No-Cook Perfect Banana Pudding
This is the most delicious No-Cook Perfect Banana Pudding you will ever eat. Whipped cream, sweetened condensed milk, and instant pudding makes this pudding perfect in every way from creamy to light and full of flavor. You just might not go back to Grandma’s old-fashioned cooked recipe!!
When I was a kid, my mom used to make classic old-fashioned banana pudding topped with a thick layer of meringue. It was a homemade cooked pudding and was rather thick. Back then, it was the only banana pudding I knew of and I loved the meringue topping. When I came across this recipe a few years ago, I honestly didn’t think I would like it, because it’s a no-cook version. Boy was I ever wrong!
This no-cook perfect banana pudding is light, creamy and delicious and SO EASY to make. Nothing gets cooked and it doesn’t have meringue on top unless you want meringue. I’ve found that the younger generation doesn’t prefer meringue.
Why is this No-Cook Perfect Banana Pudding perfect? Let me show you!!
- It starts by whipping fresh whipped cream into stiff peaks.
- Then a mixture of milk, instant pudding, and sweetened condensed milk get mixed together.
- And the whipped cream gets folded into the other mixture.
The whipped cream makes this pudding SO light and the instant pudding adds great flavor. It’s not as heavy as homemade pudding. Then when you add sweetened condensed milk….well we all know what great flavor sweetened condensed milk adds to recipes. YUM!
Then all you need to do is add vanilla wafers and freshly sliced bananas!
This creamy and light banana pudding is the perfect Summer dessert. It doesn’t need to be cooked and it’s quick and easy. And did I mention, it’s made with whipped cream sweetened condensed milk and pudding. A great combination of creamy light and flavorful pudding!
- 2 cups heavy whipping cream
- 1 small box, instant vanilla or banana pudding
- 1 1/2 cups 2% milk
- 1/2 cup sour cream
- 1 can sweetened condensed milk
- Vanilla wafers, as many as you prefer
- 5 large ripe bananas
- Whip the whipping cream in the bowl of a stand mixer, until stiff peaks form and place the bowl in the refrigerator while you prepare the other ingredients.
- In a separate bowl, mix the pudding, milk, sweetened condensed milk, and sour cream together. Mix on medium speed for about two minutes until light and creamy. The mixture will not be thick.
- Remove the whipped cream from the refrigerator. Fold the other ingredients in with the whipped cream, using a large spatula or spoon. Mix just until ingredients are combined. Do not over mix.
- Transfer the mixture to a 2-quart dessert dish. If using a trifle bowl, layer the ingredients in the following order, vanilla wafers, pudding, bananas. Repeat layers, ending with a layer of pudding on top, making sure you cover all of the banana slices.
- Additional wafers can be arranged on top as desired for decoration.
- Refrigerate pudding for at least 1 hour before serving. The pudding will thicken after it’s chilled. Keep refrigerated until ready to serve.
- Pudding will stay fresh for up to 3 days refrigerated.
Keywords: banana pudding, no-cook, refrigerator,