Here is my favorite golden oreo banana pudding recipe, with a buttery cookie crust, a creamy pudding layer mixed with cream cheese and whipped topping, and fresh banana slices throughout.
This banana pudding is always a hit at family gatherings and potlucks. I love how the golden oreos add a different twist from the classic version, and it comes together so quickly that I can make it even on busy weeknights.
Why You’ll Love This Golden Oreo Banana Pudding
- No-bake dessert – You don’t need to turn on the oven for this one, making it perfect for hot summer days or when you want a sweet treat without the fuss.
- Unique twist on a classic – Using golden Oreos instead of vanilla wafers gives this traditional banana pudding a fun, buttery crunch that everyone will be talking about.
- Simple ingredients – Everything you need is easy to find at your local grocery store, and you probably already have some of these items in your pantry.
- Make-ahead friendly – This dessert actually gets better as it sits in the fridge, so you can prepare it hours or even a day before you need it for parties or gatherings.
- Crowd-pleasing favorite – The creamy, dreamy combination of banana pudding and golden Oreos makes this a hit with both kids and adults at any occasion.
What Kind of Oreos Should I Use?
For this recipe, you’ll want to stick with Golden Oreos specifically – they’re the vanilla-flavored version that has a lighter, more mellow taste compared to the original chocolate ones. The golden variety works perfectly with banana pudding because it won’t overpower the banana flavor or turn your dessert a muddy brown color. You can find them in the cookie aisle right next to regular Oreos, and they come in the same size packages. If you can’t find Golden Oreos at your store, vanilla wafers would be a decent substitute, though you’ll get a slightly different texture in your crust.
Options for Substitutions
This banana pudding recipe is pretty forgiving, so here are some swaps you can make:
- Golden Oreos: Regular chocolate Oreos work great if that’s what you have. You can also try vanilla wafers for a more traditional banana pudding vibe, or graham crackers for a lighter crust.
- Instant banana pudding: Vanilla pudding mix makes a good substitute if you can’t find banana. You can also use cook-and-serve pudding instead of instant – just prepare it according to package directions and let it cool before mixing with the other ingredients.
- Whipped topping: Feel free to use homemade whipped cream instead. Just whip 1 cup of heavy cream with 2 tablespoons of sugar until stiff peaks form.
- Milk: Any milk works here – whole, 2%, or even almond milk if you prefer. Just keep in mind that lower fat milk will make a slightly thinner pudding.
- Cream cheese: Make sure your cream cheese is softened to room temperature before mixing. If you’re in a pinch, mascarpone cheese works as a substitute, though it’s a bit richer.
Watch Out for These Mistakes While Making
The biggest mistake when making banana pudding is slicing your bananas too early, which causes them to turn brown and unappetizing – wait until you’re ready to assemble the layers, and consider tossing them in a little lemon juice to keep them looking fresh.
Another common error is not beating the pudding mixture long enough, so make sure you whip it for the full 2 minutes until it’s thick and smooth, otherwise you’ll end up with a runny dessert that won’t hold its layers.
Don’t skip the chilling time either – this dessert needs those 2-3 hours in the fridge to set properly and let the flavors blend together, so resist the urge to dig in early.
Finally, make sure your cream cheese is fully softened before mixing, as cold cream cheese will create lumps that won’t blend smoothly into your creamy layer.
What to Serve With Golden Oreo Banana Pudding?
Golden Oreo banana pudding is pretty rich and sweet on its own, so I like to keep things simple when serving it. A hot cup of coffee or cold glass of milk is perfect for balancing out all that creamy sweetness. If you’re serving this at a party or cookout, it pairs really well with grilled burgers or barbecue since the cool, creamy dessert is a nice contrast to savory main dishes. You could also slice up some fresh strawberries or add a few banana slices on the side for people who want a little extra fruit with their dessert.
