Quick & Easy Banana Pudding

If there’s one dessert that takes me straight back to Southern potlucks, Sunday suppers, and grandma’s kitchen, it’s banana pudding. Not the fancy kind with custard from scratch, but the cool, creamy, comforting classic—the kind made with banana pudding mix, whipped topping, and a generous handful of vanilla wafers. That’s exactly what you get with this version of my quick and easy Banana Pudding.

Here’s the truth: sometimes you don’t want to cook down egg yolks or babysit a stovetop custard. Sometimes you just need a no-fuss, crowd-pleasing dessert that tastes like you put in way more effort than you actually did. That’s why I love this recipe. It’s the kind of make-ahead treat that disappears fast, especially when the bananas are perfectly ripe and the vanilla wafers have had time to soften just a little. It’s simple, nostalgic, and always the first bowl scraped clean at the table.

Ingredients

• Banana instant pudding – You’ll need 1 3.5-ounce box. Ensure you’re using instant pudding.
• Milk – Full-fat milk works the best in this recipe.
• Cool Whip – Or any whipped topping.
• Vanilla wafers – You know the brand, the sweet, crispy round cookies.
• Bananas – You want your bananas to be fairly firm so they hold up in this dessert.

How To Make This Quick & Easy Banana Pudding

Scroll down for the full recipe card with exact measurements and printable instructions.

Add the banana pudding mix and cold milk to a large mixing bowl. I use a balloon whisk here to help the pudding set up smoothly and quickly. Whisk until the mixture is completely blended and beginning to thicken, about 2 minutes.

Fold in the thawed Cool Whip gently using a silicone spatula. Don’t stir too hard; you want to keep that light, fluffy texture. Folding helps preserve the volume and gives your pudding that luscious, airy feel.

Add the sliced bananas and crushed vanilla wafers. Again, fold these in gently so they’re evenly distributed without smashing the bananas too much. I like using a banana slicer to get even slices quickly, especially if you’re making a bigger batch.

Transfer the pudding to a serving bowl or portion it into individual cups. If you’re not serving it right away, cover it with a reusable silicone lid or store it in an airtight container in the fridge to keep it fresh.

Garnish with extra sliced bananas and a handful of crushed vanilla wafers just before serving. It adds a bit of texture and makes the whole thing look irresistible.

Chef Jenn’s Tips

• Firmer bananas work best in this recipe. Get them when they’re nice and yellow without too many brown spots.
• You can use store-brand vanilla wafers.
• You can serve the Banana Pudding right away, or make it ahead of time and keep it in the fridge until ready to serve. I love layering it into individual jars or dishes; it’s so pretty that way!

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Serving Suggestions

I love serving this banana pudding after a classic Southern meal: think fried chicken, collard greens, and cornbread. It’s also a hit after BBQ ribs or pulled pork. There’s something about the creamy coolness that balances out all that savory richness. If you’re entertaining, serve it in little mason jars or dessert glasses with a mint sprig for an easy-but-impressive finish.

Want to get fancy? Layer the pudding in a trifle dish with whole vanilla wafers and extra banana slices for a showstopper centerpiece.

Storage

Store any leftover banana pudding in an airtight container in the refrigerator for up to 3 days. The bananas may brown slightly, but the flavor stays delicious. If you’re prepping in advance, slice the bananas just before serving or toss them in a little lemon juice to slow the browning.

Unfortunately, this pudding doesn’t freeze well. The texture of the whipped topping and bananas just doesn’t hold up. Stick to fridge storage, and if you need to make it ahead, mix the base and fold in the bananas and wafers right before serving for the best texture.