Creamy Banana Pudding
This is the ultimate easy banana pudding recipe, made with butter cookies, instant vanilla pudding, and fresh whipped cream. It's a no-bake dessert perfect for potlucks and gatherings.
Prep
: 10
Total
: 25 minutes
Ingredients
Pudding Mixture
- 1 box Instant vanilla pudding mix
- 1.25 cups Milk
- 14 ounce can Sweetened condensed milk (not fat-free)
- 1 teaspoon Vanilla extract
- 0.25 teaspoon Banana extract (optional)
Whipped Cream
- 2 cups Heavy whipping cream
- 0.25 cup Powdered sugar
Assembly
- 2 packages Chessman butter cookies (or other similar sized butter cookie or shortbread cookie)
- 5 medium Bananas (sliced)
Instructions
Preparation Steps
- Whisk pudding mix, milk, sweetened condensed milk, and both extracts in a large bowl until smooth. Set aside to set for 5 minutes.
- Make whipping cream by beating heavy whipping cream with powdered sugar with a hand or stand mixer until stiff peaks form.
- Place one layer of cookies in the bottom of a 9x13-inch baking dish (about 24 cookies, depending on what kind you’re using), breaking some to fit if needed.
- Fold half the whipped cream into the pudding mixture. Pour half on top of the cookies. Cover with banana slices, then the rest of the pudding mixture.
- Spread the remaining whipped cream on top of the pudding and top with crumbled cookies. Cover and chill at least one hour before serving.
- Best eaten within 24 hours or up to 2 days (the bananas may discolor after a day or so).
Notes
This recipe is best enjoyed fresh, as the bananas can discolor and the texture can change after a day or two. For an even quicker dessert, use store-bought whipped topping instead of making your own.