Banana Pudding

If you’re looking for a quick, crowd-pleasing dessert, this no-bake banana pudding delivers every time. It’s rich, velvety, and layered with vanilla wafers, ripe bananas, sweetened condensed milk, and Cool Whip, all without turning on the oven.

What makes this version stand out? The 1⅓ cups of milk in the pudding mixture gives it a thicker, more luxurious texture, while 1½ tubs of Cool Whip ensure each bite is extra creamy. The final Cool Whip layer on top not only makes it picture-perfect, but also adds a dreamy, cloud-like finish.

After chilling in the fridge, the vanilla wafers soften into a cake-like texture, creating a perfect balance of creamy, fruity, and sweet in every spoonful. Whether it’s for a family gathering, summer barbecue, or holiday dessert table, this banana pudding will disappear fast.

Ingredients:

1 box (3.4 oz) instant vanilla pudding mix

1⅓ cups cold milk

1 can (14 oz) sweetened condensed milk

1½ tubs (8 oz each) Cool Whip, thawed — 1 tub for pudding mixture, ½ tub for topping

4–5 ripe bananas, sliced

1 box (11 oz) vanilla wafers

1. In a large mixing bowl, whisk together the instant vanilla pudding mix and 1⅓ cups cold milk until smooth and thickened (about 2 minutes).

2. Stir in the sweetened condensed milk until fully combined and creamy.

3. Gently fold 1 full tub of Cool Whip into the pudding mixture until light and fluffy.

4. Layer the dessert – In a 9 x 13-inch dish, arrange a layer of vanilla wafers, followed by a layer of pudding mixture, and then sliced bananas. Repeat layers until you run out of pudding, ending with pudding on top.

5. Spread the remaining ½ tub of Cool Whip evenly over the pudding layer. Garnish with crushed vanilla wafers

6. Cover with plastic wrap and refrigerate for at least 4 hours or overnight for best flavor and texture.

Crowd-pleasing flavor that’s sweet, nostalgic, and satisfying