No-Bake Banana Pudding
A creamy, indulgent dessert that's easy to make and perfect for family gatherings. No baking required!
Ingredients
Main Ingredients
- 3 large ripe bananas, sliced Use slightly firm ripe bananas so they hold shape.
- 1 box instant vanilla pudding mix (5.1 oz) For classic texture.
- 2 cups cold whole milk Or 1 cup milk and 1 cup cream for extra richness; swap almond milk for a dairy-free version.
- 1 cup heavy cream, whipped to soft peaks Or use whipped topping for convenience.
- 1 can sweetened condensed milk (14 oz) For silky sweetness; reduce to 3/4 can if you want less sweet.
- 1 teaspoon pure vanilla extract Fresh vanilla makes it sing.
- 1 teaspoon lemon juice Keeps banana slices from browning; optional.
- 1 sleeve vanilla wafers or graham crackers, roughly crushed Gluten-free cookies work fine.
- 1 pinch sea salt Balances the sweetness.
Instructions
Preparation
- In a chilled bowl, whip the heavy cream with a pinch of salt to soft peaks.
- In another bowl, whisk the instant pudding mix with cold milk until smooth and slightly thickened (about 2 minutes). Stir in the sweetened condensed milk and vanilla extract until silky.
- Fold half of the whipped cream into the pudding base to lighten it, then fold in the remaining cream until fully incorporated.
- Toss the sliced bananas with the teaspoon of lemon juice if using.
Assembly
- In a trifle bowl or glass baking dish, place a layer of crushed vanilla wafers, then a layer of banana slices, and a layer of pudding. Repeat until you reach the top, finishing with pudding.
- Cover and refrigerate for at least 2 hours, preferably overnight.
- Before serving, top with extra banana slices, crushed wafers, or a sprinkle of cinnamon.
Notes
Store covered in the refrigerator for up to 3 days. Best enjoyed within 48 hours. For a lighter option, replace sweetened condensed milk with Greek yogurt and honey.