This banana pudding is extra creamy thanks to sweetened condensed milk, and it’s incredibly easy to prepare—no cooking required. With just a few ingredients and a little chill time, you get a decadent dessert that looks as good as it tastes. Perfect for potlucks, holidays, or whenever you’re craving a classic, this recipe comes together quickly and can be made ahead of time.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Sweetened condensed milk
Cold water
Instant vanilla pudding mix
Heavy whipping cream or Cool Whip
Vanilla wafers
Ripe bananas (sliced)
Vanilla extract (optional)
Directions
Mix the pudding base: In a large bowl, whisk together sweetened condensed milk and cold water until fully combined. Add the instant pudding mix and beat until smooth and slightly thickened. Cover and refrigerate for at least 5 minutes.
Whip the cream: In a separate bowl, whip heavy cream until stiff peaks form. Gently fold the whipped cream into the chilled pudding mixture until smooth and fluffy. If using Cool Whip, fold it in directly.
Layer the pudding: In a trifle dish, large bowl, or individual cups, layer vanilla wafers, banana slices, and the pudding mixture. Repeat the layers until all ingredients are used, ending with pudding on top.
Chill: Cover and refrigerate the pudding for at least 4 hours, or overnight, to allow the flavors to meld and the wafers to soften.
Serve: Garnish with additional banana slices, wafer crumbs, or whipped cream if desired. Serve chilled.
Servings and timing
This recipe serves 8–10 people. Preparation time: 20 minutes Chill time: 4 hours or overnight Total time: about 4 hours and 20 minutes
Variations
Banana Cream Pie Style: Pour the pudding mixture into a graham cracker crust for a pie version.
Chocolate Twist: Add a layer of chocolate pudding or drizzle chocolate sauce between layers.
Peanut Butter Banana: Mix a spoonful of peanut butter into the pudding for a nutty flavor.
Boozy Banana Pudding: Add a splash of banana liqueur or rum to the pudding mixture for an adult version.
Nilla-Free Version: Use shortbread cookies, graham crackers, or sponge cake instead of vanilla wafers.
Storage/Reheating
Store banana pudding covered in the refrigerator for up to 3 days. Do not freeze, as the texture of bananas and whipped cream can become watery and grainy. This dish is best enjoyed cold—no reheating needed.
FAQs
Can I use homemade pudding instead of instant?
Yes. If you prefer, you can make a cooked vanilla custard and let it cool completely before folding in whipped cream.
Can I use Cool Whip instead of whipped cream?
Yes, Cool Whip is a convenient substitute and gives a stable, fluffy texture.
Why is my banana pudding runny?
Make sure the pudding has fully set before folding in the whipped cream, and allow enough chill time for the layers to firm up.
How ripe should the bananas be?
Use ripe but firm bananas for the best flavor and texture. Overripe bananas can become mushy and discolored.
Can I make this ahead of time?
Yes, and it actually tastes better after chilling overnight. The flavors meld, and the wafers soften slightly for that classic texture.
Can I use other cookies?
Absolutely. Shortbread cookies, graham crackers, or even ladyfingers can be used for different textures.
How do I prevent bananas from browning?
Toss banana slices lightly in lemon juice to help slow down browning, especially if preparing more than a day in advance.
What can I use instead of sweetened condensed milk?
There’s no perfect substitute, but you can use homemade condensed milk or adjust sweetness with milk and sugar if needed (though texture may differ).
Is this gluten-free?
Not as written, but you can use gluten-free pudding mix and cookies to make a gluten-free version.
Can I freeze banana pudding?
It’s not recommended. Freezing can cause the pudding to separate and the bananas to become mushy.
Conclusion
Condensed Milk Banana Pudding is a luscious, no-bake dessert that brings sweet nostalgia and irresistible flavor to the table. With creamy layers, tender bananas, and soft vanilla wafers, it’s the ultimate comfort dessert that everyone will love. Easy to prepare and perfect for making ahead, this is one recipe you’ll keep coming back to for years to come.
Condensed Milk Banana Pudding is a creamy, no-bake Southern classic made with layers of vanilla wafers, ripe bananas, and a smooth pudding base enriched with sweetened condensed milk. It’s an easy, crowd-pleasing dessert that’s perfect for potlucks, holidays, or anytime you crave comfort food.
Author:Catherine
Prep Time:20 minutes
Cook Time:0 minutes
Total Time:4 hours 20 minutes
Yield:8–10 servings
Category:Dessert
Method:No-Bake
Cuisine:Southern American
Diet:Vegetarian
Ingredients
1 can (14 oz) sweetened condensed milk
1 1/2 cups cold water
1 package (3.4 oz) instant vanilla pudding mix
1 1/2 cups heavy whipping cream (or 1 tub Cool Whip)
4–5 ripe bananas, sliced
1 box (11 oz) vanilla wafers
1 tsp vanilla extract (optional)
Instructions
In a large bowl, whisk together the sweetened condensed milk and cold water until well combined.
Add the instant pudding mix and whisk until smooth. Chill for at least 5 minutes to thicken.
In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the chilled pudding mixture. (If using Cool Whip, fold it in directly.)
In a trifle dish or large serving bowl, layer vanilla wafers, sliced bananas, and pudding mixture. Repeat layers, finishing with pudding on top.
Cover and refrigerate for at least 4 hours, or overnight, to allow the flavors to meld and wafers to soften.
Garnish with additional banana slices, crushed wafers, or whipped cream if desired. Serve chilled.
Notes
Use ripe but firm bananas for best texture.Chilling overnight improves the flavor and texture.Cool Whip provides convenience and extra stability.Swap wafers with shortbread, graham crackers, or sponge cake for variety.Toss bananas in lemon juice to slow browning if prepping early.
