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This banana pudding fluff recipe is a light, airy twist on a Southern classic! Make this fluff salad in about 15 minutes and let it chill for 2 hours before taking to all of your parties and potlucks.
I am not from the South. Hopefully this is clear in how much I talk about Ohio and Ohio’s weather. I grew up eating Midwestern staples like buckeye candy and orange fluff.
That said, my best friend IS from the South, and talks about Southern food a LOT. So over the years, I’ve learned my way around some of the best Southern foods there are, from fried chicken and baked mac and cheese to — you guessed it — classic banana pudding.
There may be some argument as to whether or not this famous dessert is Southern, but that’s how I think of it. I definitely saw it on more than a few menus when I visited Austin, and I rarely see it up here.
So why not take banana pudding and combine it with one of my family’s favorite things, fluff salad?
What is fluff salad?
These potluck “salads” have appeared on my family’s table since I was tiny, and my ambrosia salad (while not called fluff), is where my love of this kind of dessert started.
Fluff salads usually start with a base of some kind of pudding, jello, and/or cream cheese mixture that gets folded with whipped topping. Sometimes other fruits are added to the mix, and mini marshmallows are almost always involved.
The result is a sweet, creamy dessert with a light, fluffy texture. Thus, the name “fluff!”
This banana pudding fluff recipe includes rich, creamy pudding, sweet bananas, and crunchy vanilla wafer cookies. Tangy cream cheese keeps it from being too sweet, and you get tons of yummy banana flavor.
This is one perfect dessert for all the summer picnics and barbecues you’re going to attend, and I’m sure it’ll be a crowd pleaser too.
A note from Jamie
2026 update: I first shared this recipe way back in 2018 with the name “banana cream pie fluff.” I’ve since changed the name (since banana pudding fluff seemed more accurate), but the recipe has stayed the same. The post now contains even more tips for making the perfect fluff salad for all of your picnics and potlucks. Enjoy!
Testing notes
- If you’re not a fan of whipped topping, use stabilized whipped cream. Whipped topping holds up better over time, so you need to stabilize the whipped cream so that it doesn’t break down and weep while the fluff chills in the refrigerator.
- Wait to add the bananas and vanilla wafer cookies until right before serving. This will keep the bananas from turning brown and keep the cookies from getting soft. Some folks recommend you toss the banana slices with lemon juice to prevent browning, but I find that only sort of works. It’s best to just wait and finish assembling just before serving if at all possible.
- If you prefer, you can fold whole vanilla wafer cookies into the fluff along with the bananas. Just keep in mind that they will soften a bit, but that is true when making traditional banana pudding, too!
- You can make this up to a day ahead and the flavors will only get better. Just be sure to wait to add the bananas and cookies until just before serving.
Ingredients and substitutions
⬇️ For the full recipe, including ingredient amounts, scroll down to the recipe card below!
- Cream cheese: Softened to room temperature. If you forget to set it out ahead of time, check out my tips on how to soften cream cheese quickly.
- Powdered sugar: This sweetens the fluff base and also dissolves well into the cream cheese mixture so it doesn’t become grainy. If you’re out of powdered sugar, learn how to make a powdered sugar substitute.
- Vanilla extract: Vanilla bean paste will also work.
- Instant banana cream pudding mix: If you can’t find this flavor, you can swap in instant vanilla pudding mix, which is what is also used in the Magnolia Bakery banana pudding recipe. Just keep in mind that the fluff won’t have as strong of a banana flavor. Make sure to grab instant pudding mix, not cook-and-serve.
- Milk: 2% or whole milk both work great.
- Whipped topping: Thaw this according to the package directions.
- Mini marshmallows: These are technically optional, but in my family, they’re a must!
- Fresh bananas: They should be ripe, but not overly so. If they’re too ripe (ie, have a lot of brown spots on them), they will break down and become mushy when you fold them into the pudding mixture. Save your overripe bananas for banana cake instead.
- Vanilla wafers: You can use your favorite gluten-free vanilla wafters if you need to make this recipe gluten-free. Just double-check that your other ingredients are also certified gluten free.
How to make banana pudding fluff
Use an electric mixer to beat the cream cheese until smooth, then beat in the powdered sugar and vanilla. You want the mixture to be very smooth and creamy, which is why I find it best to use a mixer for this.
In another bowl, whisk together the pudding mix and milk. The pudding will be much thicker than usual because we’re using less milk than you would if you were making the pudding according to the package directions.
Now you can go ahead and beat the pudding into the cream cheese mixture. Switch to a spatula to fold in the Cool Whip and the marshmallows.
Cover the banana fluff and refrigerate for at least 2 hours before serving. You can easily do this a day ahead of time, though.
