This all-American classic No-Bake Banana Pudding dessert is a combination of the best banana pudding recipes I’ve made over the years. It incorporates the ease of instant pudding and store-bought cool whip with the rich creaminess of cream cheese and real whipped cream.
All this goodness is topped with beautiful, buttery, delicious Pepperidge Farm Cheeseman Cookies and an extra layer of yum tucked inside. Yep…it’s good and Yep…worth every single calorie!
Good Banana Pudding is by far one of my top 3 favorite desserts to make. Great Banana Pudding is no doubt my number one favorite dessert! This recipe is beyond great!
The amount of fluff the ingredients creates is enough to fill one very large dish…like bigger than this 9″x13″ by almost double. That’s why I call it an almost doubled recipe.
You can easily make this for a larger party or split it into two dishes and have enough to give as a gift as we did here. Our friend Xena had her wisdom teeth out and the jumbo pan was her treat…I’m hoping she shared!
HOW TO MAKE BANANA PUDDING?
This easy no-bake recipe can be done a day ahead and placed in the fridge. In fact, it’s better made in the morning so all the goodness really gets chilled.
If you do make it ahead of time, I would recommend using the sprinkled lemon juice on the bananas. Brown bananas are still good just not very appealing.
STEP BY STEP FOR THE EASIEST BANANA PUDDING
STEP ONE… Mix together instant pudding mix and milk with a hand mixer. When done and let stand for a couple of minutes, add in softened cream cheese, extract, and whipping cream, and mix again until thick and creamy. Almost like whipped whipping cream. This might take about 5 minutes.
Fold in thawed Cool Whip into pudding mixture.
STEP TWO… Toast sliced almonds in a nonstick skillet until just tan. Let cool. Mix in a few crushed cookies.
STEP THREE…LAYERS… First layer of cookies goes on the bottom of the pan, then sliced bananas, sprinkle with a little lemon juice if desired, then sprinkle nutmeg on top of the bananas.
Spread about 1/3 of the pudding mixture on top of the bananas. Smooth out with a rubber spatula.
Then sprinkle the toasted almond mixture on top of the pudding. Note: This step is truly optional but it adds a little nutty crunch in the middle of a delicious bite.
STEP FOUR… Repeat step three.
STEP FIVE… End with a final layer and then cover with a layer of cookies.
STEP SIX… Cover with plastic wrap and place in the freezer for a couple of hours or the refrigerator for about 4 hours.
2 small french vanilla instant pudding boxes. Banana or regular vanilla instant pudding mix can also be used
1.5 cup milk
6-8 ripe bananas
8 oz cream cheese, softened
1/2 cup whipping cream
16 oz creamy cool whip
1 tsp almond extract, optional
3 packs Pepperidge Farm Chessman Cookies or vanilla wafers
1 cup sliced almonds
nutmeg – sprinkled on top of banana layer optional
lemon juice, drizzle prevents bananas from turning brown
Banana Pudding is one of those dishes where you can get creative. Here are a few extra ideas for making ordinary Banana Pudding into an exceptional, memory making event!
TIP: USE PLENTY OF BANANAS (4 or 5)!
Add toasted coconut to the almond cookie mixture
Try adding a layer of marshmallows!
Beat in some marshmallow fluff to the whipped ingredients
Add blueberries or white chocolate chips
If you can’t find the Chessman Pepperidge Farm Cookies then use the traditional Vanilla Wafers. You could also use graham crackers or maybe a thin sugar cookie. A chocolate cookie…maybe??
If you don’t want to use whipping cream then by all means leave it out! Use extra cool whip instead or a double batch of instant pudding.
This classic American Banana Pudding Recipe is cold and creamy with many easy layers of pillowy soft pudding, crunchy buttery texture, with a little extra nutty layer of deliciousness tuck inside. You will never make it any other way.