Southern Banana Pudding (Creamy Homemade Layered Dessert)

Southern Banana Pudding

A creamy no-bake dessert layering vanilla pudding, ripe bananas, and vanilla wafers, topped with whipped cream.

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Prep Time 20 minutes mins

Servings: 12 Servings

Calories: 430

Ingredients Equipment Method Notes

Ingredients

  

• 1 can 14 oz sweetened condensed milk
• 1 1/2 cups cold water
• 1 box 3.4 oz instant vanilla pudding mix
• 3 cups heavy whipping cream divided
• 1/4 cup powdered sugar
• 1 teaspoon vanilla extract
• 1 box 11 oz vanilla wafers
• 4 to 5 ripe but firm bananas sliced

Equipment

• 9x13 dish or trifle bowl
• Electric mixer
• Whisk

Method

 

1. Whisk the sweetened condensed milk and water, then whisk in the pudding mix and chill 5 minutes.
2. Whip 2 cups cream with the powdered sugar and vanilla to stiff peaks.
3. Fold the whipped cream into the pudding.
4. Tip: Fold gently to keep it airy.
5. Layer wafers, bananas, and pudding in a dish, repeating three times.
6. Top with whipped cream and crushed wafers.
7. Chill at least 4 hours before serving.

Notes

Best made the day before.
Bananas darken slightly after day one.

Banana pudding is the beloved Southern dessert of creamy vanilla pudding layered with ripe bananas and soft vanilla wafers, then crowned with fluffy whipped cream. Each spoonful is sweet, silky, and nostalgic, which is exactly why it is a fixture at potlucks, cookouts, and family gatherings.
This easy banana pudding recipe uses a quick vanilla pudding base enriched with sweetened condensed milk and folded with whipped cream for an ultra-creamy texture. No oven is required, and it assembles in about 20 minutes before chilling.
The wafers soften into a cake-like layer as the pudding rests, so it is best made ahead and chilled for at least four hours. Serve it from a trifle bowl for a pretty presentation, or layer it in individual cups for a party.
Recipe at a Glance
Prep Time: 20 minutes
Cook Time: 0 minutes
Total Time: 4 hours 20 minutes (includes chilling)
Servings: 12 servings
Category: Dessert
Why You’ll Love This Banana Pudding
Creamy, dreamy layers of pudding, bananas, and wafers
No baking required
Easy to make ahead for potlucks and holidays
Feeds a crowd and tastes even better after chilling
A nostalgic classic everyone loves
Ingredients You’ll Need for Banana Pudding
1 can (14 oz) sweetened condensed milk
1 1/2 cups cold water
1 box (3.4 oz) instant vanilla pudding mix
3 cups heavy whipping cream, divided
1/4 cup powdered sugar
1 teaspoon vanilla extract
1 box (11 oz) vanilla wafers
4 to 5 ripe but firm bananas, sliced
How to Make Banana Pudding
Whisk the sweetened condensed milk and cold water together until smooth.
Add the instant pudding mix and whisk for 2 minutes, then refrigerate for 5 minutes until slightly thickened.
Whip 2 cups of the heavy cream with the powdered sugar and vanilla until stiff peaks form.
Gently fold the whipped cream into the pudding mixture until smooth and fluffy.
Arrange a layer of vanilla wafers on the bottom of a 9×13 dish or trifle bowl, then top with a layer of sliced bananas.
Spread a third of the pudding mixture over the bananas and repeat the layers two more times, ending with pudding.
Whip the remaining cream to stiff peaks and spread it over the top, then crumble a few wafers over it.
Cover and refrigerate for at least 4 hours before serving.
Tips for the Best Banana Pudding
Use ripe but still firm bananas. Overripe bananas turn mushy and brown quickly, while firm ones keep their texture.
Chill for at least four hours, ideally overnight, so the wafers soften into a cake-like layer.
Fold the whipped cream gently into the pudding to keep the texture light and airy.
Toss the sliced bananas lightly in a little lemon juice if you want to slow browning.
Variations to Try
Use shortbread cookies or Nilla-style wafers with a hint of caramel
Add a layer of crushed Nutter Butter cookies
Swirl in a spoonful of peanut butter or dulce de leche
Top with toasted meringue for an old-fashioned look
Make individual servings in mason jars for parties
How to Store It
Store banana pudding covered in the fridge for up to 3 days. The bananas will darken slightly after the first day, but the flavor stays delicious.
It does not freeze well, since the texture of the bananas and cream changes after thawing.
Frequently Asked Questions
How do you keep bananas from turning brown in banana pudding?
Cover them completely with pudding, add a little lemon juice, and keep the dessert tightly covered in the fridge.
Can I make banana pudding the day before?
Yes. It actually tastes better after chilling overnight, when the wafers soften and the flavors meld.
Can I use homemade pudding instead of instant?
Yes. Make a cooked vanilla custard, cool it completely, and fold in the whipped cream before layering.
What cookies can I use for banana pudding?
Vanilla wafers are classic, but shortbread, graham crackers, or Biscoff cookies are good alternatives.