Easy Banana Pudding

Banana pudding has been passed down for generations for a reason, and this version works whether you have a trifle dish or just a 9×13 pan. No cooking, five ingredients, and about 30 minutes of hands-on time. Chill the pudding, layer it up, and let the fridge do the rest.

I made this and it was wonderful! I put little pieces of chocolate on top for extra taste every one loved it.
-Tam

The Best Banana Pudding Recipe – Trifle or 9×13 Inch Pan

This is the easiest banana pudding recipe I make, because there’s no cooking involved and the whole thing comes together with five ingredients in about 30 minutes.

Banana pudding is a classic that’s been passed down for generations, the kind of dessert that shows up at potlucks, picnics, and family gatherings without fail. I’m not here to reinvent it. This recipe works in a trifle dish or a 9×13 pan, because a recipe should bend to fit however you’re serving it. Trifle dishes aren’t as common as they once were, so you get full directions for the 9×13 pan too, no special equipment required to make this the way your family has always made it.

It’s easy enough for beginner bakers, like my muffins, but it still delivers the kind of results that make people think you spent all day in the kitchen. Paul put it best when he said it’s “easy and tasty enough to not miss making pudding from scratch.”

The one step I won’t skip is chilling the pudding. Ten minutes in the fridge sets it up faster than leaving it on the counter, and pudding that hasn’t set is what makes the layers watery. Then fold in just a third of the Cool Whip and save the rest for the top. Mary said that’s exactly why she loves it, the two boxes of pudding and folding in a third of the Cool Whip to start.

Karen made it for the first time and said “it was easy and everyone loved it.” Tam took it a step further and added little pieces of chocolate on top and said it was wonderful. That’s exactly the kind of recipe I want this to be, simple enough to follow exactly, but flexible enough to make your own once you’ve got the base down.

Whether you’re dressing it up for a holiday or keeping things casual for a potluck, this cold banana pudding recipe works perfectly in two different serving styles:

1. Trifle Dish

Want to impress guests with beautiful, layered presentation? Serve your banana pudding in a glass trifle dish. The see-through sides show off those dreamy layers of cookies, pudding, and bananas, making it an eye-catching centerpiece for any dessert table. Pro tip: use a piping bag or spoon carefully to keep the layers clean and defined.

2. 9×13-Inch Pan

For a more casual (and transport-friendly) option, go with a classic 9×13-inch baking dish. It’s easy to assemble, easy to chill, and easy to scoop into bowls when it’s time to serve. Perfect for potlucks, backyard barbecues, or just keeping in the fridge for whenever the craving hits.

No matter which way you go, the creamy layers and classic flavor stay the same—absolutely irresistible.

Why You’ll Love This Easy Banana Pudding Recipe 

• Two Ways to Make It – Layer it in a trifle dish for a stunning presentation or spread it into a 9×13-inch pan for easy serving.
• Quick & Easy – Ready in just 30 minutes with minimal effort.
• Only 5 Ingredients – Simple, classic, and packed with flavor.
• No Oven Needed – A perfect no-bake dessert for any occasion.
• Pure Comfort in Every Bite – Creamy, nostalgic, and always a crowd-pleaser.
• Perfect for Sharing – A must-have dessert for family gatherings and potlucks!

Ingredients for This Simple Banana Pudding Recipe

Yes, this is a banana pudding recipe with Cool Whip, and that’s on purpose. Folding 8 oz of Cool Whip into the vanilla pudding gives you a light, airy texture without whipping cream or standing over the stove. It keeps the whole thing no-cook, and it holds its layers in a trifle bowl or a 9×13 pan. Full measurements are in the recipe card below.

• Instant vanilla pudding
• Milk – Make sure to use cold milk! Whole milk, 1%, or skim milk works well.
• Cool whip
• Nilla wafers
• Bananas – Make sure your bananas are ripe!

How to Make Banana Pudding in a Trifle

This nilla wafer banana pudding is one of my favorite banana desserts, especially because it’s so easy. Get the full measurements and instructions in the recipe card below.

1. Make pudding mixture. Whisk together the pudding mix and milk in a medium mixing bowl for 2 minutes. 
2. Add cool whip. Allow the pudding to sit for 10 minutes. Fold in 1/3 of the cool whip to the pudding.
3. Layer banana pudding. Add a layer of vanilla wafer cookies to the bottom of a trifle dish. Add ¼ of the pudding mixture on top of the wafers, then top that with a layer of banana slices. Repeat these layers until you fill the trifle bowl.
4. Add toppings. Spread the remaining cool whip on top. Add crushed nilla wafers and fresh banana slices to the top.

How to Make Homemade Banana Pudding in a 9×13-inch pan

1. Whisk together the pudding mix and milk in a medium mixing bowl for 2 minutes. Place in the fridge for 10 minutes.
2. Fold in 1/3 of the cool whip to the pudding.
3. In a 9×13-inch dish, arrange a single layer of nilla wafers to cover the bottom. Pour half of the prepared pudding over the wafers and spread evenly. Arrange a single layer of sliced bananas on top of the pudding.

4. Add another single layer of nilla wafers over the bananas. Pour the remaining pudding over the second layer of wafers and spread evenly. Arrange the remaining sliced bananas on top of the pudding.

5. Spread the remaining cool whip evenly over the entire dish, ensuring all layers are covered. Refrigerate for at least 2 hours or overnight. Before serving, add crushed nilla wafers and banana slices to the top.

Tips for The Best Banana Pudding

• Let the pudding thicken. Make sure to let the pudding thicken completely before adding it to the recipe. Otherwise, your banana pudding may end up watery.
• Avoid brown bananas. If you make this ahead, the slices can start to brown. Use the lemon dip method below if looks matter. If they don’t, leave them, since the flavor won’t change.
• Serve this dish cold. The best way to serve banana pudding is cold. It can even start to get a little runny once it starts warming up. Keep it refrigerated until you’re ready to serve. Similar to my cream cheese fruit dip.
• Use instant pudding. Instant pudding is the trick to making the best banana pudding recipe because it cuts the time majorly! Homemade pudding is great, but instant pudding is just as delicious and saves you so much trouble.

How to Store Homemade Banana Pudding

Store this banana pudding covered in the fridge for up to four days. A container with a tight fitting lid works best, or you can press plastic wrap directly against the surface to help keep the top layer from drying out. This recipe doesn’t freeze well once assembled, since the pudding and cool whip both break down and turn watery after thawing.

Make Ahead Tips: Assemble it the night before so the wafers soften and the flavors meld, then add the crushed wafers and banana slices right before serving. Want more of a head start? Make the pudding mixture up to two days ahead, store it separately from the wafers and bananas, and layer everything the day you serve it.

How to Keep Banana Slices from Browning Overnight

Dip the slices in lemon water. Mix 1 to 2 tablespoons of lemon juice with 3 to 4 tablespoons of water, toss the slices lightly, then pat them dry so they don’t turn sour. Pineapple juice works almost as well if you want to skip the tartness.

Then seal it right. Press plastic wrap directly against the surface instead of covering the dish loosely, since air hitting the top layer is what browns it. Do both and the top still looks fresh a full day later.

Easy Banana Pudding Recipe FAQs

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