Banana Pudding Fluff
This Banana Pudding Fluff dessert is everything you love about Banana Pudding but in an easier to make fluff form! A guaranteed family favorite!
A BANANA PUDDING INSPIRED FLUFF DESSERT
This creamy, light, and fluffy treat combines the classic flavors of banana pudding with a fun twist. With just a few simple ingredients, you can whip up this Banana Pudding Fluff dessert in no time! If you’re a huge Banana Pudding fan like me, (yes, I have Banana Pudding Cups, Banana Pudding Cheesecake, Mini Banana Pudding Cheesecakes, Banana Pudding Pie, Banana Pudding Cupcakes and Banana Pudding Poke Cake recipes) then this sweet treat is for you! It’s everything you love about Banana Pudding but even easier to make!
FREQUENTLY ASKED QUESTIONS:
Yes. Instead of the homemade whipped cream that I made with this recipe, you can swap it for a 16-ounce (larger tub) of Cool Whip. Just know that the pudding will be a little more sweet than intended since Cool Whip has sugar in it.
No problem. You can use the full sized ones instead. You will need to crush them a bit more though.
You can. Just keep in mind that the cookies get soft. Fresh whipped cream also breaks down after a while too. This is best enjoyed within a day of making it.
So with a recipe like this, it will be normal for the bananas to start to brown a bit or change color as soon as you slice them and use them. That’s 100% normal, but if you don’t want to use bananas because you want to avoid this or you’re afraid you won’t eat it all once you make it, I would suggest omitting the bananas altogether. Instead, use banana pudding in place of the vanilla pudding so you can still get the flavor without any worry over brown banana slices.
Remember that this fluff is best served once you make it. Leftovers will change texture in various ways as mentioned above. But, if you’re still okay with that and want to keep any delicious leftovers, I suggest covering leftovers or transferring to an airtight container. They’ll keep for up to 3 days in the fridge- but expect changes in the bananas, cookies, and marshmallows. This is not a recipe I would suggest trying to freeze to keep longer.
INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE)
- sweetened condensed milk – don’t make the mistake and grab evaporated milk. The cans are similar in size and can be found near each other in the grocery store but they would yield massively different results with this recipe. So pay attention as you reach in the cabinets.
- cold water
- instant vanilla pudding mix – the vanilla flavor can be swapped out for banana, cheesecake, white chocolate, or even French vanilla pudding. Just as long as it’s an instant pudding mix, you’ll be good to go.
- vanilla extract
- heavy whipping cream – whipped topping can be used in place of making your own. Check out the Frequently Asked Question section for more info on what to do.
- mini Nilla wafers
- mini marshmallows
- barely ripe bananas– you don’t want green bananas but you don’t want them to be really brown either. This fluff is already pretty sweet and if you have over ripe bananas (meaning there is a lot of brown on them) then it would make this too sweet and the banana slices might be too mushy.
HOW TO MAKE BANANA PUDDING FLUFF
Into the bowl of a stand mixer with the whisk attachment (or into a large bowl with an electric hand mixer) add the sweetened condensed milk and the water and mix until combined well. Next add in the instant vanilla pudding mix and the vanilla extract. Mix again until fully combined. Note: the mixture will be runny.
Cover the bowl with plastic wrap and refrigerate for about 2 hours or until fully set. When pudding is ready, make the whipped cream. In the bowl of a stand mixer with the whisk attachment (or in a large bowl with an electric hand mixer) whip the heavy cream until it forms stiff peaks. Be careful not to over-mix or it will start to turn into butter.
Add spoonfuls of the pudding mixture to the whipped cream with the mixer on the low setting until fully incorporated with no white streaks. You may need to take a spatula and scrape the bottom of the bowl to make sure it is fully mixed in. Finally, stir in the wafers, mini marshmallows, and sliced bananas, and serve immediately.
Enjoy!
CRAVING MORE RECIPES?
Banana Pudding Fluff
Ingredients
- 14 ounce can sweetened condensed milk
- 1 ½ cups cold water
- 3.4 ounce box instant vanilla pudding mix
- 1 Tablespoon vanilla extract
- 2 cups heavy whipping cream
- 11 ounce box mini vanilla wafers lightly crushed
- 3 cups mini marshmallows
- 3 barely ripe bananas thinly sliced
Instructions
- Into the bowl of a stand mixer with the whisk attachment (or into a large bowl with an electric hand mixer) add the sweetened condensed milk and the water and mix until combined well.
- Next add in the instant vanilla pudding mix and the vanilla extract. Mix again until fully combined. Note: the mixture will be runny.
- Cover the bowl with plastic wrap and refrigerate for about 2 hours or until fully set.
- When pudding is ready, make the whipped cream. In the bowl of a stand mixer with the whisk attachment (or in a large bowl with an electric hand mixer) whip the heavy cream until it forms stiff peaks. Be careful not to over-mix or it will start to turn into butter.
- Add spoonfuls of the pudding mixture to the whipped cream with the mixer on the low setting until fully incorporated with no white streaks. You may need to take a spatula and scrape the bottom of the bowl to make sure it is fully mixed in.
- Finally, stir in the wafers, mini marshmallows, and sliced bananas, and serve immediately.
Notes
- Please refer to my FAQ’s (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.
Nutrition
Nutritional Disclaimer
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.
Turned out perfect and I got asked several times for the recipe. Yum!
This is amazing. Will definitely make again!