If you’re a fan of classic Southern desserts, you’re going to fall head over heels for this creamy, dreamy banana pudding dessert. With a buttery Nutter Butter cookie crust, silky banana pudding filling, and a fluffy homemade whipped cream topping, this easy dessert is packed with banana flavor in every bite.
Whether you’re planning a summer barbecue, holiday gathering, potluck, or simply craving something sweet, this banana pudding dessert is always a crowd favorite. It’s easy to make, requires simple ingredients, and looks absolutely beautiful when served in individual tart shells.
If you love nostalgic desserts, be sure to check out some of our other favorites like Bananas Foster bread pudding, lemon cheesecake bars, and banana pudding pretzel dessert.
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Why You’ll Love This Recipe
- Easy to make with simple ingredients
- Rich banana flavor in every bite
- Homemade whipped cream topping
- Perfect make-ahead dessert
- Great for parties and special occasions
- Individual servings make entertaining easy
- No complicated baking techniques required
Key Ingredients
See the recipe card at the end of the post for a full list of ingredients and their exact amounts.
- Nutter Butter Cookies: Bring a rich peanut butter flavor and create a sweet, crunchy base that pairs perfectly with the banana filling.
- Banana Cream Pudding Mix: The foundation of the filling. It provides the classic creamy banana pudding flavor and smooth texture.
- Bananas: Add real banana flavor and natural sweetness, making the filling taste fresh and homemade.
- Heavy Whipping Cream: Creates a light, fluffy topping that balances the rich crust and creamy filling.
Variations
- Add More Banana: Layer banana slices between the crust and pudding for extra banana flavor.
- Chocolate Banana Pudding Dessert: Drizzle chocolate sauce over the whipped cream before serving.
- Peanut Butter Lovers: Add a drizzle of melted peanut butter over the top.
- Change the Cookies: Any brand of peanut butter cookie will work. Oreos are a great choice, as well. You can even use our peanut butter cookie recipe for the crust!
How to Make Banana Pudding Dessert
Step 1: Crush the Nutter Butter cookies into fine crumbs with a food processor. Then, mix with the butter.
Step 2: Press ¼ cup of the mixture firmly into the bottoms and up the sides of tart liners. Then, bake until golden. Cool completely.
Step 3: Puree the bananas. Then whisk the pudding mix with the cold milk until thickened. Chill until set.
Step 4: Beat the heavy whipping cream until stiff peaks form. Then, beat in the powdered sugar and vanilla extract.
Step 5: Spoon the pudding into each crust and top generously with whipped cream.
Step 6: Serve immediately or chill until ready to serve.
Expert Tips
- The riper the bananas, the sweeter and more flavorful your pudding filling will be.
- Allowing the filling to chill helps it set properly and creates the perfect creamy texture.
- Fresh whipped cream adds a light, airy finish that perfectly complements the rich pudding.
- Don’t overbeat the whipped cream. Beating it too much will cause it to deflate.
Banana Pudding Dessert FAQs
Yes! This dessert is perfect for making ahead. You can prepare the cookie crusts and banana pudding filling up to 24 hours in advance. For the freshest presentation, add the whipped cream topping shortly before serving.
In almost all cases, whipped topping can be used in place of whipped cream. However, homemade whipped cream provides the best flavor and texture.
The riper the better! Your bananas should be yellow with dark brown spots or riper for the best flavor.
Store the assembled desserts covered in the refrigerator for up to 4 days. The crust may soften slightly over time, but the flavor remains delicious.
Freezing is not recommended. The pudding can separate and become watery after thawing.
A Great Dessert with These Dinners
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Banana Pudding Dessert with Peanut Butter Cookie Crust
Ingredients
Peanut Butter Cookie Crust
- 32 nutter butter cookies
- 5 tablespoons butter
BananaPudding Filling
- 3.4 ounce banana cream pudding jello mix
- 1 ¾ cups cold milk
- 1 cup puréed bananas
Whipped Cream
- 1 ½ cups heavy whipping cream
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°.
- Prepare (8) 5-inch tart liners on a cookie sheet and set aside.
Peanut Butter Cookie Crust
- In a blender or Vitamix, blend 32 cookies until fine grained or until no large chunks of cookie remain.
- Heat butter until melted and stir into crushed cookies . Mix until fully combined.
- Firmly press about 1⁄4 cup of cookie mixture into the bottom of tarts liners and go half way up the sides.
- Bake at 350° for 8 minutes.
- Remove from the oven and let cool completely.
Banana Pudding Filling
- Purée 1-2 bananas and set aside.
- In a large bowl add banana pudding and milk.
- Whisk until pudding begins to thicken.
- Add banana puree and stir to combine.
- Refrigerate for 30 mins or until set.
Whipped Cream
- In a large bowl, add heavy cream and beat until soft peaks form.
- Add powdered sugar and vanilla and beat until stiff peaks form.
Assemble
- Add banana cream pie filling to each cookie crust and top with whipped cream.
- Can be served immediately or refrigerated for up to 4 days.
Notes
- The riper the bananas, the sweeter and more flavorful your pudding filling will be.
- Allowing the filling to chill helps it set properly and creates the perfect creamy texture.
- Fresh whipped cream adds a light, airy finish that perfectly complements the rich pudding.
- Don’t overbeat the whipped cream. Beating it too much will cause it to deflate.
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