Banana Pudding Fluff

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. 

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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.

Ingredients and substitutions

• 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.

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Save Recipe

Banana Pudding Fluff

By: Jamie

4.37 from 47 ratings

Prep: 15 minutes mins

Cook: 0 minutes mins

Chilling Time: 2 hours hrs

Total: 2 hours hrs 10 minutes mins

Servings: 12

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Banana pudding fluff is a new twist on a Southern classic. It’s wonderful for potlucks and picnics and takes just minutes to assemble!

Equipment

• Mixing bowl set
• KitchenAid 9-Speed Digital Hand Mixer

Ingredients

1x2x3x

US CustomaryMetric

• ▢ 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

Calories: 410kcal, Carbohydrates: 58g, Protein: 5g, Fat: 18g, Saturated Fat: 10g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 5g, Trans Fat: 0.04g, Cholesterol: 47mg, Sodium: 319mg, Potassium: 249mg, Fiber: 1g, Sugar: 42g, Vitamin A: 626IU, Vitamin C: 3mg, Calcium: 107mg, Iron: 0.2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Like this recipe? Leave a comment below!

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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.)