Name: Classic Banana Pudding
Prep time: 20 min
Total time: 4 h 20 min
Cuisine: Southern
Ingredients: 1 (5.1 oz) box instant vanilla pudding mix; 3 cups cold milk; 1 (14 oz) can sweetened condensed milk; 1 tablespoon vanilla extract; 1 (8 oz) container whipped topping (like Cool Whip), thawed; 1 box vanilla wafers; 4 ripe bananas, sliced

Classic Banana Pudding is a nostalgic Southern favorite layered with creamy vanilla pudding, ripe bananas, and soft vanilla wafers. It’s the kind of no-bake dessert I love to make when I want something quick, comforting, and always crowd-pleasing.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 (5.1 oz) box instant vanilla pudding mix

3 cups cold milk

1 (14 oz) can sweetened condensed milk

1 tablespoon vanilla extract

1 (8 oz) container whipped topping (like Cool Whip), thawed

1 box vanilla wafers

4 ripe bananas, sliced

Directions

In a large bowl, I whisk together the instant vanilla pudding mix and cold milk until smooth and thickened, about 2 minutes.

I add the sweetened condensed milk and vanilla extract, mixing until fully combined.

I gently fold in the thawed whipped topping until everything is light and fluffy.

In a 9×13-inch dish or a trifle bowl, I begin layering: a base of vanilla wafers, followed by sliced bananas, then a layer of the pudding mixture.

I repeat the layers until all the ingredients are used, finishing with a smooth layer of pudding on top.

Optional: I like to top it with extra whipped topping or crushed wafers for a nice finish.

I cover the dish and refrigerate it for at least 4 hours or overnight to let the flavors meld beautifully.

Servings and timing

Prep Time: 20 minutes

Cooking Time: 0 minutes

Total Time: 4 hours 20 minutes (including chill time)

Servings: 10 servings

Calories: 330 kcal per serving

Variations

I sometimes use banana pudding mix instead of vanilla for extra banana flavor.

Freshly whipped cream can replace the whipped topping for a richer, homemade touch.

A sprinkle of cinnamon or nutmeg between layers adds a cozy spice.

I layer in caramel drizzle or chocolate chips for a twist.

For individual servings, I assemble the pudding in small mason jars or cups.

Storage/Reheating

I store leftovers in the fridge covered tightly with plastic wrap for up to 3 days. Since the bananas can brown over time, I try to eat it within the first day or two for the best texture and flavor. This dish is not suitable for freezing, as the pudding and bananas don’t thaw well.

FAQs

Can I make banana pudding ahead of time?

Yes, I usually make it the night before. The pudding sets beautifully and the wafers soften just right.

What type of bananas should I use?

I use ripe but firm bananas — yellow with a few brown spots. They’re sweet but still hold their shape.

Can I use homemade pudding?

Absolutely. I use homemade vanilla pudding when I want a more from-scratch version, but instant works great too.

How do I keep bananas from browning?

I slice the bananas right before layering and cover the dish tightly. I sometimes brush them with a little lemon juice, but that can alter the flavor.

Can I use a different type of cookie?

Yes, I’ve used graham crackers, shortbread, and butter cookies. Each gives a unique twist to the classic dessert.

Conclusion

This Classic Banana Pudding is a dessert I come back to again and again. It’s simple, satisfying, and always a hit at the table. I love how easy it is to throw together while still tasting like something special. Whether it’s for a family event or a solo treat, it never disappoints.

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