THE BEST BANANA PUDDING RECIPE Made with custard, cream cheese, sweetened condensed milk, fresh bananas and Nilla wafers, this recipe for the best banana custard can be prepared without cooking!

A traditional Southern dish that has been enjoyed for generations is banana custard. Layers of vanilla custard, sliced bananas and Nilla wafers are combined to create this rich and delectable dessert, which is finished with whipped cream. Whether it’s served during a summer BBQ or a family get-together, it makes the ideal dessert. Take a spoon, then, and let’s go!

How does this pudding vary from a cooked banana pudding?

I’ve already posted a recipe for cooked southern banana custard on the website. The bananas’ propensity to brown quickly is the sole drawback to baked custard. You want to bring nice, non-brown bananas if you are bringing this to a potluck or picnic. Because the no-cook version travels well and serves up effortlessly, it’s perfect for potlucks and picnics where bananas keep fresher for longer.

Setup Time: twenty-five minutes
Twenty-five minutes in total
12 servings

Recipe By: Brandie Skibinski

  • 8 ounces of room temperature cream cheese
  • 14 ounces of condensed milk with added sweetness
  • 5 ounces of instant vanilla custard mix (bigger box)
  • Three cups of milk (2% or more)
  • Two tsp vanilla essence; an eight-ounce tub of
  • Thawed COOL WHIP whipped topping (separate use)
  • An 11-oz package of Nilla wafers (split use)
  • 5–7 bananas, cut into slices and peeled for separate usage.
  • Cream cheese should be beaten with an electric mixer on medium speed in a large bowl until it is creamy and fluffy.
  • Pour in the milk, vanilla custard mix, sweetened condensed milk and vanilla essence. Stir until thoroughly blended.
  • Incorporate half of the whipped topping lastly.
  • To layer: line the bottom of a big bowl, trifle dish or 9 x 13-inch baking dish with one-third of the Nilla wafers.
  • Arrange the banana slices in a single layer.
  • After that, cover all of the bananas with a third of the custard mixture.
  • Add two more layers after that.
  • Place the leftover whipped topping over top.
  • To allow the mixture to thicken and the wafers to soften, cover with plastic wrap and chill in the refrigerator for at least one to two hours before serving.


  • Please be mindful of the custard you are purchasing. It cannot be “cook and serve,” but rather INSTANT. On store shelves, they are next to each other. Cook and Serve WON’T SUCCEED.
  • Additionally, confirm that the can of condensed milk you are collecting is sweetened and not evaporated milk. This dish won’t firm up and won’t have as much sweetness.
  • You can use vanilla custard flavour instead of banana cream custard flavour. As an alternative, vanilla extract can be replaced with banana extract.
  • Ensuring that the cream cheese is room temperature is crucial. If not, lumps will form and you won’t be able to get it extremely smooth.
  • Given that bananas naturally come in a variety of sizes, I would estimate 5-7 bananas, depending on the size of the bananas you buy. Although you should follow your own preferences, I like my banana custard to have a lot of fresh banana in it.

What is the shelf life of banana custard?

  • If kept in an airtight container, banana custard can be kept in the refrigerator for up to three days. After preparing it, make sure to chill it right away. Note: The bananas will start to turn brown once you start eating the banana custard, so keep that in mind. Freezing is not something I advise.

Nutritional values: 458 kcal, 72 g of carbohydrates, 10 g of protein, 14 g of fat, 408 mg of sodium, 1 g of fibre, and 54 g of sugar.





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