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overhead view of classic banana pudding recipe in a glass trifle dish — showing creamy top layer with crushed nilla wafers and banana slices, vanilla wafer banana pudding

Classic Banana Pudding

AuthorLily Mellow
A no-bake banana pudding made with sweetened condensed milk, homemade whipped cream, ripe bananas, and Nilla Wafers. Silky, layered, and utterly comforting — ready in 20 minutes, magical after 3 hours in the fridge.
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Prep Time20 minutes
Chill time 3 hours
Total Time3 hours 20 minutes
Servings10 portions
Calories385 kcal

Equipment

  • Large glass trifle dish (4 qt / 3.8 L)
  • 2 large mixing bowls
  • Electric hand mixer
  • Rubber spatula
  • Whisk
  • Nabisco Nilla Wafers Family Size 15 oz

Ingredients  

WET INGREDIENTS

  • 2 cups 480ml whole milk, cold
  • 1 can 397g / 14oz sweetened condensed milk
  • 2 cups 480ml heavy whipping cream, cold
  • 2 tbsp 25g granulated sugar
  • 2 tsp pure vanilla extract

DRY INGREDIENTS

  • 1 box 144g / 5.1oz instant vanilla pudding mix

ASSEMBLY & TOPPINGS

TOPPING CREAM

  • 1 cup 240ml heavy whipping cream, cold
  • 1 tbsp 12g granulated sugar
  • 1 tsp pure vanilla extract
  • Handful of crushed Nilla Wafers, for garnish

Instructions 

  1. Whisk the cold whole milk and sweetened condensed milk together in a large bowl until smooth and combined.
  2. Gradually add the instant vanilla pudding mix while whisking continuously. Whisk for 2 minutes until smooth and slightly thickened.
  3. Refrigerate the pudding base for 5 minutes to firm up slightly.
  4. Pour the cold heavy cream into a separate chilled bowl. Beat with an electric hand mixer on medium-high until it begins to thicken.
  5. Add the sugar and vanilla extract. Continue beating until firm, silky peaks form, about 3–4 minutes total.
  6. Fold the whipped cream into the chilled pudding base in two additions using a rubber spatula. Use slow, sweeping motions to keep the mixture light and airy.
  7. Slice the bananas into ½-inch rounds just before assembling.
  8. Cover the bottom of the trifle dish with Nilla Wafers. Spread ¼ of the cream over the wafers. Arrange whole wafers upright along the dish walls. Add a layer of banana slices. Repeat with wafers, cream, and bananas until all ingredients are used, finishing with cream on top.
  9. Cover tightly with plastic wrap and refrigerate for at least 3 hours or overnight.
  10. Whip the topping cream with the sugar and vanilla until soft peaks form. Spread over the chilled pudding.
  11. Garnish with crushed Nilla Wafers and reserved banana slices. Serve immediately.

Notes

Note 1 — Storage: Keeps in the fridge for up to 3 days, covered tightly. Not recommended for freezing once assembled. Make the pudding cream up to 24 hours ahead; assemble on the day of serving for best texture.
Note 2 — Anti-browning tip: Slice bananas just before layering. For advance prep, brush slices lightly with pineapple juice or lemon juice to slow oxidation.
Note 3 — Cookie swap: Chessman butter cookies give a richer, more buttery layer. Biscoff cookies add a caramelised spiced depth — highly recommended for a twist.