Creamy, dreamy, and packed with layers of love. These banana pudding parfaits are built with ripe bananas, silky pudding, cookies, cream cheese, and whipped wonder. Every spoonful is soft, cool, and nostalgic—as if your spoon just dipped into a dessert cloud.
No baking, no fuss. Just layer, chill, and dive in. Whether you’re prepping treats for a party or sneaking bites in your pajamas at midnight (hi, it’s me), these parfaits feel like a tiny celebration in a jar.
There’s something about banana pudding parfaits that makes me feel like I should be barefoot on a porch somewhere, fanning myself lazily with a cookie in one hand. The combo of cold custardy pudding, sweet bananas, and crunchy cookie bits is both comforting and just a little indulgent. Simple layers, yes, but they build into something beautifully textured and downright satisfying by the time your spoon hits the bottom.
They’re low effort but taste like you did something fancy. Great for parties, yes, but also kind of perfect when you’re just craving a spoonful of nostalgia straight out of the fridge.
Table of Contents
Don’t let this one slip away — pin it now and thank yourself later!
Don’t let this one slip away — pin it now and thank yourself later!
Why You’ll Love this Banana Pudding Parfaits
No tricks here—just bananas, pudding, and a heap of creamy layers living their best life together.
- Ridiculously simple to make: You don’t need to turn on the oven, boil sugar, or even break a sweat.
- No wilted bananas here: The pudding layers seal in the fruit so the slices stay fresh and golden.
- Great for make-ahead desserts: Chill ‘em while you do your thing, and they’re even better a few hours later.
- Customizable to all moods: Add caramel drizzle, chocolate shavings, or use different cookies if you’re feeling bold.
- Kid-friendly but sneakily sophisticated: Cream cheese and sweetened condensed milk elevate things just enough.
- A textural dream: Creamy, soft, crunchy, smooth—every spoonful keeps things interesting.
Ingredient Notes
This one’s stacked with familiar pantry staples and a few creamy ringers that pull serious weight in the flavor department.
- Pudding Mix (vanilla or banana cream): This is your silky custard base. Banana makes it extra banana-y (Captain Obvious here), but vanilla gives it a mellow, neutral charm. Don’t overthink it—both are dreamy.
- Cold Milk: Helps the instant pudding set up to that perfect spoon-standing-thickness level. Go with whole milk if you can; it gives the best consistency.
- Sweetened Condensed Milk: Adds smooth richness and just the right stick-to-your-lips sweetness. Skip this and the whole thing feels a little sad.
- Cream Cheese: Softened is key—don’t try beating a brick. This adds tangy depth that balances the sweet.
- Whipped Topping: Folds into the pudding mix like a fluffy pillow. You could whip your own, but this shortcut works like a charm here.
- Vanilla Wafers or Cookie of Choice: The classic choice is crunchy yet soften-up-perfect cookies. I’ve also used graham crackers and even gingersnaps once (vibes were weird that day but it worked).
- Ripe Bananas: Go for peels with a few brown spots. Overripe gets mushy, underripe tastes like disappointment.
- Heavy Whipping Cream + Powdered Sugar: Freshly whipped cream for the top because we don’t skip glamour. Just before serving, dollop or pipe—your call.
How To Make This Banana Pudding Parfaits
Putting these together feels kind of therapeutic. That whole whisking, folding, layering rhythm? Highly satisfying. Plus, no judgment if a spoonful or two goes missing in the process.
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Make the pudding base: In a large bowl, use an electric mixer to beat your instant pudding mix with cold milk for about 2 minutes. It should thicken up and look glossy. If you tap the bowl and it jiggles just a little, you’re golden.
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Add the cream cheese goodness: In another bowl, beat the softened cream cheese with the sweetened condensed milk until smooth. You want zero lumps and a unified, slightly shiny texture. Combine this with the pudding gently—fold it in by hand so it stays nice and fluffy.
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Swirl in the whipped topping: Now fold in the whipped topping carefully. This isn’t cardio. Use a spatula and light hands—just enough to get rid of white streaks without deflating all that airy loveliness.
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Layer like a dessert architect: Grab your parfait glasses, jars, or whatever’s clean. Start with pudding, then cookies, then banana slices. Repeat if there’s room. Just make sure each banana layer is snugly covered so they don’t brown on you.
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Chill until set: Cover the tops with plastic wrap and pop them in the fridge for at least 4 hours (or overnight). This is essential for the pudding to set fully and for the cookies to soften into that cake-ish texture dreams are made of.
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Top with fresh whipped cream: Just before serving, whip up the heavy cream with powdered sugar until stiff peaks form. Spoon or pipe it on like a generous cloud.
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Add a final flourish: Garnish with a few pretty banana slices (just cut ‘em before serving so they don’t brown). Then… try to share, I dare you.
Storage Options
Ah yes, the aftermath. You’ve got leftover banana pudding parfaits in the fridge, and you’re wondering what to do next besides eat them straight out of the jar at 11pm. (Look, no judgment.)
These store well in the fridge, tightly wrapped or in jars with lids, for about 3 days. The bananas usually hold up just fine if buried under the pudding, but they can start to brown if exposed. Not cute, but still tasty. The cookies soften over time too—delightfully so by day two.
