Easy Banana Pudding Fluff Salad Recipe

As a professional food blogger, I’ve been playing with my Banana Pudding Fluff Salad, an easy no-bake take on classic banana pudding that layers bananas and Nilla Wafers in a way that flips expectations and makes a bold entry in my Fluff Salad Recipes.

I never thought banana pudding could get so mischievous until I threw the rules out and made a Banana Pudding Fluff Salad. I use instant vanilla pudding mix and a big handful of Nilla Wafers to build that crackling crunch between pillowy bites, and somehow it feels more snack than dessert.

It’s not the old, predictable spoonful you grew up with, it’s lighter, a bit cheeky, and you’ll probably find yourself stealing second helpings before anyone notices. If you like Easy Banana Pudding with attitude, this one will make you rethink what banana pudding is, seriously.

Try it.

Ingredients

• Gives thick sweet vanilla flavor, boosts carbs and sugar, little protein, easy convenient fix
• Super sweet, adds creamy dense sweetness, mostly sugar, very high calories, decadently rich staple
• Natural sweetness, fiber, potassium, adds soft texture, ripeness changes flavor and moisture
• Light fluffy texture, adds air, mostly fat and sugar, keeps dessert pillowy and smooth
• Thins pudding mix, adds calcium and protein, impacts sweetness level slightly and richness
• Crunchy cookie base, brings carbs and butter flavor, softens over time in pudding, nostalgic
• Amplifies flavor, tiny calories, aromatic, boosts perceived sweetness, subtle depth

Ingredient Quantities

• 1 (5.1 ounce) package instant vanilla pudding mix
• 3 cups cold milk
• 1 (14 ounce) can sweetened condensed milk
• 1 teaspoon vanilla extract
• 8 ounces frozen whipped topping Cool Whip, thawed
• 3 to 4 ripe bananas, sliced
• 11 ounce package Nilla Wafers about 3 cups

How to Make this

1. In a large bowl whisk 1 (
5.1 ounce) package instant vanilla pudding with 3 cups cold milk until it’s thickened, about 2 minutes — whisk fast so it sets nice.

2. Stir in 1 (14 ounce) can sweetened condensed milk and 1 teaspoon vanilla until smooth and lump free.

3. Fold in 8 ounces thawed frozen whipped topping (Cool Whip) until the mixture is light and even, don’t overmix.

4. Take the 11 ounce package Nilla Wafers and crush about 2 cups into bite sized pieces, save about 1 cup whole or mostly whole for topping.

5. Peel and slice 3 to 4 ripe bananas just before using so they dont brown, then gently fold half the banana slices and about 1 1/2 cups of the crushed wafers into the pudding mixture.

6. Spoon the mixture into a serving bowl or 9×13 pan and spread it out, press down a little so it holds.

7. Layer the remaining banana slices and the reserved Nilla Wafers on top for texture and looks.

8. Cover and chill in the fridge at least 2 hours, preferably overnight, so the wafers soften and flavors meld.

9. Right before serving give a light stir if you want it more blended, or add a few extra fresh wafers on top for crunch, serve cold and enjoy.

Equipment Needed

1. large mixing bowl, big enough to whisk and fold everything in
2. wire whisk (you’ll need to whisk the pudding fast so it sets up)
3. measuring cups (3 cup capacity plus 1 cup for crushing wafers)
4. measuring spoon for the vanilla
5. rubber spatula or large spoon for folding and spreading
6. zip top bag plus rolling pin or a food processor to crush the Nilla Wafers
7. knife and cutting board for slicing bananas
8. can opener for the sweetened condensed milk
9. 9×13 pan or a serving bowl, plus plastic wrap to cover while chilling

FAQ

Easy Banana Pudding Fluff Salad Recipe Substitutions and Variations

• Cool Whip (8 oz): swap with 1 cup heavy whipping cream, whipped to soft peaks with 1-2 tbsp powdered sugar and folded in, or use an 8 oz canned coconut whipped topping for a dairy free option.
• Sweetened condensed milk (14 oz): use a 14 oz can of sweetened condensed coconut milk for dairy free, or make a quick homemade version by simmering 2 cups whole milk with 1 cup granulated sugar until reduced and slightly thickened (about 30–40 minutes), then cool.
• Nilla Wafers (11 oz about 3 cups): replace with about 3 cups crushed graham crackers, or 3 cups crushed vanilla sandwich cookies, or even shortbread crumbs for a richer flavor.
• Bananas (3–4 ripe): swap with about 2 cups sliced strawberries for a fresher tart note, or use 1 can (about 20 oz) drained crushed pineapple for a tropical twist.

Pro Tips

1) Toss the banana slices in a little lemon or pineapple juice right after cutting, then only add half to the mix and save the rest for topping. Do this and the bananas wont go brown on you, plus the acid cuts some of that heavy sweetness.

2) Keep texture by saving at least a cup of whole or mostly whole wafers and adding them right before you serve. If you want extra crunch pulse a few wafers coarsely instead of dusting everything fine, but dont mix them all in hours early or everything gets mushy.

3) Whisk the pudding in very cold milk and use a chilled bowl if you can, whisk fast until just thickened. When you fold in the thawed whipped topping be gentle, overmixing will make it dense instead of light.

4) If it seems too sweet or one-note add a pinch of salt and a teaspoon of lemon or rum extract to the pudding mix, or fold in a couple tablespoons of cream cheese softened for balance. Small tweaks like that make the dessert taste deeper not just sweeter.