Easy Vanilla Wafer’s Banana Pudding Recipe (Top 5 Best Ever)

This is some of the best non-bake instant banana pudding you’ll ever try. It’s made with bananas and vanilla wafers and topped with whipped cream. The perfect easy-to-make dessert.

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This banana pudding is as easy and delicious as it gets! You don’t have to heat up the pudding or bake it. All you do is blend the pudding, then layer it using vanilla wafer cookies, chopped bananas, and Cool Whip.

What makes this a good banana pudding recipe?

• Kid-friendly: This non-banking banana pudding recipe is one of the easiest banana pudding recipes out there, making it the perfect recipe to make as a fun activity with your kids!
• Unique and different: It’s super delicious and made with spices not commonly used in banana pudding, so if you want to try something new and spice your banana pudding up, this recipe is for you. 
• Quick and easy: It’s quick and takes less than 30 minutes to make, so if you want to make a quick dessert for the family but don’t feel like working too hard, this dessert may be a good option.
• Cheap: You only need a handful of ingredients, and it’s feasible. This is not a fancy banana pudding recipe. It’s very basic but better than most, trust me on that.

This is a unique banana pudding recipe

I’m proud of this recipe because it’s one of my most popular recipes. It has a video that’s received plenty of views, and my subscribers always rant and rave about how good it is.

What makes me the proudest about this recipe is the creative effort I put into it. I didn’t modify anyone else’s recipe or make it the traditional way. This banana pudding is about as unique as a banana pudding is going to get.

It’s so different from most banana puddings you’ve tasted and that’s another reason why my subscribers loved it so much. The first thing people ask after they try it is, “What the heck you put in this, it’s good”!? Lol! So let me tell you….

I wasn’t always fond of banana pudding

When I created this recipe back in late 2014/early 2015… I remember asking myself, “How can I create a banana pudding recipe that I’d enjoy?” because I’m just not a fan of banana pudding, nor do I like the way most people make theirs.

They either use wafers and pudding without adding any bananas, or the pudding has too much of an artificial banana flavor. Banana pudding is one of those desserts that can taste so many ways depending on how it’s made.

So when people ask if I want some banana pudding, I just say no because I don’t know what to expect. Lol! So, I sat down and did some brainstorming and critical thinking. lol!

I pondered on the things I could add to my banana pudding that would not only separate it from everyone else’s and give it its own taste but also make me enjoy it. As I said, I was never really a fan of banana pudding.

So, the ingredients that came to mind that I thought would go well with banana pudding were cinnamon, nutmeg, and butter. I also decided to use evaporated milk instead of whole milk.

And let me tell you, these ingredients provided a flavor that went so well with bananas and wafers. It’s because of this that my banana pudding is beige and not bright yellow like everyone else’s. 

Ok now let me talk about the ingredients you’re going to need for this delicious banana pudding recipe and get into the cookware and utensils you’ll need as well.

Ingredients you’ll need:

• Bananas
• Wafer cookies
• Banana Instant Pudding Mix
• Vanilla Instant Pudding Mix
• Cool Whip
• Cream Cheese
• Milk
• Butter
• Vanilla
• Powdered Sugar
• Cinnamon
• Nutmeg

Cookware and utensils you’ll need:

• Large serving bowl: Make sure you have a large serving bowl to layer and put the banana pudding in. If you don’t have a serving bowl, a casserole dish would work.
• 2 Large Mixing Bowls: We’ll need two bowls to make and combine the pudding, milk, and cream cheese cool whip mixture. It is vital to combine these ingredients separately first.
• Hand Mixer: A hand mixer is for blending everything in, obviously, but it’s the easiest and most effective method to use for blending the ingredients. A spoon or Whisk can be used in place of a hand mixer. 
• Silicone spatula: I use a nice silicone spatula to scrape in the dry pudding mix that seeps down to the bottom corners of the mixing bowl the hand mixer can’t get to. You’ll also push the pudding down from the sides of the bowl.
• Knife: You’re obviously going to need a knife to chop up the bananas into small circular-shaped pieces. The knife doesn’t have to be big; just make sure it’s sharp enough for easy slicing.
• Masher: We’ll be using a masher, aka crusher, or potato masher, to mash some of the bananas up. If you don’t have one, a fork will work just fine, you’ll just have to work your arms a little more. Lol!
• Big Spoon: Make sure you have a big spoon on deck. A big spoon is essential because you need it to scoop out all the banana pudding when layering it during the final stage.

