Get ready to fall head over heels for Banana Pudding Tiramisu! This no-bake dessert is where Italian elegance meets the comforting charm of Southern banana pudding—in each luscious, creamy bite. Layer upon layer of velvety banana cream, espresso-dipped ladyfingers, fresh banana slices, and crunchy vanilla wafers come together for an unforgettable treat that’s perfect for sharing (or keeping all to yourself). If you’re craving a showstopping dessert that’s easy, decadent, and sure to delight any crowd, Banana Pudding Tiramisu is the answer.

Banana Pudding Tiramisu Recipe - Recipe Image

Ingredients You’ll Need

The magic of this Banana Pudding Tiramisu is its blend of simple, familiar ingredients—each playing a starring role. They come together with hardly any fuss, but each one brings its own touch of sweetness, softness, or crunch, building a beautiful dessert that’s as lovely to look at as it is to eat.

Heavy whipping cream (2 cups, cold): Cold cream whips up into fluffy clouds, adding a silky, airy layer to your tiramisu.
Powdered sugar (1/2 cup): This sweetens the whipped cream while keeping the texture smooth and light.
Vanilla extract (1 teaspoon): A splash of vanilla brings warmth and aromatic depth to every bite.
Cream cheese (8 ounces, softened): Provides tangy richness, giving the filling its signature velvety smoothness.
Sweetened condensed milk (1 cup): Adds luxurious sweetness and helps anchor the creamy texture.
Whole milk (1 3/4 cups): Used to mix the pudding, it keeps the filling silky—not stiff.
Instant banana cream pudding mix (1 box, 3.4 ounces): The backbone of the banana flavor, this makes your filling set up fast.
Ladyfinger cookies (1 box, 7 ounces): Classic tiramisu essential—these soak up coffee (or milk) and turn perfectly tender in your layers.
Strong brewed coffee (1 cup, cooled): For that traditional tiramisu flair—substitute with milk for a more kid-friendly option.
Ripe bananas (4, sliced): Choose firm, just-ripe bananas for slices that won’t brown too quickly or fall apart.
Vanilla wafer cookies (1 1/2 cups, crushed, plus extra for garnish): These bring a sweet crunch, both between layers and as a topping.
Cocoa powder (optional, for dusting): A dusting of cocoa gives a sophisticated touch and echoes classic tiramisu tradition.

How to Make Banana Pudding Tiramisu

Step 1: Whip the Cream

Start by pouring the cold heavy whipping cream into a large mixing bowl. Add the powdered sugar and vanilla extract, and then beat until it forms stiff peaks. The goal: a fluffy, cloud-like whipped cream that holds its shape—your finishing touch and a key building block in the dish. Set this aside for later (if you sneak a spoonful, I won’t tell!).

Step 2: Make the Cream Cheese Filling

In a new bowl, beat the softened cream cheese until it’s completely smooth and lump-free. Drizzle in the sweetened condensed milk and mix again until silky. This combo is what brings that irresistible tang and richness to your Banana Pudding Tiramisu—think of it as the “wow” factor in each bite.

Step 3: Prepare the Banana Pudding

Grab another bowl and whisk together the whole milk and instant banana cream pudding mix for about two minutes, or until it’s luscious and thick. This pudding base is packed with banana flavor and ensures your layers have just the right amount of creaminess and hold.

Step 4: Combine Fillings

Next, gently fold the thickened banana pudding into your cream cheese mixture. Once combined, carefully fold in half of the whipped cream—go slowly so you keep everything nice and airy. This is your ultimate banana cream filling!

Step 5: Start Layering

Spread a thin layer of banana cream mixture on the bottom of a 9×13-inch dish; this anchors your ladyfingers in place. Quickly dip each ladyfinger into the cooled coffee (just a second—too long and they’ll get soggy!), then arrange them in a single layer on top of the cream.

Step 6: The First Batch of Layers

Spoon half of the remaining banana cream mixture over the ladyfingers, smoothing it out evenly. Scatter on half of the banana slices, then sprinkle half of the crushed vanilla wafer cookies over everything. At this point, you’ll already start to see those gorgeous signature layers appearing!

Step 7: Finish Layering and Top

Repeat with a second layer: dip, arrange, cream, bananas, crushed wafers. For the final step, spread a generous layer of the reserved whipped cream all across the top. If you’re feeling fancy, swoosh it into pretty peaks.

Step 8: Chill and Garnish

Pop your Banana Pudding Tiramisu into the fridge to chill for at least 4 hours, or overnight if you can wait—this step lets the flavors mingle and the texture set up perfectly. Before serving, dust with cocoa powder and top with whole vanilla wafers for a truly stunning finish.

How to Serve Banana Pudding Tiramisu

Garnishes

A little garnish goes a long way with Banana Pudding Tiramisu. Scatter whole vanilla wafers across the whipped cream topping or tuck a few upright for some playful height. A light sprinkle of cocoa powder adds elegant contrast and a hit of bitterness—a nod to classic tiramisu. Add fresh banana slices just before serving for extra fruitiness and eye appeal.

