Oreo Banana Pudding

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My Oreo banana pudding features the beloved chocolate Oreo cookies in place of the usual graham crackers. The sweet, bitter flavor and crunchy texture of Oreos make a great contrast to the silky sweetness of vanilla banana pudding. It's easy to make, fun to serve, and absolutely delish!

Prep Time15

Chill Time3

Total Time3 15

Course: Dessert

Cuisine: American

Servings: servings

Calories: 339kcal

Author: Bianca Fernandez

Equipment

Kitchen scale/measuring cups
Measuring spoons
large mixing bowl
whisk
silicone spatula
serving cups, bowl, or dish I like to split a 1x batch into a large trifle dish or in multiple mason jars/cups!

Ingredients

2 cups whole milk cold (if swapping in plant-based milk, use half the amount or it will not set!!!)
1 ounce packet Jell-O Instant Vanilla Pudding can use zero sugar
8 ounces Cool Whip thawed; can use zero sugar
optional mix-ins: vanilla extract/paste, pinch of salt
3-5 large bananas sliced
1 pack Oreos you may not need all of them!

US Customary - Metric

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Instructions

Make the pudding:

In a large mixing bowl, add 2 cups whole milk (cold) and 1 ounce packet Jell-O Instant Vanilla Pudding. Whisk until combined and let sit for about 5 minutes to thicken.
Fold in 8 ounces 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 Oreos, top with sliced bananas, and then spread an even layer of the pudding. Repeat until you use all of your ingredients, with the top layer ending in pudding.
Add crushed Oreos on top. Cover and chill in the fridge for at least 3 hours before eating, so all the flavors combine. Serve chilled and enjoy!

Video

Notes

Variations and substitions:

If you want to try a different flavor, swap out the Oreo wafers for other cookies, like graham crackers, Nilla wafers, chocolate chip cookies,

Storage instructions:

Cover and store leftovers in the fridge for up to 5 days.

Nutrition