Banana Pudding Sheet Pan Dessert

So you’re craving banana pudding, but layering individual cups feels like a personal attack on your time? Same. This Banana Pudding Sheet Pan Dessert takes everything you love—creamy pudding, sweet bananas, and vanilla wafers—and spreads it into one glorious pan meant to feed a crowd.

Comfort food energy. Zero extra effort.

Why This Recipe Is Awesome

• Feeds a crowd without fiddly assembly
• Classic banana pudding flavors everyone loves
• Easy layers, no-bake friendly
• Travels well for parties and potlucks
• Tastes even better after chilling

This dessert is pure nostalgia, just scaled up.

Ingredients You’ll Need

For the Base

• 2 boxes vanilla wafers
• ½ cup unsalted butter, melted

For the Banana Layer

• 6–7 ripe bananas, sliced

For the Pudding Layer

• 2 boxes instant vanilla pudding mix
• 4 cups cold milk

For the Cream Layer

• 2 cups heavy whipping cream
• ¼ cup powdered sugar
• 1 tsp vanilla extract

Optional: crushed wafers for topping

Step-by-Step Instructions

1. Prep the pan.
   Line or lightly grease a 9×13-inch sheet pan.
2. Make the crust.
   Crush vanilla wafers and mix with melted butter. Press firmly into the pan.
3. Chill the crust.
   Refrigerate for 15 minutes so it sets.
4. Prepare the pudding.
   Whisk pudding mix with cold milk until thick. Let it set briefly.
5. Slice bananas.
   Cut bananas just before assembling to prevent browning.
6. Layer bananas.
   Arrange banana slices evenly over the crust.
7. Add pudding layer.
   Spread pudding gently over bananas.
8. Whip the cream.
   Beat cream with powdered sugar and vanilla until soft peaks form.
9. Top with cream.
   Spread whipped cream evenly over pudding.
10. Chill.
    Refrigerate at least 3–4 hours before slicing.

Common Mistakes to Avoid

• Using underripe bananas: Flavor matters.
• Skipping chill time: Layers need to set.
• Overwhipping cream: Stop while it’s fluffy.
• Thin banana layer: Be generous.
• Assembling too early: Bananas brown eventually.

Alternatives & Substitutions

• No-bake crust: Skip butter and use layered wafers.
• Extra flavor: Add banana pudding mix instead of vanilla.
• Lighter option: Use whipped topping instead of cream.
• Gluten-free: Use gluten-free vanilla cookies.
• Crunch factor: Add crushed wafers or cookies on top.

IMO, this tastes best the next day when everything melds together.

FAQ (Frequently Asked Questions)

How many people does this serve?
About 15–18 servings.

Can I make this ahead of time?
Yes, up to 24 hours in advance.

How do I prevent bananas from browning?
Slice right before layering and cover with pudding quickly.

Can I freeze this dessert?
Not recommended. Texture suffers.

Do I need to bake anything?
Nope. Completely no-bake.

Is this overly sweet?
No—bananas balance it out nicely.

Final Thoughts

This Banana Pudding Sheet Pan Dessert is creamy, nostalgic, and perfect for feeding a crowd without stress. It’s easy, comforting, and guaranteed to disappear fast.

Slice it up, serve it cold, and enjoy the smiles.