This No-Bake Banana Pudding Yum Yum is layers on layers of creamy, dreamy goodness. Think classic banana pudding—but upgraded. A buttery cookie crust, fluffy cream cheese layers, bananas, vanilla pudding, and a crunchy topping all come together into a thick, indulgent no-bake dessert that gets better every single day in the fridge.
Servings & Timing:
- Servings: 9–12 squares
- Prep Time: 30 minutes
- Bake Time: None
- Chill Time: Several hours or overnight
- Total Time: ~30 minutes active
Ingredients List
Crust:
- 1¼ cups Nilla Wafer crumbs
- 3 tablespoons unsalted butter, melted
- ¼ teaspoon ground cinnamon
Cream Cheese Mixture:
- 1 (8 oz) package cream cheese, softened
- ½ cup confectioners’ sugar
- 2 cups whipping cream
- 1 teaspoon vanilla extract, divided
- 3 tablespoons granulated sugar
Banana Pudding Filling:
- About 20 whole Nilla Wafers
- About 2 medium bananas
- 1 (3.4 oz) package vanilla instant pudding mix
- 1½ cups cold milk
Crumb Topping:
- 2 tablespoons reserved Nilla Wafer crumbs
- 2 tablespoons chopped pecans
Instructions
-
Prepare the Crust
Crush Nilla Wafers into fine crumbs. Measure out 1¼ cups and reserve 2 tablespoons for topping.
Mix crumbs with melted butter and cinnamon until moistened.
Press firmly into the bottom of a greased 9×9-inch pan. -
Make the Cream Cheese Mixture
Using a mixer, beat cream cheese, confectioners’ sugar, and ½ teaspoon vanilla until smooth.
In a separate bowl, whip the cream with granulated sugar and remaining vanilla until stiff peaks form.
Gently fold whipped cream into the cream cheese mixture. -
First Layer
Spread a little less than half of the cream mixture evenly over the crust.
Arrange a single layer of whole Nilla Wafers on top. -
Prepare the Banana Pudding
Whisk pudding mix with cold milk until thickened.
Slice bananas into ¼-inch rounds. -
Assemble Remaining Layers
Layer banana slices over the wafers.
Spoon pudding over bananas and gently spread to fully cover.
Spread remaining cream cheese mixture evenly over the pudding. -
Finish & Chill
Combine reserved crumbs with chopped pecans and sprinkle over the top.
Cover and refrigerate for several hours or overnight before serving.
Additional Notes
- Shortcut Option: Use an 8 oz container of Cool Whip instead of homemade whipped cream
- Sugar-Free: Sugar-free vanilla pudding works perfectly
- Make Ahead: Even better on day 2 and 3
- Banana Tip: Work quickly once bananas are sliced so they don’t brown
- Larger Pan: Double the recipe for a full 9×13-inch dish with thick layers
