Chocolate Banana Pudding
This decadent Chocolate Banana Pudding recipe comes together with layers of Chips Ahoy and Oreos, bananas, and creamy chocolate pudding for an easy no-bake dessert that's perfect for Thanksgiving, Christmas, or any special occasion.
Be sure to try my classic Banana Pudding with Vanilla Wafers and Banana Pudding Pie next!
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❤️You're Going to Love This
- Rich, creamy layers of chocolate pudding, cookies, and bananas
- No-bake recipe that's simple to prep ahead
- Perfect for a trifle dish or a 9x13 pan
- A crowd-pleasing make-ahead dessert for holidays and potlucks
- Extra chocolaty flavor thanks to a few "secret ingredients"
If your friends and family are chocolate lovers, you must bring this Chocolate Banana Pudding -- and the recipe! -- to your next holiday or gathering. It's a decadent, show-stopping dessert with layers of chocolate chip and chocolate cookies, bananas, and a thick, rich chocolate pudding that's sure to disappear fast. Perfect for potlucks, parties, and holiday dessert tables. Make it in a trifle bowl for a centerpiece dessert or in a 9x13 pan for easy serving at potlucks, parties, and holiday tables.
For a fruity twist, head over to my other blog, Midwestern Holidays, for this layered Banana Strawberry Pudding recipe!
🍋Ingredients
See recipe card at the bottom of the post for the full list of ingredients and exact amounts.
- Cream cheese. Use Philadelphia block-style cream cheese for the best texture. Cream cheese spread is softer and won't thicken up as well.
- Sweetened condensed milk. I use Eagle Brand sweetened condensed milk. It has a thicker consistency than the store brands I've used.
- Instant chocolate pudding mix. You'll need two 4-serving-size boxes of chocolate or chocolate fudge instant pudding mix. Not cook'n serve.
- Cool Whip. Whipped topping is easy and convenient. If you don't love Cool Whip, take a look at Truwhip. You can also use homemade whipped cream (add the top layer just before serving).
- Fresh bananas. For the best texture and sweet banana flavor, use bananas that are just ripe enough to eat -- not overripe bananas, like what you'd use for banana bread.
- Cookies. Chips Ahoy and Oreos add even more rich chocolate flavor (and chocolate chips!) to this chocolate banana pudding.
- To doctor up the chocolate pudding mix, optional. I add unsweetened cocoa powder and instant espresso powder to chocolate pudding for deeper flavor.
🫐Variations or Substitutions
- Cookies. You can also use vanilla wafers, shortbread cookies, Chessman cookies, separated Nutter Butters, or any thin, crunchy cookie. Homemade or chewy cookies don't absorb moisture and soften as well as crunchy cookies.
- Chocolate chips. Sprinkle a layer of chocolate chips or peanut butter chips between layers for decadence and crunch.
🥣How to Make Chocolate Banana Pudding
Step 1. Whip the cream cheese until smooth in a large bowl. Mix in the condensed milk until smooth.
Step 2. In a separate bowl, mix the chocolate pudding mix and 2 cups of milk on medium-high speed until lump-free. Slowly mix in the remaining milk until smooth. Mix the pudding into the cream cheese mixture and fold in ½ of the Cool Whip.
Step 3. Place a layer of cookies on the bottom of a clear glass bowl, trifle dish, or 9x13 baking dish.
Step 4. Arrange a layer of bananas evenly on top of the cookies.
Step 5. Spread the pudding over the bananas. Repeat the layers 1-3 times, depending on the size of your dish. Spread the rest of the Cool Whip on top of pudding.
Step 6. Cover and chill for at least 4 hours, but overnight is best. Before serving, top with fresh banana slices, cookie pieces, and crushed Oreos.
👉Helpful Hint: Cover the bananas completely with the pudding mixture to prevent browning.
✅Top Tips
- Use very ripe bananas for the sweetest flavor.
- Make sure the cream cheese is very soft so it blends smoothly and lump-free.
- Separate the Oreos so they get soft and cakey. They take longer to soften when left whole.
- Chill at least 4 hours (but overnight is best) for the cookies to soften into cake-like layers.
- Add broken and crushed cookies and banana slices just before serving to keep them fresh.
🎁Storage
Store leftover chocolate banana pudding in the refrigerator, wrapped in plastic wrap or in an airtight container, for 3-4 days.
🗓️Make Ahead
Chocolate Banana Pudding is an ideal make-ahead dessert, as it's best when made a day in advance to allow the cookies to soften into cake-like layers.
❓FAQ
Use yellow bananas with a few brown spots. They're sweet and firm enough to slice without getting mushy.
Completely cover them with the pudding layer to slow oxidation, or lightly brush them with lemon juice.
Yes, chocolate banana pudding is best the next day. Assemble the dessert 4-24 hours in advance so the cookies soften into cake-like layers.
A clear trifle dish or glass bowl makes a beautiful holiday centerpiece, while a 9x13 pan is easy to transport and serve at potlucks and family gatherings.
They soften into a cake-like texture, which is part of what makes banana pudding so good! For crunch, sprinkle fresh crushed cookies on top before serving.
No, freezing isn't recommended. The bananas get mushy, and the pudding texture changes.
😋More Easy Banana Desserts
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📖 Recipe
Chocolate Banana Pudding
Ingredients
- 8 ounces softened cream cheese
- 14 ounce can sweetened condensed milk
- 2 3.9 oz. boxes instant chocolate fudge pudding
- optional for richer chocolate flavor : ⅓ cup unsweetened cocoa powder and 1 teaspoon espresso powder
- 2 ¾ cups cold milk
- 8 ounces Cool Whip, divided
- 25-30 Chips Ahoy cookies
- 15-20 Oreo cookies, separated
- 5-7 ripe bananas, sliced
Instructions
- In a large mixing bowl, beat the softened cream cheese until smooth. Add the condensed milk and mix until there are no lumps.
- In a second bowl, mix the pudding mix, cocoa powder, and espresso powder (if using), and about 2 cups milk. Mix on high speed until smooth, then slowly mix in the rest of the milk.
- Pour the pudding into the cream cheese mixture and mix until completely combined. Fold in ½ of the Cool Whip.
- Line the bottom of a trifle dish, clear bowl, or 9x13 baking dish with a layer of Chips Ahoy and Oreo halves. Add a layer of banana slices on top of the cookies. Spread a layer of the pudding mixture evenly over the bananas. Repeat 1-3 times, depending on the size of your dish. Three layers worked perfectly in my trifle dish. One to two layers will work well in a 9 x 13 pan.
- Spread the remaining Cool Whip on top of the pudding. Cover and chill for at least 4 hours, but overnight is best.
- Immediately before serving, top with cookie pieces or crumbs and fresh banana slices.
- Store leftover chocolate banana pudding wrapped in plastic wrap or in an airtight container in the refrigerator for 3-4 days.
Notes
- Let the cream cheese come to room temperature so it blends easily and stays lump-free.
- Split the Oreos in half before layering-this helps them soften faster.
- For the best texture, refrigerate the pudding dessert at least 4 hours (overnight is even better for soft, cake-like cookies).
- Make sure the bananas are fully coated in pudding to prevent browning.
- Sprinkle the crushed cookies on top just before serving to keep their crunch.
