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.

Y’all, this recipe is the freaking BOMB!!! When you talk about non-bake instant banana pudding, this is about as good as it comes. It’s so good that even folks who aren’t fond of me begged me to make them some. Lmbbo!

I’m not a huge fan of banana pudding, per se. I love eating it if it’s good, but it’s not something I often make or crave. But this here? Man, I had my neighbor and my mother, who both detest banana pudding, try it, and they enjoyed it.

My mother isn’t a fan of it even said, “If I had to have banana pudding, it would have to taste like this for me to eat it.” She proceeded to eat the whole cup I gave her, and then I saw her get a few more scoops a few minutes later.

Her sandbox friend, Carla, who she knew since 3, and who is like an aunt of mind is a big fan of banana pudding. Once I gave her a cup and saw how much she enjoyed it… I knew I had done it the right way because she’s a banana pudding enthusiast. Lol!

So yeah, I know for sure y’all are gonna love this. So check this recipe out. If you love banana pudding, you’ll definitely love this, and you might get some banana pudding haters to have a change of heart about banana pudding. Lol!

What makes this a good banana pudding recipe?

• Kid-friendly: This non-baking 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 up your banana pudding, this recipe is for you. 
• Quick and easy: This banana pudding is as easy and delicious as it gets! You don’t have to heat up the pudding or bake it. You blend the pudding, then layer it with vanilla wafer cookies, chopped bananas, and Cool Whip.
• Cheap: You only need a handful of ingredients, making it a feasible option. This is not a fancy banana pudding recipe. It’s very basic, but it’s better than most, trust me.

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:

• Fruit: Use large ripe Bananas for the best texture and taste.
• Cookies: Vanilla Wafer cookies
• Pudding: Banana Instant Pudding Mix and Vanilla Instant Pudding Mix. Try to use a good brand like JELLO
• Dairy: Use the Carnation brand of unsweetened evaporated milk. If you can’t find evaporated milk, whole milk makes a good substitution.
• Sweeteners: Confectioner’s Powdered Sugar and Cool Whip. Regular granulated sugar is ok if that’s all you have. And if you can’t find Cool Whip, Reddi-Wip is probably the best alternative.
• Spices: Cinnamon and Nutmeg. We’re only using a little of each, but it’s what makes this banana pudding unique.
• Condiments: Vanilla extract and Cream Cheese. Stick with Philadelphia cream cheese, it’s the best on the market.

Cooking 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. I used a round 10×4-inch 2 Qt serving bowl.
• 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.

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.

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.

The Banana’s

• The best bananas to use: Use ripe bananas that are not overly ripe—meaning, yellow with a small amount of brown spots. However, avoid super soft bananas with a lot of brown spots because they will oxidize and turn brown too quickly. Avoid using green bananas, as their texture will be too hard and not sweet enough.
• Chopping and Mashing the Bananas: Pudding is supposed to melt in your mouth; there shouldn’t be a lot of chewing going on. So I only keep 3 whole and chop them up into thin circular pieces, and I mash the rest for a more pudding-like experience.
• Prevent browning: 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, and rinse them, then pat dry before layering the pudding.
• 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, as this might help slow down the browning process since they won’t be exposed to air.

Vanilla wafers and alternatives

• Vanilla wafers: I love the flavor of vanilla wafers. 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: If you’re out of wafer cookies or just not a fan, give Cheesmen cookies a try. If you do, however, use a square or rectangular dish because chessmen’s cookies are square. 

How to make Banana pudding

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.
   
   
   

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2. In another large mixing bowl, beat the cream cheese for 30 seconds on low speed, and add the sugar and blend for another 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.
   
   
   

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5. Add in the vanilla, melted butter, and spices, then blend again until everything is well incorporated.
   Use a spatula to push the ingredients from the sides of the bowls into the mixtures, then stir the bottom to ensure everything is well incorporated.
   
   
   

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6. Chop 3 bananas into 1/8 inch thick 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.
   
   
   

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9. The topping: Cover the top, which should be the mashed bananas, with the remaining pudding and Cool Whip, and decorate the top as you please with the remaining wafers.
   I like to top the banana pudding with the cookies, crush some up, and sprinkle them on top.
10. Cover with plastic wrap and set in the refrigerator to chill for at least 4 hours before serving.
    
    
    

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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, 3 times!

Then you cover the mashed bananas with the remaining pudding, add the remaining Cool Whip and crumbled cookies.

Here’s some key information that may be helpful with the layering process:

• Cover the surface: Avoid using too much pudding for the surface. We’re only covering the surface to create a bed for the first layer of cookies, so don’t 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: If you don’t layer it correctly, it’s okay. Just make sure to cover the top with Cool Whip and the crushed vanilla wafer cookies.

Recipe updates and modifications

Please note that the video tutorial below is outdated, as significant modifications have been made to this recipe, including the addition of cream cheese, powdered sugar, and 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 helpful for people who may have never made banana pudding before.

Easy Vanilla Wafer’s Banana Pudding Video

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 clumps 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 Tee: 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 seal it 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 don’t see how it would hurt, especially if it’s after you just made it. Just let it thaw out in the fridge 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.

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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