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This classic banana Pudding dessert with vanilla wafers is the best easy no-bake layered banana pudding dessert!
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Pin It NowBanana Pudding with Vanilla Wafers: The Ultimate No-Bake Dessert!
If you are looking for a banana pudding recipe with vanilla wafers that’s rich, creamy, and full of nostalgia, you have come to the right place! This no-bake pudding dessert is layered with ripe bananas, a sweet vanilla pudding / whipped cream layer, and vanilla wafers.
Whether you are making this because it’s a classic and reminds you of your childhood, or you’ve had it at New York City’s famous Magnolia Bakery and want to recreate it at home, this classic recipe is a favorite in my house and I hope it’ll be a favorite in your home too!
Let’s go make some classic banana pudding with vanilla wafers!
❤️ Ashley
ingredients you will need
To make this delicious layered banana pudding dessert with Nilla wafers, you’ll need a handful of simple ingredients that come together for a classic, comforting dessert. Not pictured is the heavy whipping cream, but it’s a very important, essential ingredient!
how to make banana pudding with vanilla wafers
A no-bake dessert is my kind of treat! Here’s a brief overview of how to make this recipe. The full written recipe including ingredient amounts is in the the printable recipe card below.
- Make the pudding base – this part involves the pudding, sweetened condensed milk, and regular milk ( I recommend 2% or whole milk)
- Whip the cream – chill everything first! Place the mixing bowl and beaters or whisk in the fridge or freezer for 10-15 minutes for the best result!
- Prep the bananas – you will need about 4 ripe bananas. Toss them with lemon juice to help prevent browning.
- Assemble – use a trifle bowl, a 9×13 pan, or even individual cups. The order goes vanilla wafers, sliced bananas, pudding mixture. Repeat 2-3 times.
- Garnish – a few vanilla wafers, sliced banana, or crushed vanilla wafers looks beautiful!
- Chill and Serve – cover and chill for a few hours, then serve.
Pro Tips
- Use ripe but firm bananas for the best texture!
- Don’t skip the lemon juice – it helps prevent the bananas from browning.
- Want a shortcut? Swapis the homemade whipped cream for Cool Whip.
Serving and Storing Banana Pudding
I hope this classic banana pudding with vanilla wafers brings a little comfort and nostalgia to your home just like it does for me! It is simple, creamy, no-bake and always a favorite!
- Store – banana pudding can be stored in the fridge for up to 3 days. The bananas will soften over time and the bananas may brown slightly but it’ll still be delicious!
- Serve – banana pudding tastes best after it’s had time to chill for a few hours. Always serve it cold. I like to use a clear trifle dish because you can see the beautiful layers.
You can also try individual servings – layer into mason jars or clear plastic cups for grab-and-go servings.
If you try this recipe, don’t forget to let me know what you think. I love to hear from you! Enjoy!
Banana Pudding
Ingredients
- 1 (3.4oz) box instant vanilla pudding
- 1 (14oz) can sweetened condensed milk
- 1 ½ cups cold milk (2% or whole milk)
- 3 cups heavy whipping cream
- 4 ripe bananas
- 2 tablespoons lemon juice
- 12 ounces vanilla wafers/cookies
Instructions
- Make the pudding base: in a large mixing bowl, whisk together 1 – 3.4 ounce box of instant vanilla pudding mix with 1 – 14 ounce can sweetened condensed milk and 1 ½ cups cold milk.
- Whip the cream: In a separate bowl, beat 3 cups heavy whipping cream on high speed until stiff peaks form. Gently fold the whipped cream into the chilled pudding mixture until light and fluffy.
- Prepare the bananas: slice 4 ripe bananas into thin rounds. Toss the slices of bananas with 2 tablespoons lemon juice to help prevent browning. Set aside.
- Assemble the pudding: In a trifle bowl, 9×13 inch pan, or individual serving cups, layer the ingredients in this order:1. A layer of vanilla wafers2. A layer of banana slices3. A layer of the pudding-whipped cream mixture.Repeat the layers two more times, finishing with a layer of pudding on top.
- Garnish and chill: Top with extra wafers or banana slices if desired. Cover and refrigerate for at least 3 hours before serving. For best texture and appearance, serve within 8 hours of assembling.
- The pudding will last 2-3 days in the fridge, but bananas may brown and soften over time.
Recipe adapted from
Adapted from: Magnolia Bakery Cookbook
