Name: The Best Banana Pudding Ever
Prep time: 15 min
Total time: 4 h 15 min
Cuisine: American
Ingredients: 1 (14 oz) can sweetened condensed milk; 1½ cups cold water; 1 (3.4 oz) box instant vanilla pudding mix; 3 cups heavy whipping cream; 1 (11 oz) box Nilla wafers; 4–5 ripe bananas, sliced; Optional: crushed wafers or banana slices for garnish

I’ve perfected this classic banana pudding recipe that’s creamy, smooth, and packed with layers of sweet vanilla, fresh bananas, and crispy wafers. It’s the kind of dessert that feels like a warm hug, yet refreshingly light and perfectly balanced. Whether for family gatherings or a simple treat, this pudding always impresses.

Ingredients

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

1 (14 oz) can sweetened condensed milk

1½ cups cold water

1 (3.4 oz) box instant vanilla pudding mix

3 cups heavy whipping cream

1 (11 oz) box Nilla wafers

4–5 ripe bananas, sliced

Optional: crushed wafers or banana slices for garnish

Directions

Mix pudding base: In a large bowl, I whisk together the sweetened condensed milk and cold water until smooth. Then, I add the instant vanilla pudding mix and whisk for 2 minutes. I cover the bowl and chill the mixture for at least 5 minutes.

Whip the cream: In a separate bowl, I beat the heavy whipping cream until stiff peaks form. Then, I gently fold the whipped cream into the chilled pudding mixture until it’s fully combined and fluffy.

Layer it up: Using a 9×13-inch dish or a trifle bowl, I start layering with Nilla wafers, then banana slices, and finally the pudding mixture. I repeat these layers until the dish is full, making sure to end with a layer of pudding on top.

Chill: I cover the dish and refrigerate it for at least 4 hours, though overnight chilling is best to let all the flavors meld together.

Serve: Just before serving, I like to top the pudding with extra whipped cream, crushed wafers, or banana slices for a nice presentation.

Servings and timing

This recipe serves about 8 to 10 people. Preparation takes around 15 minutes, but chilling requires at least 4 hours, ideally overnight, so plan ahead for the best results.

Variations

For a quicker option, I sometimes use Cool Whip instead of whipping heavy cream myself.

Instead of Nilla wafers, I’ve experimented with Chessmen cookies or graham crackers, which add a slightly different crunch and flavor.

To add a little extra zing, I’ve occasionally mixed a splash of banana liqueur into the pudding base.

Storage/Reheating

I store the banana pudding covered in the refrigerator. It stays fresh for up to 3 days, but I recommend enjoying it within 2 days to keep the wafers from getting too soggy. This pudding is best served chilled and should not be reheated.

FAQs

How long can I store banana pudding?

I keep it refrigerated for up to 3 days. Beyond that, the texture and freshness start to decline.

Can I make banana pudding ahead of time?

Yes! I actually prefer making it a day ahead. Chilling overnight helps the flavors blend and the pudding to set perfectly.

What can I use instead of Nilla wafers?

Chessmen cookies, graham crackers, or even digestive biscuits work well as alternatives if I want to switch things up.

Can I use fresh whipped cream instead of Cool Whip?

Absolutely! I find fresh whipped cream makes the pudding fluffier and richer, but Cool Whip is a great shortcut.

What if my bananas turn brown?

I try to slice bananas just before assembling the pudding. If they start browning, I soak them briefly in lemon juice to keep them fresh-looking.

Conclusion

This banana pudding recipe is a tried-and-true favorite I always come back to for its creamy texture, balanced sweetness, and easy assembly. I love how the simple layers create such a comforting dessert that’s perfect for any occasion. If I want to impress with minimal effort, this is my go-to recipe every time.

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