No-Bake Banana Pudding
A cozy and creamy no-bake dessert with layers of fresh bananas, vanilla pudding, and crunchy vanilla wafers.
Ingredients
Pudding Mixture
- 3 cups cold whole milk (or almond milk) Use almond milk for a lighter, dairy-free option.
- 2 packages instant vanilla pudding mix Homemade custard can be used for a richer taste.
- 1 container whipped topping Thawed or use 1 1/2 cups freshly whipped cream.
- 1 can sweetened condensed milk Optional for extra silkiness; reduce sugar if using.
- 1 teaspoon pure vanilla extract For depth and aroma.
- 4–5 pieces ripe bananas, sliced thinly Choose bananas with a few brown speckles for best flavor.
- 1 box vanilla wafers Or gluten-free cookies or graham crackers.
- 1 pinch salt To brighten flavors.
Optional Garnishes
- toasted coconut For garnish.
- chopped pecans For garnish.
- chocolate shavings For garnish.
Instructions
Preparation
- In a large bowl, whisk the instant vanilla pudding mix with cold milk for 2 minutes until fully combined and starting to thicken.
- Gently fold the whipped topping (or whipped cream) into the pudding until smooth and airy. Stir in the vanilla extract and a pinch of salt.
Layering
- In a 9x13-inch dish or individual glasses, place a single layer of vanilla wafers to cover the bottom.
- Arrange a layer of banana slices over the cookies.
- Spread about one-third of the pudding mixture over the bananas.
- Add another layer of wafers, bananas, and pudding, finishing with a final layer of pudding.
Chilling
- Cover tightly with plastic wrap and refrigerate for at least 2 hours, ideally overnight.
Serving
- Before serving, add a few extra banana slices and toasted nuts or coconut for brightness and crunch.
Notes
For a healthier option, swap half the whipped topping for Greek yogurt. For dairy-free, use coconut whipped cream and a non-dairy instant pudding mix. Assemble with slightly underripe bananas for the best texture.