Name: No Cook No Bake Butterscotch Banana Pudding
Prep time: 15 min
Total time: 2 h 15 min
Ingredients: 3 cups milk; 2 - 3.4 ounce boxes instant butterscotch pudding; 1 - 8 ounce package cream cheese, softened; 1 - 14 ounce can sweetened condensed milk; 1 - 12 ounce container Cool Whip; 1 - 11 ounce box Nilla Wafers; 5 bananas, sliced

Easy No Cook No Bake Butterscotch Banana Pudding is such a delicious dessert year round. Great for parties and potlucks! Sweet, crunchy and creamy!

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banana pudding in glass pan with banana and cookie garnish.

No cook no bake banana pudding. Either you love it or hate it. Some people are used to traditional banana pudding that's completely homemade, but most days I love to use shortcut recipes like this one!

My regular banana pudding always stirs up some passionate comments on Facebook, but everyone who tries it, loves it. Today's recipe is the butterscotch version of that pudding!

We are huge butterscotch fans at our house and since we love banana pudding so much, we knew this one would instantly be a new favorite.

Butterscotch and bananas go so well together and the crunch from the Nilla Wafers adds a great texture. It's creamy and so delicious! We love serving this as dessert for BBQ's in the summer and it's always a great addition to any holiday meal as well.

Keep scrolling for tips, additional no bake dessert recipes and more!

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What are the ingredients in this recipe?

Scroll down to the printable recipe card for measurements and instructions!

Recipe tips:

Store leftovers in an airtight container for up to 2 days.

Desserts are the best with whole milk, but any milk will work for this.

Homemade sweetened whipped cream may be used, but homemade whipped cream doesn't stay stabilized as long as Cool Whip, so it may break down into a more liquid state the longer it sits.

To keep the bananas from turning brown right away, you can lightly coat them in lemon juice or orange juice. Don't use too much, otherwise the flavor with alter slightly.

More no bake recipes you might like:

You can add or substitute with these ingredients:

use any flavor instant pudding you prefer, coconut, cheesecake or chocolate would be wonderful
use 4 1/2 cups whipped cream instead of cool whip
use chessmen cookies instead of nilla wafers
use crumbled nilla wafers as garnish instead of whole
use nutter butter cookies instead of nilla wafers

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Pan of banana pudding with a metal spoon scooping.

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Yield 12 servings

Author Hot Eats and Cool Reads

Prep time

15 Min

Inactive time

2 Hour

Total time

2 H & 15 M

No Cook No Bake Butterscotch Banana Pudding

Ingredients

3 cups milk
2 - 3.4 ounce boxes instant butterscotch pudding
1 - 8 ounce package cream cheese, softened
1 - 14 ounce can sweetened condensed milk
1 - 12 ounce container Cool Whip
1 - 11 ounce box Nilla Wafers
5 bananas, sliced

Instructions

In a large bowl, add the milk and pudding mixes. Blend using a hand mixer for 2-3 minutes.
In a separate large bowl, blend together softened cream cheese and condensed milk until smooth. Gradually fold in cool whip.
Add the cream cheese mixture to the pudding mix and fold in until combined. Set aside.
Line the bottom of a 9x13 pan with Nilla Wafers.
Next, layer the bananas on top of the wafers.
Now, pour the pudding mix evenly over the bananas, spread with spatula, and top off with the remaining Nilla Wafers.
Cover and refrigerate for 1-2 hours before serving.

Notes

Garnish with additional banana slices, if desired.

Store leftovers in an airtight container for up to 2 days.

Desserts are the best with whole milk, but any milk will work for this.

Homemade sweetened whipped cream may be used, but homemade whipped cream doesn't stay stabilized as long as Cool Whip, so it may break down into a more liquid state the longer it sits.

To keep the bananas from turning brown right away, you can lightly coat them in lemon juice or orange juice. Don't use too much, otherwise the flavor with alter slightly.

Nutrition Facts

Calories

322.85

Fat

11.84

Sat. Fat

Carbs

48.41

Fiber

1.54

Net carbs

46.49

Sugar

34.45

Protein

6.91

Sodium

173.1

Cholesterol

29.56

Hot Eats and Cool Reads is not responsible for the outcome of any recipe you try from this blog/website. You may not always have the same results due to variations in ingredients, humidity, altitude, cooking temperatures, typos, errors, omissions, or individual cooking abilities.

You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful. I am not a certified nutritionist and make no claims to the contrary. Each individual's dietary needs and restrictions are unique to the individual.