When you’re ready to serve, gently fold in the sliced ripe bananas and top with the crushed vanilla wafers. You can garnish with some additional Cool Whip or whipped cream and more banana slices if you’d like.
Storage
Leftover banana pudding fluff can be stored in an airtight container for 2-3 days. Keep in mind that the bananas will eventually brown a bit and the cookies will soften, but it will still taste delicious.
I don’t recommend freezing the leftovers.
Banana Pudding Fluff
Ingredients
- 16 ounces cream cheese room temperature
- 1 cup powdered sugar
- 2 teaspoons pure vanilla extract
- 2 packages instant banana cream pudding mix 3.4 ounces each
- 1 ½ cups 2% or whole milk
- 12 ounces frozen whipped topping thawed
- 1 ½ cups mini marshmallows
- 3 large bananas peeled and sliced
- 30 vanilla wafer cookies coarsely crushed
Optional garnishes
- additional whipped topping
- additional sliced bananas
Instructions
- In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with an electric mixer, beat the cream cheese for 3 minutes. Scrape down the sides of the bowl and add in powdered sugar and vanilla and beat an additional 3 minutes.16 ounces cream cheese, 1 cup powdered sugar, 2 teaspoons pure vanilla extract
- In a large bowl, whisk together the dry pudding mixes and milk. Allow pudding to set up for a few minutes.2 packages instant banana cream pudding mix, 1 1/2 cups 2% or whole milk
- Add the pudding to the cream cheese mixture and beat until fully incorporated. Be sure to scrape down the sides of the bowl to incorporate all of the cream cheese.
- Fold in whipped topping until completely incorporated. Fold in the marshmallows.12 ounces frozen whipped topping, 1 1/2 cups mini marshmallows
- Cover and refrigerate for at least 2 hours.
- Just before serving, fold in the sliced bananas and top with crushed vanilla wafers. If desired, garnish with additional whipped topping and more banana slices.3 large bananas, 30 vanilla wafer cookies, additional whipped topping, additional sliced bananas
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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More banana dessert recipes
If you love this recipe, you should also check out my banana pudding poke cake, made with a doctored cake mix for another easy dessert.
My banana cream bars also include all of the flavors of banana pudding, while my banana pudding cheesecake is a rich, decadent dessert that’s perfect for any holiday!
Don’t have time or energy to make something super elaborate? My banana cream pie eclair cake is always a hit! (And it’s a super easy, no-bake recipe too.)
You left out the word “Instant” Banana Cream Pudding Mix. That makes a huge difference.
Thanks so much, Frank! I have made that adjustment.
-Jamie
just asking if powdered sugar is icing sugar and is the banana cream pudding would be our instance pudding as I haven’t seen anything like that in our supermarkets / I live in New Zealand/
Hello! Yes, powdered sugar and icing sugar are the same thing. I used two packages of banana cream flavored instant pudding. If you don’t have a similar flavor instant pudding available, you might try it with vanilla instant pudding – the banana flavor just won’t be quite as strong. If you happen to give it a try, I’d love to know how it turns out. Thanks so much for stopping by.
-Jamie
Type 2 diabetics CAN have sugar, it just needs to be carefully controlled. As many ‘sugar-free’ products do not react to other products the way they ‘should’ I wouldn’t try using them. Instead, I would make a half recipe (less temptation!), then freeze it into ice cubes or mini-cupcake papers. Enjoy a cube or two –depending on your specific situation — once in a while. Or freeze it whole and scoop out a little bit, like ice cream.
I bet you could also cut some of the powdered sugar without affecting it too much, and up the whipped cream. The flavor will be lighter, but should still be really good (I haven’t tried it on THIS yet, but I up the whipped cream on LOTS of these type desserts and they work great).
Thanks so much for stopping by, Sue! I appreciate you taking the time to comment. Happy Baking!
-Jamie
@Sue, They actually have this new stuff out. Its called monk fruit. It taste exactly like sugar. No joke. Only it contains absolutely no sugar in it or really anything else. But its like 200 times sweeter then sugar. So u literally only need a pinch. I would say a pinch of monk fruit and corn starch would be just like the powdered sugar. Its great for diabetics. Tho I haven’t experimented with baking with it yet tho. Good luck! I hope you find something that works!
Wonder how I could make this for type 2 diabetic?
Hello! I haven’t attempted this recipe for anyone with Type 2 diabetes, so I am not sure of the best method. If you happen to give it a try, I’d love to know what you did. Thanks so much for stopping by.
-Jamie
do you use instant pudding
Hi Josephine – Yes, instant pudding mix! Thanks for stopping by. Happy baking!
-Jamie