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Rolling Sauce

No-Bake Banana Pudding With Cream Cheese

Layers of Nilla wafers, fresh bananas, and a rich cream cheese pudding filling — no oven, no stove, just 15 minutes of prep and a few hours in the fridge.
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Prep Time 15 minutes
Chill 4 minutes
Total Time 4 hours 15 minutes
Servings: 12
Course: Dessert
Cuisine: American
Ingredients Method Notes

Ingredients
  

Pudding Base
  • - 8 oz cream cheese softened to room temperature
  • - 14 oz can sweetened condensed milk
  • - 5 oz box instant vanilla pudding mix
  • - 3 cups cold whole milk
  • - 2 tsp vanilla extract
Whipped Layer
  • - 16 oz container whipped topping Cool Whip, divided
Layers
  • - 11 oz box Nilla wafers
  • - 4–5 ripe but firm bananas sliced into 1/4-inch rounds
  • - 1 tsp fresh lemon juice

Method
 

  1. In a large bowl, beat the softened cream cheese with a hand mixer on medium speed until completely smooth and fluffy, about 2 minutes. Scrape down the sides and beat again until no lumps remain.
  2. Add the sweetened condensed milk, instant pudding mix, cold milk, and vanilla extract to the cream cheese. Beat on medium speed until thick, smooth, and slightly aerated, about 2–3 minutes.
  3. Fold in half the container of whipped topping using a rubber spatula, using gentle sweeping motions to keep the mixture light. Refrigerate the pudding base for 30 minutes to firm up.
  4. Toss the banana slices in the lemon juice to coat lightly.
  5. In a 9×13-inch baking dish, arrange a single layer of Nilla wafers on the bottom, overlapping slightly. Layer half the banana slices over the wafers, then spread half the pudding mixture evenly over the bananas.
  6. Repeat: another layer of Nilla wafers, remaining banana slices, remaining pudding.
  7. Spread the remaining whipped topping over the top. Crush a small handful of Nilla wafers and scatter over the whipped topping.
  8. Cover tightly with plastic wrap and refrigerate for at least 4 hours (overnight is best). Add fresh banana slices to the top just before serving if desired.

Notes

  • Storage: Cover and refrigerate for up to 2 days. Best within the first 24 hours of assembly.
  • Make ahead: The pudding base can be made up to 2 days ahead and refrigerated; layer with wafers and bananas the day before serving.
  • Swap: Replace Nilla wafers with Chessmen shortbread or Biscoff cookies for a richer, spiced variation. Use fresh whipped cream (2 cups heavy cream beaten to stiff peaks with 2 tbsp powdered sugar) in place of Cool Whip if preferred — serve within 6 hours.