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Dig into this take on Chick-fil-A banana pudding for pure cozy vibes. Picture thick, creamy pudding, lots of whipped cream, layers of bananas and super soft vanilla cookies. It’ll remind you of family get-togethers and is one of those sweets that disappears before you know it. Not kidding—if you let it hang out in the fridge a bit, it just keeps getting better and better.
The first time I made this, I brought it to a backyard party and everyone finished it before I could even grab a serving. I always make a double batch now and somehow there’s still none left at the end.
Essential Ingredients
- Barely ripe bananas: Not too soft, not too green so they don’t turn to mush—pick ones with a bit of green on the tops
- Marshmallow fluff: Brings sweetness and gentle lilt—just check it’s fresh before adding
- Ice cold water: Helps the pudding set quickly—bottled or filtered is best
- Sweetened condensed milk: Makes things rich and creamy, almost caramel-like; just be sure you’ve got a good can
- Nilla wafers: Bring the classic nostalgia—they should be sturdy, not stale, or else they’ll fall apart quick
- Instant vanilla pudding mix: Brings structure and loads of vanilla flavor—try to buy the really good kind
- Heavy cream: For the fluffiest top layer, go for high fat if you can find it and whip it yourself
Easy Step-by-Step
- Finish and Chill:
- Spread the leftover pudding mix over the top and smooth it out. If you want, toss some crushed cookies on for a fun look. Cover it up and chill for at least four hours—or leave it overnight for even softer cookies.
- Assemble the Layers:
- Start with cookies all along the bottom of a trifle dish. Cover with layers of sliced bananas and drop in about a third of your pudding mixture, smoothing it gently. Keep it going with more layers—cookies, bananas, pudding—until you’ve got three stacks.
- Combine Pudding and Cream:
- Take the fluffy whipped cream and fold it right into the chilled pudding. Go slow and steady so it stays fluffy, making sure you don’t see any streaks left behind.
- Whip the Cream:
- Pour cold heavy cream into a chilled bowl. Beat with a mixer until you see soft peaks forming. Add in your marshmallow fluff and keep whipping until it’s stiff and holds its shape.
- Make the Pudding:
- In a big bowl, whisk together sweetened condensed milk with ultra-cold water until it’s super smooth. Shake in the pudding mix and whisk for a couple of minutes so you don’t get clumps. Cover and chill for four hours till thick.
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The absolute best bit is how those Nilla wafers go soft in the pudding—it’s like banana shortcake in every mouthful. Honestly, I think of summer days spent with cousins every single time I make this, when we’d all fight for the last scoop out of the pan.
Storing Info
Just pop leftovers in the fridge with a lid and you’re good for up to three days. Bananas can go a little brown, so for a fresh look, slice a new banana when you serve. Put the cookies and pudding in first, then dress it up with fruit last minute if you want it pretty.
Swap Ideas
Try other instant pudding flavors like French vanilla for a twist. No Nilla wafers? Butter cookies work well if they’re sturdy. If you want a lighter top, use whipped topping instead of marshmallow fluff.
How to Serve
Chill and serve this in a big clear bowl or go for cute party cups. Top with an extra cloud of whipped cream, more cookie crumbs, or for a special touch, toasted coconut or chopped pecans.
Where It Comes From
Banana pudding is a true southern favorite—brings back memories of hanging out with family and eating together. While this one's got that Chick-fil-A vibe, folks in the South have been making all kinds of layered puddings for ages because they’re easy and seriously comforting.
Recipe Questions & Answers
- → What keeps my bananas from turning brown?
Bananas like to change color as they sit. Try tossing them on just before serving for best results. Some folks rinse slices in water, but honestly, it barely slows things down.
- → Should I fix this treat ahead of time?
For best texture, throw it together the night before. The wafers soak in the creamy layers and go extra tasty by tomorrow.
- → Which pudding mix is the go-to here?
Grab the instant vanilla kind. It blends right in and makes the whole thing fluffy without any fuss.
- → How do I make sure it's nice and airy?
Beat up heavy cream with marshmallow fluff until it looks pillowy, then gently mix it into the rest. Don't overmix—easy does it for peak fluffiness.
- → Is it okay to swap Nilla Wafers for something else?
You can. Nilla Wafers have that old-school taste and get perfectly soft, but other vanilla cookies work if that's all you've got.
- → How long does it need to chill out in the fridge?
Let it sit for at least 4 hours, but leaving it overnight is even better so the cookies soak up all that flavor and get perfectly soft.