But can you freeze them? Technically, yes. Will I recommend it? Not really. The texture changes quite a bit after defrosting. The pudding can get weepy and the bananas go rogue. Your best bet is keeping them refrigerated and enjoying them relatively fresh.
If you do want to prep them way ahead, you can freeze the pudding mixture by itself and layer everything else later. But honestly, fresh tastes infinitely better with this kind of dessert.
Variations and Substitutions
Let’s bend some rules. You can absolutely put your own twist on these banana pudding parfaits without upsetting the pudding gods.
- Different cookies: Swap the vanilla wafers for graham crackers, shortbread, or even ginger snaps. Crushed peanut butter cookies also absolutely slap.
- Chocolate lovers unite: Use chocolate pudding instead of vanilla or banana. Then toss in a few chocolate chunks and boom—you’ve got a whole new vibe.
- Dairy-free version: Use almond or oat milk and a vegan whipped topping. Bonus points if you find dairy-free cream cheese alternatives (they’re getting pretty good!).
- Extra fruity: Add sliced strawberries, blueberries, or even mango alongside the bananas. Fun little tropical detour.
- Boozy flair: Want to get fancy? Splash in a little banana liqueur or bourbon into the whipped cream topping. Just a tablespoon or two. But maybe keep these ones away from kids (and nosy in-laws).
What to Serve with Banana Pudding Parfaits
Since these are on the sweeter side of things, you’ll want to pair them with something that balances rather than competes. Or just lean into full comfort mode. Your call.
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If you’re doing a cozy Southern-style dinner, something like this million dollar meatloaf would hit the spot. Savory, rich, then sweet? Perfection in sequence.
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For lighter fare, serve with a simple dinner like roasted chicken or pan seared cod and greens. That balances the richness of the dessert while still feeling special.
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Hosting brunch? Lay these out with mini muffins, bubbly, and coffee. They actually work beautifully as a brunch dessert because there’s fruit… and that counts, right?
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If you’ve got a BBQ going, these are the chilled finale everyone needs. Especially after something smoky or meaty—they’re like an edible palate cleanser.
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Feeling real extra? Slide one next to a little espresso and pretend you’re at a rustic European café. No one needs to know you’re in sweats.
Don’t let this one slip away — pin it now and thank yourself later!
Don’t let this one slip away — pin it now and thank yourself later!
Frequently Asked Questions
Can I make these banana pudding parfaits the night before?
Absolutely, yes. These parfaits actually benefit from some overnight chill time. It gives the layers time to meld, and the cookies soften into a cakey texture that’s honestly better than fresh. Just keep them tightly covered, and make the whipped cream topping just before serving so it stays fluffy and fresh.
What’s the best way to keep bananas from browning?
The secret is making sure the banana slices are fully covered in pudding or cream—air exposure is what causes browning. You can also toss the slices with a little lemon juice before layering, but that can mess with the flavor if overdone. I usually just cover them well and call it a day.
Can I use homemade pudding instead of instant?
You totally can! Homemade pudding will make them even richer and more luxurious, but it does take more time and dishes. If you’re already making a meal from scratch and energy is low, instant is no shame—especially once the layers come together.
What kind of cookies work best besides vanilla wafers?
Ooh, so many good options. Graham crackers, shortbread, or even butter cookies hold up well and soften nicely. For a twist, try peanut butter cookies or Oreo thins. Just steer clear of super airy cookies like meringues—they tend to melt into mush rather than soften pleasantly.
Banana Pudding Parfaits
Ingredients
Pudding Base
- 1 box (1 box (96g)) instant pudding mix (vanilla or banana cream) 3.4 oz (96g) box
- 2 cups (500 ml) cold whole milk
- 1 package (226 g) cream cheese, softened 8 oz (226g)
- 1 can (397 g) sweetened condensed milk 14 oz (397g)
- 1 container (227 g) whipped topping (thawed) 8 oz (227g)
Layers & Topping
- 40 vanilla wafers or cookies of choice plus extra for garnish
- 3-4 ripe bananas peeled and thinly sliced
- 1 cup (240 ml) heavy whipping cream
- 2 tbsp (16 g) powdered sugar
Equipment
- Electric mixer
- Mixing bowls
- Parfait Glasses or Jars
- Spatula
Instructions
- Make the pudding base: In a large bowl, beat the instant pudding mix with cold milk using an electric mixer for about 2 minutes until thick and glossy. Let it stand for a few minutes to set up.
- Make the cream cheese mixture: In a separate bowl, beat the softened cream cheese and sweetened condensed milk until completely smooth, with no lumps. Fold this mixture gently into the prepared pudding base until well combined and fluffy.
- Fold in whipped topping: Use a spatula to gently fold in the whipped topping (Cool Whip or similar), mixing until no white streaks remain. Don’t overmix.
- Layer the parfaits: In parfait glasses or jars, layer pudding mixture, cookies, then banana slices. Repeat layers as space allows, ending with a pudding layer on top to cover bananas.
- Chill: Cover parfaits tightly and refrigerate at least 4 hours, or overnight. This allows the pudding to set and cookies to soften to cake-like texture.
- Make whipped cream topping: Just before serving, beat the heavy cream and powdered sugar together until stiff peaks form. Spoon or pipe on top of parfaits.
- Finish and serve: Garnish with additional banana slices and cookies, if desired. Serve chilled and enjoy!
