This all American classic No-Bake Banana Pudding dessert is a combination of the best 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 topped with beautiful, buttery, delicious Pepperidge Farm Cheeseman Cookies. 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.
Both of the above👆 dishes are from this one 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 Do You Make the Best Ever Banana Pudding?
This easy no-bake recipe can be done a day ahead and placed in the fridge. In fact, it’s probably better done a day in advance, all the flavors would really meld together.
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 that appealing.
The steps below go by really fast and can easily be done in 30 minutes.
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.
Toast sliced almonds in a non stick skillet until just turning tan. Let cool. Mix in a few crushed cookies.
Fold in thawed Cool Whip into pudding mixture.
Layer cookies on the bottom of the pan, then sliced bananas, sprinkle with a little lemon juice if desired, then sprinkle nutmeg on top of bananas.
Layer folded pudding mixture on top of bananas.
Layer with the toasted almond mixture on top of the pudding. This step is truly optional but it adds a little nutty crunch in the middle of a delicious bite.
Layer another layer of sliced bananas. Then sprinkle lemon juice and nutmeg on top of bananas.
End with a final layer of pudding mixture then cover with a layer of cookies.
Cover with plastic wrap and place in the freezer for a couple of hours or the refrigerator for about 4 hours.
What Ingredients Are Needed?
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
Tips and Additional Ingredients
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!
USE PLENTY OF BANANAS!
Add toasted coconut to the almond cookie mixture
Use your favorite cookie instead of the basic vanilla wafers or the Chessman Cookies