Banana Pudding Fluff Salad (Print Version)

# Ingredients:

→ Core Components

01 - Instant vanilla pudding mix (3.4 oz / 96g)
02 - Cold milk (whole or 2%, 1 ½ cups / 355ml)
03 - Thawed frozen whipped topping (8 oz / 227g container)
04 - Mini marshmallows (1 cup / 50g)
05 - Ripe bananas, sliced (3-4)
06 - Lemon juice (1 teaspoon / 5ml, optional)
07 - Vanilla wafer cookies (1 ½ cups / 75g, whole or crushed)

→ Optional Enhancements

08 - Shredded coconut (½ cup / 40g)
09 - Chopped pecans or walnuts (½ cup / 50g)
10 - White chocolate or butterscotch chips (½ cup / 85g)

# Instructions:

01 - In a large mixing bowl, whisk together the instant vanilla pudding mix and cold milk until the mixture is smooth and begins to thicken, approximately 2 to 3 minutes. Allow the pudding to rest for 5 minutes to fully set.
02 - Using a spatula, gently fold the thawed whipped topping into the set pudding mixture. Be careful not to overmix to maintain a light and airy texture.
03 - Stir the mini marshmallows into the pudding and whipped topping mixture until evenly distributed.
04 - Slice the ripe bananas and, if desired, lightly toss them with lemon juice to prevent browning. Gently fold the prepared bananas into the pudding mixture.
05 - Add the vanilla wafer cookies, either whole or crushed, to the mixture. Stir carefully until the cookies are evenly incorporated.
06 - Cover the bowl with plastic wrap and refrigerate for a minimum of 1 hour. This chilling period allows the flavors to meld and the cookies to soften slightly.
07 - Serve the banana pudding fluff salad chilled, scooping individual portions into bowls to enjoy.

# Notes:

01 - For optimal freshness, slice bananas immediately before incorporating. A light toss with lemon juice can prevent browning.
02 - Adjust cookie addition timing: incorporate just before serving for a crisp texture, or earlier for a softer consistency.
03 - Thaw frozen whipped topping in the refrigerator, not at room temperature, to preserve its ideal texture.
04 - For an elegant presentation, consider layering the components in a trifle dish.
05 - The pudding base can be prepared up to 24 hours ahead. Integrate bananas and cookies just prior to serving for best results.
06 - Experiment with flavor variations: add fresh strawberries for a 'Strawberry Banana Fluff'.
07 - For a 'Chocolate Banana Fluff', substitute with chocolate pudding mix.
08 - Create a 'Peanut Butter Banana Fluff' by stirring in 2 tablespoons (30ml) of peanut butter.
09 - For a 'Tropical Fluff', incorporate pineapple, shredded coconut, and mandarin oranges.
10 - Transform this into a 'Cookies & Cream Banana Fluff' by replacing vanilla wafers with crushed Oreo cookies.

Back