3 Ingredient Banana Pudding

This 3 ingredient banana pudding is the perfect last-minute dessert for parties, potlucks, and when you’re craving something simple and sweet. Creamy ripe bananas, instant pudding mix, and Cool Whip are blended to make the BEST banana pudding! The vanilla wafers are optional but certainly recommended!

Meet your new favorite no bake dessert recipe for ripe bananas! This 3 ingredient banana pudding tastes like classic Southern banana pudding but making it requires much less work!

Making banana pudding usually requires whipping sweetened condensed milk and making whipped cream from scratch, but this simplified version uses instant pudding mix and Cool Whip as a shortcut.

When Cool Whip, pudding mix, and ripe bananas are combined, the result is a thick, creamy, and irresistibly sweet banana pudding. The mixture needs 1 hour to chill before it’s ready to quickly transfer to parties, cook-outs, potlucks, and more. So grab your three ingredients, and let’s get started.

🍌 3 Ingredients

• Bananas – The bananas must be ripe. Opt for ones that are just beginning to soften and develop brown spots. If your bananas are ripened past that point, they’re better suited for banana bread.
• Instant pudding – You can use vanilla or banana-flavored instant pudding mix. For a more pronounced banana flavor, use banana instant pudding.
• Cool Whip – For satiny smooth and fluffy banana pudding, be sure to use full-fat Cool Whip. If available, you can use a store-brand tub of whipped topping, but I do not recommend subbing canned whipped cream.

🥣 How To Make Banana Pudding with 3 Ingredients

1️⃣ Puree two bananas. Add two ripe bananas to a food processor, and pulse until they become a smooth banana puree consistency

2️⃣ Combine. Fold the banana puree and the pudding mix into 8 ounces (1 container) of Cool Whip until combined.

3️⃣ Assemble dessert. Spread the banana pudding on the bottom of a serving dish or fill individual dessert cups. Slice the remaining two bananas and layer the slices on top.

4️⃣ Chill and serve. Transfer to the fridge to chill for one hour, then top with the remaining 4 ounces (1/2 container) of Cool Whip. Top with a layer of vanilla wafer cookies if you like, and enjoy chilled.

👩🏻‍🍳 Chef’s Tips

• The banana must be ripe. They won’t break down and puree in the food processor if they are not soft enough.
• Buy two tubs of Cool Whip. It’s sold in 8-ounce tubs, so you will need one full tub for the pudding and half of the second tub to layer on top.
• Let the pudding chill for at least one hour. This helps the pudding set properly and improves the density.
• Do not overprocess the pudding. Otherwise, the Cool Whip will destabilize (deflate) and lose its signature fluff.

♻ Storing & Freezing

Storing: This banana pudding is good for up to 4 days in the fridge. Be sure to keep it in a shallow, glass, airtight container.

Freezing: I do not recommend freezing this pudding.

🍮 More Easy Sweet Treats

• Gluten-Free Texas Sheet Cake Cookies
• Air Fryer S’mores
• 3-Ingredient Nutella Brownies
• Keto Cannoli Cream