This is the perfect make-ahead dessert and a hit any time of year.
An Easy Make-Ahead Dessert
Homemade Banana Pudding is one of those desserts that everyone seems to love. There are many versions of this recipe including the famous Magnolia Bakery banana pudding (honestly SO good) but this recipe is a easy, quick, and delicious favorite!
easy to make – no baking required prep ahead family favorite
Ingredients for Banana Pudding
Crust Layer – ‘Nilla Wafers cookies as the base. These soften up and take on a cake-like texture. Other options for cookies are graham crackers, digestive biscuits, or chessmen cookies. Bananas – Ripe bananas that are yellow and slightly firm will hold up the best. Slice them right before layering so they don’t brown. Overripe bananas aren’t ideal for this pudding, they’re better suited for banana bread or banana cake. Pudding Layer – This is where the magic happens. Cream cheese, sweetened condensed milk, and instant vanilla pudding mix create a decadent creamy base. Ensure that you choose instant pudding mix (and not cooked pudding). Whipped Cream – Fresh whipped cream is best in this recipe however, whipped topping (like Cool Whip) can be substituted.
How to Make Banana Pudding
This recipe is an easy no-fuss dessert. Prep it ahead of time and let it sit overnight so the cookies soften.
Tips for Perfect Banana Pudding
Dish: Use a 9×13 pan, two 9×9 pans, or a trifle bowl and serve with a spoon. Bananas: Completely cover the layer of bananas with the pudding mixture to keep them from browning. Chill: Chill in the fridge for at least 4 hours, but overnight is better if possible. Whipped Cream: I add a packet or two of stabilizer to my whipped cream which is a powder that keeps your whipped cream from ‘wilting’ (try Dr. Oetker Whip it).
Make-Ahead and Storage
Keep in mind that this banana pudding recipe needs to sit for at least 4 hours but overnight is definitely best! Add the bananas on top for garnish just before serving so they don’t brown. If you’re going to leave them out for a little bit, toss them with a bit of lemon juice after slicing to keep them from browning. This recipe is best served the day after making it but will last a few days in the fridge. The bananas may get a bit weepy but they’ll still taste great! Did your family love this Banana Pudding Recipe? Leave a rating and a comment below! © SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
