Ingredients
- 3.4 ounces instant banana pudding
- 2 cups whole milk
- 8 ounces whipped topping
- 2 cups mini marshmallows
- 2 cups vanilla wafers crushed
- 2 cups bananas sliced
Instructions
- Add the pudding mix and milk to a large bowl. Whisk until well combined.
- Chill in the fridge for 10-15 minutes so the pudding sets up.
- Fold in the whipped topping and sliced bananas. Don't whip too hard or the Cool Whip will break down.
- Gently fold in the crushed wafers and marshmallows until just combined.
- Chill until ready to serve. It's best when served cold. Garnish with crushed wafers and more sliced bananas for a pretty presentation.
Notes
- Use whole milk for extra creamy pudding. Let the pudding set for 10-15 minutes in the fridge before adding other ingredients.
- Thaw Cool Whip in the refrigerator overnight if frozen. Don't microwave it or it gets watery.
- Use firm, ripe bananas, not overripe mushy ones. Mushy bananas break down when you fold them in.
- Slice bananas right before adding to prevent browning. Or toss them with lemon juice first.
- Fold gently when adding Cool Whip and other ingredients. Aggressive stirring deflates the fluffy texture.
- Crush Nilla Wafers into small pieces but not too small or they will lose their crunch when folded in.
- Serve cold straight from the refrigerator. This tastes best when chilled.
- Make it pretty by reserving some crushed Nilla Wafers and banana slices to arrange on top before serving.
Nutrition
Serving: 1 | Calories: 346kcal | Carbohydrates: 60g | Protein: 5g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 8mg | Sodium: 241mg | Potassium: 281mg | Fiber: 1g | Sugar: 40g | Vitamin A: 144IU | Vitamin C: 3mg | Calcium: 98mg | Iron: 0.2mg
