No Bake Banana Pudding

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You'll love this No Bake Banana Pudding that's quick and easy to put together. It's made with homemade whipped cream and topped with shortbread cookies, which creates an amazing southern dessert!

no bake banana pudding with shortbread cookies on top

Why This Recipe Is The Best

Remember when your Granny baked banana pudding in the oven? This dish has everything you're looking for in a timeless dessert, but it's easier because it's a no bake recipe. And, guess what? It's topped with Pecan Sandies cookies!

  • quick, no bake, and easy to make
  • perfect for picnics, potlucks, and family dinners
  • can be made in advance
  • tastes delicious
  • did I say it was topped with Pecan Sandies cookies?
pouring on the pudding layer

Ingredients Needed

  • vanilla instant pudding - a large box works best
  • half and half cream - use cream instead of milk for a thicker pudding
  • sour cream - adds incredible flavor and depth
  • bananas - use about 4 firm bananas, thinly sliced
  • vanilla wafers - the perfect cookie to create the best banana pudding
  • pecan sandies cookies - top off the pudding with a surprise treat
  • heavy whipping cream - used in the pudding and as the final layer
  • powdered sugar - sweetens the whipped cream
  • vanilla extract - gives the whipped cream its flavor
bowl of banana pudding with a shortbread cookie on top

How To Make Banana Pudding

There are three easy steps to making this No Bake Banana Pudding. They happen quickly, so don't let the length of this list fool you.

Whip the Cream

  1. With a mixer, whip the heavy whipping cream until stiff peaks form (about 1 to 2 minutes on high speed).
  2. Stir in vanilla extract and powdered sugar and mix until blended.

Mix The Pudding

  1. Combine vanilla instant pudding mix with half and half in a large mixing bowl.
  2. Whisk until thickened, then add sour cream and stir well.
  3. Fold in ½ of the whipped cream and stir until blended. Save the rest of the whipped cream for the final layer.

Assembly

  1. Start by layering a 13 x 9 inch dish with vanilla wafers.
  2. Add a layer of sliced bananas on top of wafers.
  3. Spread half of pudding mixture on top of bananas.
  4. Repeat layers above.
  5. Finish with a layer of whipped cream.
  6. Top pudding with shortbread cookies and refrigerate two hours before serving.

Can I Substitute Cool Whip?

If you want to skip the step of making homemade whipped cream, you are welcome to use Cool Whip instead. I like the extra layer of flavor that whipped cream provides, but it won't affect the final outcome if you used prepared whipped topping.

Recipe Tips and FAQs

  • Use a mixer (stand or hand) to make the whipped cream. It's exhausting to use a hand whisk and it rarely whips the cream to the correct consistency.
  • Choose bananas that are not overly ripe. Ripe bananas will turn brown faster and break down in the pudding.
  • To prevent the banana slices from browning, brush with lemon juice before using.
  • Refrigerate the pudding for at least 2 hours before serving. For best results, make pudding a day in advance and store in refrigerator.
  • Feel free to vary the cookies used. If you prefer, use all vanilla wafers, or mix it up with chessmen cookies and pecan sandies.
bowl of banana pudding with cookie on top.

Can This Dessert Be Frozen?

Freezing banana pudding is not recommended due to the heavy cream content. The final outcome might be a disaster, so I advise against it.

More Desserts To Love

If you love banana pudding, try my other vintage recipes that are sure to please.

no bake banana pudding with shortbread cookies on top

No Bake Banana Pudding

You'll love this No Bake Banana Pudding that's made with homemade whipped cream and topped with shortbread cookies, which creates an amazing southern dessert!
5 from 3 votes
Print Pin Rate
Course: Desserts
Cuisine: Southern
Prep Time: 30 minutes
Cook Time: 0 minutes
Refrigeration: 2 hours
Total Time: 2 hours 30 minutes
Servings: 12
Calories: 132kcal

*See notes in blog post for detailed tips, photos and instructions.

Ingredients

  • 1 carton 16 oz heavy whipping cream
  • 2 Tbsp. powdered sugar
  • 1 tsp. vanilla extract
  • 1 box 5.1 oz vanilla instant pudding
  • 3 cups half and half
  • 1 container 16 oz sour cream
  • 1 box vanilla wafers
  • 4 to 5 bananas firm, not overly ripe
  • 1 box pecan sandies shortbread cookies

Instructions

WHIPPED CREAM

  • Whip heavy whipping cream with mixer until stiff peaks form (1 to 2 minutes on high speed).
  • Stir in vanilla extract and powdered sugar. Mix well.

PUDDING

  • Mix vanilla pudding mix with half and half in a large mixing bowl.
  • Whisk until thick, then add sour cream and stir well.
  • Fold in ½ of the whipped cream and blend. Save the rest for topping.

ASSEMBLY

  • Layer vanilla wafers in the bottom of a 13 x 9 inch dish.
  • Add layer of sliced bananas on top of wafers.
  • Spread half of pudding mixture on top of bananas.
  • Repeat layers above.
  • Finish with rest of whipped cream.
  • Top pudding with shortbread cookies.
  • Refrigerate at least 2 hours before serving to set.

Notes

  • Pudding can be made in advance and kept in the refrigerator overnight.
  • Use firm, not overly ripe bananas for best results. Brush banana slices with lemon juice to prevent browning.
  • Cool Whip can be substituted for homemade whipped topping, but the homemade flavor makes this recipe. 

Nutrition

Calories: 132kcal | Carbohydrates: 15g | Protein: 2g | Fat: 7g | Saturated Fat: 4g | Sodium: 32mg | Potassium: 222mg | Fiber: 1g | Sugar: 8g | Vitamin C: 4mg | Calcium: 66mg | Iron: 1mg

Nutrition info is an auto generated estimate.

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8 Comments

  1. 5 stars
    Reminds me of having banana pudding and coffee with Granny Carrier, Aunt Joyce, and mama once a week. Love the pecan sandies twist!

  2. 5 stars
    What I would give for this right now with a cup of coffee! I wouldn’t even care if you left the bananas out!!

  3. Debi this is by far the best banana pudding I have made. Made this for Easter for the fam and it was gone! Next time will double the batch. Only thing I did different was crumble the cookies and sprinkled on before serving, it gave a crunchy topping. Definitely a winner!!

    1. Yay, Debbie! That's awesome! I like your idea about crumbling the cookies. I'm gonna try that next time! 🙂

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