No Bake Banana Pudding Cake Recipes

EASY BANANA PUDDING

Steps:

• In a medium nonstick saucepan, add milk, sugar, 3 tbsp butter, mashed bananas and cook on medium heat and bring to a simmer.
• Strain this sweetened banana milk through a fine mesh sieve into another nonstick saucepan.
• Bring to a boil on medium heat.
• Remove from heat and keep aside
• In a large mixing bowl, whisk together eggs, egg yolks, cornstarch until smooth.
• Now, pour the banana milk slowly into this egg mixture, whisking constantly to prevent the formation of any lumps. Do not pour all the milk quickly because that will scramble the eggs.
• Add this mixture back into the nonstick saucepan and cook on medium-low heat for about 10-12 minutes, whisking constantly until pudding is thick and creamy.
• Remove from heat.
• Stir in remaining 3 tbsp butter, banana liqueur, vanilla extract until smooth.
• Optional step: Use a hand held immersion blender to blend pudding until it's ultra smooth and then, strain it again if you like.
• Pour pudding in individual cups.
• Top them off with whipped cream, crushed vanilla wafers and slices of bananas (I skipped the fresh bananas and whipped cream this time). You can also add some crushed vanilla wafers at the bottom of the cup before pouring pudding on top.
• Chill in fridge for 4-6 hours or until the pudding becomes thick and firm. Enjoy!

NO BAKE BANANA PUDDING TWINKIE CAKE

Steps:

• Slice Twinkies horizontally and place cut side up in a 9x13 inch pan.
• In the bowl of an electric mixer, beat cream cheese until smooth. Add milk and instant pudding mix and mix until smooth.
• Fold half of the Cool Whip into the pudding.
• Pour the pudding over the Twinkies and smooth.
• Thinly slice bananas and lay on to of the pudding in one layer. Top with remaining Cool Whip.
• Sprinkle vanilla wafers over Cool Whip if desired. Refrigerate 30 minutes. Serve.
• Store in an airtight container up to 3 days. I find the bananas get too soft for my liking after that.

NO BAKE BANANA PUDDING CAKE

Steps:

• Pour milk into large bowl.
• Add dry pudding mixes.
• Beat with wire whisk 2 minutes or until well blended.
• Let stand 5 minutes.
• Arrange half of the wafers on the bottom of a 13 x 9 inch pan.
• Top with layers of half each of the banana slices, pudding and whipped topping.
• Repeat starting with wafers and ending with whipped topping,.
• Crumble the 2 remaining wafers over the top of the whipped topping.
• Chill for 3 hours before serving.

MAMA'S NO-BAKE BANANA PUDDING

Steps:

• Make pudding according to directions on box for pie filling, but do not let set. Mix in Cool Whip & Eagle Brand. Slice bananas into desired thickness. In a large bowl, starting with pudding mixture, layer pudding, then cookies, then bananas. Repeat until all pudding mixture is used and top with cookies. Cover & refrigerate 3-4 hours until set.

NO-BAKE BANANA PUDDING PIE

Steps:

• Whisk milk and pudding mix together for 2 minutes. Let sit until soft-set, about 5 minutes. Stir in cream cheese until creamy.
• Layer 1/4 of the banana slices over the bottom of each pie crust. Spread 1/4 of the pudding mix into each pie. Layer pies with remaining bananas and spread remaining pudding mix over top. Refrigerate until firm, about 30 minutes.
• Remove from the refrigerator and top pies with whipped topping.

BANANA PUDDING CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan.
• In a large bowl, stir together cake mix and pudding mix. Make a well in the center and pour in eggs, water, oil and mashed banana. Beat on low speed until blended. Scrape bowl, and beat 4 minutes on medium speed. Pour batter into prepared pan.
• Bake in a preheated oven for 50 to 55 minutes, or until cake tests done. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
• To make glaze: In a small bowl, combine confectioners' sugar, milk and vanilla. Whisk until smooth and of a drizzling consistency. When cake is cooled, drizzle icing over cake with a zigzag motion. Sprinkle chopped nuts over wet icing if desired.

BANANA PUDDING CAKE

Steps:

• Preheat oven to 350°. Line bottoms of 2 greased 9-in. round baking pans with parchment; grease paper. Combine the first 5 ingredients; beat on low speed until moistened, about 30 seconds. Beat on medium for 2 minutes; stir in mashed banana. Spread 1/2 cup batter into each prepared pan. Arrange 2 cups vanilla wafers on batter (1 cup per pan), flat side up. Gently spread remaining batter over wafers. Bake until a toothpick inserted in the center comes out clean, 15-20 minutes. Cool in pans 10 minutes before removing from pans to wire racks to cool completely., Whisk milk and pudding mix 2 minutes. Let stand until soft-set, 2 minutes. Meanwhile, in a chilled large bowl and using chilled beaters, beat cream until it begins to thicken. Add sugar; beat until soft peaks form. , Place one cake layer on a serving plate. Spread with pudding mixture. Top with second cake layer. Spread sweetened whipped cream over top and sides of cake. Crush 1 cup vanilla wafers and press onto sides of cake. Garnish with remaining whole vanilla wafers and, if desired, sliced bananas. Store in the refrigerator.

NO-BAKE BANANA PUDDING TART

Steps:

• For the crust: Grease a 9-inch springform pan with nonstick spray and line the bottom with parchment paper. Combine all the crust ingredients in a food processor and pulse together until the crumbs are moistened (or mix in a medium bowl with a rubber spatula); press evenly into the bottom and up the sides of the prepared pan. Use a measuring cup or flat-bottom glass to really pack the crumbs in place. Set aside while you mix the filling.
• For the filling: Whip the cream in the bowl of a stand mixer fitted with the whisk attachment at medium speed until medium peaks form, about 1 minute. Transfer to a medium bowl and refrigerate.
• In the same mixer bowl, beat the mascarpone until smooth. Add the brown sugar, salt, and vanilla and whip till smooth. Beat in the condensed milk. Fold the whipped cream into the mascarpone mixture in three batches. Stop when just a few streaks of whipped cream remain.
• Spread one-third of the pudding into the crust. Top with half each of the sliced bananas and wafers, creating a uniform layer and pressing lightly into the pudding. Add another one-third of the pudding. Top with the remaining sliced bananas and wafers and 1 tablespoon of the chocolate chips. Top with the remaining pudding and smooth to the edges. Create a decorative swirl on top of the pudding, if desired-just make sure the bananas are covered to prevent them from turning brown. Cover with an inverted plate and refrigerate overnight.
• To serve, unmold the tart from the springform and place on a serving tray. Top with the remaining 1 tablespoon chocolate chips and the banana chips. Refrigerate any leftovers for up to 2 days.