Creamy Oreo Banana Pudding

Oreo Banana Pudding - Creamy vanilla pudding, fresh bananas, and softened Oreos layered into the easiest no bake dessert.

If you've been following along, you already know I'm deep in my no bake era. This is episode six of my No Bake Series, and honestly, it might be the most obvious recipe I've ever made in the best possible way. Chocolate and bananas are one of those combinations that just works, and if you handed me a sleeve of Oreos right now I would not say no. So here we are: Oreo Banana Pudding, the dessert that requires zero oven time and a truly embarrassing number of cookies.

If you're an Oreo person (and if you're here, I'm going to assume you are), you'll also want to check out my Oreo Crème Brûlée Cake, my Caramel Oreo Cake, and if you want to stay in no bake territory, my No Bake Blueberry Pie Pudding is waiting for you.

Why You'll Love Oreo Banana Pudding

• It requires no baking, no special equipment, and no real plan. You just need a bowl and a whisk and about 20 minutes of actual effort.
• The Oreos soften overnight into something that is genuinely hard to describe to someone who hasn't experienced it. They're not crunchy, they're not soggy. They're just perfectly in between.
• It gets better the longer it sits, which means it's ideal for making ahead and then pretending you just threw it together.
• It feeds a crowd without asking anything of you. Bring this to a potluck and you will be the most popular person there. I promise.
• Bananas and chocolate were always going to end up together. This is just the inevitable conclusion.

Ingredient Overview

You don't need anything unusual for this one. Here's what goes into this Oreo Banana Pudding:

• Instant vanilla pudding mix: The 3.4 ounce package. This is the backbone of the pudding base and it does a lot of the heavy lifting.
• Cold milk: Two cups. It needs to be cold or the pudding won't set up properly. Don't skip this detail.
• Sweetened condensed milk: One full can. This is what makes it rich and creamy and a little addictive. It also makes the pudding base thicker and more luscious than a standard pudding.
• Heavy cream: Two cups, whipped to stiff peaks. This is what makes the filling light and mousse-like instead of just dense pudding.
• Vanilla extract: One teaspoon, going into the whipped cream. Small but it matters.
• Oreos: A family size pack, about 30 cookies. Some go in the layers whole, a few get crushed on top. Reserve five for garnish before you start layering or you will absolutely forget.
• Bananas: Six to ten, sliced. The riper the better. You want them sweet, not starchy.

How to Make Oreo Banana Pudding

• In a large bowl, combine the cold milk and sweetened condensed milk and stir together. The mixture will look slightly clumpy at first. That's fine, keep going. Sprinkle the vanilla pudding mix over the top and whisk until smooth, which will take about two to three minutes. A hand whisk works better here than a hand mixer because a mixer will introduce too much air and you'll end up with clumps. Let the mixture sit for five to ten minutes to thicken while you make the whipped cream.
• In a stand mixer or with a handheld electric mixer, beat the heavy cream and vanilla extract together until stiff peaks form. If you accidentally over-beat it, add a small splash of cream and beat again until it comes back together.
• Using a rubber spatula, gently fold the whipped cream into the pudding mixture. You want it fully combined but still light. Don't rush this step.

How to Assemble Oreo Banana Pudding

• Before you start, set aside five Oreos for the topping. Once you start layering you will forget, and then you'll have nothing to garnish with and you'll be upset.
• You can assemble this in individual cups, a large casserole dish, or a trifle bowl. All three work. Pick whatever you have.
• Start with a layer of pudding on the bottom. Then add a neat layer of whole Oreo cookies, followed by a layer of sliced bananas. Repeat until you run out of ingredients, aiming for two to three full layers.
• Finish with a final layer of pudding that fully covers the top and seals the edges. This keeps the cookies from drying out while it chills.
• Wrap tightly with plastic wrap and place in the refrigerator for at least six hours, and up to 24. The longer it sits, the better it gets. Overnight is ideal.
• When you're ready to serve, crush the reserved Oreos into a mix of bigger pieces and fine crumbs and spread them over the top. Garnish with fresh banana slices.

Common Mistakes

• Using warm milk: The pudding needs cold milk to set. Warm milk will leave you with a loose, sad pudding that never quite firms up. Cold milk only.
• Using a hand mixer for the pudding base: A hand mixer will clump the pudding mix. Use a whisk and some patience.
• Skipping the chill time: I know six hours feels like a long time. It is not negotiable. The cookies need that time to soften and the pudding needs that time to fully set. This is not a same-day dessert.
• Forgetting to seal the edges: If the pudding doesn't fully cover the cookies at the top, the edges will dry out and get hard. Make sure every cookie is covered.
• Not reserving Oreos for the topping: I mentioned this already. I'm mentioning it again. Set them aside before you start.
• Using underripe bananas: Green bananas are starchy and lack sweetness. You want bananas that are ripe and yellow, with maybe just a few spots. They'll taste better and complement the cookies the way they're supposed to.

