Nana’s no-bake banana pudding layers French vanilla cream, vanilla wafers, and fresh bananas for an easy Southern dessert that gets better overnight.
Nana’s No-Bake Banana Pudding
A creamy layered banana pudding with French vanilla filling, vanilla wafers, fresh bananas, sour cream, and whipped topping.
Servings 12
Ingredients
- 3 3.4-ounce packages French vanilla instant pudding mix
- 5 cups cold milk
- 8 ounces sour cream
- 1 8-ounce container frozen whipped topping, thawed
- 1 11-ounce box vanilla wafers
- 6 ripe but firm bananas sliced
Instructions
- Beat the French vanilla pudding mix and cold milk with an electric mixer for about 2 minutes, until thickened.
- Add the sour cream and mix until smooth. Fold or beat in the thawed whipped topping on low speed until evenly combined.
- Arrange a layer of vanilla wafers across the bottom of a 9-by-13-inch glass dish. Top with half of the sliced bananas and half of the pudding mixture.
- Repeat with another layer of wafers, the remaining bananas, and the remaining pudding mixture.
- Crush a few extra vanilla wafers and sprinkle the crumbs over the top. Cover and refrigerate overnight, or for at least 8 hours, before serving.
Why Banana Pudding Chills Overnight
The resting time allows the vanilla wafers to soften into cake-like layers and gives the flavors time to blend. Use bananas that are ripe but still firm.