‘Diner dessert’: Just 4 ingredients. I have to make a double batch because the neighbors always want leftovers

This southern 4-ingredient banana pudding is the kind of old-fashioned, diner-style dessert that disappears the minute it hits the table. It’s creamy, comforting, and almost embarrassingly easy—no eggs, no baking, and no fancy steps. I always end up making a double batch because once the neighbors find out it’s in the fridge, they start “just stopping by” to see if there are leftovers. This version leans on classic pantry staples you probably already have, and it layers up beautifully in a glass trifle bowl so it looks as special as it tastes.

Serve this banana pudding well-chilled, straight from a glass trifle bowl with a big spoon so everyone can scoop down through the layers. It pairs nicely with simple grilled dinners, pot roast, or a Sunday ham—anything that feels like a diner or church potluck classic. Offer hot coffee or sweet tea on the side, and if you’re feeding kids, a cold glass of milk is perfect. For a little extra touch, you can crumble a few extra vanilla wafers on top right before serving so they stay crunchy.

Servings: 10-12

2 (3.4 oz each) boxes instant vanilla pudding mix

In a large mixing bowl, whisk together the instant vanilla pudding mix and cold whole milk for 2–3 minutes, until thick and smooth. Let it sit for about 5 minutes to finish setting while you prep the bananas.

Peel the bananas and slice them into coins about 1/4-inch thick. Set them aside; you’ll layer them in right away so they don’t have time to brown.

Set out a clear glass trifle bowl on your counter (Venetian gold granite or any sturdy countertop works great) so you can see the layers as you build them.

Start with a single layer of vanilla wafer cookies on the bottom of the trifle bowl, covering as much of the surface as you can. It’s fine if there are small gaps.

Add a layer of banana slices over the cookies, arranging them in a fairly even layer so every scoop later gets some fruit.