Banana Pudding Fluff

This creamy banana pudding fluff is a perfect no-bake dessert for any occasion. An easy recipe that is simply made with instant banana pudding, cream cheese, whipped topping, fresh bananas, marshmallows, and vanilla wafers.

Course Dessert

Cuisine American

Prep Time 15

Chill Time 15

Total Time 30

Servings servings

Calories 279kcal

Author Sherri Hagymas

Ingredients

5.1 ounce box instant banana cream pudding mix
1 ¾ cups cold milk
8 ounces cream cheese softened to room temperature
8 ounces frozen whipped topping thawed (Cool Whip)
3-4 medium bananas sliced
3 cups mini vanilla wafers or vanilla wafer crumbles
2 cups mini marshmallows

Instructions

In a medium mixing bowl, add the instant banana cream pudding powder and cold milk.
5.1 ounce box instant banana cream pudding mix, 1 ¾ cups cold milk
Blend with an electric hand mixer on medium-low speed until it begins to thicken.
In a separate large mixing bowl, add the softened cream cheese and beat on medium speed, beat the cream cheese until smooth. (scraping down the sides of the bowl a few times)
8 ounces cream cheese
Add the pudding mixture into the fluffy cream cheese and blend it together until combined.
Add the whipped topping and gently stir with a spatula until completely combined.
8 ounces frozen whipped topping
Add in the sliced bananas, mini vanilla wafers, and mini marshmallows and gently stir them in until coated fully.
3-4 medium bananas, 3 cups mini vanilla wafers, 2 cups mini marshmallows
If you'd like the cookies to have some crunch, serve immediately topped with extra banana slices and nilla wafers.
If you prefer the softer wafers, place the bowl in the refrigerator for 30 minutes then garnish with extra banana slices and vanilla wafers just before serving.

Notes

Make sure to use ripe bananas as they will have the most flavor. But you don’t want it to be overly ripe that it’s mushy.

For a fluffier less rich salad, use half the cream cheese and more whipped topping.

Swap the vanilla wafer cookies with crumbled shortbread cookies or graham crackers.

This recipe is best made and served the same day. The longer it sits, the bananas will start to turn brown.

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