About the Banana’s

• Chopping the Bananas: I like to chop my bananas into pretty thin, circular-shaped pieces. If you like big chunks of bananas, do you. But if you’re making it for a big gathering, I would chop them thin.
• Mashing the Bananas: Pudding is supposed to melt in your mouth; there shouldn’t be a lot of chewing going on. I only keep 3 whole and chop them up and mash up the rest for a more pudding-like experience.
• Brown bananas: Now, I don’t really worry about them turning brown because my banana pudding is usually gone by day 2, but to prevent the sliced bananas from browning, dip them in acid, like lemon, orange, lime, or apple juice.
• Fully cover the bananas: Avoid having the bananas against the sides of the bowl, dish, or whatever you put it in. Try to fully cover them with the pudding because it might help slow down the browning process, as they aren’t exposed to air.

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Vanilla wafers and alternatives

• Vanilla wafers: I love vanilla wafers and their flavor. It’s the most commonly used cookie for banana pudding, and probably the first one you think of when you think of banana pudding, but chessmen cookies are also delicious.
• Cheesmen cookies: So if you don’t have any wafer cookies or just don’t really care for them, try Cheesmen cookies. If you do, however, use a square or rectangular dish because chessmen’s cookies are square. 

Instant pudding mix

Ok, so when it comes to the instant pudding mix, the ratios are sort of preferential. I like to use more of the banana pudding mix because of its banana flavor and color. You may like to use more vanilla pudding mix.

• Banana cream pudding mix: This is banana pudding, so I want the banana flavor to be pretty potent, which is why I use banana cream pudding mix. It also gives the pudding a pretty yellow color for that classic banana pudding look.
• Vanilla pudding mix: Some people prefer a mild banana flavor and feel you get enough banana flavor from the bananas, so they’ll use vanilla pudding, which has a beige color to it.
• Pudding ratio: If you’re one of those people use 3/4 cups of vanilla pudding mix and 1/4 cup banana cream pudding. If you want a yellowish color and a rich banana-flavored pudding, use 3/4 cup banana cream pudding mix and 1/4 cup vanilla.

Whipped cream and cream cheese

• Cool Whip: I love using Cool Whip because it gives the pudding a lovely consistency and adds an amazing flavor to it. Reddi-Wip is probably your best alternative if you don’t have Cool Whip.

• Cream cheese: The cream cheese helps to stiffen the pudding and adds depth of flavor! It gives the banana pudding a slight cheesecake flavor. Use Philadelphia cream cheese, it’s the standard brand on the market.

Evaporated milk and alternatives

• Evaporated milk: I’m always trying to be different! Lol! Evaporated milk adds richness to banana pudding, which is why I took a chance and decided to use it one time. I have been using it ever since.
• Unsweetened evaporated milk: Use unsweetened evaporated milk, not the sweetened kind. If you bought it mistakenly, give the pudding a taste test before adding the sugar. If it’s sweet enough, omit the sugar.
• Carnation brand: Carnation is the standard and best brand of evaporated milk. If it isn’t available, then use whatever you can find, but try to find the carnation brand of evaporated milk; it’s the best and makes a difference.
• Whole milk alternative: If you don’t have evaporated milk, you can use whole milk. It’s not evaporated milk, but it gives you pretty much the same results. I tried this recipe using milk a few times before, and it tastes just as good.

The sugar?

• Why sugar? The only reason sugar is used is to add additional sweetness to the banana pudding because of the cream cheese that’s added. So it’s solely for neutralizing the tanginess of the cream cheese.
• Confectioner’s sugar: I use confectioner sugar because it’s sweeter, and it’s soft, and not granulated, so you don’t have to worry about biting into any hard sugar crystals while eating the pudding. Lol!
• Alternatives: You can probably go without it, especially if as mentioned earlier, you’re using sweetened evaporated milk. We’re only using a very small amount, so if you don’t have confectioner sugar, regular sugar can be used.

