Banana Pudding(No Cook)
A creamy, no-cook banana pudding layered with vanilla wafers and fresh bananas, perfect for a quick dessert that’s both indulgent and crowd-pleasing.
Ingredients
Instructions
- Mix the pudding according to the directions on the box.
- Whip the pudding until thick, then add the condensed milk and whip again.
- Gently fold in the Cool Whip until well combined.
- Layer the pudding mixture, vanilla wafers, and sliced bananas in a serving dish.
Tips & Substitutions
For a richer flavor, consider adding a teaspoon of vanilla extract to the pudding mixture. If you prefer a lighter dessert, you can substitute the condensed milk with Greek yogurt. For added texture, feel free to incorporate crushed nuts or chocolate chips. Ensure that the pudding is whipped until it holds its shape, which will result in a creamier consistency. This recipe is perfect for summer gatherings.
Serving Suggestions
This banana pudding is best served chilled, making it ideal for warm days. Consider garnishing with additional sliced bananas or a sprinkle of crushed vanilla wafers on top for an appealing presentation. It pairs beautifully with Nana'S Fig Bars for a delightful dessert platter. Serve alongside coffee or tea for a sweet afternoon treat.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to three days. To prevent the vanilla wafers from becoming too soggy, store them separately and layer them just before serving. The pudding will thicken as it chills, making it even more delicious. Avoid freezing this dessert, as it may change the texture of the whipped topping.
Nutrition & Diet Analysis (per serving)
Each serving of Banana Pudding(No Cook) contains roughly 743 calories, with 9g protein, 136g carbohydrates, and 21g fat. It is a good source of protein (19% of the Daily Value), iron (19% of the Daily Value), and dietary fiber (18% of the Daily Value). Note that it is relatively high in sodium, at 502mg per serving (22% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use homemade pudding instead of instant?
Yes, you can use homemade pudding, but be aware that it may require additional time to prepare and cool. Instant pudding is a convenient option that eliminates cooking time, making this recipe quicker to assemble. Just ensure that your homemade pudding is well-set before layering it with the other ingredients.
How can I make this recipe gluten-free?
To make this banana pudding gluten-free, simply check the label of the vanilla wafers for gluten-free options. Many brands now offer gluten-free vanilla wafers or you can use crushed gluten-free cookies instead. The rest of the ingredients in this recipe are naturally gluten-free, so you can enjoy a delicious dessert without worry.
What can I substitute for Cool Whip?
If you prefer to avoid Cool Whip, you can use freshly whipped heavy cream as a substitute. Simply whip heavy cream with a little sugar and vanilla extract until soft peaks form. This will give your pudding a light and airy texture without the additives found in whipped toppings.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).