Everywhere I take this easy banana pudding with instant pudding, people absolutely rave about how good it is. Funny thing is that it is by far the easiest dessert I have ever made. In fact, this banana pudding recipe has even won the best dessert at one of our church functions several years ago.
There is a slight variation in this recipe that you typically see that adds a creamy, light taste to the pudding. However, my favorite part is by far the abundance of soft wafers in between the layers of bananas and pudding.
Yes, it’s true that no picnic is complete without this Banana pudding with instant pudding, but it’s just as good at a Fall function, including Thanksgiving. This pudding is so delicious, no one will ever say it wasn’t a perfect dessert for any occasion.
I’ve been making this pudding recipe since I was a young mom in my early 20s. I wish I could say I have perfected it over the years but truth is, it didn’t need any adjustments. It’s always been this great.
The recipe is so versatile, you can make it as many layers as your container will fit, or a single layer if that’s what you choose to do. I have made it in a large trifle dish with about 5 layers that was very impressive.
After making this a few times, you can eyeball most of the ingredients as it is almost the perfect throw together dish.
I never measure the vanilla wafers or the bananas, and that’s what makes it perfect every single time.
How to Make Banana Pudding with Instant Pudding
Use a dish that’s approximately 9 x 9 or 8 x 8 and at least 3 in deep. The number of layers you make will depend on the depth of your dish.
In a bowl, whisk together the vanilla pudding mix and 2 cups of milk until it’s thoroughly combined. Let the mixture sit for a few minutes to firm.
Start with making sure your bananas are just beginning to ripen. If they have been browning for a few days, your pudding won’t look as good with browning bananas.
Line the dish with a generous layer of vanilla wafers. Don’t worry too much if you have some that are doubled up.
Next, slice bananas and layer on top of the vanilla wafers. You may use 2-3 bananas, depending on the size of your dish. I like to be generous with the bananas.
The pudding should be firm now. Take the thawed out cool whip and fold into the pudding until well blended.
Then, pour about 1/3 of the pudding onto the first layer in the dish. I like to shake the dish slightly to get the air bubbles out and allow the pudding to settle in between the vanilla wafers and bananas.
Then, repeat the layer twice again with vanilla wafers, sliced bananas and 1/3 pudding.
Depending on your dish, you can alter the number of layers to suit the size.
Store in the refrigerator until ready to be served.
As mentioned above, I like to make the banana pudding at least 8 hours ahead of time to allow the vanilla wafers to soften.
Banana Pudding with Instant Pudding
- 4 cups 2% milk
- 2 packages Vanilla Instant Pudding
- 6 Bananas
- 1 box Vanilla Wafers
- 1 16 oz Cool Whip thawed
- Whisk together milk and pudding mix. Set aside to thicken.
- Layer 1/3 of the vanilla wafers in pyrex dish.
- Slice 2 bananas and layer on top of wafers in the dish.
- Fold 12 oz of cool whip into the firm vanilla pudding. Once well combined, pour 1/3 into dish on top of bananas and wafers.
- Repeat with 2 additional layers.
- Cover and store in the refrigerator until ready to serve. It can be made the day before.
- Optional: Add a dollop of cool whip on top of each serving of pudding.