Mama's Fast and Easy No Cook Banana Pudding

Mama's Fast and Easy No Cook Banana Pudding

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!

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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. When I moved from rural North Carolina to Brooklyn, NY in 1998, I was shocked to discover that banana pudding was popular there too. 

I was fortunate to fall into a friend group of other Southerners who had moved North. Many of them were much older than me. They all made the traditional baked banana pudding with meringue on top. That's how my grandma made it too. I still remember those crispy golden brown peaks of meringue above the creamy pudding...mmmmmmmm.

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

What kinds of dishes can you put banana pudding in?

If you don't have a 9x13 baking dish or would just like to use something else, there are lots of other options. I've seen banana puddings at parties in pretty trifle bowls and fancy antique glass bowls. If you use a deeper bowl like the one below, you may have to use thinner and more layers of pudding than I did here. And you may have to add the cookies along the sides one layer at a time as you build the pudding up.

Mama's Fast and Easy No Cook Banana Pudding

If you're taking it to a barbecue or potluck, I would recommend putting it in an aluminum half tray for easy of cleanup. You also won't have to worry about tracking a dish down to bring home.

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.

Can banana pudding be frozen?

It can be, but I wouldn't recommend it. It changes the texture and will not be the same once its defrosted.

Can you make this banana pudding ever faster and easier?

Yes! If you're really in a hurry, you can substitute whipped topping for the whipped cream. You can also forego the chilling in the refrigerator. The cookies won't be softened, but some people prefer them crunchier anyway.

Tips for making whipped cream

Cold heavy whipping cream will thicken up more quickly than if it's room temperature. A stand mixer is a big time saver! You do have to watch it and stop it as the whipped cream is thick and fluffy. If it beats too long it will ruin the whipped cream texture. If you don't have a stand mixer, an electric hand mixer will do just as well. If you don't have a hand mixer, you can use a whisk. It will take quite a bit longer though.

And now on to the recipe!

Mama's Fast and Easy No Cook Banana Pudding


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 them.

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.

Mama's Fast and Easy No Cook Banana Pudding

Mama's Fast and Easy No Cook Banana Pudding

Mama's Fast and Easy No Cook Banana Pudding

Mama's Fast and Easy No Cook Banana Pudding

Mama's Fast and Easy No Cook Banana Pudding

Mama's Fast and Easy No Cook Banana Pudding

Mama's Fast and Easy No Cook Banana Pudding

Mama's Fast and Easy No Cook Banana Pudding

I think I've covered everything! But if you have any questions I didn't think of, please leave a comment!


Libbie@lifeunfolding said...


This looks so good! It also brings back memories of my Southern mama making it for me on my birthday.

Pinned for later!



Eileen Curinga said...

This looks so delicious. I've never had it with any topping before. Whipped topping sounds great!

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