Why do you add cinnamon and nutmeg?

I like to spice things up and be different, as I said earlier. I don’t know what made me think of cinnamon and nutmeg but I thought it’d go great with banana pudding and boy do it.

My YouTube followers will tell you that being different, original, and unique is my trademark and what I’m most known for. This is another example of how different I am and my love for switching things up.

So I decided to add just a hint of cinnamon and nutmeg because of the hint of graham cracker flavor it gives the pudding, which goes well with bananas.

Now don’t be afraid or worry, this will by far still taste like banana pudding and the banana will be the overwhelming flavor and taste here but you will taste hints of cinnamon and nutmeg.

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How to make Banana pudding

1. Combine the pudding mix and milk.
   
   

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2. Beat the cheese, blend in the sugar, and combine pudding and cheese Cool Whip.
3. Then combine the pudding and cream cheese mixture and blend well.
   
   

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4. Blend in the butter, vanilla, and spices.
   
   

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How to layer Banana pudding

So everyone layers their banana pudding differently. Im going to show you how I like to layer my banana pudding with the pictures and step-by-step instructions below. 

1. Chop 3 bananas up into small circular pieces.
2. Mash the other 3 bananas in a small bowl.
3. Add a little pudding to cover the surface, then add some cookies to cover the pudding.
4. Then add some chopped bananas and mashed bananas and repeat this process 2 more times. 
5. Cover the mashed bananas with the remaining pudding mix, then cover the pudding with Cool Whip.
6. Top it with the remaining cookies, then crunch a couple of cookies and sprinkle them over it.
   
   

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7. Sit the pudding in the refrigerator for at least 4 hours before diving in.

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How to layer Banana pudding

So just in case there was any confusion… the layering process goes as follows: PUDDING (to cover surface), Wafer cookies, Sliced bananas, then mashed bananas 3Xs!

Then you cover the mashed bananas with the remaining pudding, add the remaining Cool Whip and crunched cookies. Here’s some key information that may be helpful with the layering process.

• Cover the surface: You don’t want to use too much pudding for the surface. We’re only covering the surface to create a bed for the first layer of cookies so dont use too much pudding for the bottom.
• Use your eyes: You don’t want to run out of something before completing the 3 layers. So make sure to use enough of each ingredient for each layer but monitor how much you need for the remaining layers.
• Don’t worry: And remember, if you don’t do the layering correctly, it’s cool, just make sure to cover the top with cool whip and the crunched vanilla wafer cookies.

Easy Vanilla Wafer’s Banana Pudding Video

Recipe updates and modifications

^^^^^^^ Now be mindful that this video is very old, and there have been major modifications made to this recipe, such as the addition of cream cheese, powdered sugar, cool whip, and the elimination of salt.

But it can still help visual learners to some degree get an idea of how to work through this recipe. So it can still be useful for people who may have never made banana pudding before.

Tips for best results:

• Prepare it hours before serving: Make the banana pudding either the night before or early in the day so it’ll be ready by night. When you give it a few hours to sit, you allow all the spices and ingredients to marry and the cookies to soften.
• Stir pudding with a spatula: The last thing you want is to bite into clunks of dry pudding mix because you didn’t blend it well. Lol! So, scrape the bottom of the mixing bowl to scoop up the dry pudding that falls to the bottom of the bowl.
• Keep it in the coolest part of the refrigerator: Banana pudding tends to get soupy pretty fast. To keep it stiff, place it in the coldest area of the refrigerator and cover it tightly.
• Follow the instructions to a T: If you don’t do anything else right, blend the cream cheese before adding it to anything. If you add the cream cheese to the pudding and then try to blend it, you’ll be left with lumps you can’t get rid of.

Storage

• How to store Banana pudding? Make sure you cover it with plastic wrap or tightly sealed in a Tupperware bowl and store it in the coldest area of the refrigerator to keep it stiff and fresh, so it lasts long.
• Can you freeze it? I haven’t actually done this before but I dont see how it would hurt, especially if it’s after you just made it. Just let it thaw out in the frig for a few hours when you’re ready to eat it. I wouldn’t freeze it for long, though.

