This Banana Pudding Trifle is a no-bake dessert made with layers of vanilla pudding, sliced bananas, vanilla wafers, and a sweetened cream cheese whipped topping.

It’s built in a trifle dish so every spoonful gets a little of everything, and there’s no oven involved at any point.

I make this one for potlucks and family dinners when I need a dessert that feeds a crowd and doesn’t take all afternoon.

It also travels well since it sets up firm in the fridge.

If you’re looking for something smaller to serve, Individual Strawberry Trifle Cups – Mini Dessert Cups uses the same idea in individual cups, or try Blueberry Chocolate Cake Trifle Jar for a chocolate spin on the layers.

If layered no-bake desserts are your thing, these are worth bookmarking too:

Ingredients You’ll Need

Instant pudding mix is what sets this up quickly in the fridge, no stovetop needed.

Cream cheese folded into the whipped topping is what keeps this from tasting like a plain box pudding (it adds body and a slight tang that balances the sweetness).

Use bananas that are ripe but still firm, they hold their shape better between the layers.

Ingredients

1 box (3.4 oz) instant vanilla pudding mix
2 cups cold whole milk
8 oz cream cheese, softened
1 cup powdered sugar
2 cups heavy whipping cream
1 teaspoon vanilla extract
11 oz vanilla wafers
5 to 6 ripe bananas, sliced
Extra vanilla wafers, for garnish

Directions

In a large bowl, whisk the instant pudding mix with the cold milk for about 2 minutes, until it starts to thicken.
Cover and refrigerate for 5 minutes while you prep the other layers.
It’ll firm up more as it chills, so don’t worry if it still looks a little loose at this point.
In a separate bowl, beat the softened cream cheese and powdered sugar together with a hand mixer until smooth and fluffy, about 2 minutes.
Scrape down the sides of the bowl once or twice so there are no lumps left.
In another bowl, whip the heavy cream and vanilla extract with a hand mixer on high speed until stiff peaks form, about 3 to 4 minutes.
Watch it closely toward the end. Overwhipped cream turns grainy fast, and there’s no fixing it once it does.
Fold about a third of the whipped cream into the cream cheese mixture to lighten it, then fold in the rest.
Fold in the chilled pudding last, mixing gently until everything is combined and no streaks remain.
In a trifle dish, layer a third of the vanilla wafers on the bottom, followed by a third of the sliced bananas, then a third of the pudding mixture.
Repeat the layers two more times, ending with the pudding mixture on top.
This part takes a bit of patience if you want clean layers along the glass. Go slow and spread each layer to the edges before adding the next.
Cover and refrigerate for at least 4 hours, or overnight if you have the time.
The wafers need this time to soften into a cake-like texture, which is really what makes a trifle a trifle.
Top with extra vanilla wafers just before serving and enjoy!

Important Recipe Notes

Chill it for the full time. This trifle needs at least 4 hours in the fridge for the wafers to soften properly. Cutting it short leaves the cookies crunchy instead of cake-like, which changes the whole texture.
Use ripe but firm bananas. Overripe bananas turn mushy and brown fast once sliced, and they don’t hold their shape well between layers. Look for bananas that are yellow with just a few small brown spots.

Don’t overwhip the cream. Stop as soon as stiff peaks form. Overwhipped cream separates and turns grainy, and it won’t fold in smoothly with the cream cheese mixture.
Build the layers right before chilling. Assemble the trifle as soon as the pudding mixture is ready. Letting the components sit separately too long makes the pudding harder to spread evenly.
Storage. Cover and refrigerate leftovers for up to 3 days. The bananas will darken slightly over time, which doesn’t affect the flavor but changes how it looks.
This one isn’t a last-minute dessert. Between the whipping, the layering, and the chilling time, it takes a bit of planning ahead. Worth it, but not a same-hour dessert.
Make-ahead tip. You can assemble the whole trifle the night before a gathering. If anything, it tastes better with the extra time to set.

How to Serve, Store & Customize This Recipe

Serving:

Scoop it straight from the trifle dish into bowls, making sure each serving gets a bit of every layer.

A few crushed vanilla wafers on top add some crunch back in right before it hits the table.

Storage:

Cover tightly and keep it in the refrigerator for up to 3 days. The wafers keep softening the longer it sits, and the bananas will darken, so it’s best within the first 1 to 2 days. I don’t recommend freezing this one, the texture doesn’t hold up once thawed.

Customization:

Swap the vanilla wafers for shortbread cookies or graham crackers if that’s what you have.

A layer of caramel sauce drizzled between the pudding layers adds extra sweetness. For a chocolate version, swap the vanilla pudding mix for chocolate and use chocolate wafers instead.