No Bake Banana Pudding
Just wait– this Quick and Easy Southern Banana Pudding Recipe has an extra creamy filling with a layer of nilla wafers and fresh banana slices on top!
Equipment
- large bowl
- Mixing bowl
- Electric mixer
- whisk
- rubber spatula
- 11 x 7-inch dish or 9 8-ounce jars
- Plastic wrap
Ingredients
- 1 8-z. carton Cool Whip thawed
- 2 bananas sliced
- 1 box miniature Nilla wafers
- 1 5-oz. pkg. instant banana pudding
- 2 cups milk
- 1 8-oz. pkg. cream cheese softened
- 1 cup powdered sugar
Instructions
- In a large bowl, whisk the pudding and milk together until slightly thickened.
- In a separate bowl, using an electric mixer beat the cream cheese until creamy. Add the powdered sugar and mix until well combined. Fold in 1 1/2 cups whipped topping until smooth.
- Add the cream cheese mixture to the bowl of pudding and fold in with a rubber spatula.
- Line bottom of an 11 x 7-inch dish with vanilla wafers (or 9 8-ounce jars). Top with a layer of banana slices, then spoon half the pudding mixture on top. Repeat the layers.
- Top with the remaining whipped topping and garnish with vanilla wafer crumbs, whole cookies, or banana slices. NOTE: You may have extra vanilla wafers leftover.
- Serve immediately or cover with plastic wrap and refrigerate.
Notes
If making ahead of time, brush the banana slices with a small amount of citrus juice to keep them from turning brown.
When garnishing with banana slices, add them just before serving so that they are fresh and don’t discolor.
If not serving immediately, cover and refrigerate. Banana pudding is best consumed within 2 days.
When garnishing with banana slices, add them just before serving so that they are fresh and don’t discolor.
If not serving immediately, cover and refrigerate. Banana pudding is best consumed within 2 days.