Easy Banana Pudding with Sour Cream

The top of the banana pudding recipe with cool whip to show crumbles of Nilla wafers and the super creamy texture.

4.50 from 30 votes

My banana pudding with sour cream layers creamy vanilla pudding, Cool Whip, ripe bananas, and Nilla wafers into one easy no-bake dessert. The sour cream adds a subtle tang that keeps it from being too sweet, and the wafers soften into a cake-like bite as it chills. Just 15 minutes of prep, then the fridge does the rest!

Prep Time15

Chilling Time3

Total Time3 15

Course: Desserts

Cuisine: American

Servings: servings

Calories: 233kcal

Author: Samantha Erb

Ingredients

(2) 3.4 ounce boxes instant vanilla pudding mix
4 cups milk
8 ounces sour cream
8 ounces Cool Whip thawed
5-6 bananas sliced
11 ounces Nilla wafers about one small box

Instructions

Mix the pudding mix and milk at a low speed until it's thick.
Blend in the sour cream and half of the Cool Whip.
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 with another pudding-wafer-banana mixture.
Top with the remaining pudding, then spread the rest of the whipped topping on top. Sprinkle on crushed vanilla wafers.
Cover and refrigerate for at least 3 hours before serving.

Notes

Use ripe but firm bananas so they add sweetness without turning mushy.
Always let the frozen whipped topping fully thaw so it folds easily into the pudding mixture.
If you're worried about the banana slices turning brown in the pudding, toss them lightly in lemon juice, club soda, or soda water to help prevent oxidation.
For a light and airy pudding mixture, fold the whipped topping gently to avoid deflating it.
Store leftovers covered tightly in plastic wrap in the fridge for up to 4 days.

Nutrition