Ginger Snap Cookie Banana Pudding

Soft layers of gingersnap cookies, spiced banana pudding, and fluffy whipped topping come together in this indulgent, no-bake dessert.

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Prep Time: 15 minutes | Cook Time: 7-10 minutes | Chill Time: At least 4 hours (overnight recommended) | Total Time: About 4 hours 30 minutes | Servings: 8-10

Introduction:

Banana pudding has always held a special place in my life. Since childhood, it was one of those desserts that brought a sense of comfort and familiarity—a dish that always felt like home. Over time, I began to reimagine it in a way that spoke more to my own taste.

This version uses gingersnap cookies in place of the traditional vanilla wafers, which adds a deeper, spiced complexity. Combined with a rich banana custard, infused with cinnamon, nutmeg, and vanilla, the flavors are warm and nuanced, while the texture remains smooth and velvety.

It’s the kind of dessert I return to again and again—simple to make, satisfying to eat, and always worth the effort no matter the time of year. If you’re looking for a familiar favorite with a more distinctive edge, this gingersnap cookie banana pudding may become one you find yourself craving, too.

Ingredients:

For the Banana Pudding:

• 2 (3.4 oz) boxes Jell-O Banana Cream Pudding Mix

• 3 cups Carnation Evaporated Milk

• 1 teaspoon vanilla extract

• ½ teaspoon cinnamon

• ¼ teaspoon nutmeg

For Assembly:

• 1½ cups gingersnap cookies (whole)

• 2 ripe bananas, sliced

• Whipped cream and a few gingersnap cookies crumbled (optional, for topping)

Instructions:

Step 1: Cook the Pudding

1. In a medium saucepan over medium heat, combine the Jell-O banana cream pudding mix and Carnation evaporated milk.

2. Stir constantly with a whisk or wooden spoon to prevent sticking or burning.

3. Continue stirring until the pudding thickens into a rich, creamy custard consistency (about 5-7 minutes).

4. Remove from heat and stir in the vanilla extract, cinnamon, and nutmeg until fully combined.

Step 2: Layer the Pudding

1. In a serving dish (or individual cups), start with a layer of gingersnap cookies at the bottom.

2. Add a layer of banana slices, then pour over a layer of warm pudding.

3. Repeat the layers until all ingredients are used, finishing with pudding on top.

Step 3: Chill and Serve

1. Allow the pudding to cool slightly, then cover and refrigerate for at least 2 hours (overnight for best texture).

2. When ready to serve, top with whipped cream and extra crumbled gingersnap cookies for a little crunch.

Conclusion:

This gingersnap cookie banana pudding is my personal take on a classic—familiar, yet elevated with subtle layers of spice and depth. The softened gingersnap cookies melt into the custard, creating a texture that’s smooth, comforting, and indulgent without being overly sweet.

It’s the kind of dessert that doesn’t need an occasion—just a mood, a craving, or a quiet moment to enjoy something that feels both nostalgic and completely your own. I hope you enjoy it as much as I always do.