Easy Banana Pudding with Jello Instant Pudding

This banana pudding uses Jello instant pudding mix, both vanilla and banana cream, layered with Nilla Wafers and fresh bananas. It takes about 15 minutes to put together and chills in the fridge. No baking, no cooking, just layering.

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Why I make it with two pudding mixes

Most banana pudding recipes call for just one box of instant pudding — usually vanilla. And honestly? That's fine. But fine isn't what we're going for here.

I started adding a box of banana cream pudding mix alongside the vanilla after making this one summer for a backyard cookout, and the difference was immediately obvious. The vanilla pudding alone gives you that classic creamy base, but it doesn't actually taste like banana — it just tastes like vanilla pudding with banana slices in it. When you add the banana cream mix, the whole thing tastes like banana pudding, if that makes sense. It's that warm, nostalgic, almost banana foster-adjacent flavor that makes this feel like a real southern banana pudding and not just a layered snack.

I've made it both ways multiple times to make sure I wasn't imagining it. I wasn't. Two mixes, always.

You'll love this easy banana pudding with Jello

It's easy to make. This is one of those favorite desserts that looks fancy but is so simple. With a few pantry staples and zero baking required, it’s perfect for last-minute get-togethers. Just grab a large mixing bowl, a whisk (or an electric mixer if you’re feeling fancy), and get to it!

It's delicious. The combo of creamy pudding, fresh bananas, and Nilla Wafers is peak comfort. Adding both vanilla and banana pudding mix levels up the flavor, making this feel like a totally homemade pudding with half the effort.

It's a no-bake dessert. No oven? No problem. This banana pudding with Jello sets beautifully in the fridge and it's a great no bake recipe. Just layer, chill, and you're good to go. It's ideal for hot summer days or whenever your sweet tooth strikes.

Ingredients

With a few simple ingredients, this classic southern dessert comes together so easily! 

Nilla Wafers. The classic choice. They soften as they sit in the fridge and become almost cake-like in texture. You can swap in shortbread cookies or graham crackers if that's what you have, but Nilla Wafers are the move for classic banana pudding.

Cool Whip. Gives the pudding that light, fluffy texture. Make sure it's fully thawed before you fold it in or you'll end up with lumps. You can also use homemade whipped cream if you prefer, just see the substitutions below.

Cold Milk. Has to be cold. Room temperature milk won't set the pudding properly.

Instant Vanilla Pudding Mix. Most recipes just call for one instant pudding mix, I love mixing together the vanilla and the banana pudding mixes to bring this easy banana pudding recipe to the next level! You know it's all about working smarter not harder over here. 

Instant Vanilla Pudding Mix. Most recipes just call for one instant pudding mix, I love mixing together the vanilla and the banana pudding mixes to bring this easy banana pudding recipe to the next level! You know it's all about working smarter not harder over here. 

Ripe Bananas. The riper the better. Brown-spotted bananas = sweeter, more flavorful pudding.

Vanilla Extract. Just a splash deepens the flavor and gives it a warm, bakery-style vibe.

How to make this banana pudding with Jello

This is really hard to mess up, which is one of the many reasons I love it.

1. In a large bowl, combine your cold milk, vanilla pudding, and banana pudding.
2. Whisk that together until the pudding is fully combined, and then fold in your tub of Cool Whip. Set aside.
3. Slice 3-4 bananas. Set aside.
4. In a trifle dish, set a layer of Nilla Wafers and top with banana slices.
5. On top of that, add a few spoonfuls of your pudding mixture.
6. Repeat steps 4 an 5 until your pudding mixture is gone and your trifle dish is full. Your pudding mixture should be on top once finished.
7. Cover with plastic wrap and store in the fridge for at least 2 hours.
8. Once you're ready to serve, crush your remaining vanilla wafers and crumble them on top of the pudding. Add a dollop of whipped cream and fresh banana slices.

Heads up: The Nilla Wafers on top should go on right before serving, not before refrigerating, they'll go fully soggy otherwise. The ones inside the layers are supposed to soften, but the topping crumble should still have some texture.

Storing leftover banana pudding

Store leftovers covered in the fridge for up to 3–4 days. The texture stays great. and if anything, the flavors meld even more. I wouldn't freeze this one; the Cool Whip and banana texture don't hold up well after freezing.

Make-ahead tips

This is one of the best make-ahead desserts around. A few things to know:

• Make it the night before. The pudding gets creamier and the wafer layers soften perfectly after a full night in the fridge. This is actually my preferred method.
• Hold the banana topping. If you're making it more than a few hours ahead, wait to add the fresh banana slices on top until right before serving. Bananas that sit out (or under plastic wrap) will brown.
• To prevent browning inside the layers: Toss your sliced bananas in a little lemon juice before layering. It won't affect the flavor much but will keep them looking fresh for longer.

Substitutions and variations

No trifle dish? No problem. A 9x13 casserole dish works great and is honestly easier to serve from. You can also do individual mason jars or dessert cups for a cute party presentation.

Make it richer: Beat in 4 oz of softened cream cheese before folding in the Cool Whip. It adds a slightly tangy, cheesecake-y flavor that takes this to the next level.

Swap the Cool Whip: Use homemade whipped cream instead — beat 1 cup heavy cream with 2 tablespoons powdered sugar to stiff peaks. Richer flavor, slightly less stable if it's sitting out for a while.

Different cookies: Shortbread cookies or graham crackers both work. Shortbread gives a more buttery, less sweet layer. Graham crackers give it almost a banana cream pie vibe.

Add fruit: Sliced strawberries or blueberries layered in make this feel a little more summery and add a nice color contrast.

Add crunch: A layer of chopped pecans or walnuts between the banana and pudding layers adds a great texture contrast.

FAQs

Can I make this banana pudding the day before?

Yes! It's actually better the next day. The wafer layers have time to soften into the pudding and everything melds together. Just hold the banana slices and crushed wafer topping until right before you serve.

Can I use regular (cook-and-serve) pudding instead of instant?

Instant pudding is what you want here. Cook-and-serve pudding needs to be heated and cooled before using, and the texture will be different and more gel-like and less fluffy when combined with Cool Whip. If you only have cook-and-serve, you can use it, but let it cool completely and expect a slightly different texture.

Why is my banana pudding runny?

A few possible culprits: your milk wasn't cold enough, you didn't whisk the pudding long enough before folding in the Cool Whip, or your Cool Whip wasn't fully thawed (which can actually cause it to deflate and thin out the mixture). Give it at least 2 hours in the fridge —it firms up a lot as it chills.

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This banana pudding with Jello recipe is a must-save for the next time you're craving something sweet, nostalgic, and super easy. It’s ideal for BBQs, baby showers, Sunday suppers, or even just a Tuesday night treat.

Want more easy dessert recipes?

• Fudgy Brownie Cookies use brownie mix to make the ultimate chocolate cookie! 
• This S'Mores Snack Mix is another great no-bake dessert recipe for the summer!
• Homemade Dunkaroo Dip is so easy to make and such a fun, nostalgic treat!