Pudding Parfaits

banana pudding

I always seem to buy too many bananas. If I buy 6 I eat 3. If I buy 3 I eat 1. I hate letting them go to waste so they always end up in my freezer for a batch of banana bread to be made at some date in the future. This time I wasn’t in the mood to wait for banana bread. Even better, I had some Nilla Wafers in danger of going stale. Still, I didn’t have enough bananas or wafers to make my old school style banana pudding so I decided to work some magic to turn them into a parfait.

banana pudding

You’ll need bananas, Nilla wafers, and french vanilla pudding. It has to be french vanilla because I remember my grandma driving to an extra grocery store because regular vanilla just wasn’t good enough for banana pudding. She’d also demand the pudding be baked and have meringue but I’ve never been a fan or meringue or even whipped cream so I go without. You can do as you wish and maybe you’ll make my grandma happy.

The real secret to making these parfaits taste just like real banana pudding is letting them chill for at least 4 hours. Overnight is even better. That way your vanilla wafers will get that creamy consistency that makes you think you’re in the South, eating nana puddin as I called it as a kid. The wait is long but it’ll be worth it. You can do as you wish and maybe you’ll make my me happy.

Banana Pudding Parfaits

Prep Time: 10 minutes

Total Time: 4 hours, 10 minutes

Yield: 4 parfaits

Serving Size: 1 goblet


  • 1 3 oz package instant french vanilla pudding
  • 2 cups milk
  • 32 Nilla Wafers cookies
  • 2 bananas
  • Whipped cream or cool whip (optional)


  1. Use the pudding package and milk to prepare the pudding as directed. Let chill 5 minutes.
  2. While pudding is chilling, place 8 Nilla Wafers cookies in the bottom of a wine goblet. Repeat with 3 additional goblets.
  3. Divide half of the pudding between the 4 wine goblets, placing on top of the cookies.
  4. Cut each banana into 1/2 inch slices. Place half of each banana in each goblet on top of the pudding.
  5. Spread the second half of the pudding on top of the bananas, dividing evenly.
  6. Chill for at least 4 hours.
  7. Top with whipper cream or cool whip and serve.

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About julie

I'm Julie and I live in St. Louis. I've gone from living in a 1940s house I renovated to living in an 1890s house that needs a lot of love. I tend to bounce between projects, whether it be decor, cooking, DIY, renovation, or enjoying STL. This blog is about doing it all and the attitude needed to get it all done. You can reach me at [email protected] if you have any questions or comments.
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One Response to Pudding Parfaits

  1. Elyse Kelly says:

    Someone showed me a trick at a pampered chef party. Use an egg slicer to slice bananas if you want all the slices to be the exact same size. It’s awesome if you’re using bananas as a garnish. It also works on strawberries, and I’m sure lots of other things.

Leave a Reply to Elyse KellyCancel reply