Banana Pudding with Sour Cream
This recipe for Banana Pudding with Sour Cream and Cool Whip has just six ingredients AND it’s no-bake. It tastes like the old fashioned kind, but without turning on the oven.
Featured Comment:
“Banana pudding is one of my husband’s favorites. He absolutely loves this recipe. I use the mini Nilla Wafers, just because you can get more cookies in.” -Amy
No matter the time of year, sometimes I just don’t want to turn on my oven. I love no-cook, no-bake recipes that are easy to put together, flavorful, and don’t require any fancy equipment.
This 1980s Banana Pudding with Sour Cream is just the type of recipe I’m talking about. It was a staple from church cookbooks at that time. Instead of a from-scratch vanilla pudding like in this old fashioned southern banana pudding, it uses instant vanilla pudding, so there’s no need to make the filling from scratch on the stovetop.
To prevent the pudding from getting too sweet, this recipe uses sour cream to provide a little bit of tanginess and balance to the flavors.
This recipe is great for feeding a CROWD—it’s great for lots of guests or leftovers, potlucks, and holiday meals.
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My Tips for Making Banana Pudding with Sour Cream
- You’ll want to use ripe bananas for maximum banana flavor.
- I recommend leaving some room around the edges at the top of the pudding to showcase a visible Nilla wafer layer. It looks prettier that way!
- Don’t forget to reserve a few Nilla wafers for crumbling on top.
- The recipe is very quick to make, but you’ll need to leave at least two hours for the pudding to set in the fridge. Overnight works well, too—this is a great make-ahead dessert.
Why Sour Cream Works for this Recipe
Why put sour cream in a dessert that traditionally doesn’t have sour cream? A few reasons:
- It balances the sweetness of the Cool Whip, instant pudding, and ripe bananas.
- It thickens the texture.
- It lends a light tanginess, like cream cheese does in a cheesecake.
Here’s what you’ll need
- Using instant vanilla pudding (two 3-oz sized boxes OR one 6-oz box) makes this dessert so easy to put together. You could also try the cheesecake, banana pudding, or white chocolate pudding flavors.
- Whole or 2% milk will yield the creamiest banana pudding.
- Sour cream is the secret weapon in this recipe—it prevents it from becoming overly sweet and the tanginess complements the sweet pudding nicely.
- Ugh, yes, you’ll need an odd measurement for this recipe: 1½ containers of whipped topping. This is one of those older recipes from when the “large” size was 12 ounces (it’s 16 ounces now). Save that extra whipped topping for dolloping on some cake or pie!
- Nilla Wafers—this recipe uses an entire 11oz box and it’s so nice not to have any leftovers. Don’t have them? Graham crackers actually work quite well!
How to make Banana Pudding with Sour Cream and Cool Whip
Place the instant vanilla pudding, milk, and sour cream in a large bowl. Beat on medium speed with a hand mixer for 3 minutes until creamy.
Fold in the thawed whipped topping until just incorporated.
Reserve 4–5 Nilla wafers for decorating the top. Chop them, and set aside.
Place a layer of the pudding mixture in a 13×9-inch dish. Top with a layer of whole Nilla wafers and a layer of bananas.
Keep layering the pudding mixture, Nilla wafers, and bananas until the pudding mixture is gone. Top with the chopped vanilla wafers.
Refrigerate for two hours, or overnight, until ready to serve.
Frequently Asked Questions
Nope! It blends in nicely with the pudding and Cool Whip, giving a light tanginess without the pucker of a spoonful of sour cream.
Banana pudding will last several days in the fridge. It is best within 1–2 days of making it. I don’t recommend freezing banana pudding, which can negatively affect the texture in the freeze/thaw process.
To prevent brown bananas, make sure the banana slices are completely covered by the pudding mixture. I like to leave the Nilla wafers peeking out a bit (see photo above) on the edges so you can tell what it is, instead of letting any banana slices peek out. If you’d like to garnish the center with a few banana slices, brush the slices with a bit of lemon juice. They will last a few hours that way.
📖 Recipe
Banana Pudding with Sour Cream
Ingredients
- 2 small boxes instant vanilla pudding (3-oz each)
- 3 cups milk
- 1 cup sour cream
- 12 oz whipped topping such as Cool Whip, defrosted (I used 1½ regular size 8 oz tubs to equal 12 oz)
- 1 box Nilla Wafers or other vanilla wafer cookies, (11 oz)
- 5–6 medium bananas sliced about ¼ inch thick
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Instructions
- Place the instant vanilla pudding, milk, and sour cream in a large bowl. Beat on medium speed with a hand mixer for 3 minutes until smooth and creamy.
- Fold in the thawed whipped topping.
- Reserve 4–5 Nilla wafers for decorating the topping. Chop them, and set aside.
- Place a layer of the pudding mixture in a 13×9-inch dish. Top with a layer of whole Nilla wafers and a layer of bananas.
- Keep layering the pudding mixture, Nilla wafers, and bananas until the pudding mixture is gone.
- Top with the chopped vanilla wafers.
- Refrigerate for at least 2 hours or until ready to serve.
Video
Notes
- Substitute the cookies with graham crackers, Pepperidge Farm chessman cookies, or other thin crisp cookie.
- Experiment with different instant pudding flavors like banana or white chocolate instead of vanilla.
- Make lower calorie pudding by using skim milk, lower fat sour cream, and fat free whipped topping.
- Top with finely chopped walnuts or pecans just before serving for crunch.
- Create a fancier presentation in a trifle dish, large glass bowl, or individually portioned servings in clear plastic cups or stemless wine glasses.
Love this banana pudding! Easy to make and very tasty!
Thanks for your review, Keith!
I have made this many times. it is one of my favorite things to make. love it!!
Thanks for your kind review, Vicki!
Banana pudding is one of my husband’s favorites. He absolutely loves this recipe. I put a layer of cookies on the bottom then start layering everything else. I use lots of. Cookies so usually only need a couple of bananas, also I use one pack of banana pudding and 1 of vanilla. I use the mini Nilla Wafers, just cause you can get mores cookies in.
Love the mini Nilla Wafers idea! Thanks for your comment—I’m so glad he enjoys this!
can you use the cook and serve pudding?
I haven’t tried it with that to know for sure, unfortunately!
That’s the only banana pudding I had growing up! Cook and serve is amazing ….just don’t use sour cream. Make pudding as stated in box and layer your cookies and bananas. Can’t go wrong and it’s so rich still warm!