banana pudding Chick-fil-A (Printable Version)
Southern vibes jump out in every bite of creamy pudding, banana slices, and soft Nilla Wafers stacked together.
# What You'll Need:
→ Pudding Base
01 -
99 g instant vanilla pudding mix
02 -
355 ml ice-cold water
03 -
397 g sweetened condensed milk
→ Whipped Cream Layer
04 -
150 g marshmallow fluff
05 -
600 ml heavy cream
→ Filling and Assembly
06 -
1 box (about 300 g) Nilla Wafers
07 -
5–6 big bananas, just starting to ripen
# Steps to Follow:
01 -
First, whisk sweetened condensed milk with that cold water in a big bowl. Give it a good mix until everything blends in. Now pour in the pudding mix and really whip it so it's smooth. Pop a cover on and chill it for around 4 hours till it thickens up.
02 -
Use another bowl for the heavy cream. Beat it up until it starts holding soft hills. Dowse in your marshmallow fluff and keep mixing so it stands in tall, sturdy peaks.
03 -
Scoop some of that whipped cream blend into your pudding and fold it in easy, a little at a time. Don’t go wild—just fold gently till only faint streaks show. It’ll keep things nice and fluffy.
04 -
Grab a big bowl or a 23x33 cm dish, spread out a bunch of wafers, then add banana slices right on top of them. Smooth a third of that creamy mix over everything. Build up the layers two more times, finishing with cream at the very top.
05 -
Scatter extra wafer crumbs or more banana over if you want. Let it chill in the fridge at least 4 hours (overnight is even better) so everything softens and gets all tasty together.
# Additional Notes:
01 -
Making this a day early works wonders, letting everything get super creamy and full-flavored.
02 -
If the pudding layer seems too runny at first, don't worry—it'll set up as it rests and those cookies soak things up.
03 -
Bananas can brown if you wait too long. For fresher looking slices, put them in right before digging in.