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–+ servings
Melany

"Chicken and Rice Recipe: A Comforting Classic Dish"

This no-bake banana pudding is a dreamy, creamy dessert layered with vanilla wafers, ripe bananas, and a luscious whipped cream and pudding filling. It’s a nostalgic classic that’s easy to make and perfect for parties, potlucks, or a comforting treat at home.
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Prep Time 20 minutes
Total Time 1 hour 20 minutes
Servings: 15 servings
Course: Dessert
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 1 11 oz box Vanilla Wafers4 to 6 ripe bananas, sliced 1/4 to 1/2 inch thick 2 cups milk 1 (5 oz) box instant French vanilla pudding mix 1 (8 oz) package cream cheese, softened Z1 (14 oz) can sweetened condensed milk 1 (12 oz) container frozen whipped topping (thawed) or equivalent amount of sweetened whipped cream

Method
 

  1. In a 9x13-inch casserole dish (or trifle bowl), arrange half of the vanilla wafers in an even layer.
  2. Top the wafers with a single layer of sliced bananas.
  3. In a medium bowl, use a hand mixer to beat the milk and pudding mix until smooth and thickened.
  4. In a separate large bowl, beat the softened cream cheese and sweetened condensed milk until smooth and velvety.
  5. Gently fold the whipped topping into the cream cheese mixture using a rubber spatula.
  6. Add the prepared pudding mixture to the cream cheese blend and fold until well combined.
  7. Pour the creamy mixture over the banana layer and spread evenly.
  8. Top with the remaining vanilla wafers.
  9.  
  10. Refrigerate for at least 1 hour before serving. For best flavor and texture, chill for 2 hours.

Notes

  • Make-Ahead Friendly: This pudding can be made a day in advance — it actually tastes better after the flavors have melded.
  • Banana Browning Tip: Toss sliced bananas in a little lemon juice to prevent browning if preparing ahead.
  • Tropical Twist: Add diced pineapple with the bananas or sprinkle shredded coconut on top.
  • Freezer Option: For a firmer, icebox cake texture, freeze for at least 4 hours before serving.

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