Reminiscent of banana pudding, this fluff recipe includes crushed cookies, chopped bananas, pecans, and miniature marshmallows. This dessert takes only a few minutes to mix together and is perfect for summer because itโs a no-cook recipe.
Easy Recipe
This banana pudding recipe is simple to make and fun to put together because there is room for customization. For example, you can vary the number of cookies and chopped bananas to suit your taste or add extra treats like marshmallows or pecans for a unique texture.
Make the Pudding
This dessert uses instant vanilla pudding that whisks together and thickens very quickly. For the best taste, whisk long enough to remove any lumps. Then add vanilla extract to enhance the vanilla taste of the pudding.
Add Whipped Topping
Add whipped topping to the pudding and fold it in to mix it. You can substitute stabilized whipped cream for the whipped topping if you choose. (Whipping cream out of a can is not stabilized and will not hold its shape.) Click here for one of my favorite whipped cream recipes (use ingredients and instructions under Whipped Cream) that uses cream cheese to stabilize the cream.
The whipped topping incorporates easily into the pudding.
Crush the Cookies
Add a couple of cups of crushed vanilla wafers to the pudding mixture, measuring them before you crush them. You can add more or fewer cookie crumbs, depending on your taste. You can also break the cookies into fine pieces or leave a few larger pieces.
I find it is easiest to place the cookies into a plastic bag and roll a rolling pin over the bag to crush them. Just squeeze out all the air before you roll over the bag, or it might burst. You can also use a food processor to crush the cookies.
Stir in the crushed cookies.
Add the Bananas and Marshmallows
Unlike regular banana pudding that uses large banana pieces, chop the bananas into small pieces for this fluff. Then toss them in lemon juice to prevent them from browning. Add the bananas to the pudding and if using, add the marshmallows and pecans too.
Add the Rest of the Crushed Cookies
Finish this dessert by adding the leftover crushed cookies on top.
Garnish with Mint and a Whole Cookie
This dessert looks pretty served in individual containers with a cookie and mint sprig. It keeps well in the refrigerator for a day or two. However, if you like crunchy cookie pieces, serve this dessert as soon as you make it because the longer it sits, the softer the cookie crumbs become. Just be sure to toss the bananas in lemon juice to keep them from turning brown if you want to make it ahead of time.
| Prep Time | 10 minutes |
| Servings |
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- (1) 3.4-ounce box instant vanilla pudding
- 2 cups cold milk
- 1/2 teaspoon vanilla extract
- (1) 8-ounce container whipped topping (Cool Whip used)
- 2 cups (divided) vanilla wafers, crushed
- 2 large bananas, chopped
- 2 tablespoons lemon juice
- 1 cup miniature marshmallows (optional)
- 1/2 cup toasted pecans, chopped (optional)
Ingredients
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- Whisk the milk and pudding until the pudding thickens. Whisk in the vanilla extract.
- Fold in the whipped topping. Add 1 3/4 cups of crushed vanilla wafers to the pudding.
- Coat the chopped bananas with lemon juice and let them drain. Stir the bananas into the pudding mixture. If using marshmallows or pecans, add them and stir to mix.
- Sprinkle the last 1/4 cup of crushed vanilla wafers over the pudding. Garnish with extra cookies. Serve cold.
Substitutions
You can substitute 2 cups of sweetened whipped cream for the whipped topping.
You can substitute banana cream pudding for vanilla pudding.
You can substitute butter cookies for vanilla wafers.
You can omit the pecans from the recipe and just sprinkle a few on top for garnish.