This no-cook banana pudding recipe is easy to make and delicious layered with vanilla wafers and slices of banana. It's the best banana pudding you will ever find (or so I've been told by many)!
Ingredients
- 2 cups cold milk
- 1 , 5-ounce
- 1 , 14-ounce
- 1 tablespoon vanilla extract
- 1 , 12-ounce
- 1 , 16-ounce
- 12 small bananas , sliced or more as needed
Instructions
-
1
Gather all ingredients.
-
2
Place milk and pudding mix in a large bowl; beat with a whisk for 2 minutes. Whisk in condensed milk until smooth.
-
3
Stir in vanilla, then fold in whipped topping.
-
4
Arrange a layer of wafers in the bottom of a glass serving bowl. Top with a layer of banana slices, then a layer of pudding mixture; repeat layers until all ingredients are used.
-
5
For best results, chill pudding in the refrigerator for at least 1 hour before serving. Top with extra crushed wafers just before serving.
-
6
Enjoy!
Nutrition Facts
Per serving
Want to cook this?
Open in the PantryLink app to scale servings, check your pantry stock, and generate a shopping list.
Sign In to Save Recipe Create Free AccountPrefer a printed copy? Use our print-friendly view with adjustable servings and font size.
Open Print ViewMore Unknown Recipes
Salmon Brine That's Oh-So-Fine
A salty-sweet salmon brine recipe that can be tweaked to your liking. We serve this salmon with a sour cream-dill-horseradish sauce on a sliced baguette. Our guests rave about how incredible it is. This recipe works well with halibut, too!
Best Beef Jerky
This best beef jerky combines knee-weakening flavors of seasoned, lean, tender beef strips with savory, sweet and salty yumminess! Once dry, store in a cool, dry place, in an airtight container for 2 to 3 months.
Moist Flourless Chocolate Cupcakes
This recipe yields amazingly rich, moist, and delicious flourless chocolate cupcakes, perfect for those with wheat allergies or looking for a small dessert.