Banana pudding is a creamy Southern dessert made with layers of pudding, bananas, and wafers that’s sweet, nostalgic, and always irresistible.

When I’m not at home enjoying my grandma’s banana pudding, I often find myself stopping by Magnolia Bakery in New York City. If you’ve ever been, you know their banana pudding is legendary. It’s creamy, fluffy, and totally addictive. Every trip to NYC, it’s one of my must-have stops. This recipe is my own version, inspired by both my grandma’s love and Magnolia’s iconic treat.

The best part? It’s no-bake, super simple, and comes together with just a few ingredients. I love that it looks impressive but doesn’t require a ton of time in the kitchen. You don’t even need to fuss with the oven. Just mix, layer, and chill.

Why You’ll Love This Banana Pudding Recipe

No-Bake Ease – No oven, no stress! This banana pudding comes together quickly with simple layering—making it perfect for busy holidays, hot summer days, or last-minute dessert needs.
Crowd-Pleasing Classic – Banana pudding has that nostalgic, old-fashioned charm that always makes it a hit at family gatherings, cookouts, church events, or Sunday dinners. It’s comfort food at its sweetest.
Fun to Customize – Don’t love bananas? Leave them out! Want to switch things up? Try layering in strawberries, blueberries, or even chocolate wafers for your own signature version.
Made with Everyday Ingredients – No fancy shopping list here, just creamy pudding, bananas, wafers, and whipped topping. You can grab everything in a quick grocery run.
Beautiful Layers – This dessert looks as good as it tastes! The creamy layers and golden wafers create a stunning presentation that makes people want to dive in.

Ingredients

Whipped Cream Cheese – Adds richness, tanginess, and a slightly firm texture to balance the sweetness.

Bananas – The star of the recipe adds natural sweetness, fruity flavor, and softness.

Nilla Wafers – Creates layers of crunch that soften into a cake-like texture as the pudding sets.

Condensed Milk – Adds sweetness and creaminess without needing extra sugar.

Whole Milk – Base liquid for the pudding mix.

Vanilla Pudding Mix– Adds thickness and a smooth vanilla flavor.

Banana Cream Pudding Mix – Enhances the banana flavor without overpowering it.

Vanilla Extract – Rounds out the flavors with warmth and depth.

Cool Whip– Adds lightness, airiness, and a fluffy topping, and gives that classic banana pudding finish.

How To Make The Best Banana Pudding

1. Make the Creamy Base

In a large mixing bowl, beat the whipped cream cheese and sweetened condensed milk together until the mixture is smooth and free of lumps. This is your foundation, rich, sweet, and creamy.

2. Mix in the Pudding

Add both pudding mixes (vanilla and banana cream), vanilla extract, and milk. Using a hand mixer or stand mixer, blend until everything is fully combined. You should have a thick, luscious pudding base.

3. Add Cool Whip and Assemble

Gently fold in the Cool Whip until the mixture is light and fluffy.

In a large dish, start with a layer of Nilla wafers. Spread half of the pudding mixture over the cookies.

Add a layer of sliced bananas, followed by more Nilla wafers. Then top with the remaining pudding mixture. Smooth the top with a spatula.

4. Top and Chill

Finish with a final layer of Nilla wafers on top. Cover the dish with aluminum foil and refrigerate for at least 5 hours. (Overnight is even better—the longer it chills, the better the flavors blend together.)

6. Serve and enjoy

Scoop into bowls, add an extra banana slice or wafer on top if you’d like, and enjoy the creamy, dreamy goodness!

Serving Ideas

Classic Style

Serve chilled in a glass trifle dish or individual dessert cups topped with whipped cream and crushed vanilla wafers..

Garnished Delight

Top with fresh banana slices, caramel drizzle, or a dusting of crushed cookies just before serving.

Holiday Favorites

Banana Pudding shines on Thanksgiving or Christmas tables alongside cranberry sauce, stuffing, and roasted vegetables.

Destiny’s Tips for Success

I recommend using whipped cream cheese instead of block cream cheese. It makes mixing so much easier and ensures your pudding turns out silky smooth.
This recipe calls for both vanilla and banana cream pudding mix, which gives it that perfect balance of flavor.
Not a fan of bananas? Don’t worry, you can leave them out, and it’ll still be amazing.
While some recipes call for Chessman cookies, I stick with the classic Nilla wafers. They soften beautifully as the pudding sets and give you that nostalgic flavor.

Storage

How to Store

Refrigerator

Cover the pudding tightly with plastic wrap or an airtight lid. Press the plastic wrap gently against the surface of the pudding to prevent a skin from forming.

It can last 3–4 days in the fridge. After that, the bananas may turn brown and the wafers get too soggy.

Extra Tips– Store in a glass or plastic container (not metal, as bananas can discolor). Add freshly sliced bananas right before serving if you want the look of fresh fruit.