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Light yellow banana pudding with golden cookie wafers, yellow banana slices, and topped with bright white whipped cream.

Gluten-Free Banana Pudding (Vegan)

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5 from 1 review

  • Author: Katie Stymiest
  • Total Time: 2 Hours 20 Minutes
  • Yield: 1 Trifle 1x
  • Diet: Gluten Free


Quick, easy, and everything delicious, this gluten-free banana pudding is the perfect no-bake dessert. Layers of vanilla cookies, instant pudding, fresh banana slices, and whipped cream layered together in a simple show-stopping treat. Bonus: it can be made gluten-free, vegan, or just plain regular.


Units Scale
  • 1 1/4 cup (300ml) cup vegan milk, cold
  • 1 package (102g) vanilla instant pudding
  • 1 can (250ml) vegan sweetened condensed milk
  • 2 cups (500ml) vegan whipping cream, cold
  • 2 boxes (400g) gluten-free vanilla wafers/cookies *approx 40 small cookies/wafers
  • 4 bananas, ripe
  • optional: additional whipped cream, cookies, and bananas for topping


  1. In a large mixing bowl combine the milk and instant pudding mix and whisk until fully combined and smooth. Set aside in the fridge.
  2. In a medium mixing bowl with a handheld electric mixer or a stand mixer pour in the whipping cream (and whipping cream stabilizer if using) and whip on high until stiff peaks are achieved. 
  3. Gently fold the whipped cream into the pudding mixture until fully combined and smooth. Be careful not to knock the air out of the whipped cream. Cover with plastic wrap and place in the fridge until ready to assemble.
  4. In a trifle dish or large serving bowl, place approximately ¼ of the cookies on the bottom of the dish.
  5. Slice 1 banana and place slices on top of the cookies.
  6. Place approximately ¼ of the pudding mixture on top of the bananas and spread evenly. Make sure the bananas are completely covered or else they will brown quickly.
  7. Repeat these layers 3 more times.* Cover tightly with plastic wrap and place in the fridge to chill for at least 2 hours or up to overnight. 
  8. Top with additional whipped cream, cookies, and banana slices if desired right before serving. Enjoy!
  9. Store leftover banana pudding in an airtight container in the fridge for up to 4 days. Note that the bananas will continue to brown.


* You can do as many or as little layers as you would like. This cam also be made as mini trifle parfaits or in a large 9×13 dish.

  • Prep Time: 20 Minutes
  • Cook Time: Chill Time: 2 Hours
  • Category: Cake
  • Method: Baking
  • Cuisine: American