Side Dishes

This dessert is already a showstopper, but pairing it with a light, fresh side is always a nice touch. Try serving Banana Pudding Tiramisu with a side of fresh berries, like strawberries or blueberries—the pop of tart flavor balances the sweet and creamy richness. For a more indulgent finish, a scoop of vanilla or coffee ice cream is a dreamy match.

Creative Ways to Present

If you’re making Banana Pudding Tiramisu for a gathering, individual portions feel extra special. Layer the ingredients in small glass jars or ramekins for an elegant look at any brunch or dinner party. For a rustic family-style vibe, let everyone spoon their own serving straight from the dish at the table (bonus: more room for extra toppings!).

Make Ahead and Storage

Storing Leftovers

Leftover Banana Pudding Tiramisu is a dream—just cover the dish tightly with plastic wrap or an airtight lid and refrigerate for up to 3 days. The flavors deepen and the layers stay luscious, so don’t hesitate to make it ahead!

Freezing

While it’s best enjoyed fresh from the fridge, Banana Pudding Tiramisu can be frozen for up to one month. Cover tightly in both plastic wrap and foil. When ready to serve, thaw overnight in the refrigerator. Note: the bananas may darken and the texture may become a bit softer, but the flavor will still shine.

Reheating

No reheating needed for this cool and creamy treat! If serving after freezing, just let it thaw in the refrigerator and serve chilled. If you want to add fresh banana slices or garnish, do so after thawing for the best texture and look.

FAQs

Can I make Banana Pudding Tiramisu without coffee?

Absolutely! For a kid-friendly or caffeine-free version, dip the ladyfingers in cold milk or sweetened tea instead. You’ll still have all the creamy, dreamy flavor—just without the coffee undertone.

What can I use if I don’t have ladyfinger cookies?

If you can’t find ladyfingers, you can substitute with sponge cake, pound cake, or even extra vanilla wafers (they’ll soften more quickly, so layer them with care). Each option brings its own texture twist!

Can this recipe be made gluten-free?

Yes—simply swap the ladyfingers and vanilla wafers for your favorite gluten-free versions, and check that your pudding mix is gluten-free as well. The rest of the ingredients are naturally gluten-free.

How do I keep the bananas from turning brown?

Use just-ripe, firm bananas and slice them right before layering. If you’re preparing far in advance, you can lightly brush the slices with lemon juice to slow browning, but with the creamy layers protecting them, they should stay fresh.

Can I make Banana Pudding Tiramisu vegan?

While this recipe is built on dairy, you can experiment with plant-based substitutions: use coconut whipped cream, vegan cream cheese, dairy-free milk, and a vegan pudding mix. Look for egg-free cookies to keep it completely vegan.

Final Thoughts

There you have it—a no-bake, crowd-pleasing, utterly crave-worthy Banana Pudding Tiramisu that’s just begging to be shared. Gather your friends or family and dive in spoon-first for a dessert you’ll be talking about all week. Give it a try; your next sweet memory is just a few layers away!

Banana Pudding Tiramisu Recipe

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4.9 from 14 reviews

Author: admin
Total Time: 30 minutes plus chilling time
Yield: 12 servings 1x
Diet: Vegetarian

Print Recipe

Description

Indulge in the delightful fusion of classic banana pudding and rich tiramisu with this no-bake, layered dessert. Creamy, sweet, and decadent, this banana pudding tiramisu is sure to be a crowd-pleaser at any gathering.

Ingredients

Scale

For the Whipped Cream:

2 cups cold heavy whipping cream
1/2 cup powdered sugar
1 teaspoon vanilla extract

For the Cream Mixture:

8 ounces cream cheese, softened
1 cup sweetened condensed milk
1 3/4 cups whole milk
1 box (3.4 ounces) instant banana cream pudding mix

For the Assembly:

1 box (7 ounces) ladyfinger cookies
1 cup strong brewed coffee, cooled
4 ripe bananas, sliced
1 1/2 cups vanilla wafer cookies, crushed (plus extra whole wafers for garnish)
Cocoa powder for dusting (optional)

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Instructions

Prepare Whipped Cream: Whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form; set aside.
Make Cream Mixture: Beat cream cheese until smooth, then mix in sweetened condensed milk. In a separate bowl, whisk whole milk and banana pudding mix until thickened. Fold pudding mixture into cream cheese, then gently fold in half of the whipped cream.
Assemble the Dessert: Layer banana cream mixture, dipped ladyfingers, banana slices, and crushed wafers in a 9×13-inch dish. Repeat layers and finish with whipped cream on top. Chill for at least 4 hours or overnight.
Final Touches: Dust with cocoa powder and garnish with whole wafer cookies before serving.