Easy 10-Minute Banana Pudding Recipe

These easy 10-minute banana pudding cups are creamy, rich, and packed with layers of flavor. Think classic Southern banana pudding, but streamlined for real life. My not-so-secret ingredients are instant pudding, whipped cream cheese tucked in for richness, and just enough sweetness to keep it balanced.

That’s right!

Banana pudding is desserts I never overthink. It doesn’t need to be complicated to be good, but the details still matter. The texture, the sweetness, and how everything sets once it’s chilled are what make or break it.

This version is made with instant pudding so it tastes rich and balanced, not artificial or overly sweet. You’ll love the mix of vanilla and cheesecake pudding as it gives depth without overpowering the classic flavor.

These few simple additions bring it closer to the banana pudding people I actually remember. It comes together quickly, chills well, and works for everyday desserts or where you need something that always hit the spot.

This is an easy banana pudding that still tastes homemade.

Why You’ll Love This Recipe

If you love banana pudding but don’t always have the time (or patience) to make it completely from scratch, this recipe is for you.

My favorite part about this banana pudding is how flexible it is. You can make it in one large trifle or portion it into individual servings.

I like to dress it up for holidays, or keep it simple for everyday treats. It’s perfect for potlucks, church gatherings, family dinners, and any situation where you need a dependable dessert that everyone recognizes and reaches for first.

Ingredients

• 1 box vanilla instant pudding mix
• 1 box cheesecake instant pudding mix
• 4 cups cold whole milk
• ¼ cup sweetened condensed milk (adjust to taste)
• 8 oz whipped cream cheese
• 1 teaspoon real vanilla extract
• Small dash ground cinnamon (about ⅛ teaspoon or less)
• ¼ teaspoon bourbon vanilla extract
  (or rum-based vanilla, or a tiny pinch of rum extract)
• 1 (8 oz) container extra creamy Cool Whip (or regular)
• Shortbread cookies (such as Sandies)
• Decorative cookies (Chessmen-style, optional)
• Bananas, sliced
• Lemon juice (for bananas)
• Caramel sauce (optional, for topping)

Instructions

In a large bowl, whisk together the vanilla pudding mix, cheesecake pudding mix, and cold whole milk. Whisk until the pudding begins to thicken and soft-set.

Add the sweetened condensed milk and whisk to combine. Start with about ¼ cup and adjust if you prefer it sweeter.

Add the whipped cream cheese and mix until fully incorporated. The mixture may look uneven at first but keep mixing and it will come together smoothly.

Stir in the vanilla extract, cinnamon, and bourbon vanilla extract. Mix until evenly combined.

Mix in the entire container of Cool Whip until the pudding is smooth and fluffy.

To assemble, spread a layer of pudding on the bottom of a trifle dish or serving bowl to prevent dry cookies. Add a layer of shortbread cookies, then sliced bananas (if using). Repeat the layers, finishing with pudding on top.

For decoration, stand cookies upright around the edges of the dish. Add additional cookies on top, banana slices brushed lightly with lemon juice, crushed cookies, and a drizzle of caramel sauce if desired.

Refrigerate for at least 1–2 hours before serving to allow the pudding to fully set and the cookies to soften.

Storage

Store banana pudding covered in the refrigerator for up to 3 days. For best texture and appearance, press plastic wrap directly onto the surface of the pudding before covering the dish.

This helps prevent the top from drying out and keeps the bananas from browning too quickly. Banana pudding is best served cold and should not be frozen, as freezing will change the texture of the pudding and whipped topping.

I am happy to share this recipe with you. It is my absolute favorite 10 mins recipe of all time. You just can’t beat a rich and creamy banana pudding. Don’t forget to share with me your take on the recipe. Until my next recipe friends!

More Recipes

• Southern Cornbread Chicken And Dressing Recipe
• Delicious Southern-Styled Fried Cabbage Recipe
• Collard Greens and Smoked Turkey (Instant Pot)

Easy 10-Minute Banana Pudding Recipe

Recipe by Ren PetersCourse: DessertCuisine: SouthernDifficulty: Easy

Servings

8-10

servings

Prep time

10

minutes

Cooking timeminutes

Calories

300

kcal

Easy banana pudding made with instant vanilla and cheesecake pudding, whipped cream cheese, and shortbread cookies. Creamy, quick, and perfect for potlucks and family gatherings.

Ingredients

• 1 box vanilla instant pudding mix

• 1 box cheesecake instant pudding mix

• 4 cups cold whole milk

• ¼ cup sweetened condensed milk (adjust to taste)

• 8 oz whipped cream cheese

• 1 teaspoon real vanilla extract

• Small dash ground cinnamon (about ⅛ teaspoon or less)

• ¼ teaspoon bourbon vanilla extract

• (or rum-based vanilla, or a tiny pinch of rum extract)

• 1 (8 oz) container extra creamy Cool Whip (or regular)

• Shortbread cookies (such as Sandies)

• Decorative cookies (Chessmen-style, optional)

• Bananas, sliced

• Lemon juice (for bananas)

• Caramel sauce (optional, for topping)

Directions

• In a large bowl, whisk together the vanilla pudding mix, cheesecake pudding mix, and cold whole milk. Whisk until the pudding begins to thicken and soft-set.
• Add the sweetened condensed milk and whisk to combine. Start with about ¼ cup and adjust if you prefer it sweeter.
• Add the whipped cream cheese and mix until fully incorporated. The mixture may look uneven at first but keep mixing and it will come together smoothly.
• Stir in the vanilla extract, cinnamon, and bourbon vanilla extract. Mix until evenly combined.
• Mix in the entire container of Cool Whip until the pudding is smooth and fluffy.
• To assemble, spread a layer of pudding on the bottom of a trifle dish or serving bowl to prevent dry cookies. Add a layer of shortbread cookies, then sliced bananas (if using). Repeat the layers, finishing with pudding on top.
• For decoration, stand cookies upright around the edges of the dish. Add additional cookies on top, banana slices brushed lightly with lemon juice, crushed cookies, and a drizzle of caramel sauce if desired.
• Refrigerate for at least 1–2 hours before serving to allow the pudding to fully set and the cookies to soften.

Notes

• Chill Time:
  1–2 hours