Deliciously Easy Banana Pudding with Vanilla Wafers Recipe

Ever been stuck staring into the fridge, kinda hungry, but wanting something a little more comforting than just another random late-night snack? If so, this banana pudding with vanilla wafers recipe is right up your alley. It’s honestly fool-proof (even for the kitchen-challenged, trust me), and never fails to please picky dessert eaters, little kids, or grumpy aunts. Plus, it’s got this nostalgic, old-school vibe that takes you straight back to family get-togethers. If you’re curious about even more reasons this treat is a crowd-pleaser, check out these 7 reasons to love banana pudding lush for extra inspiration.

Banana Pudding Ingredients

Alright, let’s lay it all out. Don’t worry, no fancy stuff or weird store runs. You’re gonna need:

• Ripe bananas (not the greenish ones lurking at the bottom of the bag)
• Instant vanilla pudding mix (the cheat code for stress-free dessert magic)
• Cold milk
• Whipped topping
• Vanilla wafers
• If you’re feeling wild, a little vanilla extract and some fresh whipped cream on top never hurt anybody

Basically, you layer all these goodies together, and—bam—five-star restaurant vibes in your own kitchen. Use bananas that aren’t mushy, just spotty and perfect. People always wanna skimp on the vanilla wafers, but don’t. They make it. Kind of the heart and soul of the whole thing.

I remember once I tried to use some off-brand cookies. Rookie mistake. The flavor just dragged. Stick with the good kind, or regret it every bite.

How to Make Banana Pudding

Let’s get real, this whole process takes maybe 20 minutes, unless you count chilling time. So, first thing, whisk up your instant pudding mix with the milk. It’ll start thickening almost immediately (science!). Set that aside.

Grab a big dish—9×13 if you’ve got it, otherwise just improvise. Lay down a good, chunky layer of vanilla wafers. Next, slice those bananas up kinda chunky. Pile ’em right over the wafers. Pour a layer of pudding over top. Repeat everything till you run out or your dish is packed.

Slap the whipped topping all over the top like you mean it. Some folks even sprinkle extra wafers or crumbs for drama. Chill this baby in your fridge for at least four hours, overnight is ace. Yum. There’s something magic about those cookies getting all soft but still a little crisp—chef’s kiss.

Once, I made it and couldn’t wait the full four hours. Honestly, that was dessert impatience at its finest, but it still tasted pretty darn awesome. Just better cold and set.

How to Store Banana Pudding

Okay, here’s the not-so-glamorous bit, but you gotta know. Store this banana pudding in the fridge, covered tight. No one wants a pudding that tastes like leftover pizza.

It’ll last about three days before the bananas start to brown and go mushy. If you can, try to eat it the next day—seriously, it’s never as good on day three. Oh, and if you’re making this for a party, you can assemble it in individual jars. Cute and no awkward scooping fights at the dessert table.

I promise, though, leftovers rarely survive in our house. “Who took the last scoop?” is a real debate.

Can You Freeze Banana Pudding?

Eh, freezing banana pudding is tricky. Technically? Yes. Would I? Honestly, not really. Bananas go pretty weird in the freezer. They get mushy and sometimes brown and weirdly slimy after thawing. The pudding texture also takes a hit—gets kind of separated. Yeah, not a fan.

If you’re desperate, you can try freezing individual portions, but wrap ’em well. Just don’t expect that same fresh-outta-the-fridge perfection. My best advice? Just make enough to enjoy within a couple days. Sometimes, you gotta know when to say nope.

“I followed this recipe for a family barbecue and it was gone before I could grab seconds! Easiest dessert I’ve ever made, honestly.”

Allrecipes Community Tips and Praise

Not to brag, but the internet’s wild for this dessert. Scrolling through Allrecipes and other foodie forums, you’ll see tons of folks raving about their banana pudding disasters-turned-victories. Most agree, instant pudding is a life saver (don’t bother with old-school stovetop pudding unless you love suffering).

A few clever tips from the community? Try double-layering the wafers for a crunchier bite. Or, throw in a handful of chopped pecans. A couple people sprinkle cinnamon or nutmeg on top for a quirky twist—who am I to judge?

But the number one advice—don’t rush the chill time. Every grandma, uncle, and amateur chef agrees, it just tastes better the next day. Don’t say I didn’t warn ya.

Serving Suggestions

Alright, let’s talk serving ideas. Keep it low-fuss or fancy—it’s up to you:

• Dish it up plain and simple straight from the big bowl (family-style is classic).
• Dress it up real cute in individual cups or mason jars for parties or potlucks.
• Top each serving with extra wafers, a big dollop of whipped cream, or both.

I sometimes drizzle a little caramel syrup if I’m feeling proper extra.

Common Questions

Can I make banana pudding ahead of time?
Totally, in fact, it tastes better when it sits overnight. Just assemble and refrigerate.

Why are my bananas turning brown?
Bananas brown naturally when sliced. You can splash them with a bit of lemon juice to slow it down (don’t go overboard unless you want it tangy).

Do I have to use instant pudding?
Nope, but it makes life so much easier. Homemade pudding’s fine if you have time to spare.

Can I use different kinds of cookies?
Sure, but vanilla wafers are classic for a reason. Other cookies might get soggy or taste off.

What milk works best?
Whole or 2% milk gives it creaminess, but non-dairy milks work too if needed.

Go Make It—Don’t Just Bookmark It!

Banana pudding with vanilla wafers is a classic for a reason—fast, easy, and flat-out delicious. I’ve never had leftovers last more than a night, and that’s not just me hyping it. If you want more ideas, check out the Best Banana Pudding Recipe (with Video) or go all out with Banana Pudding with homemade vanilla wafers for a twist. Pull out your favorite dish, grab some super ripe bananas, and get layering. If you love easy treats, you might wanna peep this banana cake recipe you’ll love for your next baking adventure. Now go, create kitchen memories and let me know how yours turns out.

Banana Pudding

This classic banana pudding is layered with vanilla wafers and ripe bananas, creating a comforting dessert that’s both nostalgic and easy to make.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Total Time 4 hours hrs

Servings: 8 servings

Course: Dessert

Cuisine: American

Calories: 250

Ingredients Method Notes

Ingredients

  

Main Ingredients

• 4 pieces Ripe bananas Use spotty, not mushy bananas for best flavor.
• 1 box Instant vanilla pudding mix This is the cheat code for stress-free dessert magic.
• 2 cups Cold milk Whole or 2% milk is recommended for creaminess.
• 1 tub Whipped topping For topping.
• 1 box Vanilla wafers These are essential for the pudding texture and flavor.
• 1 teaspoon Vanilla extract Optional, for added flavor.
• 1 cup Fresh whipped cream Optional, for serving.

See also  Deliciously Creamy Butterscotch Pudding with Whipped Cream

Method

 

Preparation

1. In a mixing bowl, whisk together the instant pudding mix and cold milk until thickened, about 2 minutes.
2. In a 9x13 dish, layer vanilla wafers, followed by sliced bananas, and then pour a layer of pudding on top.
3. Repeat the layering process until all ingredients are used.
4. Spread whipped topping over the top layer of pudding.
5. Cover and refrigerate for at least 4 hours, preferably overnight.

Notes

Store leftovers covered in the fridge for up to 3 days. Bananas may brown over time, so consume sooner rather than later. For individual servings, you can layer in jars.