The easiest 5 Ingredient Banana Pudding anyone can make | No-Bake Dessert Recipe
About this recipe
This no-bake banana pudding is the ultimate easy dessert, perfect for summer gatherings or a sweet treat at home. With just five ingredients, it's simple enough for anyone to whip up, yet delicious enough to impress your guests.
Simply Mamá Cooks shows us how to make this classic dessert with minimal fuss, making it a go-to recipe for those who want something quick and satisfying.
Ingredient notes
- 2% milk can also be used instead of whole milk.
- Using 2 large bananas is sufficient, but you can use 3 to 4 medium bananas if preferred.
- Nilla wafers can be swapped out for butter cookies, like Chessman.
Tips from Simply Mamá Cooks’s video
- Whisk the pudding mixture until just combined; a slightly runny consistency is preferred for easier layering.
- Make sure to cover all bananas with whipped topping to prevent oxidation.
- Refrigerate for at least 2-3 hours, preferably overnight, to allow the layers to soften and meld together.
Good to know
- How many servings does this recipe yield?
- This recipe yields about 10-12 servings.
- What type of milk can I use for the pudding?
- You can use cold whole milk or 2% milk.
- Can I make this dessert in advance?
- Yes, it's recommended to make this dessert ahead of time, ideally the night before.
- What can I use instead of Nilla wafers?
- You can swap Nilla wafers for butter cookies, such as Chessman.
No life story here — the video and the recipe are the whole point. All credit to Simply Mamá Cooks: watch the original on YouTube.
The recipe
Ingredients
Steps
- 1
In a large bowl, combine 3 cups of cold whole milk with the 5 oz package of instant banana or vanilla pudding. Whisk until combined, but do not overwhisk; a slightly runny consistency is preferred.
- 2
In a 9x13 baking dish, arrange a single layer of Nilla wafers at the bottom.
- 3
Slice 2 large bananas and distribute them evenly over the layer of Nilla wafers.
- 4
Pour the pudding mixture over the layer of bananas and wafers, spreading it evenly.
- 5
Add another layer of Nilla wafers on top of the pudding.
- 6
Slice the remaining bananas and arrange them on top of the second layer of Nilla wafers.
- 7
Spread 8 oz of whipped topping over the top layer, ensuring all bananas are covered to prevent oxidation.
- 8
Crush 5-6 Nilla wafers and sprinkle them over the whipped topping as a garnish.
- 9
Cover the dish with cling film and refrigerate for a minimum of 2-3 hours, preferably overnight, to allow the layers to soften.
Heads up — we had to guess a little:
- The number of bananas is inferred based on the context of using 2 large bananas and the suggestion of using 3-4 medium bananas.
Credit where it’s due: this recipe was transcribed from Simply Mamá Cooks’s original video on YouTube. Follow them there — it’s their dish.
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