Frequently Asked Questions

Here are some of the most common questions I get about this Oreo Banana Pudding:

• Can I use Cool Whip instead of homemade whipped cream? You can. The texture will be slightly different and a little less rich, but it works if you're short on time. Use about two cups.
• Can I use a different flavor of pudding mix? Vanilla is the classic choice and pairs well with both the banana and the Oreo. Chocolate pudding mix would also work if you want to lean harder into the chocolate flavor.
• How far in advance can I make this? Up to 24 hours ahead is the sweet spot. After that, the bananas start to brown and the cookies get too soft.
• Will the bananas turn brown? Some browning is normal after several hours. It doesn't affect the flavor, but if you're worried about appearance, slice the bananas right before assembling.
• Can I use a different cookie? Technically yes, but then it's not Oreo Banana Pudding, is it.
• Does the size of the dish matter? It affects how many layers you get, but not the outcome. A trifle bowl gives you the most dramatic presentation if that's your goal.

Storing and Freezing

Store any leftover Oreo Banana Pudding tightly covered in the fridge for up to two days. After that, the bananas will be quite brown and the texture starts to break down. It's still edible, but it's not at its best. Individual cups with lids are great for storing portions if you want to make this ahead for grab-and-go situations.

Freezing: This one does not freeze. The whipped cream breaks down, the bananas turn black and watery, and the cookies lose all their texture. It's a hard no. Make it fresh, keep it cold, and eat it within two days.

FOR MORE RECIPES LIKE THIS ONE!!!

• Banana Bread Banana Pudding
• The Best Biscoff Banana Pudding
• Easy No Bake Blueberry Pie Pudding
• Snickerdoodle Banana Pudding Recipe
• Caramel Banana Cake with Brown Butter Frosting

If you made and loved this recipe don't forget to leave a 5-star rating and a comment! I'd love to hear your feedback or answer any questions you have! Follow me on Instagram, Pinterest, and TikTok. I post so many fun things on all platforms.

Recipe

Oreo Banana Pudding

Molly Murphy

Creamy vanilla pudding, fresh bananas, and softened Oreos layered into the easiest no bake dessert.

5 from 2 votes

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Resting time 6 hours hrs

Total Time 6 hours hrs 10 minutes mins

Course Dessert

Cuisine American

Servings 12

Ingredients

  

1x2x3x

• 3.4 ounce package instant vanilla pudding mix
• 2 cups cold milk
• 1 can sweetened condensed milk
• Family size pack of Oreos (about 30 Oreos)
• 6 to 10 bananas sliced
• 2 cups heavy cream
• 1 teaspoon vanilla extract

Instructions

 

• In a large bowl, add the cold milk, sweetened condensed milk and mix. The mixture will be slightly clumpy. That's okay. Sprinkle vanilla pudding mixture over the top. Whisk together until smooth. This will take 2-3 minutes. I prefer a hand whisk not a hand mixer because it will get clumpy. Let it sit for 5-10 minutes to thicken up. While it sets, beat the heavy whipping cream.
  2 cups cold milk, 1 can sweetened condensed milk, 3.4 ounce package instant vanilla pudding mix
• In a bowl of a stand size mixer or with an electric hand held mixer, add the heavy cream and vanilla extract. Beat until stiff peaks form to make whipped cream. If you over beat it, add a dash more of cream and beat until stiff peak.
  2 cups heavy cream, 1 teaspoon vanilla extract
• With a rubber spatula, gently fold in the whipped cream into the pudding mixture.
• To assemble, reserve 5 oreo cookies for to garnish. You can use individual cups, a large casserole dish, or a trifle bowl. Start with a layer of pudding on the bottom, then add a neat layer of whole oreo cookies, followed by a layer of sliced bananas. Repeat until you run out of ingredients, aiming for 2-3 layers total. Finish with a final layer of pudding that fully covers everything, making sure to seal the edges so the cookies don't dry out.
  Family size pack of Oreos, 6 to 10 bananas
• Gently wrap with plastic wrap and allow it to sit in the fridge for at least 6 and up to 24 hours to soften up.
• Crush the reserved Oreos into a mix of bigger pieces and fine crumbs and spread over the top. Garnish with more bananas.

Keyword no bake, banana, oreo, summer

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