Jello Banana Pudding
This easy, no-cook jello banana pudding is a total game-changer! Made in just 15 minutes with instant banana pudding, ripe bananas, Nilla wafers, and cool whip—it's the perfect sweet treat for BBQs, holidays, or weeknight cravings. Everyone will be begging for seconds!
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Servings: 8
Calories: 285kcal
Equipment
- Mixing bowl
- Whisk
- Knife
- Cutting board
- Serving dish (preferably clear glass)
- Measuring cups & spoons
Ingredients
For the Pudding Layer:
- 2 boxes 3.4 oz Jell-O Instant Banana Cream Pudding
- 3 cups cold whole milk
- 1/2 tsp vanilla extract optional
- 1 pinch salt
For the Layers:
- 1 box Nilla Wafers
- 4 –5 ripe bananas
- 1 container 8 oz Cool Whip, thawed
- Cinnamon optional for sprinkling
Instructions
- In a large mixing bowl, whisk together instant banana pudding mix and cold milk for about 2 minutes until thick. Let it chill for 5 minutes.
- While the pudding sets, slice bananas (do this just before layering to prevent browning).
- In a glass serving dish, layer Nilla wafers on the bottom.
- Add a layer of sliced bananas on top of the wafers.
- Spread half of the pudding mixture over the bananas.
- Repeat the layers: wafers, bananas, then the rest of the pudding.
- Top everything with Cool Whip, spreading evenly.
- Crush a few extra wafers and sprinkle over the top.
- Refrigerate for at least 2 hours (overnight is best) before serving.
Notes
Use only instant pudding—not cook-and-serve.
If you can't find banana cream flavor, use vanilla and add a mashed banana to the pudding mix.
To ripen bananas fast, store them in a paper bag with an apple overnight.
Make individual servings in mason jars or wine glasses for fancy presentation.
Optional twist ideas: add rum, Oreos, peanut butter cups, or layer in a trifle dish.
Best enjoyed within 2–3 days. Do not freeze.
Nutrition
Calories: 285kcal | Carbohydrates: 39g | Protein: 4g | Fat: 12g | Cholesterol: 10mg | Sodium: 250mg | Potassium: 300mg | Sugar: 25g