Ingredients I use
Pudding base
- 1 box (3.4 oz) instant vanilla pudding mix
- 1 1/2 cups cold milk (whole for extra creaminess; 2% works too)
Creamy fluff
- 1 container (8 oz) frozen whipped topping, thawed (Cool Whip or similar)
- 1 cup mini marshmallows
Banana layer
- 3–4 ripe bananas, sliced into coins
- 1 teaspoon lemon juice (optional, to help prevent browning)
Crunch factor
- 1 1/2 cups vanilla wafer cookies (whole or crushed; Nilla Wafers are classic)
Optional add-ins
- 1/2 cup shredded coconut (sweetened or unsweetened)
- 1/2 cup chopped pecans or walnuts
- 1/2 cup white chocolate or butterscotch chips
Instant pudding mix plus cold milk is the same shortcut base other banana pudding fluff recipes use, giving structure without cooking. Mini marshmallows and whipped topping are fluff staples that make it light and airy, while wafers and bananas bring all the banana pudding nostalgia.
How I make Easy Banana Pudding Fluff Salad
I make the pudding base
I start by adding the instant vanilla pudding mix and cold milk to a large mixing bowl. I whisk for about 2–3 minutes until the mixture is smooth and thickened, with no dry lumps. I let it rest for 5 minutes so it can fully set and thicken into a soft pudding base.
I fold in the whipped topping
Once the pudding has set a bit, I gently fold in the thawed whipped topping using a spatula. I work from the bottom up, turning the bowl as I go, just until the mixture looks light, fluffy, and completely combined. I avoid overmixing so I don’t deflate the whipped topping—it should stay airy, just like in other fluff salads.
I add marshmallows and bananas
Next, I stir in the mini marshmallows for extra fluff and texture. I slice the bananas into coins and, if I want to slow browning, I toss them lightly with a teaspoon of lemon juice before folding them into the pudding mixture. I fold them in gently so they stay mostly intact and don’t turn to mush.
I mix in the cookies
I add the vanilla wafers—either whole for more crunch or lightly crushed for a softer, cake-like texture—and stir until they’re evenly distributed throughout the fluff. If I’m using optional add-ins like coconut, nuts, or baking chips, I fold those in now as well. Similar banana fluff recipes add bananas and wafers at this stage so they can soften slightly as they chill.
I chill and serve
I cover the bowl with plastic wrap and refrigerate the fluff salad for at least 1 hour to let the flavors blend and the cookies soften a bit. When I’m ready to serve, I scoop it into bowls or spoon it into a trifle dish if I want a layered, show-stopping presentation with visible bananas and wafers. I serve it cold, straight from the fridge.