Storage Instructions
Refrigerate: This banana pudding needs to stay cold, so keep it covered in the fridge for up to 3 days. The golden Oreos will soften as it sits, which some people actually prefer! Just give it a gentle stir before serving if the layers have settled a bit.
Make Ahead: You can totally make this dessert a day ahead, which actually helps all the flavors come together. Just wait to add any extra Oreo toppings until right before serving so they stay crunchy. It’s perfect for potlucks or when you want to prep dessert the night before a party.
Serve: Always serve this pudding chilled straight from the fridge. If you’re taking it somewhere, keep it in a cooler with ice packs since the cream cheese and whipped topping can spoil at room temperature. It tastes best when it’s nice and cold!
| Preparation Time | 20-30 minutes |
| Cooking Time | 0 minutes |
| Total Time | 200-220 minutes |
| Level of Difficulty | Medium |
| Servings | 8 servings |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 2100-2300
- Protein: 16-22 g
- Fat: 110-130 g
- Carbohydrates: 270-300 g
Ingredients
For the crust:
- 22 golden sandwich cookies (crushed into fine crumbs)
- 5 tbsp butter (I like Kerrygold unsalted butter for this)
For the cream cheese layer:
- 4 oz cream cheese (room temperature, about 70°F)
- 1/3 cup powdered sugar (sifted to remove lumps)
- 1.25 tsp vanilla
- 1.5 cups whipped topping (I prefer Cool Whip for a stable texture)
- Pinch of salt
For the filling and topping:
- 1.33 cups milk
- 1 pkg instant banana cream pudding (I use Jell-O brand)
- 2 bananas (sliced into 1/4-inch rounds)
- 0.5 cup whipped topping
Step 1: Create the Oreo Crust Base
- 22 golden sandwich cookies
- 5 tbsp butter
Crush the golden sandwich cookies into fine crumbs—you want them resembling wet sand, not powder, so they’ll hold together well.
Melt the butter in a small saucepan over low heat, then combine with the cookie crumbs, stirring until evenly coated.
Press this mixture firmly into the bottom of a 9×13 inch baking dish or similar size, using the bottom of a measuring cup to create an even, compact layer.
Freeze for 10 minutes while you prepare the other components—this sets the crust so it won’t crumble when you layer the pudding mixture on top.
Step 2: Prepare the Banana Pudding Base
- 1.33 cups milk
- 1 pkg instant banana cream pudding
Pour the milk into a medium bowl and add the instant banana cream pudding mix.
Whisk vigorously for 2 minutes until the pudding thickens and reaches a custard-like consistency—don’t skip this step or it won’t set properly.
Move this to the refrigerator while you prepare the cream cheese layer.
I like to let the pudding chill for at least 15-20 minutes so it firms up slightly, which makes layering much easier without everything sliding around.
Step 3: Make the Cream Cheese Frosting Layer
- 4 oz cream cheese
- 1/3 cup powdered sugar
- 1.25 tsp vanilla
- 1.5 cups whipped topping
- Pinch of salt
In a separate bowl, beat the room temperature cream cheese with the sifted powdered sugar and vanilla using an electric mixer or whisk until smooth and creamy, about 1-2 minutes.
Gently fold in 1.5 cups of whipped topping using a rubber spatula with slow, deliberate strokes—this keeps the mixture light and airy rather than dense.
The result should be fluffy, mousse-like, and easy to spread.
I find that folding rather than mixing preserves all that whipped topping’s lift, which gives the final dessert a much better texture.
Step 4: Layer the Pudding Components
- Oreo crust from Step 1
- cream cheese frosting from Step 3
- 2 bananas
- pudding mixture from Step 2
- 0.5 cup whipped topping
Remove the frozen Oreo crust from Step 1 and spread the cream cheese frosting mixture from Step 3 evenly across it as your first layer.
Arrange the banana slices in a single, slightly overlapping layer on top of the cream cheese mixture, then pour the chilled pudding from Step 2 over the bananas in an even layer.
