Get ready to savor the deliciousness of banana pudding with condensed milk. It’s a simple, comforting treat that satisfies your sweet cravings with every spoonful.
Get ready to experience a taste of pure comfort with our classic banana pudding recipe with condensed milk. This homemade delight boasts a creamy, dreamy texture that’s hard to resist.
Made from scratch with love and the simplicity of sweetened condensed milk, it’s an embodiment of easy indulgence.
The beauty of this banana pudding with sweetened condensed milk is how easy it is to make. It’s a no-bake, no-cook wonder that’s perfect for those times when you’re craving something sweet without the hassle.
Whether you’re hosting a family dinner or simply satisfying your own cravings, make this homemade banana pudding recipe from scratch with condensed milk for a crowd-pleaser that never disappoints.
The soft bananas meld with the smooth custard, creating a symphony of sweetness and creaminess that’s downright addictive.
How to Make Banana Pudding with Condensed Milk
A full printable version of this recipe with ingredient measurements is available at the bottom of this post.
STEP ONE: In a big bowl, whisk together the instant vanilla pudding and cold milk until it’s completely smooth. Let it sit for 5 minutes to thicken.
STEP TWO: Add the sweetened condensed milk and vanilla extract to the bowl with the pudding mix, then stir.
STEP THREE: Gently fold in the whipped topping of your choice (I prefer Cool Whip) until well combined.
STEP FOUR: Spread an even layer of the pudding mixture on the bottom of your casserole dish. Make a layer of Nilla wafers on top of the pudding, then make a layer of banana slices.
STEP FIVE: Pour half of the remaining pudding mixture over bananas and cookies and spread it out evenly.
STEP SIX: Repeat the layering technique with the Nilla wafers and the bananas and pour the remaining pudding mixture on top.
STEP SEVEN: Finish with a layer of bananas and crushed cookies on top.
STEP EIGHT: Cover the dish tightly with plastic wrap and let it chill in the fridge for at least 6 hours or overnight.
STEP NINE: Before serving, top with whipped topping and crushed cookie crumbs for extra yum.
Tips for the Best Banana Pudding with Sweetened Condensed Milk
- As you build the layers, create an even distribution of cookies, bananas, and pudding throughout. This balance is key to getting the perfect flavor combination in each bite.
- Make sure the pudding is covered completely in the refrigerator to keep it fresh while it’s setting.
- Use bananas that are ripe but firm. The peels should be completely yellow, and a few brown freckles are fine.
- For a velvety texture, make sure to whisk the vanilla pudding mix and cold milk until the mixture is super smooth. This helps avoid any lumps and ensures a consistent mixture.
Variations for this Banana Pudding Recipe with Condensed Milk
- Experiment with different types of cookies for the layers. Chocolate chip cookies, Graham crackers, Oreos, chessman cookies, animal crackers, or shortbread can offer a delightful twist in flavor and texture.
- Add a pinch of cinnamon or nutmeg to the pudding mix for a subtle spiced flavor that compliments the bananas.
- Drizzle a bit of caramel sauce between the layers to add a rich and buttery sweetness.
- Switch up your banana pudding by trying different pudding flavors. Consider chocolate, strawberry, or butterscotch for an exciting twist on the classic.
More Creamy Dessert Recipes
- Yogurt Fruit Dip
- Chocolate Fruit Dip
- Marshmallow Fruit Dip
- 3 Ingredient Banana Pudding
- Cool Whip Cream Cheese Frosting
- Cream Cheese Frosting Without Butter
- 4 Ingredient Peanut Butter Blossoms
How Can I Keep My Bananas From Turning Brown?
A pro tip to keep your bananas vibrant: give them a quick dip in lemon, orange, or lime juice before slicing. This natural shield against browning works wonders.
Plus, when you add the slices to the pudding right before serving, you’re minimizing their exposure to air — which is the culprit behind that not-so-appealing brown color.
How Should I Serve Banana Pudding with Sweetened Condensed Milk?
Embrace the true Southern charm of this timeless dessert by savoring it chilled. Don’t forget some whipped cream and Nilla Wafer crumbs as garnish!
For a stunning display, assemble this homemade banana pudding recipe from scratch with condensed milk in a trifle dish or a spacious 9×13-inch baking dish. You can also create individual servings in ramekins or elegant glasses for a fancier affair — or simply to make serving easier!
How Long Does Banana Pudding with Condensed Milk Last?
This dessert will stay tasty for around 2 days in the fridge. After that, the cookie layers will be too soft and may disintegrate into the pudding.
For prep-ahead ease, make the pudding up to 2 days before. Store tightly covered in the fridge, then assemble everything just before serving.
More Dessert Recipes To Try
- Brownie Recipe Without Cocoa Powder
- Cool Whip Fruit Dip
- Bananas Fosters Pancakes
- 3 Ingredient No Bake Cheesecake Recipe
- 3 Ingredient Peanut Butter Frosting
- Strawberry Shortcake Crumble
- 5 Ingredient No-Bake Cheesecake
- 1 3.4 oz. vanilla instant pudding mix package
- 2 cups cold whole milk
- 1 14 oz. can sweetened condensed milk
- 1 teaspoon vanilla extract
- 1 12 oz. Cool Whip container
- 1 12 oz. Nilla wafers package
- 6-8 large fresh bananas, sliced
- In a large bowl, combine the instant vanilla pudding mix and cold milk. Beat them both with a whisk until they become smooth. Let the mixture set at room temperature for 5 minutes to thicken.
- Add the sweetened condensed milk and vanilla extract into the pudding mixture and stir.
- Gently fold in the whipped topping (e.g., Cool Whip) until it's well combined with the pudding mixture.
- Spread a thin layer of pudding onto the bottom of your casserole dish and place a single layer of cookies over it.
- Add a layer of banana slices on top of the cookies.
- Pour 1/2 of the remaining pudding mixture over the bananas and wafers. Spread it evenly.
- Repeat the layers with the remaining Nilla wafers, bananas, and the rest of the pudding mixture.
- Add a final layer of bananas and crushed Nilla wafers on top.
- Cover the baking dish with plastic wrap and then place it in the fridge for at least 6 hours, or preferably overnight.
- Before serving this delicious banana pudding, feel free to garnish the top with whipped topping and a few Nilla wafer crumbs.
Amount Per Serving: Calories: 513Total Fat: 18gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 20mgSodium: 231mgCarbohydrates: 78gFiber: 3gSugar: 54gProtein: 8g
This nutrition information is based on the exact products I used in this recipe. Brands and sizes of products could alter exact nutrition and should always be calculated independently.