Ingredients
Scale
- For the Salad:
- 1 (3.4 oz) package instant vanilla pudding mix
- 1 (8 oz) container frozen whipped topping (thawed)
- 1 (14 oz) can sweetened condensed milk
- 3–4 medium ripe bananas (sliced)
- 1 cup miniature marshmallows
- 1 cup crushed vanilla wafers or graham crackers (optional)
- Optional toppings: chopped walnuts, pecans, or shredded coconut
Instructions
- Preparing the Base: In a large mixing bowl, whisk together the instant vanilla pudding mix and sweetened condensed milk until smooth and thickened. Fold in the thawed whipped topping gently to maintain its fluffiness. The mixture should be creamy and light.
- Adding the Mix-Ins: Gently fold in the sliced bananas and miniature marshmallows. Be careful not to overmix to avoid breaking down the bananas. If using crushed vanilla wafers or graham crackers, stir them in lightly for added crunch.
- Chilling the Salad: Transfer the mixture to a serving bowl or individual dessert cups. Cover with plastic wrap and refrigerate for at least 1–2 hours to allow the flavors to meld and the salad to chill.
- Finishing Touches: Before serving, sprinkle optional toppings like chopped nuts, shredded coconut, or additional crushed cookies for extra texture and flavor. Serve chilled and enjoy!
Notes
- To prevent browning, toss sliced bananas with a little lemon juice or citric acid before folding into the salad.
- Vegan alternative: Use plant-based whipped topping, dairy-free pudding mix, and a homemade condensed milk substitute.
- Storage tip: Store in an airtight container in the fridge for up to 1 day. Add fresh bananas just before serving for optimal texture.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert/Salad
- Method: No-Bake
- Cuisine: American-Inspired
Nutrition
- Serving Size: 1 serving (1/6th to 1/8th of the recipe)
- Calories: 280 kcal
- Sugar: 35 g
- Sodium: 120 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 15 mg