.
• Cookie swap: Try shortbread or Biscoff for a spiced, caramel note. Dangerous in the best way.
• Fruit add-ins: Layer thin strawberries or toasted coconut for texture contrast.

FAQ

How do I keep bananas from browning?

Lightly brush slices with lemon juice diluted 1:1 with water, or use pineapple juice for sweetness.

Add decorative slices right before serving for the freshest look.

Can I make this a day ahead?

Yes—assemble fully and chill overnight. Hold back any surface banana slices until serving so they stay bright.

What if my pudding doesn’t thicken?

Keep whisking over medium heat until it bubbles and visibly thickens.

If you undershot the cornstarch, you can whisk 1 teaspoon cornstarch with 2 tablespoons cold milk and cook a bit longer.

Can I use boxed whipped topping?

You can. Substitute about 3 cups of whipped topping for the cream cheese whip.

The flavor is lighter and sweeter; texture stays stable.

Is this safe for kids with egg allergies?

This version uses egg yolks. Use an egg-free instant pudding mix to avoid eggs, and check cookie labels for allergens.

Do I have to cook the pudding?

No, but the from-scratch custard gives richer flavor and satin texture.

Instant works when time is tight—zero shame, just dessert faster.

Recipe Reflections

This isn’t just banana pudding; it’s a layered dessert strategy. You get contrast—cool cream, soft cookies, fresh fruit—with basically three moves: cook, whip, stack.

The small choices matter: thin banana slices, real vanilla, and patience in the fridge. The result tastes like nostalgia upgraded—classic, but sharper, smoother, and absolutely worth the spoon duel for the last corner piece.