Easy Banana Pudding
This easy banana pudding is a simple no-bake dessert perfect for any occasion.
Equipment
- 11 x 7 inch dish
Ingredients
Cookies
- 1 box (11 ounce) vanilla wafer cookies
Pudding
- 1 box (3.4 ounce) vanilla instant pudding mix plus 2 cups milk as per package instructions
Bananas
- 3-4 large ripe bananas thinly sliced (plus extra for garnish)
Whipped Topping
- 1 container (8 ounce) frozen whipped topping thawed
Instructions
Preparation
- Prepare the pudding according to the package instructions. Refrigerate and set aside.
- Arrange vanilla wafer cookies in a single layer on the bottom of an 11 x 7-inch baking dish (use about 24 cookies per layer). Spread half of the prepared pudding over the cookies. Top with a layer of banana slices. Repeat the layers, starting with cookies.
- Top the final layer of banana slices with whipped topping. Refrigerate for at least 4 hours (or overnight).
- Just before serving, garnish with extra vanilla wafers and sliced banana, if desired.
Notes
Use ripe but firm bananas for the best flavor and texture. Thaw Cool Whip overnight in the refrigerator (not on the counter). Chill the dessert for at least 4 hours (or overnight). Cover tightly with plastic wrap to keep fresh. Substitute homemade whipped cream if desired. Don't freeze; the texture will suffer. For thicker pudding, use the larger (5.1 ounce) box. Store leftovers in the fridge for up to 3 days.
Nutrition
Serving: 1sliceCalories: 287kcalCarbohydrates: 51gProtein: 4gFat: 8gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 9mgSodium: 240mgPotassium: 270mgFiber: 2gSugar: 30gVitamin A: 123IUVitamin C: 4mgCalcium: 93mgIron: 1mg
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