No-Fuss Banana Pudding

Banana Pudding

We are nearing the triple digits this summer in Indiana. It’s hot, it’s humid, and the last thing I want to do is actually turn my oven on to bake anything. Thankfully this no-bake banana pudding recipe hits the spot.


  • 2 (0.9-ounce) boxes of sugar free/fat free banana pudding mix
  • 3 1/2 to 4 cups of skim or 2% milk
  • 1 (8-ounce) tub of lite whipped topping
  • 1 (11-ounce) box reduced fat vanilla wafers
  • 2-3 ripe bananas

Note: this is one of the only recipes I regularly make with “fat free” or “sugar free” ingredients. This is because I think it would be too sweet otherwise – and because I would probably double in size if I made this with regular ingredients.


Pour 3 1/2 – 4 cups of cold milk into a medium mixing bowl, depending on how thick you would like the final product to be. Add both packages of pudding mix; beat with a wire whisk for 2 minutes. Place in the refrigerator for 2-3 minutes to thicken it up a little bit.

Line the bottom of a 14-cup (3.3 liter) Tupperware container with vanilla wafers.* Take the pudding out of the fridge and carefully fold half of the whipped topping into it. Spoon just enough of the pudding mixture over the wafers to cover them. Next, peel and slice your first banana, layering the slices over the pudding mixture. Then, spoon a little more pudding over the bananas before repeating the process.

The general pattern should be as follows: wafer + light layer of pudding + banana + light layer of pudding + wafer, etc. ending with either a pudding or banana layer, depending on whichever item runs out first. I am typically able to repeat the process 2-3 times. If you want, you can also get fancy by lining the sides of your bowl with wafers as you build up the layers, but that is totally optional.

Once you’ve finished layering the wafers, pudding mixture, and sliced bananas together, spread the remaining whipped topping on top and sprinkle with a generous helping of crushed vanilla wafers.  Refrigerate at least 24 hours before serving so the wafers can soften.

*Note: you can also layer the pudding in a trifle dish or in individual cups/mason jars. However, I would suggest choosing something with a lid since the banana slices will brown when exposed to the air.




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