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Close up of the banana pudding with condensed milk with a spoon scooping it out of the baking dish.

Easy Banana Pudding With Condensed Milk

Samantha Erb
My banana pudding with condensed milk is super easy to make. It's silky, creamy, and light thanks to the Cool Whip, pudding mix, and Nilla wafers. It's a classic banana pudding, but made easy for holidays like Thanksgiving, Christmas, and Easter!
4.67 from 6 votes
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Prep Time 20 minutes
Chill Time 6 hours
Total Time 6 hours 20 minutes
Course Desserts
Cuisine American
Servings 12 servings
Calories 409 kcal

Equipment

Ingredients

  • 3.4 ounces vanilla instant pudding mix
  • 2 cups cold whole milk
  • 14 ounces sweetened condensed milk
  • 1 teaspoon vanilla extract
  • 12 ounces Cool Whip
  • 12 ounces Nilla wafers
  • 6-8 bananas sliced

Instructions
 

  • 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 to the pudding mixture and stir. Then gently fold in the Cool Whip until it's well combined.
  • Spread a thin layer of pudding onto the bottom of the casserole dish and place a single layer of cookies over it. Then 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.
  • Cover the baking dish with plastic wrap and then place it in the fridge for at least 6 hours, or preferably overnight.
  • Before serving, top with sliced bananas and some crumbled up Nilla wafers.

Notes

  • Use even amounts of each ingredient of cookies, bananas, and pudding throughout the dish. This balance is key to getting the perfect flavor combination in each bite. 
  • Cover the pudding before letting it chill in the fridge so it stays fresh.
  • Use ripe but firm bananas for the best flavor. The peels should be completely yellow, and a few brown freckles are fine.
  • Wait until you serve the pudding to add the banana slices on top, or they may brown. To avoid any browning, dip the slices in diluted orange juice or lemon juice.
  • Store leftovers wrapped tightly with plastic wrap or in an airtight container in the fridge for up to 2 days.

Nutrition

Serving: 1Calories: 409kcalCarbohydrates: 68gProtein: 7gFat: 13gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gTrans Fat: 0.1gCholesterol: 17mgSodium: 243mgPotassium: 449mgFiber: 2gSugar: 49gVitamin A: 213IUVitamin C: 6mgCalcium: 167mgIron: 0.3mg

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.

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