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:  Can I use Cool Whip instead? 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 originally since Cool Whip has sugar in it. What if I can’t find the mini wafers? No problem. You can use the full sized ones instead. You will need to crush them a bit more though. Can I make this Banana Pudding Fluff ahead of time? Eh, that’s not really what I’d recommend for this kind of recipe. Honestly, this is best served right after you make it. The sooner you serve it, teh better it is. Just like traditional banana pudding, the cookies start to absorb the moisture from the pudding and they’ll start to change texture and get super thick. This also means that if you keep leftovers, they’ll change texture overtime. Don’t get me wrong, the leftovers will still taste delish, but this won’t have the same fluffy texture you would expect with any fluff recipe. And it’s important to note that overtime, the marshmallows will start to break down and change texture as well if you keep the leftovers for a few days. I don’t like to eat bananas when they start to turn, so what should I do? 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 an’t eat it all once you make it and don’t want to let the leftovers turn, 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 the mushy, turning brown banana slices. How should I store leftover Banana Pudding Fluff? 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 5 days in the fridge- but expect huge 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?  Pistachio Fluff Orange Fluff Raspberry Fluff Cherry Pie Fluff Strawberry Cheesecake Fluff Pineapple Fluff Cranberry Fluff Oreo Fluff Watergate Salad Ambrosia Print 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! Course DessertCuisine American Prep Time 20 minutes minutesChill Time 2 hours hoursTotal Time 2 hours hours 20 minutes minutes Servings 12 Calories 461kcal Author Brandie @ The Country Cook Ingredients14 ounce can sweetened condensed milk1 ½ cups cold water3.4 ounce box instant vanilla pudding mix1 Tablespoon vanilla extract2 cups heavy whipping cream11 ounce box mini vanilla wafers lightly crushed3 cups mini marshmallows3 barely ripe bananas thinly sliced InstructionsInto 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. NutritionCalories: 461kcal | Carbohydrates: 63g | Protein: 5g | Fat: 22g | Sodium: 220mg | Fiber: 1g | Sugar: 45g