Mama's Fast and Easy No Cook Banana Pudding

1 9x13 pan
30 min

Y'all know I like fast and easy recipes! Here is my Fast and Easy Banana Pudding. It is indeed, fast and easy, and delicious!

So when it come to banana pudding, I know that many people have their own recipe. Lots of people have one that was handed down from generations before. My family has always made the traditional baked banana pudding with meringue on top. I still remember those crispy golden brown peaks of meringue above the creamy pudding.

But somewhere through the years, I discovered banana pudding with whipped cream topping instead of meringue. Despite the taste memories that I loved, that whipped cream quickly became my favorite.

Just so you know, this recipe uses boxed pudding. My mom is cringing right now. But it's fast and easy, remember? And it's so good.

Mama's Fast and Easy No Cook Banana Pudding
Recipe details
  • 1  9x13 pan
  • Prep time: 30 Minutes Cook time: 0 Minutes Total time: 30 min
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  • 3 cups milk
  • 5.1 oz box instant vanilla pudding
  • 3.4 oz box instant banana pudding
  • 14 oz can sweetened condensed milk
  • 1 qt (about 4 cups) heavy whipping cream
  • 5 teaspoons sugar
  • 1 box Nilla Wafers
  • 4 bananas, sliced into circles

In a large mixing bowl, whisk together the milk, puddings mixes, and sweetened condensed milk. Mix it well. Chill in the refrigerator for a few minutes.
Add whipping cream and sugar to a stand mixer bowl or another bowl using a hand mixer, mix until the whipped cream is stiff.
Gently fold half of the whipped cream into the pudding to mix it together.
Lay down a layer of Nilla Wafers in the bottom of a 9"x13" baking dish.
Spread about half of the pudding mixture over the wafers.
Stand a line of wafers up around the edge of the pan, if desired.
Add a layer of sliced bananas on top of the pudding. Then add a layer of wafers. Press the wafers down into the pudding a little.
Add the second half of the pudding mixture and spread it out. Then add another layer of banana slices and another layer of wafers. Press the wafers down slightly.
Top with the rest of the whipped cream.
Refrigerate for at least an hour before serving. Refrigerate any leftovers.
  • What kind of bananas are the best to use? I prefer bananas that are a little overripe. They have so much more flavor. Some people prefer to use less ripe bananas for the firmer texture. Of course you can use any bananas you have on hand.
  • How long will banana pudding keep? If you keep it refrigerated, it will be good at least three days. The bananas might turn a little dark, but they will still taste good.
Dara The Roots of Home
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