There are desserts you toss together, and then there’s this banana pudding pie. It’s cold, creamy, and kind of like giving your taste buds a hug. I’ve made this pie more times than I care to admit—partly because it’s easy, partly because no one can resist a second slice. It’s that good. The magic happens in layers. Buttery crust on the bottom (yep, I cheat with a store-bought one), followed by pillowy banana slices, smooth vanilla pudding, and a whipped topping that’s honestly more like a cloud than food. The best part? No oven. Not even for a second. This is a fridge-only situation. If you’ve been hunting for sweet easy recipes that don’t require a culinary degree—or more than 20 minutes of effort—this one’s your new best friend. Bonus: it fits in perfectly with air fryer easy recipes, quick and easy recipes, no-bake cheesecake recipes, easy dessert recipes, simple desserts with few ingredients, and yes, even easy recipes for dinner (because life’s short—sometimes dessert *is* dinner).

1) Key Takeaways
2) Easy No-Bake Banana Pudding Pie Recipe
3) Ingredients for No-Bake Banana Pudding Pie
4) How to Make No-Bake Banana Pudding Pie
5) Tips for Making No-Bake Banana Pudding Pie
6) Making No-Bake Banana Pudding Pie Ahead of Time
7) Storing Leftover No-Bake Banana Pudding Pie
8) Try these desserts next!
9) No-Bake Banana Pudding Pie Recipe
10) Nutrition

1) Key Takeaways

This no-bake banana pudding pie is made with vanilla pudding, whipped topping, and fresh bananas.
No oven needed, just mix, layer, chill, and serve. Perfect for warm weather or when you don’t feel like baking.
Chilling for at least four hours is key to a perfect set texture and flavor blend.
The recipe is flexible and can be tweaked with banana pudding or caramel drizzles.

2) Easy No-Bake Banana Pudding Pie Recipe

We’ve all had those moments when turning on the oven just isn’t going to happen. That’s where this no-bake banana pudding pie steps in. It checks every box for a crowd-pleasing treat—creamy, cool, sweet, and finished with a nostalgic vanilla wafer crunch. It’s the kind of dessert you make when you want something that feels comforting but doesn’t require too much effort. I mean, if you can stir a spoon and slice a banana, you’ve got this.

This pie has been my go-to for potlucks, backyard BBQs, and those Thursday nights when dinner needs a sweet follow-up. And the best part? You can prep the whole thing in under twenty minutes, stash it in the fridge, and forget about it until dessert rolls around. It’s built for flexibility too—swap vanilla pudding for banana, or drizzle with caramel if you’re feeling wild.

Whether you’re knee-deep in summer or simply craving something nostalgic, this recipe will stick with you. It fits beautifully into your list of sweet easy recipes and makes you look like you’ve been baking all day—without actually baking.

3) Ingredients for No-Bake Banana Pudding Pie

Graham Cracker Pie Crust: I always go with the store-bought kind for this recipe. It saves time, and let’s be honest—sometimes that’s all that matters. If you’re feeling ambitious, make your own. But if not, no shame here.

Instant Vanilla Pudding Mix: One small box of this stuff gives our pie that creamy, classic base. Make sure it’s the instant variety so it sets without heat. Trust me, I’ve accidentally grabbed the cook-and-serve before. It was… messy.

Cold Milk: This turns our pudding powder into velvety magic. The colder, the better, so it thickens properly. Whole milk works best for that rich finish.

Whipped Topping (like Cool Whip): This is the fluff. The cloud on top. The ingredient that makes you think, “Should I just eat this from the bowl?” Answer: maybe.

Bananas: Go for ripe, but not mushy. You want them to slice cleanly and hold up to the pudding layers. Brown spots are okay, but if your banana looks like it’s been through a war, skip it.

Vanilla Wafer Cookies (optional): Crushed on top, they give a sweet crunch and a throwback to childhood banana pudding. Not required, but always welcome.

4) How to Make No-Bake Banana Pudding Pie

Step 1: In a large bowl, whisk the pudding mix with cold milk. Keep going until it thickens up. It should look smooth and glossy after about two minutes.

Step 2: Fold in the thawed whipped topping gently. You’re going for a light, airy mixture that still holds together. Use a spatula, not a whisk—this isn’t arm day.

Step 3: Slice your bananas. Make them even and not too thick. Think coins, not bricks. Layer them along the bottom of your pie crust in one neat layer.

Step 4: Spoon the pudding mixture over the bananas. Spread it with a spatula until it covers the fruit and reaches the crust edge.

Step 5: Optional but worth it: crush some vanilla wafers and sprinkle them on top. It makes it look fancy without being fancy.

Step 6: Slide the whole pie into the fridge and walk away. Let it chill for at least four hours. Overnight is even better, if you’ve got the patience.

Step 7: When you’re ready, slice and serve cold. No one will believe how easy this was. Just smile and accept the praise.

5) Tips for Making No-Bake Banana Pudding Pie

Keep your milk cold. Warm milk won’t let the pudding set right. I’ve learned that the hard way more than once. Pop it in the back of the fridge before you start.

Use ripe but firm bananas. They’ll give the best flavor and stay intact. Super ripe ones can get too soft and turn the pie into a banana soup situation.

Want to boost the flavor? Add a splash of vanilla extract or a pinch of cinnamon to the pudding mix. It brings a little depth without complicating anything. Sweet easy recipes like this don’t need much to shine.

6) Making No-Bake Banana Pudding Pie Ahead of Time

This pie holds up great when made ahead. It’s one of those no-bake cheesecake recipes that just gets better the longer it sits. The flavors meld, the texture sets, and you get a beautiful clean slice every time.

If you’re prepping for a party or a dinner, make it the night before. Just leave the vanilla wafer topping off until right before serving. That way, it stays crisp instead of going soft in the fridge.

Wrap it tightly with plastic wrap or foil so it doesn’t soak up any fridge odors. I made that mistake once with leftover onions nearby. Never again.

7) Storing Leftover No-Bake Banana Pudding Pie

Got leftovers? Lucky you. Cover the pie with plastic wrap or place slices into an airtight container. Store in the fridge for up to four days.

The texture stays solid for at least two days, then starts to soften a bit. The flavor’s still great, but the banana might brown slightly. Totally fine, still delicious.

This is one of those easy dessert recipes that stores beautifully, so don’t be afraid to make a little extra. It disappears fast anyway.

8) Try these desserts next!

9) No-Bake Banana Pudding Pie Recipe