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!
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?
- 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
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
- With a mixer, whip the heavy whipping cream until stiff peaks form (about 1 to 2 minutes on high speed).
- Stir in vanilla extract and powdered sugar and mix until blended.
Mix The Pudding
- Combine vanilla instant pudding mix with half and half in a large mixing bowl.
- Whisk until thickened, then add sour cream and stir well.
- Fold in ½ of the whipped cream and stir until blended. Save the rest of the whipped cream for the final layer.
- Start by layering a 13 x 9 inch dish with vanilla wafers.
- Add a layer of sliced bananas on top of wafers.
- Spread half of pudding mixture on top of bananas.
- Repeat layers above.
- Finish with a layer of whipped cream.
- 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.
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.
- Vintage Strawberry Cake
- Granny Tag's Prune Cake
- Beryl's Chocolate Sheet Cake
- Loaded Carrot Cake
- Peanut Butter Chocolate Cake