Uncooked Banana Pudding

Uncooked Banana Pudding

LeAnne 0

"Dessert in 10 minutes with vanilla pudding mix, bananas, sour cream and whipped topping."

Ingredients 10 m {{adjustedServings}} servings 446 cals

Serving size has been adjusted!

Original recipe yields 10 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 446 kcal
  • 22%
  • Fat:
  • 19 g
  • 29%
  • Carbs:
  • 63.8g
  • 21%
  • Protein:
  • 4.7 g
  • 9%
  • Cholesterol:
  • 15 mg
  • 5%
  • Sodium:
  • 371 mg
  • 15%

Based on a 2,000 calorie diet

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  • Prep

  • Ready In

  1. In large bowl combine sour cream, whipped topping, pudding mix and milk. Stir well. In the bottom of a trifle bowl or other glass serving dish, put a layer of cookies, then a layer of pudding mixture, then a layer of bananas. Repeat until all ingredients are used. Refrigerate until serving.
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Reviews 414

  1. 514 Ratings


This was excellent! I made it exactly as written except I soaked the sliced bananas in acidulated water to prevent them from turning brown. I sprinkled crushed vanilla wafters on the top because the picture with the whole cookies on top doesn't look very appealing. My husband, who loves banana anything, ate it all gone!


This is delicious and super-easy. I have made 2 double batches in the past week for people at my school, it went like hotcakes. Several people asked for the recipe. I used french vanilla pudding mix, one extra-creamy CoolWhip and one Vanilla CoolWhip, 8 oz. regular sour cream and 8 oz. light sour cream. I used about 1/2 cup less milk than the full quart needed so the pudding would not be soupy. I also used Pepperidge Farm Mini-Chessmen cookies in place of the vanilla wafers. I highly recommend using Chessmen cookies, either regular size or minis, anytime you make banana pudding. They really class up the taste. That said, if you are only making a single batch, I would use the regular sour cream instead of the light, since light sour cream has a much softer texture and probably would make a 'soupier' pudding. All in all, a wonderful pudding recipe and really quick and easy! Thanks for the posting!


Not your typical banana pudding taste. I really like this one better. It's not quite as sweet and rich. Has a GREAT flavor! I like it better if you make it ahead and let it chill for 24 hours before you serve. Also, I always stir the bananas into the pudding then layer with wafer.