This recipe for Banana Pudding with Sour Cream has just six ingredients AND it’s no-bake. It’s a comfort food dessert that’s decadent and delicious.
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. It uses instant vanilla pudding, so there’s no need to make the filling from scratch on the stovetop.
This recipe is great for feeding a CROWD—it’s great for lots of guests or leftovers, potlucks, and holiday meals.
For more no-cook desserts, check out my No-Bake Raspberry Pie, Old Fashioned Peanut Butter Pie, Twinkie Cake, and Strawberry Pie with Jello—YUM!
Jump to:
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.
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 banana pudding or white chocolate pudding varieties.
- 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 works quite well!
How to make Banana Pudding with Sour Cream
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.
📖 Recipe
No Cook Banana Pudding
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
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.
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!