Dulce de Leche Banana Pudding

Creamy homemade banana pudding layered with silky dulce de leche mousse, ripe bananas, and soft vanilla wafers. This rich no-bake dessert has deep caramel flavor while still keeping the nostalgic comfort of classic Southern banana pudding.

Course Dessert, Dessert Pudding, No-Bake

Cuisine American, Southern-Inspired

Keyword banana caramel pudding, banana pudding recipe, caramel banana pudding, caramel pudding dessert, creamy pudding dessert, dulce de leche banana pudding, dulce de leche dessert, easy banana pudding, easy party dessert, homemade banana pudding, layered banana pudding, no bake dessert, southern banana pudding, trifle dessert, vanilla wafer dessert

Prep Time 25

Chill time 6

Total Time 6 25

Servings 12 servings

Calories 410kcal

Cost $20 for entire recipe

Equipment

Large mixing bowl
Medium mixing bowl
Hand mixer or stand mixer
Whisk
Rubber spatula
Measuring cups and spoons
9x13-inch baking dish or trifle bowl
Offset spatula or spoon for spreading layers
Plastic wrap or airtight lid for chilling

Ingredients

Pudding Mixture

2 1/2 cups cold whole milk
1 5-ounce box instant French vanilla pudding mix
3 ounces cream cheese softened
1/4 cup sweetened condensed milk
1/2 cup dulce de leche
1 teaspoon vanilla extract
1/4 teaspoon kosher salt

Whipped Cream

1 1/2 cups cold heavy whipping cream
2 tablespoons powdered sugar

Layers

1 11-ounce box vanilla wafers
4 ripe but firm bananas sliced

Topping

2 to 3 tablespoons warmed dulce de leche
Crushed vanilla wafers
Whipped cream

Instructions

In a large mixing bowl, whisk together the cold milk and instant pudding mix for about 2 minutes until smooth and thickened. Let the pudding sit for 5 minutes to fully set.
In another bowl, beat the softened cream cheese until completely smooth. Add the sweetened condensed milk, dulce de leche, vanilla extract, and kosher salt. Beat just until creamy and combined.
Gently fold the prepared pudding into the dulce de leche mixture using a rubber spatula until smooth.
In a chilled mixing bowl, whip the heavy cream and powdered sugar until stiff peaks form.
Fold the whipped cream into the pudding mixture in two additions until light and fluffy.
Spread a thin layer of pudding mixture onto the bottom of a 9x13-inch dish or trifle bowl.
Add a layer of vanilla wafers followed by sliced bananas.
Spread a generous layer of pudding mixture over the bananas. Repeat the layers until all ingredients are used, finishing with pudding on top.
Cover tightly and refrigerate for at least 6 hours or overnight.
Before serving, drizzle the top lightly with warmed dulce de leche and garnish with whipped cream and crushed vanilla wafers.

Notes

Use Ripe but Firm Bananas

For the best dulce de leche banana pudding flavor and texture, use ripe yellow bananas with small brown spots. Overripe bananas can become too soft and watery after chilling.

Chill Overnight for the Best Texture

Although this banana pudding can be served after 6 hours, overnight chilling creates the perfect soft vanilla wafer texture and allows the caramel and banana flavors to fully blend together.

Warm the Dulce de Leche Before Drizzling

Slightly warming the dulce de leche makes it easier to drizzle smoothly across the top of the pudding without pulling apart the creamy layers.

Keep the Pudding Light and Fluffy

Fold the whipped cream gently into the pudding mixture to keep the texture airy and mousse-like. Overmixing can make the pudding dense.

Prevent Banana Browning

If making this no-bake banana pudding ahead of time, lightly brush the banana slices with diluted lemon juice to help slow browning without affecting flavor.

Use Whole Milk for the Creamiest Texture

Whole milk gives this homemade banana pudding a richer and creamier consistency compared to low-fat milk options.

Serve Cold

This dulce de leche banana pudding tastes best served fully chilled straight from the refrigerator for the creamiest texture and cleanest layers.