-
Prep time
2 hours 20 minutes
-
Serves
8 to 10
Author Notes
If you’re a fan of classic banana pudding, then you’ll love this chocolate version (and if you don’t like banana pudding, I’m not sure if we can be friends.) This no-bake, make-ahead dessert is so easy and cheap to make, you might as well make two of ‘em. If you’re shopping on the Walmart app, you can put this dish together almost entirely with Great Value products, from the instant chocolate pudding mix and vanilla wafers to the whipped topping—just add a few layers of sliced fresh bananas and you’re on your way. The simplest way to assemble the dessert is to build it in one big mixing bowl or baking dish, but for a portable, party-friendly option, make personalized puddings in individual cups (or even disposable cups for faster cleanup).
Note: If you want to skip the premade whipped topping and go the DIY route, make about 5 cups whipped cream by beating 2 cups heavy cream with 1 to 2 tablespoons of confectioners' sugar (or more if you have a sweet tooth) until it reaches stiff peaks. Use a spatula to fold in 1 cup sour cream, which will keep the whipped cream super-thick as the dessert sets, then chill until you’re ready to assemble. —Rebecca Firkser
Test Kitchen Notes
This recipe is shared in partnership with Walmart. Order online or via their app to shop your go-to groceries, household items, and pet supplies, then select delivery or pickup for a seamless shopping experience. —The Editors
Ingredients
-
2
(3.9-ounce) packets instant chocolate pudding mix
-
3 1/2 cups
whole milk
-
Kosher salt
-
4
medium bananas
-
1
(11-ounce) box vanilla wafers
-
1
(16-ounce) container defrosted whipped topping (or 5 cups freshly whipped cream mixed with 1 cup sour cream, see Author Note)
-
Chopped chocolate or chocolate chips, for serving (optional)
Directions
-
In a medium bowl, whisk the pudding mix, milk, and a big pinch of salt. Transfer the bowl to the refrigerator and chill until set, about 5 minutes, or cover for up to 24 hours. If you’re chilling for more than 5 minutes, cover with plastic wrap or a bowl cover.
-
When you’re ready to assemble the dish, remove the chocolate pudding from the refrigerator and give it a good whisk. Slice the bananas into 1/4-inch-thick rounds.
-
Building your dessert in a 9x13-inch baking dish or cake pan, arrange half of the wafers in the bottom of the dish. Spoon over half of the chocolate pudding and smooth it into a layer. Arrange half of the bananas in a layer on top of the pudding, then spoon over half of the whipped topping and smooth out. Repeat with the remaining wafers, pudding, bananas, and whipped topping. (Alternatively, build the banana pudding in three layers in a 3- or 4-quart mixing bowl; or build individual banana puddings in small cups.)
-
While it’s totally acceptable to eat the pudding immediately, the dessert is best refrigerated for at least 2 hours (or even up to 12) to let the flavors mingle—the cookies won’t go soft until well after 24 hours. Before serving, top with chocolate if you’d like. Pudding will keep, covered and refrigerated, for up to 2 days.
See what other Food52ers are saying.