Name: Banana Pudding Dip
Prep time: 10 min
Total time: 10 min
Ingredients: 1 (3.4 oz) box instant banana cream pudding; 1 1/4 cup milk; 1 (8 oz) block softened cream cheese; 1 cup heavy whipping cream; 1/4 cup powdered sugar; 2 bananas (chopped); 1 cup crushed vanilla wafers; fruit, pretzels, vanilla wafers, or graham crackers (for dipping)

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Banana pudding dip is an easy, no bake dessert dip that can be made in less than 10 minutes. Serve it with fresh fruit, chocolate covered pretzels or vanilla wafers for dipping!

Why you’ll love this recipe:

If you know me, you know I love a good dessert dip. It’s such a fun way to serve dessert to a crowd and this dip is one of my all-time favorites for parties, potlucks, and family gatherings!

No bake desserts will always be some of my favorites to make because they’re fun, quick, and easy to whip up. This banana pudding dip is full of creamy pudding, ripe bananas, and sweet vanilla wafer cookies. It has all the flavors of traditional banana pudding, just easier because there is no layering or chill time required!

Ingredients you’ll need:

Banana cream instant pudding
Milk
Softened cream cheese
Heavy whipping cream
Powdered sugar
Chopped bananas
Crushed vanilla wafer cookies
Fruit, chocolate covered pretzels, graham crackers or vanilla wafers for dipping

How to make the best banana pudding dip:

In a large mixing bowl, combine your instant pudding with milk. Let sit for 1-2 minutes or until the mixture has thickened to a pudding consistency.
Add softened cream cheese and whip until the mixture is smooth with no lumps remaining.
In a separate bowl, combine heavy whipping cream and powdered sugar. Using an electric mixer, whip the cream until it reaches stiff peaks.
Gently fold the whipped cream into the pudding mixture until combined. Add in chopped bananas and crushed vanilla wafers then fold again to combine.
Transfer the dip to a serving bowl and serve immediately with your choice of dippers or store in the fridge for up to 3 days.

Using instant pudding is a trick I like to keep in my back pocket for convenience in a recipe like this. It’s as simple as combining the pack of pudding mix with milk and you’re off to the races! Forget ever having to use a stove-top for homemade pudding ever again!

The flavor of banana cream pudding is reminiscent of banana cream pie filling and I promise, you’d never guess it came from a box!

My top tips:

Make sure you’re using instant pudding. If you don’t use instant pudding, your dip won’t be thick and creamy.
Letting your cream cheese come to room temperature is super important in this recipe. You’ll want the cream cheese to be very soft so that it incorporates easily into the pudding without becoming lumpy. You could also use whipped cream cheese instead of block cream cheese to skip the step of softening.
It’s completely personal preference but I prefer the flavor of homemade whipped cream over cool whip, so I made my own since I already had the electric mixer out. If you want to whip your own whipped cream, just thaw the same amount of cool whip as a substitute in this recipe.
For a dip that’s extra light and fluffy, I recommend lightly folding the whipped cream into the pudding mixture. You’ll continue folding the bananas and crushed cookies in too. This will ensure you don’t deflate the whipped cream.
You can serve this dip immediately or store in the fridge until ready to serve. Just keep in mind that the longer it sits in the fridge, the more the vanilla wafers will soften. If you want a crunchy texture from the cookies, I’d recommend enjoying this immediately! If you’d rather have a soft texture, this dip will keep in the fridge for up to 3 days.
Feel free to top this dip with banana slices too, just keep in mind they will turn brown and oxidize after a few hours. If you garnish with them, I’d wait to do so until you’re ready to serve.

Looking for more dessert dip recipes? Try these out!

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