Description
A delightful and creamy no-bake dessert combining whipped cream, marshmallow fluff, ripe bananas, and crunchy vanilla wafer cookies. This Chocolate Banana Pudding Fluff is quick to prepare, requiring only 10 minutes of active time, and perfect for a light, sweet treat that blends creamy textures with fruity freshness and cookie crunch.
Ingredients
Scale
Whipped Cream Mixture
- 1 cup cold heavy cream
- 2 tbsp powdered sugar
- 1 tsp vanilla extract
Other Ingredients
- ½ cup marshmallow crème (e.g. Marshmallow Fluff)
- 2 medium ripe bananas, diced (~1¼ cups), plus extra slices for garnish
- 16 vanilla wafer cookies, coarsely crushed (~1 cup), plus extra for garnish
Instructions
- Whip the Cream: In a large mixing bowl, whip the cold heavy cream along with powdered sugar and vanilla extract using a hand or stand mixer until soft peaks form. This ensures a light and airy base for the pudding fluff.
- Fold in Marshmallow Crème: Gently fold the marshmallow crème into the whipped cream mixture until just combined, taking care not to deflate the whipped cream to keep the dessert fluffy.
- Add Bananas and Cookies: Stir in the diced ripe bananas and coarsely crushed vanilla wafer cookies until they are evenly distributed throughout the mixture, adding texture and flavor contrast.
- Chill the Mixture: Transfer the mixture to serving bowls or parfait glasses and chill in the refrigerator for at least 30 minutes. This step allows the flavors to meld and the cookies to soften slightly, enhancing the overall texture.
- Serve and Garnish: Before serving, garnish with extra banana slices and crushed vanilla wafers to add visual appeal and a fresh, crunchy finish to the creamy pudding fluff.
Notes
- For best results, use very ripe bananas for natural sweetness and optimal texture.
- Chilling time can be extended up to 2 hours if desired for a more set texture.
- Vanilla wafer cookies can be substituted with any crunchy vanilla-flavored biscuit if unavailable.
- This dessert is best consumed within 24 hours for freshness, as the cookies can become too soft over time.
