This is the beloved no-bake "icebox" banana pudding — rich and creamy thanks to a combo of instant pudding and sweetened condensed milk, layered with vanilla wafers and fresh bananas. It needs time in the fridge so the wafers soften into cake-like layers, so make it ahead.

Ingredients

  • 1 box vanilla wafers
  • 5–6 ripe bananas, sliced
  • 2 boxes instant vanilla pudding mix
  • 3 cups cold milk
  • 1 can (14 oz) sweetened condensed milk
  • 1 tub (8 oz) whipped topping (or fresh whipped cream)
  • 1 tsp vanilla

Method

  1. Make the pudding. Whisk the pudding mix with the cold milk until it starts to thicken, then beat in the sweetened condensed milk and vanilla until smooth and thick.
  2. Lighten it. Fold in about ¾ of the whipped topping (save the rest for the top) for that signature airy, creamy texture.
  3. Layer. In a large dish, layer vanilla wafers, then banana slices, then pudding. Repeat until everything's used, ending with pudding.
  4. Top. Spread the remaining whipped topping over the top; crush a few wafers on top if you like.
  5. Chill. Refrigerate at least 4 hours (overnight is best) so the wafers soften. Serve cold.

🍌 Keep bananas from browning

Use just-ripe bananas and toss the slices in a little of the pudding (or a squeeze of lemon) as you go. Banana pudding is best within a day or two — the bananas don't keep forever.