Southern No-Bake Banana Pudding Recipe
Looking for a quick and easy dessert recipe? This no-bake banana pudding is just what you need! This southern banana pudding recipe is made with cream cheese, instant vanilla pudding, whipped cream, ripe bananas, and vanilla wafers. It's quick to make and easy enough to make a big batch so everyone can enjoy a piece for dessert. Perfect for potlucks or family dinners!
Equipment
- Medium mixing bowl
- Electric mixer - hand or stand with whisk attachment
- 9 x 13 baking pan or large glass bowl
Ingredients
- 11 oz. Box of vanilla wafers
- 5.1 oz. Box of instant vanilla pudding mix
- 4-5 ripe bananas, sliced
- 8 oz. whipped cream (store-bought or homemade)
- 3 cups cold milk
- 8 oz. cream cheese, softened
- ½ cup crushed vanilla wafers optional
- caramel sauce optional
Instructions
- Make your homemade whipped cream, if not using store-bought, and set aside.
- Whisk cream cheese with the mixer until fluffy, approximately 30-45 seconds.
- Add the vanilla pudding mix to the cream cheese and mix until combined.
- Slowly add the cold milk to the cream cheese pudding mixture and mix until fully combined. Let it set for 5 minutes.
- Fold in ⅔ of the whipped cream into the cream cheese/pudding mixture and stir until well combined.
- In the bottom of the baking pan, place a single layer of vanilla wafers. Then add a layer of sliced bananas over the wafers.
- Spread ½ of the pudding mixture over the bananas and repeat the layers.
- Top the last layer of pudding with the remaining whipped cream.
- Optional: add a layer of banana slices, crushed up vanilla wafers or drizzle of caramel sauce to the top of the dessert.
- Let the banana pudding chill in the fridge for up to an hour to make it nice and cold. Serve chilled.
Notes
- Be sure to use very ripe bananas. Bananas with some brown spots work well!
- If the bananas aren't ripe enough, it could create a watery banana pudding.
- Make sure you let the pudding mixture set up for 5 minutes before adding the whipped cream.
- You can use homemade vanilla pudding instead of instant pudding. However, I find that the instant pudding mix is much easier and quicker to make. Plus, it yields a smoother consistency.
- If you don’t have cream cheese or are looking for a lighter option, you can use vanilla Greek yogurt in its place.
- Make this gluten free by using your favorite gluten-free cookies or wafers.
- This banana pudding recipe can be stored in the fridge for up to four days. However, I find that it’s best within the first two days.
- This no-bake banana pudding is the perfect recipe to make ahead of time. Simply prepare it as directed and store it in the fridge until you are ready to serve it.