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Banana Pudding with Sour Cream and Cool Whip

This banana pudding with sour cream recipe is going to rock your world. Deliciously creamy and sweet with just a slight hint of tang — get ready to take this classic dessert to the next level! 

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bowl with banana pudding with sour cream

This no bake banana pudding with sour cream is perfect whether you are heading to a potluck or simply feeling creative in your kitchen.

It is simple enough to make in 15 minutes and fancy enough to knock the socks off any crowd. 

Nothing beats the simple elegance of a perfectly put-together pudding parfait. 

For the best presentation, I highly recommend investing in a trifle dish.

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It is a simple way to jazz up any dessert, whether it is fruit salad, tiramisu, or the best ever banana pudding with sour cream. 

This banana pudding recipe with sour cream is so simple and easy to make that you can even let your kids help.

They will love the chance to help, especially with such a tasty treat as the reward. 

Don’t let the simplicity of this recipe deceive you, though. This is a divinely delicious dessert!

What You’ll Need for this Banana Pudding with Sour Cream and Cool Whip

  • Instant Vanilla Pudding Mix – (2) 3.4-ounce boxes
  • Milk
  • Sour Cream
  • Frozen Whipped Topping – thawed
  • Bananas – sliced
  • Vanilla Wafers

Why Put Sour Cream in Banana Pudding?

Why put sour cream in banana pudding? Simply put, it makes it way better! We add it to take an already stellar recipe to the next level.

Banana pudding with sour cream is going to have a thicker, creamier texture than recipes made without it.

Sour cream also has a rich tangy flavor that balances out the sweetness of the other ingredients. 

Once you have tried this banana pudding recipe with sour cream, you will never go back to making pudding without it!

ingredients to make banana pudding

How to Make Banana Pudding with Sour Cream 

A full printable version of this recipe with ingredient measurements is available at the bottom of this post.

STEP ONE: Place the pudding mix and milk in a large bowl. Beat on a low speed until thick. 

combining banana pudding ingredients

STEP TWO: Next, mix in half of the whipped topping and the sour cream. 

crushed cookies

STEP THREE: Spread ⅓ of the pudding into the bottom of a trifle bowl or other large bowl. Top the pudding layer with a layer of vanilla wafers and ½ of the banana slices. Repeat another pudding-wafer-banana layer.

layering bananas, cookies and pudding

STEP FOUR: Spread the remaining ⅓ of pudding on top before topping with the rest of the whipped topping and sprinkling with crushed vanilla wafers. 

trifle bowl with banana pudding

STEP FIVE: Cover the entire dish and set it in the refrigerator. Allow your pudding to chill for at least 3 hours before serving. 

closeup of banana pudding

How Long Should Banana Pudding Chill Before Serving?

Allow your banana pudding to chill for at least 3 hours before serving for best results. This will give the flavors enough time to meld together and for the pudding to set properly.

That said, if you have the time, overnight is always best. The longer it chills, the creamier the texture will be — it also gives the vanilla wafers time to soften slightly.

How to Store Sour Cream Banana Pudding

If you miraculously have leftovers, you can store banana pudding with sour cream in an airtight container in the refrigerator for up to 4 days.

If necessary, you can freeze your leftovers for up to 3 months but be aware that the overall texture may change with freezing. To avoid this issue, go ahead and eat it all! Enjoy! 

several bowls of banana pudding

Banana Pudding Sour Cream Recipe FAQs

How Do You Keep Bananas Yellow in Banana Pudding?

Since this is honestly the best ever banana pudding with sour cream, it doesn’t usually last long enough for anything to turn brown — but it does happen occasionally. 
When our bananas and other fruits turn brown, oxidation is the main culprit.
The simple act of layering your banana slices inside your pudding parfait rather than on the top will minimize air exposure and slow down the browning process. 
Another way to slow down this process is by adding a touch of acidity. You can simply spritz your fruit slices with an acidic liquid such as lemon, lime, or orange juice.
Club soda, soda water, or tonic are also great options for this little hack because of their citric acid content, and they won’t affect the overall flavor.  

How Ripe Should Bananas Be For Pudding?

For this no bake banana pudding with sour cream recipe, you’ll want to choose bananas that are just beginning to turn ripe.
Since the bananas in this recipe are only slices that are layered throughout the dish, it is most important to keep them from browning.
Choosing firm, just ripe fruit is the way to go, and we just discussed ways to keep your slices looking fresh for longer. Fresh and fabulous is the way to go!
If you are looking to make your homemade banana pudding completely from scratch, then you might need bananas that are more fully ripened.
However, for our purposes here, choose vibrantly yellow bananas. A tiny bit of green on the peel is okay but make sure there are very few brown spots. 

More like this Banana Pudding Recipe with Sour Cream

bowl with banana pudding with sour cream

Banana Pudding Recipe with Sour Cream

Samantha Erb
This banana pudding with sour cream is a classic dessert is that has delectable creamy sweetness, fresh bananas, and cookies.
4.45 from 27 votes
Prep Time 15 minutes
Chilling Time 3 hours
Total Time 3 hours 15 minutes
Course Desserts
Cuisine American
Servings 12 servings
Calories 233 kcal


  • 2 3.4 ounce boxes instant vanilla pudding mix
  • 4 cups milk
  • 8 ounces sour cream
  • 8 ounces frozen whipped topping thawed
  • 5-6 bananas sliced
  • Vanilla wafers


  • 1. Mix pudding mix and milk at a low speed until thick. 
  • 2. Blend in the sour cream and half of the whipped topping.
  • 3. In a trifle bowl or other large bowl, spread ⅓ of the pudding in an even layer. Add a layer of vanilla wafers, then top with ½ of the banana slices. Repeat the pudding-wafer-banana mixture.
  • 4. Top with the remaining pudding, then spread the rest of the whipped topping on top. Sprinkle on crushed vanilla wafers. 
  • 5. Cover and refrigerate for at least 3 hours before serving.


Serving: 1gCalories: 233kcalCarbohydrates: 32gProtein: 4gFat: 11gSaturated Fat: 7gPolyunsaturated Fat: 2gCholesterol: 18mgSodium: 178mgFiber: 2gSugar: 25g

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.

Tried this recipe?Let us know how it was!


About Samantha

I’ve always had a love of cooking and creating new recipes, so it only made sense to create a food blog so I could share those recipes with you. This site is designed to provide easy and flavorful recipes with as little ingredients as possible. That means you still get great flavor combinations without all that extra time and effort. Read more...

11 thoughts on “Banana Pudding with Sour Cream and Cool Whip”

    • Omg! I love Pecan Sandies!! I’m going to have to try this soon!! This is the way I make my banana pudding, and I lost the recipe so I’m glad I found this one and your suggestion! Yum! Thank you!

  1. My family loves this and the recipe got lost for many years! So glad I found it! Husband thought I was crazy looking for recipe wit sour cream and whipped topping! Thank you, making it today!!

  2. 5 stars
    This Banana Pudding is one of the best that I have ever eaten. I would recommend this recipe for anyone wanting a delicious and quick dessert. When I made it I didn’t have a round bowl to put it in so I used a 9″x13″ glass baking pan. The difference was instead of the second layer of cookies and bananas I only had one and it turned out great.

4.45 from 27 votes (26 ratings without comment)

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