Frozen Banana pudding is one of those desserts that everyone loves, especially in the South. It is a staple at cookouts, Sunday dinners, and potlucks. It seems like everyone has their own version of how it should be made. Some people make it from scratch and others won’t touch it without sliced bananas layered throughout.
Then there are people like me. I am loyal to the classic box-mix version I grew up with. This frozen banana pudding is something we look forward to every single holiday. It is a must-have for Thanksgiving and Christmas. I swear my cousins will not leave me alone about it!
What is Frozen Banana Pudding?
This recipe is a twist on the traditional Southern classic. A standard pudding is served chilled, but this version is kept in the freezer. It gives it a thick consistency that is really refreshing.
One thing I have learned over the years is that people are very serious about their banana pudding. I recently shared this recipe on Facebook and many people were surprised that there weren’t actual bananas in it. Some were even a little irritated. My family loves the flavor but not the texture of the fruit, so I make this version without them. I promise you it is still completely on point.
This frozen banana pudding recipe was originally inspired by Danni Rose, who shared her version on YouTube years ago. That video is how I first learned about this recipe, and it’s been a staple in my family ever since. Over time, I made a small adjustment by adding vanilla extract, but the heart of the recipe remains the same. I’m grateful to her for sharing it, because it’s become one of our favorite holiday traditions.
Frozen Banana Pudding Ingredients
- Heavy Whipping Cream: This is the base that makes the pudding light and airy.
- Sweetened Condensed Milk: Adds all the creamy sweetness we need.
- Banana Cream Instant Pudding Mix: I use the family size to get that classic banana flavor.
- Vanilla Extract: My favorite little addition to help balance the sweetness.
- Vanilla Wafers: You can’t have banana pudding without these! I use them crushed throughout.
- Bananas (Optional): If you are a fan of the texture, feel free to add them in.
- Other Necessities: A hand mixer and a freezer-safe container or a pretty trifle bowl.
How to Make Frozen Banana Pudding
Start by grabbing a large bowl or your stand mixer and whisk together the heavy whipping cream and sweetened condensed milk until they are well combined. Next, you’ll add in the banana cream pudding mix and the vanilla extract. Whisk everything together until the mixture becomes thick and fluffy. If you decide to use bananas, this is when you would add them to the pudding while blending.
Once the banana pudding is fluffy, use a rubber spatula to gently fold in your crushed vanilla wafers for the frozen version. Then, transfer the pudding to a freezer-safe container. Top it with extra wafers for decoration and let it freeze overnight until it is fully set.
How to Make Banana Pudding In a Trifle Bowl
If you want to get a little fancy with the presentation, you can also make this in a trifle bowl. For this version, we don’t crush the wafers because we want those clean layers to show through the glass.
Start by covering the bottom of your trifle bowl with vanilla wafers and then align the walls of that first layer with more wafers standing up. Once your base is set, add a layer of the pudding filling and top it off with another layer of wafers. For the next layer, you’re going to do the same thing but use sliced bananas to align the walls instead. You just keep alternating like that—filling, wafers, then bananas—until you get to the top of the bowl. For the very last layer, I like to finish it off with a cute decoration using both the bananas and the vanilla wafers. Instead of the freezer, you’ll put the trifle bowl in the fridge so it stays perfectly creamy for your holiday dessert table.
Other Desserts You Have to Try
If you loved this frozen banana pudding recipe, you have to try some of my other popular banana desserts:
Frozen Banana Pudding
Description
This Frozen Banana Pudding is my most popular recipe with over 6 million views! It is a rich, creamy, and effortless no-bake dessert that is always a hit for the holidays.
Ingredients
Instructions
-
In a large bowl, whisk together the heavy whipping cream and sweetened condensed milk until well combined. Add the banana cream pudding mix and vanilla extract, then whisk until the mixture becomes thick and fluffy. If using bananas, mash or chop them into small pieces and gently fold them into the mixture. Fold in the crushed vanilla wafers using a rubber spatula. Transfer the mixture to a freezer-safe container. Top with additional vanilla wafers and bananas, if desired. Cover and freeze overnight, or until fully set.
Nutrition Facts
- Amount Per Serving
- Calories 480kcal
- % Daily Value *
- Total Fat 24g37%
- Saturated Fat 15g75%
- Cholesterol 95mg32%
- Sodium 150mg7%
- Potassium 200mg6%
- Total Carbohydrate 60g20%
- Dietary Fiber 0.5g2%
- Sugars 50g
- Protein 6g12%
- Calcium 150 mg
- Iron 0.8 mg
- Vitamin D 1 IU
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
For the fluffiest texture, use a stand or hand mixer to whip the cream. You can adjust the amount of bananas to taste. Freeze the pudding in an airtight container to prevent freezer burn. This recipe makes a perfect make-ahead dessert for holidays or family gatherings.
