My grandmother whipped up this 4 ingredient dessert for every Memorial Day cookout. It is incredibly rich, sweet, and always the first empty dish on the table.

This 4-ingredient banana pudding is the kind of no-fuss, crowd-pleasing dessert my grandmother made for every Memorial Day cookout in our Midwestern backyard. It’s rich, sweet, and layered with cool vanilla pudding, softening vanilla wafers, and plenty of fresh banana slices. There’s no baking, no eggs to temper, and no fancy equipment—just simple pantry staples and a little chill time. It’s exactly the sort of “bring-a-dish” dessert that shows up in glass baking dishes on picnic tables all over the Midwest and somehow always disappears first.

Serve this banana pudding well-chilled, straight from the fridge, scooped out of the clear glass dish so everyone can see the layers. It pairs beautifully with grilled foods—burgers, brats, barbecue chicken, or ribs—because the cool, creamy sweetness is a nice contrast to smoky, salty mains. Offer coffee or iced tea on the side, and if you’re feeding a bigger crowd, round out the dessert table with something tart like lemon bars or a simple fruit salad to balance the richness.

Servings: 8-10

2 (3.4 oz) boxes instant vanilla pudding mix

Prepare the pudding base: In a large mixing bowl, whisk together the instant vanilla pudding mix and cold whole milk for 2–3 minutes, until thickened and smooth. Let it sit for another 5 minutes to fully set while you prepare the dish and bananas.

Slice the bananas: Peel the bananas and slice them into 1/4-inch rounds. Set aside. (If you’re working slowly, you can slice 1–2 bananas at a time as you build each layer to minimize browning.)

Start the first layer: In a clear 9x13-inch glass baking dish, arrange a single layer of vanilla wafer cookies on the bottom, fitting them snugly but without crushing. Top the cookies with an even layer of banana slices, using about one-third of the bananas.

Add pudding: Spoon about one-third of the prepared vanilla pudding over the bananas, spreading it gently with a spatula to cover the fruit and cookies completely. Aim for a smooth, pale yellow layer you can see through the sides of the glass dish.

Repeat the layers: Add a second layer of vanilla wafers over the pudding, followed by another third of the banana slices, then another third of the pudding. Smooth the pudding to the edges so you maintain clean, visible layers.

Finish the top layer: Create a final layer of vanilla wafers and the remaining banana slices, then cover with the last portion of pudding. Smooth the top so it’s fluffy and even. If you like, press a few extra wafers gently into the surface for a decorative top layer.

Chill to set: Cover the dish tightly with plastic wrap or a lid and refrigerate for at least 4 hours, or overnight for the best texture. As it chills, the wafers will soften into a cake-like layer and the flavors will meld, giving you that rich, spoonable, old-fashioned pudding consistency.

Serve: Just before serving, uncover and, if desired, add a few fresh banana slices or a light sprinkle of crushed wafers on top. Scoop into bowls or onto plates, making sure each serving includes all the layers of pudding, wafers, and bananas.

For a slightly lighter texture, you can replace 1 cup of the whole milk with cold evaporated milk or 2% milk, but keep at least 3 cups of whole milk for that rich, nostalgic flavor my grandmother insisted on. If you prefer a stronger vanilla note, add 1 teaspoon of pure vanilla extract to the pudding while whisking (this technically adds a fifth ingredient, but it doesn’t change the core concept). To stretch the recipe for a larger crowd, use a deeper dish and add one more box of vanilla wafers and 1–2 extra bananas, keeping the same ratio of pudding to cookies and fruit. For a more decorative look, stand a ring of vanilla wafers upright along the sides of the glass dish so they’re visible from the outside. Food safety tips: Because this dessert contains fresh bananas and dairy, keep it refrigerated until serving and return any leftovers to the fridge within 2 hours, especially at outdoor cookouts. If it’s very hot outside, limit the time on the picnic table to about 1 hour. The bananas will gradually brown and soften over time; for best quality, enjoy within 24 hours, and discard any pudding that has been left out too long or shows signs of off odor or separation.