If you’re looking for a creamy, cozy holiday dessert that’s just a little different, this eggnog banana pudding is it. It’s smooth, spiced, and layered with bananas and vanilla wafers—just like the classic, but with a festive twist thanks to the eggnog.
No baking, super easy, and you can make it ahead. It’s a winner for any holiday gathering.
Why I Love This Recipe
I made this for a holiday potluck when I wanted something cold, creamy, and make-ahead. It got more attention than the pies! The eggnog flavor isn’t too strong—it’s just enough to make people stop and ask, “What’s in this?”
- No cooking, no oven—just mix and chill
- You can make it the night before
- Lightly spiced, not too sweet
- Great balance of creamy and crunchy
- Feels nostalgic but new at the same time
What You’ll Need
- 1 (3.4 oz) box instant vanilla pudding mix
- 1 1/2 cups cold eggnog
- 1/2 cup cold milk
- 1 tsp vanilla extract
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1 (14 oz) can sweetened condensed milk
- 1 1/2 cups heavy whipping cream
- 4 ripe bananas, sliced
- 1 box vanilla wafer cookies (like Nilla Wafers)
Ingredients Image Prompt
top-down shot of all ingredients on a white marble counter with hints of gold: instant vanilla pudding mix in a white bowl, cold eggnog in a clear jar, cold milk in a small clear jar, vanilla extract in a small round white plate, ground cinnamon and ground nutmeg in clear spice jars, sweetened condensed milk in a clear jar, heavy whipping cream in a white bowl, whole ripe bananas in a white bowl, vanilla wafer cookies on a white round plate — everything neatly arranged, a straight 90-degree top-down shot with no tilt, captured directly overhead
Pro Tips
- Use ripe but firm bananas so they don’t turn mushy
- Chill the pudding mixture before layering for best texture
- Don’t skip the sweetened condensed milk—it makes it rich and creamy
- For a fancier look, layer in a glass trifle bowl
- Add crushed cookies on top for a little crunch
Tools You’ll Need
- Mixing bowls
- Hand mixer or whisk
- Rubber spatula
- Measuring cups and spoons
- Trifle dish, 9×13 pan, or glass bowls for serving
- Plastic wrap (for chilling)
Substitutions and Variations
- Use graham crackers or shortbread instead of vanilla wafers
- Swap eggnog for whole milk + a dash of rum extract
- Add a layer of whipped cream cheese for extra richness
- Top with chopped toasted pecans for crunch
Make Ahead Tips
- Make up to 24 hours ahead—just cover and chill
- Slice bananas just before layering to keep them fresh
- If serving later, add whipped cream topping just before serving
Instructions
Step 1: Mix the Pudding Base
In a large bowl, whisk together 1 (3.4 oz) box instant vanilla pudding mix, 1 1/2 cups cold eggnog, 1/2 cup cold milk, 1 tsp vanilla extract, 1/2 tsp ground cinnamon, and 1/4 tsp ground nutmeg until smooth and thickened, about 2 minutes.
Step 2: Add Sweetened Condensed Milk
Gently fold in 1 (14 oz) can sweetened condensed milk until fully combined and smooth.
Step 3: Whip the Cream
In a separate bowl, beat 1 1/2 cups heavy whipping cream until stiff peaks form.
Step 4: Fold Whipped Cream into Pudding
Fold the whipped cream gently into the pudding mixture until fully blended and smooth.
Step 5: Layer the Pudding
In your serving dish, layer vanilla wafer cookies, sliced riped bananas, and pudding mixture. Repeat layers, finishing with pudding on top.
Step 6: Chill and Serve
Cover and refrigerate for at least 4 hours (or overnight). Top with extra whipped cream, more banana slices, and crushed vanilla wafers if desired.
Leftovers & Storage
- Keep covered in the fridge for up to 3 days
- Best texture is within the first 48 hours
- Don’t freeze—bananas and pudding won’t hold up well
Macros Information (approx. per serving, based on 10 servings)
- Calories: 345
- Fat: 17g
- Carbs: 44g
- Protein: 5g
- Sugar: 28g
Why This Recipe Works (Quick Science)
Eggnog’s fat content helps make the pudding extra creamy and rich. The instant pudding mix sets up fast with the cold liquids. Folding in whipped cream adds volume and a light texture. Layering with wafers allows them to soften slightly, making each bite melt-in-your-mouth smooth.
Common Mistakes
- Using warm eggnog or milk: The pudding won’t set properly
- Overbeating the whipped cream: It can turn grainy—stop at stiff peaks
- Too much banana in one layer: Makes it mushy. Spread it out evenly.
- Skipping chill time: The texture needs time to firm up and the flavors to blend
What to Serve With
- Gingersnaps or shortbread on the side
- A mug of hot eggnog or spiced chai
- A scoop of cinnamon or vanilla ice cream
- A crisp white wine like Riesling or Prosecco
FAQ
Can I make this without sweetened condensed milk?
You can, but it won’t be as rich. You could try using whipped cream cheese instead for thickness.
Can I use cooked pudding instead of instant?
Yes, just make sure it’s fully cooled before folding in the whipped cream.
Do I have to use a trifle bowl?
Nope! A 9×13 glass dish or individual cups work great too.
Final Thoughts
This eggnog banana pudding is a no-bake holiday favorite you’ll want to make again and again. It’s creamy, festive, and so easy to throw together ahead of time. If you give it a try, let me know how it turned out—drop a comment with your thoughts or any questions!
