Cathy’s Creamy Southern Banana Pudding

(No-bake, ultra creamy, and always a hit!)

Okay, confession time: I’ve never been a big fan of traditional banana pudding. I know, I know—don’t revoke my Southern card just yet! 😅 But hear me out… the warm pudding and meringue situation? Not for me. So instead, I make mine chilled, fluffy, and loaded with Cool Whip. It’s lighter, creamier, and honestly, way more my speed.

This version is cool, creamy, and layered with banana slices, vanilla wafers, and a whipped pudding mixture that tastes like it came straight from a church potluck table (in the best way). It’s a no-fuss, make-ahead kind of dessert that always disappears fast—especially on Easter Sunday.

Ingredients:

• 1 (5.1 oz) box instant vanilla pudding mix
  
• 2 cups cold milk
  
• 1 (8 oz) tub Cool Whip (thawed)
  
• 1 box Nilla Wafers
  
• 4 ripe bananas (sliced)
  

Instructions:

1. In a large bowl, whisk the pudding mix and cold milk for about 2 minutes until thickened.
   
2. Gently fold the entire tub of Cool Whip into the pudding. This gives it that light, creamy texture and softens the vanilla flavor—so good!
   
3. In a trifle dish or 9×13 pan, start layering:
   
   • First a layer of Nilla Wafers,
     
   • Then a layer of banana slices,
     
   • Then a generous layer of the pudding mixture.
     
   • Repeat until your dish is full (usually 2–3 layers).
     
4. Finish with crushed wafers or a few full wafers and banana slices on top for a pretty look.
   
5. Chill for at least 2–3 hours (overnight is even better).
   

Pro Tip: To keep bananas from browning, you can lightly toss slices in lemon juice before layering—or just make it the night before and let it chill tight in the fridge!

Cathy’s Southern Banana Pudding

This one’s a forever favorite in our house. It’s cold, comforting, and layered with homemade vanilla pudding, banana slices, and vanilla wafers. Just like my Mama used to make, but with a little extra love.

Print Recipe Pin Recipe

Course Dessert

Cuisine American

Servings 12

Ingredients

  

• 1 5.1 oz box instant vanilla pudding mix
• 2 cups cold milk
• 1 8 oz tub Cool Whip (thawed)
• 1 box Nilla Wafers
• 4 ripe bananas sliced

Instructions

 

• In a large bowl, whisk the pudding mix and cold milk for about 2 minutes until thickened.
• Gently fold the entire tub of Cool Whip into the pudding. This gives it that light, creamy texture and softens the vanilla flavor—so good!
• In a trifle dish or 9×13 pan, start layering:
• First a layer of Nilla Wafers,
• Then a layer of banana slices,
• Then a generous layer of the pudding mixture.
• Repeat until your dish is full (usually 2–3 layers).
• Finish with crushed wafers or a few full wafers and banana slices on top for a pretty look.
• Chill for at least 2–3 hours (overnight is even better).
• Pro Tip: To keep bananas from browning, you can lightly toss slices in lemon juice before layering—or just make it the night before and let it chill tight in the fridge!

Keyword easter, easter dessert recipes, easter recipes