Description
This delicious banana pudding recipe combines creamy vanilla pudding, ripe bananas, and crunchy vanilla wafer cookies to create an irresistible layered dessert. Easy to prepare and perfect for any occasion, this no-bake pudding boasts a rich, velvety texture enhanced by homemade whipped cream, making it the best ever banana pudding you’ll enjoy.
Ingredients
Scale
Pudding Mixture
- 2 cups cold whole milk (480ml)
- 1 (14-ounce/397g) can sweetened condensed milk
- 1 (5.1-ounce/144g) box instant vanilla pudding mix
Whipped Cream
- 3 cups heavy whipping cream, divided (720ml)
- 3 tablespoons granulated sugar, divided
- 3 teaspoons vanilla extract, divided
Other Ingredients
- 1 (15-ounce/425g) box vanilla wafer cookies
- 5 large bananas
Instructions
- Combine Milk and Condensed Milk: In a large bowl, whisk together the cold whole milk and sweetened condensed milk until well combined to create a creamy base.
- Add Pudding Mix: Sprinkle in the instant vanilla pudding mix and whisk vigorously until smooth and lump-free. Refrigerate for 5 minutes to allow the pudding to set slightly.
- Whip Heavy Cream (Part 1): In a separate bowl, whip 2 cups of heavy whipping cream with 2 tablespoons of granulated sugar and 2 teaspoons of vanilla extract on high speed until stiff peaks form for a light and airy texture.
- Fold Whipped Cream into Pudding: Gently fold the whipped cream into the chilled pudding mixture until fully combined, creating a fluffy pudding filling.
- Slice Bananas: Peel and slice the bananas into ½-inch thick coins just before assembling to prevent browning and maintain freshness.
- Layer Cookies: Begin assembly by layering vanilla wafer cookies on the bottom of a trifle dish or large serving bowl to form the dessert’s base.
- Add Pudding Layer: Spoon a quarter of the pudding mixture over the layered cookies and smooth it out with a spatula for even coverage.
- Repeat Layers: Continue layering cookies, upright cookies along the dish’s edge, banana slices, and another quarter of the pudding mixture. Smooth again to maintain neat layers.
- Complete the Layers: Continue alternating layers of cookies, bananas, and pudding until all ingredients are used. Alternate banana slices and cookies along the dish walls for an attractive presentation.
- Chill the Dessert: Refrigerate the assembled pudding for at least 3 hours to allow flavors to meld and the dessert to set firmly.
- Whip Heavy Cream (Part 2): For the topping, whip the remaining 1 cup of heavy cream with 1 tablespoon of sugar and 1 teaspoon of vanilla extract until soft peaks form, approximately 2 minutes.
- Top and Serve: Top the chilled pudding with the whipped cream, extra banana slices, and crushed vanilla wafer cookies if desired. Serve immediately or keep chilled until ready to enjoy.
Notes
- Use ripe but firm bananas to prevent mushy layers.
- Assemble the dessert shortly before chilling to maintain cookie crunch.
- For a lighter version, substitute heavy cream with whipping cream or stabilized whipped topping.
- Cover and refrigerate leftovers for up to 2 days to keep freshness.
- Instant pudding mix eliminates the need for cooking, making preparation quick and easy.