No-Bake Southern Banana Pudding is a classic, creamy treat that brings together layers of sweet vanilla wafers, fresh banana slices, and smooth, velvety pudding. It’s all topped with fluffy whipped cream, making each bite light, cool, and just a little bit dreamy. This dessert is perfect for hot days when you want something sweet but don’t want to turn on the oven.
I love how easy and quick this pudding comes together without any baking involved. It feels like a little Southern magic—simple ingredients coming together to create something everyone always asks for more of. My favorite tip is to let it chill for a few hours or overnight so the wafers soften just right and the flavors blend perfectly. It’s like each spoonful melts in your mouth.
This pudding is one of those desserts that always brings back good memories for me, especially at family gatherings or potlucks. I like serving it in a big glass bowl so everyone can see the pretty layers. It’s one of those recipes that feels like a warm hug, even if it’s served cold, and it’s sure to put smiles on everyone’s faces.
Key Ingredients & Substitutions
Instant Vanilla Pudding Mix: This gives your pudding a quick, creamy base. If you can’t find instant, try using homemade pudding, but it takes more time to set.
Sweetened Condensed Milk: Adds rich sweetness and creaminess. For a lighter version, you could use evaporated milk with added sugar, but the texture will be a bit different.
Whipped Topping: Thawed frozen whipped topping makes folding easy and keeps the pudding light. You can use homemade whipped cream for a fresher taste, just be gentle folding it in.
Vanilla Wafers: These add crunch and flavor. If you can’t find vanilla wafers, graham crackers or digestive biscuits can work too, though the taste will change slightly.
Bananas: Use ripe but firm bananas to avoid mushiness. Thin slices work best so each bite gets flavor without overpowering the creamy layers.
How to Keep the Vanilla Wafers from Getting Too Soggy?
The texture here really matters. You want the wafers to soften but not turn to mush. Here’s how I manage it:
- Layer the wafers evenly, don’t crowd them.
- Aim to add pudding and bananas gently so you don’t smash the wafers too much.
- Chill the pudding at least 4 hours. This allows the wafers to soak up some moisture and soften up nicely without falling apart.
- If refrigerating overnight, consider adding a fresh layer of banana slices just before serving to keep them fresh and avoid browning.
Taking these steps gives you that perfect balance between creamy pudding and tender wafers, making every spoonful delicious.
Equipment You’ll Need
- Mixing bowl – I like a large one to whisk everything easily without splashing.
- Whisk or spoon – for blending the pudding mix and ingredients smoothly.
- 9×9-inch glass or clear dish – shows off the pretty layers and makes serving easy.
- Spatula – helpful for spreading the pudding and whipped topping evenly.
- Knife and cutting board – to slice the bananas neatly and evenly.
- Cover or plastic wrap – to keep the pudding fresh while chilling overnight.
Flavor Variations & Add-Ins
- Chocolate drizzle: Top with chocolate syrup or melted chocolate for a richer twist.
- Different fruit: Swap bananas for strawberries or blueberries for a berry version.
- Nuts or toffee bits: Sprinkle some chopped nuts or toffee over the top for crunch.
- Extra flavor: Mix in a teaspoon of coconut extract or a splash of bourbon for a different taste profile.
No-Bake Southern Banana Pudding
Ingredients You’ll Need:
- 1 (5.1 oz) package instant vanilla pudding mix
- 2 cups cold milk
- 1 (14 oz) can sweetened condensed milk
- 1 tablespoon vanilla extract
- 1 (12 oz) container frozen whipped topping, thawed (e.g., Cool Whip)
- 1 (11 oz) box vanilla wafers
- 4-5 ripe bananas, sliced
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare. After assembling, you’ll need to refrigerate the pudding for at least 4 hours or overnight to allow the flavors to blend and the wafers to soften perfectly.
Step-by-Step Instructions:
1. Make the Pudding Mixture:
In a large mixing bowl, whisk the instant vanilla pudding mix with cold milk until it thickens, about 2 minutes. Stir in the sweetened condensed milk and vanilla extract until everything is smooth.
2. Fold in Whipped Topping:
Gently fold half of your thawed whipped topping into the pudding mixture until it’s creamy and well combined.
3. Start Layering:
In a 9×9-inch glass or clear dish, lay down a layer of vanilla wafers. Add a nice even layer of banana slices on top.
4. Add Pudding Layer:
Spread a layer of your pudding mixture over the banana and wafer layers.
5. Repeat Layers:
Repeat the layers (wafers, bananas, pudding) one more time, ending with a final layer of pudding.
6. Top and Chill:
Spread the remaining whipped topping evenly over the top. Garnish with extra banana slices and crushed vanilla wafer crumbs for a little texture and flair. Cover the dish and refrigerate for at least 4 hours or overnight.
7. Serve and Enjoy:
Scoop chilled pudding into bowls and enjoy this delicious, creamy Southern classic!
Can I Use Fresh Whipped Cream Instead of Frozen Whipped Topping?
Yes! Fresh whipped cream works beautifully and gives a lighter, fresher taste. Just whip heavy cream until stiff peaks form and fold it in gently, just like the frozen whipped topping.
How Do I Prevent Bananas from Browning?
To keep banana slices from browning, toss them lightly in lemon juice before layering. You can also add the bananas just before serving for the freshest look and taste.
Can I Make This Banana Pudding Ahead of Time?
Absolutely! In fact, it tastes best after chilling overnight because the flavors meld and the wafers soften perfectly. Just be sure to cover it tightly in the fridge.
What’s the Best Way to Store Leftovers?
Keep leftovers covered in the refrigerator for up to 3 days. The pudding may thicken further, so give it a gentle stir before serving if needed.
