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Banana Cream Pie Fluff is a new twist on a Southern classic. It’s wonderful for potlucks and picnics, and way easier than pie!
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This recipe is sponsored by Campfire® Marshmallows, but all thoughts are my own. Thank you for continuing to support the brands that make My Baking Addiction possible.
I am not from the South. I hope this is clear in how much I talk about Ohio, and Ohio’s weather. That said, my best friend IS from the South, and talks about Southern food a LOT.
I’ve learned my way around some of the best Southern foods there are, from fried chicken and mac n’ cheese to – you guessed it – Banana Cream Pie.
There may be some argument as to whether or not this famous dessert is Southern, but that’s how I think of it. I definitely saw it on more than a few menus when I was in Austin last year, and I rarely see it up here.
But, it’s one of my favorite desserts! So we need to change that.
But making a pie from start to finish isn’t always feasible.
So when tasked with making a crowd pleasing dessert that I wouldn’t have to slice or serve? I grabbed my favorite Campfire® Marshmallows and got to work.
Fluff recipes are most definitely something I’m familiar with. In fact, my latest recipe for Strawberry Cheesecake Fluff went absolutely bonkers on Facebook and has already been made and enjoyed by so many of you!
These potluck “salads” have appeared on my family’s table since I was tiny, and my Ambrosia Salad (while not called fluff), is where my love of this kind of dessert started.
This new variation on one of my favorite ways to consume marshmallows is pretty darn impressive, if I do say so myself. Crunchy vanilla cookies, sweet bananas, and all the pudding a girl could ask for.
I mean, really it couldn’t be easier or more delicious.
In fact, when I was testing this Banana Cream Pie Fluff recipe, I dropped the first batch off to the staff at Elle’s school and they fell for it pretty hard.
In fact, they all agreed that it was pretty darn near perfect. Not too sweet with great texture and yummy banana flavor. The only suggestion I got was to add in mini chocolate chips, which I think might be pretty darn good!
This Banana Cream Pie Fluff starts easily enough – some cream cheese, some pudding mix. Add some whipped topping, fresh bananas and the cutest Campfire® Mini Marshmallows. Then you’re there.
If you’re not a fan of whipped topping, you can definitely sub in freshly whipped cream; however, you’ll need to stabilize it, or it won’t hold up.
You can actually make this Banana Cream Pie Fluff a day ahead (so long as you’re using whipped topping), and the flavors will only get better. Just be sure to add in the bananas and top with vanilla cookies just before serving.
This is one perfect dessert for all the summer picnics and barbecues you’re going to attend, and I’m pretty sure it’ll be a crowd pleaser too.
Just in case you’re new here, I’ve been working with Campfire® Marshmallows for the past few years to create some amazing marshmallow recipes. We’ve got tons of delicious dishes and desserts from the past couple of years, and so much more to come.
We even created a Marshmallow Madness Pinterest board where we’ve pinned loads of delicious ooey-gooey marshmallow recipes.
Just like this Banana Cream Pie Fluff, this Nutella s’mores fudge and this s’mores snack mix.
Banana Cream Pie Fluff
Ingredients
- 16 ounces cream cheese room temperature
- 1 cup powdered sugar
- 2 teaspoons vanilla extract
- 2 packages Instant Banana Cream Pudding Mix 3.4 ounces each
- 1 ½ cups 2% or whole milk
- 12 ounces frozen whipped topping thawed
- 1 ½ cups mini marshmallows
- 3 large bananas peeled and sliced
- 30 vanilla wafers coarsely crushed
- additional whipped topping vanilla wafers and sliced bananas for garnish, optional
Instructions
- In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with an electric mixer, beat the cream cheese for 3 minutes. Scrape down the sides of the bowl and add in powdered sugar and vanilla and beat an additional 3 minutes.
- In a large bowl, whisk together the dry pudding mixes and milk. Allow pudding to set up for a few minutes.
- Add the pudding to the cream cheese mixture and beat until fully incorporated. Be sure to scrape down the sides of the bowl to incorporate all of the cream cheese.
- Fold in whipped topping until completely incorporated. Fold in the marshmallows.
- Cover and refrigerate for at least 2 hours.
- Just before serving, fold in the sliced bananas and top with crushed vanilla wafers.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
You left out the word “Instant” Banana Cream Pudding Mix. That makes a huge difference.
Thanks so much, Frank! I have made that adjustment.
-Jamie
just asking if powdered sugar is icing sugar and is the banana cream pudding would be our instance pudding as I haven’t seen anything like that in our supermarkets / I live in New Zealand/
Hello! Yes, powdered sugar and icing sugar are the same thing. I used two packages of banana cream flavored instant pudding. If you don’t have a similar flavor instant pudding available, you might try it with vanilla instant pudding – the banana flavor just won’t be quite as strong. If you happen to give it a try, I’d love to know how it turns out. Thanks so much for stopping by.
-Jamie
Type 2 diabetics CAN have sugar, it just needs to be carefully controlled. As many ‘sugar-free’ products do not react to other products the way they ‘should’ I wouldn’t try using them. Instead, I would make a half recipe (less temptation!), then freeze it into ice cubes or mini-cupcake papers. Enjoy a cube or two –depending on your specific situation — once in a while. Or freeze it whole and scoop out a little bit, like ice cream.
I bet you could also cut some of the powdered sugar without affecting it too much, and up the whipped cream. The flavor will be lighter, but should still be really good (I haven’t tried it on THIS yet, but I up the whipped cream on LOTS of these type desserts and they work great).
Thanks so much for stopping by, Sue! I appreciate you taking the time to comment. Happy Baking!
-Jamie
@Sue, They actually have this new stuff out. Its called monk fruit. It taste exactly like sugar. No joke. Only it contains absolutely no sugar in it or really anything else. But its like 200 times sweeter then sugar. So u literally only need a pinch. I would say a pinch of monk fruit and corn starch would be just like the powdered sugar. Its great for diabetics. Tho I haven’t experimented with baking with it yet tho. Good luck! I hope you find something that works!
Wonder how I could make this for type 2 diabetic?
Hello! I haven’t attempted this recipe for anyone with Type 2 diabetes, so I am not sure of the best method. If you happen to give it a try, I’d love to know what you did. Thanks so much for stopping by.
-Jamie
do you use instant pudding
Hi Josephine – Yes, instant pudding mix! Thanks for stopping by. Happy baking!
-Jamie