Marry This banana pudding recipe is creamy, sweet, and wildly nostalgic — like childhood church potlucks in a bowl. Layers of vanilla wafers, fresh bananas, and fluffy pudding made with instant mix and condensed milk. It’s fast, easy, and no one’s ever mad when this shows up in the fridge.
Jump to RecipeIngredients Needed
- 2 cups cold milk: helps the pudding set fast — use full-fat if you can.
- 1 (5 oz) box instant vanilla pudding mix: classic, no cooking needed.
- 1 (14 oz) can sweetened condensed milk: makes it rich, sticky, and perfect.
- 1 tbsp vanilla extract: adds depth. The real stuff if you’ve got it.
- 1 (12 oz) container frozen whipped topping, thawed: Cool Whip or similar. Lightens the whole thing.
- 1 (16 oz) package vanilla wafers: Nilla Wafers or knockoffs. You’ll need every crumb.
- 14 small bananas, sliced: or however many you’ve got. Ripe, but not mushy.
How To Make Pioneer Woman Banana Pudding
Make the Pudding Base:
In a big bowl, whisk the cold milk with the pudding mix for a good 2 minutes. It’ll start thickening quickly. Stir in the condensed milk — it’ll get shiny and smooth. Kind of like custard. Add the vanilla.
Fold in the Whipped Topping:
Take your time with this part. Use a spatula. Fold gently until it’s one silky, pale yellow mix. Don’t overmix or it’ll go flat.
Start Layering:
Grab a glass dish (or whatever you’ve got). Start with vanilla wafers — single layer. Then banana slices. Then pudding. Repeat. End with pudding on top. Or wafers. Honestly, do what feels right.
Chill & Serve:
Refrigerate for at least 1 hour. Overnight’s better. Before serving, crush a few more wafers on top. It looks nicer and adds a bit of crunch. That’s it.
Recipe Tips
- Use bananas with just a few brown spots — fully yellow but firm. Too ripe = slime city.
- Instant pudding only. Cook-and-serve doesn’t work the same here.
- Don’t sub in homemade whipped cream. It won’t hold up in the fridge.
- Serve cold, not room temp. This is a fridge dessert all the way.
How to Store & Reheat
Room Temperature: Nope. Straight to the fridge with this one.
Fridge: Cover tightly. Lasts 2–3 days, but bananas start browning.
Freezer: Wouldn’t. Texture gets weird and soggy when thawed.
Nutrition Facts (Approx. per serving)
- Calories: 296
- Sodium: 190mg
- Protein: 4g
- Fat: 8g
- Carbs: 52g
- Fibre: 1g
- Sugar: 35g
FAQs
Can I make this with regular pudding instead of instant?
Not recommended. The texture won’t set properly and the layers might slide.
Is this recipe dairy-free?
Not as written — but you could try using almond milk and coconut whipped topping. Just know the pudding might not thicken as well.
Can I make this gluten-free?
Yes. Just use gluten-free vanilla cookies or graham crackers.
Do I have to chill it before eating?
You really do. The pudding firms up, the flavors blend, the wafers soften — it’s way better.
How do I keep the bananas from browning?
A splash of lemon juice helps a bit, but honestly, just eat it within a day or two.
Pioneer Woman Banana Pudding Recipe
Course: DessertCuisine: AmericanDifficulty: Easy8
servings15
minutes296
kcalCreamy banana pudding layered with vanilla wafers, ripe bananas, and fluffy whipped topping — no-bake, chill-and-serve comfort dessert.
Ingredients
2 cups cold milk
1 (5 oz) package instant vanilla pudding mix
1 (14 oz) can sweetened condensed milk
1 tbsp vanilla extract
1 (12 oz) container frozen whipped topping, thawed
1 (16 oz) package vanilla wafers
14 small bananas, sliced
Directions
- Whisk milk and pudding mix for 2 mins until thick.
- Stir in condensed milk and vanilla.
- Gently fold in whipped topping until smooth.
- In a dish, layer wafers, bananas, and pudding. Repeat.
- Chill at least 1 hour.
- Top with crushed wafers before serving.
Notes
- Bananas should be ripe, not mushy.
- Don’t use regular whipped cream — it won’t hold up.
- Make sure the pudding mix is instant.
- Eat within 2–3 days to avoid browning and sogginess.
