Banana Pudding Fluff Salad

Ingredients

• 3.4 oz Banana cream pudding mix (Dry mix; one box)
• 3.4 oz Medium bananas (Peeled and sliced into rounds about ¼ inch thick)
• 8 oz Whipped topping
• 1 cup Sour cream
• 1 cup Mini marshmallows
• 1 cup Mini Nilla wafers
• Extra mini marshmallows, banana slices, and Nilla wafers (Optional garnishes)

Steps

1. 1

   Peel the bananas and slice them into rounds about ¼ inch thick, adjusting the thickness to your preference. Set the slices aside while preparing the creamy base.

2. 2

   In a medium mixing bowl, combine the whipped topping, sour cream, and dry banana cream pudding mix. Stir until fully combined and smooth and creamy.

3. 3

   Gently fold in the mini marshmallows, mini Nilla wafers, and sliced bananas. Mix only until the ingredients are evenly distributed, taking care not to break up the banana pieces too much.

4. 4

   Serve the banana fluff immediately, or cover and refrigerate for at least 1 hour so the cookies can soften and the flavors can meld. Add optional garnishes just before serving if desired.

Notes

Choose bananas that are ripe but still firm so they do not become mushy. Serve chilled for the best texture. Store covered in an airtight container in the refrigerator for up to 4 days; texture and flavor are best within the first 2–3 days. Add garnishes just before serving to help them retain their texture. The structured recipe lists a 10-minute total time, although the optional best-results chilling period is at least 1 hour.

Nutrition per serving

• dessert
• no-bake
• quick
• American
• vegetarian
• make-ahead
• potluck
• 冷蔵