This Easy No Bake Banana Pudding (also called Jean's Jiffy Banana Pudding) is a vintage recipe that's SO quick and SO delicious! It's a no bake version of the classic banana pudding except you're going to love it even more than the original. It's the best banana pudding recipe and family favorite!
Looking for the old fashioned recipe for banana pudding where you make the pudding on the stove top from scratch? Try my Classic Southern Banana Pudding.
Why I love this delicious dessert
• It's practically a family heirloom. My great aunt Cornelia from Birmingham, AL gave me this special recipe card many years ago.
• So quick to make with just a few simple ingredients and that wonderful banana flavor!
• Makes enough to serve a crowd, great for family gatherings.
• Totally no bake so you don't even have to turn the oven on. And you don't need a hand mixer, just mix by hand.
What you need
Instant Vanilla Pudding Mix - Make sure you get the instant kind, NOT cook and serve.
Sour Cream - It might sound weird to put sour cream in a dessert but promise me, it's delicious!
Fresh Bananas - Perfectly ripe bananas is the key. Your bananas should be very yellow. Not green or with too many brown spots.
Whipped Topping - Use frozen whipped topping that has been thawed such as Cool Whip topping. Keep in refrigerator until ready to use. If you prefer, you can make homemade whipped cream. Beat 16 ounces of heavy cream with ¼ cup of sugar until stiff peaks form.
How to make this easy dessert
- In a large mixing bowl, gradually whisk milk into instant pudding mix until you have a creamy pudding. No electric mixer is needed. (I used a glass measuring cup for the milk.)
- Stir in the sour cream.
- Using a whisk, stir the whipped topping into the pudding mixture until it's mostly combined.
- Continue folding it in with a rubber spatula until all of the whipped topping is combined.
5. Spread ⅓ of the pudding mixture into a 13x9 pan (or trifle dish).
6. Add a layer of vanilla wafers on top of the pudding.
7. Then add half of the fresh banana slices.
8. Repeat process. Then finish with one more layer of pudding mixture and crumbled cookies on top. Place more crisp vanilla wafers around the edges.
• Most baking recipes need room temperature ingredients, but this is no bake so you can use cold ingredients.
• This is a great recipe for entertaining a crowd. You can make multiple trays for a large number of people.
• If you want a fancy presentation, make this dessert in a large trifle bowl.
Frequently asked questions
Can I use gluten free cookies instead of regular? Absolutely! I've seen gluten free vanilla wafers at many grocery stores like Walmart or Winn Dixie.
How do I store my banana pudding? Store covered with plastic wrap in the refrigerator until ready to serve.
How long does it stay good? This dessert is best when it is eaten the same day or within 24 hours as the bananas will start to turn brown after a day or two.
Here's the original handwritten recipe from my aunt Cornelia in 2004. She served her easy homemade banana pudding at my uncle Eric's 90th birthday. It was such a tasty and creamy banana pudding that I just had to get the recipe and I'm so glad I did. She happily fetched it from her recipe box. They're both passed away now but every time I make this dessert, I'll think of them. Maybe you can create a new family tradition with this very special no bake banana pudding recipe!
Love this recipe? If you try it, be sure to tag me on @Instagram! You can also find me on Pinterest, YouTube and Facebook.
Easy No Bake Banana Pudding
- 2 boxes vanilla instant pudding mix (3.4 oz each) Make sure you get the instant kind, NOT cook and serve.
- 3 cups milk
- 16 ounces frozen whipped topping, thawed
- 8 ounces sour cream
- 2 boxes vanilla wafers (11 oz each)
- 6 large bananas
- In a large mixing bowl, gradually whisk milk into instant pudding mix until you have a creamy pudding. No electric mixer is needed. Stir in the sour cream. Using a whisk, stir the whipped topping into the pudding mixture until it's mostly combined. Continue folding it in with a rubber spatula until all of the whipped topping is combined.
- Spread ⅓ of the pudding mixture into a 13x9 pan (or trifle dish). Add a layer of vanilla wafers on top of the pudding. Then add half of the fresh banana slices. Repeat process. Then finish with one more layer of pudding mixture and crumbled cookies on top. Place more crisp vanilla wafers around the edges.
- Store covered in refrigerator for up to 3 days. Dessert is best served in the first 24 hours as the bananas will start to turn brown after that, although they will still be safe to eat for another few days.
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