My cookie dough banana pudding is one of my favorite flavor spin-offs of my original banana pudding recipe. It uses instant pudding, edible cookie dough, chocolate chip cookies, and of course, sliced bananas! It’s one of my favorite recipes to make in the summer, especially since it’s a no-bake dessert.
Looking for more banana pudding recipes? Try out my viral ube banana pudding.
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What is Banana Pudding?
Banana pudding is a beloved American dessert usually associated with southern food! It’s typically made with layers upon layers of vanilla pudding or custard, vanilla wafers, and fresh sliced bananas. Usual toppings include crushed Nilla wafers, whipped cream, or meringue, and it can be served cold or warm.
This no-bake banana pudding recipe is served chilled, and has been the go-to dessert for family gatherings and celebrations. Depending on what we’re feeling, I’ll sometimes switch up which cookies I use or even flavor the pudding using tea or powders, like matcha. It’s so easy and quick to make, and a recipe I highly recommend, especially for beginner bakers!
❤️ Why You’ll Love This Recipe
- It’s easy to make! You just need three ingredients to make the base vanilla pudding, which comes together in minutes. After that, it’s just a matter of layering the rest of the ingredients—chocolate chip cookies, sliced bananas, edible cookie dough, and the prepared pudding. That’s basically it!
- It’s highly customizable. Instead of chocolate chip cookies, you can use Nilla wafers or Oreos. For the toppings, you can use whipped cream or crushed nuts. You can even use other fruits like strawberries or blueberries (though we might have to rename the whole recipe then, haha!).
- It’s great for parties and get-togethers. It’s a classic party dessert for a reason. You can make it in advance, you can easily double the recipe to feed more people, and it’s a total crowd pleaser!
Looking for other no-bake recipes? Try out my marshmallow pops!
Ingredients
To make homemade cookie dough banana pudding from scratch, you’ll need the following ingredients:
- The bananas should be slightly ripe or just ripe enough. We’re looking for bananas with a bright yellow color and very few brown spots on it. Overripe bananas will brown quickly and become too mushy when mixed with the other ingredients.
- I use cold whole milk for the pudding mixture. You can opt to use plant-based milk, but make sure to use half the amount required for the recipe, or else it won’t set properly.
- I like to use the zero sugar version of the Jell-O Instant Vanilla Pudding. I like my banana pudding quite light and creamy, but if you want a thicker texture, use the family-sized packet!
- Make sure to thaw the Cool Whip before using. Similar to the Jell-O Pudding, I like to use the zero-sugar one, too! I recommend it over regular whipped cream because it’s a bit denser, with a marshmallow-like texture.
- Use your favorite chocolate chip cookies, or go the classic way with Nilla wafers!
- You can use my edible cookie dough recipe OR buy edible cookie dough at the grocery store!
- You can add a teaspoon of vanilla extract/paste, or a pinch of salt to further enhance the sweet banana flavor!
For the full list of ingredients and measurements, see the recipe card below.
💡 Flavor Variations
- Swap out the chocolate chip cookies with Oreos, graham crackers, Nilla wafers, etc.!
- Instead of instant vanilla pudding, try out instant banana or chocolate pudding!
How to Make Cookie Dough Banana Pudding
Step 1: In a large mixing bowl, add cold milk and 1 packet of Jell-O Instant Vanilla Pudding. Whisk until combined and let it sit for about 5 minutes to thicken.
Step 2: Fold in Cool Whip until smooth.
Step 3: In your serving container, add a layer of cookies, top with sliced bananas and cookie dough bites, then spread an even layer of the pudding. Repeat until you use all of your ingredients, with the top layer ending in pudding.
Step 4: Add a cookie and cookie dough bites on top. Cover and chill in the fridge for at least 3 hours before eating. Serve chilled and enjoy!
For full instructions, see the recipe card below.
Storage
Cover leftover cookie banana pudding in an airtight container and store in the fridge for up to 5 days.
😋 More No-Bake Desserts You’ll Love
Did you try this recipe?
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Thank you so much! -Bianca ❤️
📖 Recipe & Video
Cookie Dough Banana Pudding
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Equipment
- serving cups, bowl, or dish I like to split a 1x batch into a large trifle dish or in multiple mason jars/cups!
Ingredients
Edible Cookie Dough:
- ½ cup (62.5 g) all-purpose flour
- ¼ cup (56.75 g) unsalted butter melted and cooled
- ⅓ cup (73.33 g) brown sugar light or dark
- ½ tablespoon (7.39 g) vanilla paste or extract
- ¼ teaspoon (1.5 g) fine sea salt
- ¼-½ cup (45 g) mini chocolate chips
- ½-1 tablespoons (7 g) milk as needed
Assembly:
- 2 cups (473.18 g) whole milk cold (if swapping in plant-based milk, use half the amount or it will not set!!!)
- 1 ounce packet (28 g) Jell-O Instant Vanilla Pudding can use zero sugar
- 8 ounces (226.8 g) Cool Whip thawed; can use zero sugar
- optional mix-ins: vanilla extract/paste, pinch of salt
- 4-5 (544 g) large bananas sliced
- 1 pack (528 g) chocolate chip cookies can use any brand or homemade cookies; you may not need all of them!
- edible cookie dough you may not need all of them!
Instructions
Make the edible cookie dough:
- Heat treat the flour:Microwave method: In a microwave-safe bowl or plate, add ½ cup (62.5 g) all-purpose flour. Microwave at 15-second intervals, stirring in between, until the flour reaches 165°F/74°C. Make sure to test various spots of the flour to ensure it is evenly heated throughout. Let fully cool.Oven method: Preheat oven to 350°F/177°C. Line baking sheet with parchment paper. Evenly spread ½ cup (62.5 g) all-purpose flour on top of lined baking sheet. Bake for 7-10 minutes, stirring halfway, until the flour reaches 165°F/74°C. Make sure to test various spots of the flour to ensure it is evenly heated throughout. Let fully cool.
- In a large mixing bowl, mix melted and cooled ¼ cup (56.75 g) unsalted butter, ⅓ cup (73.33 g) brown sugar, ½ tablespoon (7.39 g) vanilla and ¼ teaspoon (1.5 g) fine sea salt.
- Sift in heat-treated flour and ¼-½ cup (45 g) mini chocolate chips. Mix until there are no dry spots. If the dough is too dry, stir in ½-1 tablespoons (7 g) milk.
- Roll into cookie dough bites.
Make the pudding:
- In a large mixing bowl, add 2 cups (473.18 g) whole milk (cold) and 1 ounce packet (28 g) Jell-O Instant Vanilla Pudding. Whisk until combined and let sit for about 5 minutes to thicken.
- Fold in 8 ounces (226.8 g) Cool Whip until smooth. Optionally stir in mix-ins, like vanilla and salt.
Assemble the banana pudding:
- In your serving container(s), add a layer of chocolate chip cookies, top with sliced bananas and edible cookie dough bites, then spread an even layer of the pudding. Repeat until you use all of your ingredients, with the top layer ending in pudding.
- Add chocolate chip cookies and cookie dough bites on top. Cover and chill in the fridge for at least 3 hours before eating, so all the flavors meld nicely. Serve chilled and enjoy!
