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Chick-fil-A banana pudding is a rare prize that only appears at select locations, often sparking a "Pokemon-style" hunt among devoted fans. This copycat recipe recreates that elusive magic by combining rich sweetened condensed milk, fluffy marshmallow cream, and layers of Nilla wafers that transform into a soft, cake-like texture overnight. I first discovered this while trying to prevent my son from convincing me to drive six hours round-trip just for a dessert cup. After one bite of this homemade version, he declared it even better than the original—saving my gas tank and cementing my status as the family's dessert hero.
My neighbor Karen is notoriously competitive about her "famous" banana pudding. When she tried this at a potluck, she went silent for ten full seconds before begrudgingly asking for the recipe. Realizing that a Chick-fil-A copycat with marshmallow fluff had dethroned her 30-year legacy was a tough pill for her to swallow, but it’s definitely made our neighborhood gatherings a lot less tense now that the "pudding war" is over.
What Goes Into It
- Sweetened condensed milk: One 14-ounce can
- Ice-cold water: 1.5 cups (crucial for setting the pudding)
- Instant vanilla pudding mix: One 3.5-ounce box
- Heavy cream: 2.5 cups, chilled
- Marshmallow fluff: 2/3 cup
- Bananas: 5 to 6 large, barely-ripe (hint of green on the tips)
- Nilla Wafers: One box
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The 24-Hour Method
- 1. Set the Base:
- Whisk the sweetened condensed milk and ice-cold water until uniform. Sprinkle in the pudding powder and whisk aggressively for 2 minutes. Press plastic wrap directly onto the surface and refrigerate for 4 hours until thick.
- 2. Whip the Marshmallow Cream:
- In a separate cold bowl, beat the heavy cream to soft peaks. Add the marshmallow fluff and continue beating to stiff peaks. It should be light and airy but hold its shape.
- 3. The Gentle Fold:
- Fold the marshmallow cream into the set pudding in three batches. Use a slow scooping motion to keep the air in the mixture. It will look a bit loose; this is normal.
- 4. Layer and Chill:
- In a 9x13 dish, layer Nilla wafers, sliced bananas, and the cream mixture. Repeat until you have three layers of each, ending with the cream. Cover and refrigerate for at least 8 hours (or overnight).
"I once used perfectly ripe yellow bananas, thinking they’d be sweeter. By the next morning, the whole dish looked gray and unappetizing. Always go for the slightly green ones; they ripen to perfection inside the pudding!"
Storage and Variations
This pudding is best eaten within 48 hours. Beyond that, even the firmest bananas will start to soften and brown. Do not freeze this dish; the cream and pudding will separate into a watery mess upon thawing.
- Banana Split Style: Add a layer of crushed pineapple and a drizzle of chocolate ganache
- Strawberry-Banana: Swap half the bananas for sliced strawberries for a fruity twist
- Toasted Coconut: Sprinkle the top with toasted coconut flakes for a tropical crunch
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Whether you're making this for a homesick Southerner or just trying to avoid a long road trip to the nearest Chick-fil-A, this pudding is a guaranteed crowd-pleaser. It’s light, nostalgic, and impressively easy to assemble. Just make sure you give it that full overnight rest—it’s the difference between a bowl of cookies and a legendary dessert!
Frequently Asked Questions
- → Why is the pudding so runny when I'm making it?
- That's totally normal! It looks way too runny at first, but it thickens perfectly as it chills. The wafers also absorb moisture and help thicken everything up.
- → How do I keep the bananas from turning brown?
- Honestly, there's no perfect solution. Use barely ripe bananas and serve within a day or two. Or skip layering them and add fresh banana slices to each serving instead.
- → Can I make this without marshmallow fluff?
- The marshmallow fluff makes it extra light and fluffy like the original. You could skip it, but the texture won't be quite the same. It's worth tracking down.
- → How far ahead can I make this?
- Make it the day before you need it - it actually gets better as it sits. It'll keep in the fridge for up to 3 days, though the bananas will brown more each day.
- → Can I use homemade whipped cream?
- The recipe uses heavy cream that you whip yourself with marshmallow fluff. That's what makes it so good! Don't use Cool Whip or store-bought whipped topping.
- → What size dish should I use?
- A 9x13 inch baking dish is perfect. You could also use a large trifle bowl or deep serving dish if you want it to look fancy.