Frequently asked questions

• How long does banana pudding last? Not very long, about 2-1/2 days. As it sits in the refrigerator, the cool air browns the bananas making them unappealing, the cool whip softens into a wet mess, and the cookies become soggy.
• Can banana pudding be made ahead of time? I’d say no, not days in advance because the cool whip softens, the cookies get soggy, and it turns into a soupy mess pretty quickly! This is one of those desserts you have to eat within 2 days.

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Other dessert recipes you might like

• Otis’s Easy Moist Chocolate Cake Recipe
• How To Make Lemon Pound Cake
• The BEST Sweet Potato Pie Recipe Ever
• Homemade Peach Cobbler

Anyway, try my banana pudding recipe… it’s one of the best non-bake banana pudding recipes out there. It was one of my most popular videos on YouTube, so you know it has to be good!

SO FOLLOW THIS RECIPE TO A “T” FOR THE BEST RESULTS!!! Oh and leave a few comments below after you try it and let us know how you like it. Don’t forget to like, share, and subscribe! Lol!

Enjoy, later!
Pbj~

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Easy Vanilla Wafer’s Banana Pudding Recipe (Top 5 Best Ever)

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 6 reviews

• Author: PhillyboyJay
• Prep Time: 25mins
• Total Time: 25mins
• Yield: 8
• Category: Desserts
• Cuisine: American

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Description

 This is the best non-bake instant banana pudding recipe ever. It’s made with bananas and vanilla wafers and topped with whipped cream. The perfect easy-to-make dessert.

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Ingredients

• 6 Large Banana’s
• 11 oz Box Vanilla Wafer’s
• 3/4 Cup JELLO Instant Banana Cream Pudding Mix
• 1/4 Cup JELLO Instant Vanilla Pudding Mix
• 3–1/2 Cups Unsweetened Evaporated Milk
• 4 Cups + More To Cover of Cool Whip
• 8oz Philadelphia Cream Cheese
• 1 Tbs Melted Butter
• 1 Tsp Vanilla Extract
• 1/2 Cup Confectioner’s Powder Sugar
• 1 Tsp Cinnamon
• 1/4 Tsp Nutmeg

Cook Mode Prevent your screen from going dark

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Instructions

1. Add the Vanilla and banana cream pudding mix to a large mixing bowl, then pour in the milk and blend with a hand mixer on low speed for 2 to 2-1/2 minutes.
2. In another large mixing bowl, add in the cream cheese and blend on low speed for 30 seconds, and add the sugar and blend for 30 seconds.
3. Then add in the cool whip and blend on low speed for 1 minute or until smooth.
4. Add the pudding to the bowl of cream cheese and cool whip, then blend on low speed for 1 minute.
5. Add in the vanilla, melted butter, and spices, then blend again until everything is well incorporated.
   *Make sure you’re using a spatula to push the ingredients on the side of the bowls down into the mixtures so everything is well blended.*
6. Chop 3 bananas into 1/8 inch circular pieces, then add the other 3 bananas to a small bowl and mash well.
7. Layering: Get a medium-sized serving bowl and add in enough pudding to fully coat the bottom.
8. Add in some wafers, top them with some Bananas, then add the mashed bananas.
   *Repeat this layering order 2 more times*
9. The topping: Cover the top which should be the mashed bananas with the remaining pudding, the remaining Cool Whip, and decorate the top as you please with the remaining wafers.
10. Cover with plastic wrap and sit in the refrigerator to chill.

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Notes

• I sometimes let my pudding mix sit overnight or at least 8 hours before layering it for a thicker pudding.
• Letting it sit for a while also gives all the ingredients time to marry and it tastes so much better by the time you layer everything
• Just so you know I used a round-inch size glass serving bowl to put my banana pudding in.
• If you want more of a banana flavor, use 3/4 cup of banana cream pudding mix and only 1/4 cup of vanilla pudding mix, which is a 75/25 banana cream to vanilla pudding ratio.

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Nutrition

• Serving Size: 8