This copycat Golden Corral banana pudding is a delicious, no bake recipe that you can make in the comfort of your own home!
If you’ve ever been to Golden Corral then you’ve probably had their banana pudding. It is a wonderful light and refreshing dessert to eat after indulging in their buffet.
This copycat banana pudding is creamy, sweet, and to me, banana pudding is classic comfort food. Plus, my youngest child loves bananas so it’s always a big hit at our house.
Jump to:
Ingredients needed for this recipe
- Vanilla instant pudding: Make sure you get the instant kind and not the cook and serve kind. I used French vanilla but regular vanilla also works too.
- Milk: I used whole milk, but you can use 2% if that’s what you have on hand.
- Sweetened condensed milk: You’ll need a 14 ounce can.
- Vanilla extract: You’ll need just ½ of a teaspoon but it’ll make a big difference!
- Cinnamon: Again, just ½ a teaspoon but it really brings the vanilla and banana flavors out in this banana pudding.
- Frozen whipped topping: Such as Cool Whip. Be sure to thaw it beforehand.
- Vanilla wafers: You may have some left over. My box was about 10 ounces.
- Bananas: You’ll want freshly ripened bananas that are still firm. The bananas will soften up as they sit in the refrigerator with the pudding.
How to make this recipe (step by step instructions)
To make this copycat banana pudding recipe, begin by adding the instant pudding mix, milk, and sweetened condensed milk into a large mixing bowl.
Mix well with a hand mixer.
Next, add the cinnamon, vanilla extract, and frozen whipped topping.
Mix well with a hand mixer.
Slice your bananas and set them aside.
In a 9 x 13 casserole dish or a trifle dish, layer wafers, bananas, and pudding mixture. I added extra bananas on top. Crushed wafers are also a nice touch on top too.
How to store leftovers
Cover your banana pudding with plastic storage wrap and keep it in the refrigerator. It will be good for 2-3 days, the bananas start to get too mushy any longer than that.
Tips for this recipe
- Be sure to thaw your whipped topping.
- Use bananas that have just ripened. Bananas that are too green won’t have a good taste and bananas that are too ripe will be mushy. The bananas will soften a little as they sit in the fridge.
- Make sure you get instant pudding mix and not the cook and serve type. There are also usually two different sizes. You’ll want the smaller box which is about 3.4 ounces.
- Let the banana pudding sit in the fridge for at least three hours before serving.
Other Golden Corral copycat recipes:
If you tried this Copycat Golden Banana Pudding or any other recipe on my site, please leave a ⭐ rating and let me know how it goes in the 📝 comments below. I would love to hear from you and I’m always happy to try to answer any questions you may have!
Copycat Golden Corral Banana Pudding
Equipment
- 9 x 13 dish (or trifle dish)
- Large mixing bowl
- Hand mixer
Ingredients
- 1 package Vanilla instant pudding 3.4 ounces
- 1 container frozen whipped topping (such as Cool Whip) defrosted, 8 ounces
- 2 cups milk
- 1 can sweetened condensed milk 14 ounces
- 1 pinch cinnamon optional but I think it is a nice touch
- ½ teaspoon vanilla extract
- 1 package vanilla wafers 11 ounces
- 3-4 large bananas sliced
Instructions
- Begin by adding the instant pudding mix, milk, and sweetened condensed milk into a large mixing bowl.1 package Vanilla instant pudding, 2 cups milk, 1 can sweetened condensed milk
- Mix well with a hand mixer.
- Next, add the cinnamon, vanilla extract, and frozen whipped topping.1 container frozen whipped topping (such as Cool Whip), 1 pinch cinnamon, ½ teaspoon vanilla extract
- Mix well with a hand mixer.
- Slice your bananas and set them aside.
- In a 9 x 13 casserole dish or a trifle dish, layer wafers, bananas, and pudding mixture. I added extra bananas on top. Crushed wafers are also a nice touch on top too.1 package vanilla wafers, 3-4 large bananas
Notes
- Be sure to thaw your whipped topping.
- Use bananas that have just ripened. Bananas that are too green won’t have a good taste and bananas that are too ripe will be mushy. The bananas will soften a little as they sit in the fridge.
- Make sure you get instant pudding mix and not the cook and serve type. There are also usually two different sizes. You’ll want the smaller box which is about 3.4 ounces.
- Let the banana pudding sit in the fridge for at least three hours before serving.
L Dot says
This is amazing and deadly. I use large Graham crackers and make my own whip cream to help a bit with all the chemicals in these ingredients. Regardless its still amazing! Let it sit in the fridge for a bit to let it firm up.
Helen Stephens says
I made this revipe in the UK. Luckily I had a pavked of the vanilla pudding brought home from vacation. The only substitute I had to make was for Cool whip which is not available in the UK, so I used Dream Pudding. I did halve the recipe but used a full pack of sream pudding and sisnt mix this with the banana pudding. I layered it.
It was amazing if I do say so myself. I would happily do the same next time and just use whipping cream.