Banana pudding parfait is a quick and easy,no-cook, no-bake, layered dessert, big on flavor and texture and a real crowd-pleaser. A perfect way to end your meal on a deliciously sweet note!

When it comes to desserts for a large crowd, easy puddings are my go-to choice! Especially these no-bake ones, that can be layered like this serradura, mango parfait, fruit custard and jelly and much more.

Even if I’m not making layered desserts, I occasionally make simple puddings like chocolate, vanilla or butterscotch pudding. Then I have my Indian style pudding favorites, steamed bread pudding, creamy rice pudding or tapioca pudding to satisfy that sweet tooth after a nice, hearty meal.

There is never a shortage of bananas in my house since everyone in my family likes this fruit. And easy banana desserts like banana bread, banana pudding, banana foster, banana split are always welcome.

I know, Fall is here, and what am I doing with a rather summery, layered banana pudding parfait here? Well, first, it’s my little sister, Rochelle’s birthday today! Even though we are miles apart, I have enough reason to celebrate 🙂

Secondly, it’s as hot and humid as ever in Louisiana. There is absolutely no sign of Fall whatsoever. So I guess it’s only fair that we make and enjoy this no-bake banana pudding parfait while the sun shines:D And if you are in the same boat as me, go ahead and whip this one up as well! I won’t judge you 😀

I’d like to share this particular recipe for banana pudding parfait which is I believe is the best banana pudding recipe I’ve ever had in this lifetime. I don’t have an heirloom recipe or my grandma’s banana pudding recipe that I can boast of with you guys, but this recipe here is the bomb!

We don’t really get this dessert in India, so it was pretty unheard of until I moved here, right into Southern USA. It was here that I was introduced to this banana pudding, and I fell in love with it. I loved the layers of texture and flavor of the fluffy cream, sweet bananas, and the vanilla wafer cookies.

It was definitely something I wanted to try my hands on! So when I came across Paula Deen’s recipe of Not yo mama’s banana pudding which had such rave reviews, I just had to try it! And boy! I’m glad I did 🙂 I simply converted it into a parfait with slight changes.

Table of Contents

What is banana pudding?

Banana pudding is a classic American dessert, mostly associated with the Southern US cuisine. It consists of layers of creamy vanilla custard, vanilla wafer cookies, and slices of bananas. Sometimes it is topped with meringue and baked or else it is simply refrigerated and served.

I feel this traditional banana pudding is like an American version of the classic Italian tiramisu minus the alcohol and coffee.

Ingredients needed to make this no-cook dessert

The Southern banana pudding recipe calls for a pudding made with flour, sugar, milk, eggs, vanilla, and butter. This is cooked until it is thick, and then later layered with vanilla wafer cookies and sliced bananas.

So the only bananas in this pudding are the actual bananas. The custard or pudding itself is vanilla flavored.

For this homemade banana pudding recipe, you will need;

Instant pudding mix. I’ve used instant banana pudding mix, but you could use vanilla flavored, which is what is normally used.
Sweetened condensed milk
Frozen whipped topping or the same amount of whipped cream
Cream cheese, this is the ingredient that elevates a simple banana pudding to a to die for banana pudding. So, I highly recommend using cream cheese.
Nilla vanilla wafers or Chessmen cookies: If you don’t have access to these, use any other cookie for banana pudding parfait, even sponge cake would be great!
And sliced bananas, use bananas that are just about ripe for this recipe, firm and sweet. Do not use overripe bananas.

As you see, this is not your traditional, old-fashioned recipe, but it so good! That luscious and decadent filling is like an upgraded version of the traditional recipe with the inclusion of cream cheese, and condensed milk which is lightened up with some whipped cream. It like eating a no-bake banana pudding cheesecake! Yum Yum!

If you usually make this pudding from scratch with cornstarch, then you could do that, and include that with the other ingredients in this recipe. This fluffy banana pudding mixture itself is so delicious, that you may not be able to stop eating it!

