This layered banana pudding recipe is a classic Southern dessert that’s always a crowd-pleaser! It’s creamy, full of banana flavor, and it takes minutes to make!
There’s something undeniably delicious about layered banana pudding. Maybe it’s the cloud-like whipped topping, or the velvety smooth, creamy pudding layer; maybe it’s the Nilla wafers, which get melt-in-your-mouth soft after being layered with the pudding.
Whatever it is, this classic dessert is a favorite for good reason!
Whether you’re looking to impress guests with a show-stopping dessert or just want a dessert recipe easy enough to throw together for a weeknight dinner with your family, layered banana pudding is perfect!
Layered Banana Pudding Recipe
Banana pudding is a delicious, creamy dessert that will satisfy anyone with a sweet tooth—especially if they love bananas! While making layered banana pudding might seem like it involves a lot of steps, it’s actually easier than you might expect. In fact, this is a great recipe to have your kids help with!
With just a few simple ingredients and some patience (seriously, the waiting is the hardest part), you’ll be able to whip up a delicious homemade banana pudding that your family will love.
See recipe card below this post for ingredient quantities and full instructions.
- Cream cheese – Let this sit on the countertop until it’s at room temperature.
- Sweetened condensed milk
- Instant vanilla pudding
- Milk – Any milk will do, but I prefer making layered banana pudding with whole milk.
- Vanilla extract
- Cool Whip whipped topping – Thaw this before you start the recipe.
- Nilla wafers – If you want to change things up, try Paula Deen’s banana pudding instead, which swaps the Nilla wafers for butter cookies!
- Bananas – Use bananas that have some brown spots; they’re sweeter and have more banana flavor than bananas that are all yellow.
How to Make Layered Banana Pudding
1. Make the Pudding
In a large bowl, use an electric mixer to beat the cream cheese until it is smooth and fluffy. Add the sweetened condensed milk, pudding mix, milk, and vanilla extract. Beat until the ingredients are combined, then stir in half of the whipped topping.
Place one layer of Nilla Wafer cookies in a 9 x13 baking dish. Top with half of the banana slices. Spread half of the pudding mixture over the bananas, then add another layer of Nilla wafers. Repeat layers ending with the pudding on top.
Cover the dish and refrigerate for at least 4 hours or overnight.
Remove the layered banana pudding from the refrigerator and garnish with Nilla Wafers and banana slices before serving.
How to Store
Store layered banana pudding in the refrigerator for a day or two; the longer it’s refrigerated, the more likely it is that the bananas will darken, but they can still be eaten.
Do you put eggs in banana pudding?
This banana pudding recipe is made with pudding mix, which means you don’t need to add eggs!
What can I use instead of vanilla wafers in banana pudding?
You can use shortbread cookies, butter cookies, or graham crackers instead of traditional Nilla wafers.
Will banana pudding thicken in the fridge?
Yes, when you put the banana pudding in the refrigerator, it will get thicker! That’s why it needs to set for at least 4 hours before serving.
More Banana Recipes
- Banana Pudding Poke Cake
- Banana Bread Pudding
- Oatmeal Banana Breakfast Cookies
- Easy Banana Bread Recipe
Layered Banana Pudding
- 8 ounce block cream cheese softened to room temperature
- 14 ounce can of sweetened condensed milk
- 5 ounce package of instant vanilla pudding mix
- 2 cups milk
- 2 teaspoons vanilla extract
- 8 ounce tub of Cool Whip whipped topping thawed
- 12 ounce box of Nilla wafers
- 5-7 bananas peeled and sliced into coins
- In a large bowl, beat the cream cheese with an electric mixer on medium speed until smooth and fluffy.
- Add in sweetened condensed milk, pudding mix, milk and vanilla extract. Mix until combined well.
- Stir in half of the whipped topping.
- Line a 9 x13 baking dish with one layer of Nilla Wafer cookies. Top with half of the banana slices.
- Spread half of the pudding mixture on top of the bananas and add another layer of Nilla wafers.
- Repeat layers ending pudding on top.
- Cover and refrigerate for at least 4 hours or overnight.
- Remove from refrigerator and add Nilla Wafers and banana slices before serving.