This Budget-Friendly Banana Pudding Recipe Feeds a Crowd in Style

I didn’t mean to start a family tradition with this banana pudding recipe, but here we are. One Easter I brought it in a trifle bowl because it looked a little fancier than the usual casserole dish, and now apparently that means I’m in charge of banana pudding forever. My cousin told me last year she’d riot if I ever brought something else.

I guess that’s what happens when you make something that’s cheap, sweet, and actually gets eaten. And when it looks like it took more effort than it did, you start earning reputation points real fast.

But don’t be fooled—this banana pudding recipe is as easy as it gets. We’re talking store-bought pudding mix, ripe bananas, whipped cream made from scratch (okay, that part’s optional), and good ol’ Nilla wafers. That’s it. It’s everything you want in a dessert without a ton of effort or cost.

Why This Banana Pudding Recipe Works

This dessert hits the sweet spot—literally and metaphorically. It’s cheap to make, uses simple ingredients, and doesn’t heat up your kitchen. And you can make it ahead of time, which is gold when you’re already juggling a ham in the oven and three side dishes that need constant babysitting.

Here’s why people keep asking for it again:

• Bananas get all caramel-y and soft after a few hours, especially if you slice them on the thick side.
• The wafers soak up moisture just right—not soggy, just soft and cake-like.
• You can use instant pudding and still impress people. Just hide the box. (Kidding. Sort of.)
• It stacks beautifully in a trifle dish, so people think you’re fancy even when you’re winging it.

Also, it’s forgiving. Forgot to grab sweetened condensed milk? Skip it and add more whipped cream. Out of cream cheese? Leave it out or sub in vanilla yogurt. No trifle dish? Use a 9×13 or even individual jars if you’re feelin’ Pinteresty.

Real Tips from Real People (aka me and my aunties)

1. Slice bananas last.
Bananas brown fast, and no one wants gray fruit in their dessert. Toss them in a tiny bit of lemon juice if you’re nervous about browning, but not too much or you’ll taste it.

2. Use cold whipping cream.
Like, straight-from-the-fridge cold. Whip it till you get stiff peaks and don’t quit early or you’ll end up with pudding soup. It’s fine, it’s still edible, but it’s not gonna hold its shape in the dish.

3. Let it chill.
Minimum 2 hours, but overnight is even better. The layers get time to meld and turn into that custardy, dreamy texture banana pudding is known for.

4. Don’t skip the cream cheese unless you want to.
Cream cheese gives it a little tang and makes the filling richer. But if you’re short on time or groceries, just do whipped cream and pudding. Nobody’s judging. Actually, nobody’s even gonna notice if you don’t say anything.

Variations I’ve Tried (So You Don’t Have To)

• Vanilla Greek yogurt instead of cream cheese – lighter, a little more tart. Works great.

• Chocolate pudding instead of vanilla – turns it into a choco-nana situation. Tastes like a pudding cup. Not bad.

• Graham crackers instead of Nilla wafers – kinda meh. Too run-of-the-mill. Don’t recommend unless desperate.

• Homemade pudding – amazing, if you have the time. But honestly, instant pudding holds up better in the fridge for 2–3 days.

• Store-brand wafers – fine, but the real Nilla brand has better texture and flavor. If they’re on sale, stock up.

Budget Breakdown

Here’s what it cost me last week at my local store:

• Bananas (5): $1.80
• Vanilla pudding mix (1 box): $1.80
• Sweetened condensed milk: $2.60
• Whipping cream (500ml): $3.40
• Cream cheese (block): $2.49
• Nilla wafers (11 oz size): $4.80

Total: $16.89
Serves a crowd. That’s under $1.50 per serving if you get 12 out of it—and you definitely will.

If you wanna go cheaper, skip the cream cheese and use Cool Whip instead of fresh cream. Still tastes good, still gets scraped clean.

Ultimate Banana Pudding Recipe

Servings: 12–14 | Prep Time: 30 minutes | Chill Time: 2–4 hours​

Ingredients

Pudding Layer:

• 1 (5 oz) package instant French vanilla pudding mix
• 2 cups cold whole milk
• 1 (14 oz) can sweetened condensed milk
• 1 teaspoon pure vanilla extract​

Whipped Cream Layer:

• 1 (8 oz) package cream cheese, softened
• 1 cup powdered sugar
• 2 cups cold heavy whipping cream
• 1 teaspoon vanilla extract​

Additional Layers:

• 1 (12 oz) box vanilla wafer cookies (e.g., Nilla Wafers)
• 4–5 ripe bananas, sliced
• Optional: 1 tablespoon lemon juice (to prevent banana browning)​

Instructions

1. Prepare the Pudding:
   • In a medium bowl, whisk together the pudding mix and cold milk until smooth.
   • Add the sweetened condensed milk and vanilla extract, mixing until well combined.
   • Refrigerate for at least 10 minutes to allow the pudding to set.​
2. Make the Whipped Cream:
   • In a large mixing bowl, beat the softened cream cheese until smooth.
   • Add the powdered sugar and vanilla extract, beating until fully incorporated.
   • Gradually add the cold heavy whipping cream, beating on medium-high speed until stiff peaks form.​
3. Assemble the Trifle:
   • In a trifle dish or large glass bowl, start by layering vanilla wafers at the bottom.
   • Add a layer of sliced bananas (tossed in lemon juice if using).
   • Spread a layer of the prepared pudding over the bananas.
   • Add a layer of the whipped cream mixture.
   • Repeat the layers until all ingredients are used, finishing with a layer of whipped cream on top.
   • Garnish with crushed vanilla wafers and banana slices just before serving.
4. Chill:
   • Cover the trifle with plastic wrap and refrigerate for at least 2 hours, preferably up to 4 hours, to allow the flavors to meld.​

Serving Tips

• For individual servings, assemble the trifle in mason jars or dessert cups.
• To enhance the flavor, consider drizzling caramel sauce between layers or adding a sprinkle of cinnamon

Final Thoughts from Someone Who’s Made This 10+ Times

You don’t need a culinary degree or fancy baking skills to make something that makes people happy. This banana pudding recipe is one of those crowd-pleasers that just works every time. It’s not fussy. It’s not expensive. It’s not even that original—and that’s kinda the point.

The best part? When the trifle bowl comes back empty and someone asks, “Wait, who brought the banana pudding?” and your name comes up. That’s when you know: you nailed it.

Want more cheap crowd-pleasers like this? Stick around. I’ve got a lot more up my sleeve (and in my pantry).

While you are here, check out another great idea for family dinner dessert contributions: Strawberry Shortcake Sheet Cake! So popular, and so easy!