No-Bake Banana Pudding Cake
This banana pudding cake recipe is cool, creamy, and packed with nostalgic flavor. Layers of vanilla wafers, banana pudding, and whipped topping come together in the easiest no-bake dessert. It’s perfect for summer cookouts, family gatherings, or whenever you need something sweet without turning on the oven.
Servings 16
Ingredients
- 48 Vanilla Wafer Cookies
- 2 Boxes Instant Banana Pudding Mix 3.4 ounces each
- 3 Cups Milk
- 8 Ounces Cream Cheese softened
- 8 Ounce Whipped Topping thawed
- Banana Slices for garnish
- Vanilla Wafers for garnish
Instructions
- Lay out half of the vanilla wafer cookies in the bottom of a 9"x13" pan to form the bottom layer.
- Whip the cream cheese in a large bowl until light and fluffy.
- Whisk the pudding and milk in a separate bowl until combined.
- Use an electric mixer to combine the banana pudding and cream cheese.
- Spoon half of the banana pudding mixture over the cookie layer.
- Make a layer on top of the banana pudding layer with the remaining vanilla wafer cookies.
- Spread the rest of the banana pudding mixture over the cookies.
- Top with whipped topping.
- Cover and place in the refrigerator for 8 hours or overnight so the cookies can soften.
- Garnish with banana slices and vanilla wafers before serving.
Notes
Helpful Tips
Soften the cream cheese first: Let it sit at room temperature for 20–30 minutes so it mixes smoothly. Cold cream cheese can make the filling lumpy.
Use ripe but firm bananas: They should be yellow with no green, but not too spotty. This keeps them sweet without turning mushy or brown too quickly.
Don’t rush the chill time: Letting it sit for at least 8 hours (or overnight) gives the cookies time to soften into a cake-like texture.
Don't over-whisk the pudding: Stop whisking once it's thickened. Overmixing can make it too stiff and harder to spread.
Line the pan with parchment for easy cleanup: If you're worried about sticking or messy edges, parchment paper makes cleanup a breeze and helps lift the whole dessert out.