Easy Banana Pudding
This easy banana pudding recipe is a no-bake dessert that's perfect for prepping ahead.
Equipment
- 11 x 7 inch dish
Ingredients
- 1 box vanilla wafer cookies 11 ounce
- 1 box vanilla instant pudding mix 3.4 ounce (4-serving), plus 2 cups of milk
- 3-4 large ripe bananas thinly sliced plus extra for garnish
- 1 container frozen whipped topping 8 ounce, thawed
Instructions
- Prepare the pudding according to the package instructions. Refrigerate and set aside.
- Arrange vanilla wafer cookies in a single layer on the bottom of an 11 x 7-inch baking dish. Use a spatula to spread half of the prepared pudding (approximately 1 cup) over the cookies. Top the pudding with a single layer of banana slices. Repeat the layers, starting with cookies.
- Top the final layer of banana slices with whipped topping. Refrigerate for at least 4 hours (or overnight).
- Just before serving, garnish with extra vanilla wafers and sliced banana, if desired.
Notes
Use ripe but firm bananas for the best flavor and texture. Thaw Cool Whip overnight in the refrigerator. Chill the dessert for at least 4 hours. Cover tightly with plastic wrap to keep fresh. Substitute homemade whipped cream if desired. Don't freeze; the texture will suffer. For thicker pudding, use the larger (5.1 ounce) box. Store leftovers in the fridge for up to 3 days.
Nutrition
Serving: 1of the recipeCalories: 287kcalCarbohydrates: 51gProtein: 4gFat: 8gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 9mgSodium: 240mgPotassium: 270mgFiber: 2gSugar: 30gVitamin A: 123IUVitamin C: 4mgCalcium: 93mgIron: 1mg
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