Banana Pudding with Sour Cream

no cook banana pudding in a white baking dish.

Published by Kate

This light and fluffy banana dessert has a secret ingredient: sour cream! It complements the sweetness of the pudding perfectly.

5 from 4 votes

Print Recipe Pin Recipe Save

Prep Time 20

Cook Time 0

Refrigeration Time 2

Total Time 2 20

Course Desserts

Cuisine American

Servings servings

Calories 278 kcal

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 13x9-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

Variations:

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.

Storage: Cover the pudding with plastic wrap, and refrigerate for up to 4 days. The bananas will start to go bad if it sits longer than that.

Freezing: Unfortunately, this recipe does not survive the freezing/thawing process without becoming runny/mushy. If you’re worried about it making too much, you can make a half recipe in an 8x8 inch dish.

Nutrition

Calories: 278kcalCarbohydrates: 43gProtein: 4gFat: 11gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gTrans Fat: 0.05gCholesterol: 15mgSodium: 192mgPotassium: 285mgFiber: 1gSugar: 29gVitamin A: 208IUVitamin C: 4mgCalcium: 89mgIron: 0.2mg

Keyword banana pudding, banana pudding with sour cream, no bake banana pudding, no cook banana pudding

Did You Make This Recipe?Please leave a star rating and comment!