The best no bake banana pudding you will ever find (or so I've been told by many).

Recipe Summary

prep:
25 mins
total:
25 mins
Servings:
20
Yield:
20 servings
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Ingredients

20
Original recipe yields 20 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a large mixing bowl, beat pudding mix and milk 2 minutes. Blend in condensed milk until smooth. Stir in vanilla and fold in whipped topping. Layer wafers, bananas and pudding mixture in a glass serving bowl. Chill until serving.

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Nutrition Facts

329 calories; protein 4.2g 8% DV; carbohydrates 56.9g 18% DV; fat 9.6g 15% DV; cholesterol 8.6mg 3% DV; sodium 205.2mg 8% DV. Full Nutrition

Reviews (751)

Read More Reviews

Most helpful positive review

Rating: 5 stars
09/03/2006
This is a excellent recipe for banana puddings. I am dieting right now, and I wanted to see what this would taste like with lowfat ingredients, so this is what I did. I used lowfat sweet condensed milk and vanilla wafers. I used 1% milk and lite vanilla wafers. The recipe calls for 14 banana's, but I think that was too many unless you really like bananas. I used only 9 or ten. Also the recipe call for a 12 ounce container of whipped topping. I didn't find the 12, it was 10oz or 16oz, so I used the 16oz. It made the pudding mixture more creamy. And one last thing, you don't need a 16oz box of vanilla wafers, the 12oz box worked great for me. I used a 13x9 baking glass dish and it turned out great. I hope my review helps. Read More
(1601)

Most helpful critical review

Rating: 3 stars
05/20/2012
The reason this is way too sweet is because it uses "frozen whipped topping" which is sweetened. Instead of this, just whip up a pint of cream (don't add sugar!) and fold that into the extra sweetened pudding mix (after it has solidified). It's perfect. :) Fresh whipped cream is always better anyway Read More
(172)
960 Ratings
  • 5 star values: 788
  • 4 star values: 112
  • 3 star values: 30
  • 2 star values: 15
  • 1 star values: 15
Rating: 5 stars
09/02/2006
This is a excellent recipe for banana puddings. I am dieting right now, and I wanted to see what this would taste like with lowfat ingredients, so this is what I did. I used lowfat sweet condensed milk and vanilla wafers. I used 1% milk and lite vanilla wafers. The recipe calls for 14 banana's, but I think that was too many unless you really like bananas. I used only 9 or ten. Also the recipe call for a 12 ounce container of whipped topping. I didn't find the 12, it was 10oz or 16oz, so I used the 16oz. It made the pudding mixture more creamy. And one last thing, you don't need a 16oz box of vanilla wafers, the 12oz box worked great for me. I used a 13x9 baking glass dish and it turned out great. I hope my review helps. Read More
(1601)
Rating: 5 stars
10/06/2003
This one is a keeper!! The only thing that I did differently is that I used the cook 'n serve pudding and let it cool. This was much creamier than the instant pudding, which my family does not like. I suggest you try the cook 'n serve pudding and you will agree, it makes the recipe taste even better!!! THANKS FOR THIS WONDERFUL RECIPE!! Read More
(780)
Rating: 5 stars
04/10/2003
My husband's favorite dessert is banana pudding, but I didn't make it often because it was so time-consuming. But this recipe is the greatest!!! I have made this at least three times in the past month. The only change I made was to decrease the whipped topping to 8 ounces in order to taste the pudding flavor more. My glass bowl isn't as big I guess because I use only about 3 to 5 bananas and I don't measure the wafers - just layer any amount!!! I also have enough to make a small bowl and send home with my 2 granddaugters I care for - they LOVE this banana pudding too. Read More
(493)
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Rating: 3 stars
05/20/2012
The reason this is way too sweet is because it uses "frozen whipped topping" which is sweetened. Instead of this, just whip up a pint of cream (don't add sugar!) and fold that into the extra sweetened pudding mix (after it has solidified). It's perfect. :) Fresh whipped cream is always better anyway Read More
(172)
Rating: 4 stars
10/06/2003
YUM! I cut the recipe in half & used 4 bananas, which was plenty. Next time I will crumble the wafers into a crust as a previous reviewer suggested. Eat this quick, the bananas start to turn brown the next day. Thank you Kenneth!! Read More
(149)
Rating: 5 stars
11/15/2006
This recipe is best chilled 24 hours covered in the fridge before serving, try using 16 oz. of whipped topping instead of 12 it stretches it a little and makes it a little less sweet. Try 2 packages of the darkest waffers you can find. Build 3 layers as waffers, bananas, pudding, repeat. ENJOY! Read More
(134)
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Rating: 4 stars
10/20/2003
Very good, especially on a warm summery day! However, after reading some of the other reviews on it being a little on the sweet side, I decreased the cool whip to half and added plain whipped cream to make up the difference. Then, I decreased the condensed milk to half a can- I thought it was perfect! Read More
(129)
Rating: 5 stars
12/23/2003
Great Recipe! I was tasting as I went and as other reviewers said, it was WAY too sweet so I only added half of the sweetened condensed milk. After I added the whipped topping and layered it with the vanilla wafers and bananas, it was awesome. My husband told me to rate this a 5 and my 3 year old ate it up! Read More
(90)
Rating: 5 stars
11/24/2002
This was the best! I layered in a glass casserole dish and topped with whipped topping. Also to get a more of a pie crust bottom crumble the wafers and mix with a little butter, bake and cool before layering. Read More
(89)