Creamy Banana Pudding

No ratings yet

Make this easy Banana Pudding with pudding mix, whipped cream, and sweetened condensed milk for a make ahead dessert that’s always a crowd favorite.

Prep Time10

Chilling Time1

Total Time1 10

Course: Dessert

Cuisine: American

Servings: servings

2 cups Cold whole milk
2 (3.4 oz) boxes Instant banana pudding
1 (14 oz) can Sweetened condensed milk
2 cups Heavy cream
½ cup Powdered sugar
1 (11 oz) box Vanilla wafer cookies (Reserving any crushed / crumbs from the bottom into a small dish)
6 Medium sized bananas fresh
Additional vanilla wafers and sliced bananas for garnish if desired

In a large mixing bowl add the milk and pudding mix. Using a whisk, mix together until smooth. Pour in the sweetened condensed milk and mix well to combine. Set aside.
In the bowl of a stand mixer, add the heavy whipping cream & powdered sugar. Using the whisk /whip attachment, beat for 3-5 minutes, until stiff peaks begin to form.
Add ½ of the whipped cream to the pudding mixture and fold to combine using a heavy duty spatula. Place the remaining whipped cream in the refrigerator.
Build the pudding: Add ⅓ of the vanilla wafer cookies to the bottom of a 9 cup trifle bowl. Slice 2 of the bananas into ½ inch thick slices and place on the wafers, I pressed some against the side of the bowl first. Spread ⅓ of the pudding mixture onto the bananas. Repeat two more times to form a total of 3 layers. Top with the remaining whipped cream.
Cover tightly with plastic wrap and refrigerate for at least 1 hour before serving.
Garnish with the crushed leftover crumbs, and additional cookies and banana slices if using, and serve.

Storage – Store banana pudding in the fridge, tightly wrapped, for up to 2 days. The bananas will ripen further as they sit, enhancing the sweetness but softening the texture.
Freezing – Freezing is not recommended.
Make Ahead – Assemble up to 24 hours in advance; keep refrigerated until ready to serve.
Use whole milk and instant pudding mix for best results.
Layer wafers and bananas for texture.
Chill at least 1 hour.
Add bananas close to serving to prevent browning.
Store covered in the refrigerator up to 2 days.
Don’t freeze.
Perfect for make-ahead or potluck desserts.
Garnish with extra wafer crumbs before serving.
You can use a hand mixer to whip the whipped cream; however, at 2 cups, the finished whipped cream will be closer to 4 cups, which might be a bit too much for a single whip attachment to handle.

Scan this QR code with your phone's camera to view this recipe on your mobile device.