Finish with the remaining 0.5 cup whipped topping spread gently across the top—this creates a protective barrier that keeps the pudding from drying out.
Step 5: Chill and Set the Pudding
Cover the dish with plastic wrap and refrigerate for 2-3 hours until the pudding is completely set and the flavors have melded together.
The layers will firm up and create distinct bands in the finished dessert.
This chilling time is essential—it allows the cream cheese layer to set properly and prevents everything from being too soft when you serve it.
Step 6: Finish and Serve
- 2 bananas
- Golden Oreo pieces
Just before serving, top the pudding with fresh banana slices arranged decoratively across the surface and a sprinkle of crushed golden Oreo pieces for textural contrast and visual appeal.
This fresh topping adds a pop of flavor and prevents the pudding from tasting stale, plus it gives your guests that satisfying cookie crunch with every spoonful.
Classic Golden Oreo Banana Pudding
Ingredients
For the crust::
- 22 golden sandwich cookies (crushed into fine crumbs)
- 5 tbsp butter (I like Kerrygold unsalted butter for this)
For the cream cheese layer::
- 4 oz cream cheese (room temperature, about 70°F)
- 1/3 cup powdered sugar (sifted to remove lumps)
- 1.25 tsp vanilla
- 1.5 cups whipped topping (I prefer Cool Whip for a stable texture)
- Pinch of salt
For the filling and topping::
- 1.33 cups milk
- 1 pkg instant banana cream pudding (I use Jell-O brand)
- 2 bananas (sliced into 1/4-inch rounds)
- 0.5 cup whipped topping
Instructions
- Crush the golden sandwich cookies into fine crumbs—you want them resembling wet sand, not powder, so they'll hold together well. Melt the butter in a small saucepan over low heat, then combine with the cookie crumbs, stirring until evenly coated. Press this mixture firmly into the bottom of a 9x13 inch baking dish or similar size, using the bottom of a measuring cup to create an even, compact layer. Freeze for 10 minutes while you prepare the other components—this sets the crust so it won't crumble when you layer the pudding mixture on top.
- Pour the milk into a medium bowl and add the instant banana cream pudding mix. Whisk vigorously for 2 minutes until the pudding thickens and reaches a custard-like consistency—don't skip this step or it won't set properly. Move this to the refrigerator while you prepare the cream cheese layer. I like to let the pudding chill for at least 15-20 minutes so it firms up slightly, which makes layering much easier without everything sliding around.
- In a separate bowl, beat the room temperature cream cheese with the sifted powdered sugar and vanilla using an electric mixer or whisk until smooth and creamy, about 1-2 minutes. Gently fold in 1.5 cups of whipped topping using a rubber spatula with slow, deliberate strokes—this keeps the mixture light and airy rather than dense. The result should be fluffy, mousse-like, and easy to spread. I find that folding rather than mixing preserves all that whipped topping's lift, which gives the final dessert a much better texture.
- Remove the frozen Oreo crust from Step 1 and spread the cream cheese frosting mixture from Step 3 evenly across it as your first layer. Arrange the banana slices in a single, slightly overlapping layer on top of the cream cheese mixture, then pour the chilled pudding from Step 2 over the bananas in an even layer. Finish with the remaining 0.5 cup whipped topping spread gently across the top—this creates a protective barrier that keeps the pudding from drying out.
- Cover the dish with plastic wrap and refrigerate for 2-3 hours until the pudding is completely set and the flavors have melded together. The layers will firm up and create distinct bands in the finished dessert. This chilling time is essential—it allows the cream cheese layer to set properly and prevents everything from being too soft when you serve it.
- Just before serving, top the pudding with fresh banana slices arranged decoratively across the surface and a sprinkle of crushed golden Oreo pieces for textural contrast and visual appeal. This fresh topping adds a pop of flavor and prevents the pudding from tasting stale, plus it gives your guests that satisfying cookie crunch with every spoonful.
