Classic Banana Pudding with Vanilla Wafers
Layers of crisp vanilla wafers, ripe sliced bananas and thick, creamy vanilla pudding lightened with whipped topping. It chills until the wafers soften into a cake-like layer. It's an easy, make-ahead potluck dessert.
- Prep
- 32 min
- Cook
- —
- Wait
- 4 hr 5 min
- Total
- 4 hr 37 min
- Makes
- 1 (9×13-inch) dessert, 12 generous servings
Steps
Before you start
- Thaw the frozen whipped topping in the refrigerator for at least 4 hours (or overnight) so it is soft and spreadable but still cold.
- Use instant pudding mix, not cook-and-serve. The two behave very differently, and cook-and-serve will not set with cold milk.
- Choose bananas that are yellow with a few brown freckles. They should be firm enough to slice cleanly but sweet and fragrant.
- Plan for at least 4 hours of chilling. The wafers need that time to soften, and overnight is even better.
Set up your station
- Check that the whipped topping is fully thawed and still cold.
- Have the 9×13-inch (23×33 cm) dish, a large bowl and a whisk ready.
- Count out 7 to 8 wafers into a small bowl or zip bag for the garnish and leave the rest in the box.
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Ready when: Whipped topping is soft and spreadable with no icy lumps.
Tip: If the topping is still partly frozen, it will leave lumps in the pudding. Give it extra time in the fridge, not the microwave.
Whisk the pudding
- Pour the cold milk into the large bowl.
- Add both boxes of pudding mix and the vanilla.
- Whisk steadily for 2 full minutes, scraping the bottom and sides, until no dry powder remains and the mixture begins to thicken.
- Let it stand 5 minutes.
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Ready when: The pudding is thick enough to mound on the whisk and hold a soft shape.
Tip: Use cold milk straight from the fridge. Warm milk gives a runny pudding.
Fold in whipped topping
- Add the first 8 oz (227 g) of whipped topping to the set pudding.
- Fold gently with a rubber spatula, sweeping down the sides and up through the center, for about 1 minute.
- Stop when the mixture is smooth and pale with no white streaks.
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Ready when: Creamy, uniform and thick, with no streaks of topping.
Tip: Fold rather than whisk. Whisking knocks out the air and makes the pudding dense.
Slice the bananas
- Peel the bananas and slice into ¼-inch (6 mm) rounds.
- If you like, toss the slices gently with the lemon juice in a bowl to slow browning.
- Slice just before assembling so they stay fresh.
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Ready when: Slices are even in thickness and hold their shape.
Tip: Slices thinner than ¼ inch turn mushy and brown quickly.
Build the first layer
- Arrange about 27 wafers in a single snug layer across the bottom of the dish (flat side down, 3 rows of 9 works well).
- Cover with one-third of the banana slices, overlapping slightly.
- Spread one-third of the pudding mixture (about 2 cups / 480 ml) evenly to the edges.
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Ready when: Pudding fully covers the bananas with no bare fruit showing.
Tip: Seal bananas completely under pudding. Exposed slices turn brown.
Build the second layer
- Add another layer of about 27 wafers, pressing them gently into the pudding so they sit flat.
- Top with half of the remaining banana slices, then spread half of the remaining pudding mixture over them.
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Ready when: Layers are level and pudding reaches the corners.
Build the third layer
- Add the final layer of about 27 wafers, then all the remaining bananas, then the last of the pudding.
- Smooth the surface with a spatula so it is level and bananas are completely covered.
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Ready when: A smooth, level pudding surface with no bananas peeking out.
Top with whipped topping
- Spread the remaining 8 oz (227 g) of whipped topping over the pudding in an even layer, swirling the top with the back of a spoon.
- Cover the dish tightly with plastic wrap or a lid, touching the surface lightly.
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Ready when: Topping covers the entire surface edge to edge.
Tip: Keep the reserved wafers uncrushed until serving so the garnish stays crisp.
Chill until set
- Refrigerate for at least 4 hours, or overnight.
- The pudding firms up and the wafers absorb moisture and soften into a tender, cake-like layer.
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Ready when: A spoon pressed into a corner lifts out a clean, standing scoop, and the wafers are soft all the way through.
Tip: Don't skip the chill. Wafers eaten early are still crunchy, and the pudding will slump when scooped.
Garnish and serve
- Just before serving, crush the reserved 7 to 8 wafers into coarse crumbs with your fingers or the bottom of a glass.
- Sprinkle them over the top.
- Scoop out squares with a large spoon, getting down through all the layers.
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Ready when: Crumbs are evenly scattered and the top looks fresh.
Tip: Garnish at the last minute. Crumbs sitting on the topping turn soggy within an hour.
Good to know
Tips
- Line the sides of a trifle bowl with wafers standing upright for a bakery-style presentation.
- For extra-creamy pudding, mix 1 cup (240 ml) of the pudding with 1 cup of the whipped topping in a separate bowl for the top layer.
- Make sure every banana slice is covered by pudding. It's the best defense against browning.
- For individual servings, layer in 12 small cups or jars using the same order and let them chill 4 hours.
Make ahead
"Assemble through the whipped topping step (without the crumb garnish) up to 24 hours ahead, covered tightly in the refrigerator. For best flavor and color, serve within 24 hours of assembly. Add the crushed wafers just before serving."
Storage & reheating
"Room temperature: no more than 1 hour while serving. Refrigerator: covered tightly, up to 2 days. Bananas darken after day 1 but still taste good, and the wafers continue to soften. Freezer: not recommended, since the pudding turns watery and bananas turn mushy. Serve cold with no reheating."
Substitutions
- frozen whipped topping → 2 cups (480 ml) cold heavy cream whipped to stiff peaks with 2 tbsp powdered sugar. Use half to fold in and half to top. Gives a richer, less sweet result that is best eaten within 24 hours.
- whole milk → 2% milk. Works fine but the pudding is slightly less rich. Avoid skim and nondairy milks, which may not set firmly.
- vanilla wafer cookies → shortbread cookies or ladyfingers. Shortbread stays a little firmer; ladyfingers become very soft and cake-like.
- fresh lemon juice → pineapple juice. Same amount; helps slow browning with a slightly fruity note.