How do you make banana pudding parfait?

This easy recipe comes together in 5 easy steps;

Prepare the pudding. Now traditionally, custard is used, which has been replaced by instant pudding in recent times. The use of the instant pudding mix is convenient, especially when you don’t want to turn on the stovetop. But if you love to make it from scratch, by all means, go ahead and do it.
Beat the condensed milk and softened cream cheese until smooth and free of lumps.
Add this cream cheese mixture to the pudding and mix everything well.
Fold in the whipped cream to lighten things up.
Assemble the pudding in a glass serving dish, trifle bowl, or in these cute serving glasses as I’ve done. I just think it’s nice to have your own individual banana pudding cup. Makes for a gorgeous presentation to your guests!

How to layer this pudding?

Whether you assemble the pudding in a glass serving dish, trifle bowl or individual cups, you begin by placing a layer of cookies at the bottom, followed by slices of banana and then the pudding. Repeat until all the ingredients are used or as many layers as you want.

For a fun twist, convert this into an icebox banana pudding. After layering, cover the cake pan (a springform pan would be ideal) with a cling film and freeze it up to 4 hours or until firm. Then unmold and serve.

How far in advance can you make this pudding?

This totally depends on how you like banana pudding. I feel a maximum of 12 hours is good, but 4 hours would okay too. This gives a chance for the flavors to meld and mingle! The cookies are neither that crunchy nor that soggy.

If you like really crunchy cookies, you could just make the pudding mix with cream cheese, condensed milk, and whipped cream and refrigerate that aside. Then layer and assemble everything, right before serving.

Storage instructions

Cover the serving dish or cups with a cling film (this will avoid the pudding from absorbing other aromas in the refrigerator) and refrigerate for about 4-6 or 12 hours.

Banana pudding will stay well for 2-3 days in the refrigerator, only if lasts that long 😀 Do not keep it longer than 3 days or else it tends to get runny.

This is seriously the best homemade banana pudding, soo quick and easy too. And serving it as individual banana pudding cups makes it look even fancier when in fact it is so easy!

How to make banana pudding parfait – Step by step instructions

Step 1: Prepare the pudding

In a bowl, combine the milk and pudding mix and blend well using a handheld electric mixer. Beat until the pudding begins to thicken.

Step 2: Combine cream cheese and condensed milk

Using another bowl, combine the cream cheese and condensed milk together and mix until smooth.

Step 3: Combine the pudding and cream cheese-condensed milk mixture

Add the cream cheese-condensed milk mixture to the pudding mixture and stir until well blended.

Step 4: Fold in the whipped topping

Fold the whipped topping into the cream cheese & pudding mixture, in two parts, folding it gently with both additions. Transfer the prepared pudding and cream mixture to a piping bag for ease of piping it into individual cups. You could simply use a spoon instead.

Step 5: Assemble the parfait and refrigerate

To assemble: Line the bottom of a serving glass with 2-3 vanilla wafer cookies and 3-4 banana slices on top. Pour the mixture over the cookies and bananas. Repeat the layers until you reach the rim of the glass. Refrigerate until ready to serve. Serve with a dollop of whipped cream, nilla wafers, and sliced bananas.

Notes

For banana pudding recipe without cool whip, simply use equal amount sweetened whipped cream. For this recipe, use 2 and 1/4 cups of heavy cream or double cream and whip with some confectioner’s sugar until you have stiff peaks.
To prevent the bananas from turning brown in the pudding, transfer the sliced bananas in a large bowl, drizzle a tablespoon or 2 of lemon juice, and toss so that the slices are coated with the lemon juice.

★ If you try this easy dessert recipe, I would love to hear from you! I’d appreciate it if you could rate and leave a review below in the comments. Your reviews help others know the recipe better too. Feel free to share your feedback and suggestions at [email protected]. Thanks so much 🙂

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