Pecan Sandies Banana Pudding
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Pecan Sandies Banana Pudding is a quick and easy no-bake dessert with a slight twist on the classic recipe. We love the buttery, nutty crunch of pecan sandies (cookies) and creamy banana pudding. This small change elevates this dessert even more.
Ingredients
The full recipe with ingredient amounts and instructions is at the bottom of this post. You can save a tree and the recipe to your personal and private recipe box here on Call Me PMc. This way, you’ll never misplace it.
- Vanilla Instant Pudding
- whole milk. Whole, 1%, 2%, fat-free, almond, or cashew milk.
- Cool Whip regular or low-sugar
- Mini marshmallows. Optional
- Pecan sandies cookies. Store-bought or Homemade Pecan Sandies.
- bananas
Equipment
Pecan Sandies Banana Pudding Cooking Tips
- If you prefer a thicker pudding, reduce the amount of milk slightly. This will help create a richer, more spoonable texture.
- Use ripe bananas for the best flavor. The skin should have a few dark speckles on it, and the banana should be soft but not mushy.
- For a lighter option, swap out the regular Cool Whip for a low-sugar version. You can also use sugar-free vanilla pudding.
- Layer the cookies and bananas evenly for a good mix of textures with each bite. You can also crush some cookies on top for a crunchy garnish.
- Let the pudding sit in the fridge for at least 30 minutes before serving, but an hour is even better. This allows the cookies to soften slightly, which blends everything together nicely.
Pecan Sandies Banana Pudding FAQs
Can I make this pudding ahead of time?
Yes, you can make it a day in advance. Just be sure to cover it well and refrigerate. The cookies will soften the longer they sit. However, if you like a little crunch, wait until the day you plan to serve it to make it.
Can I use a different kind of cookie?
Sure! While pecan sandies add a nice nutty flavor, you can use other shortbread cookies, graham crackers, or vanilla sandwich cookies for a slightly different taste.
Can I use a non-dairy milk?
Yes, almond or cashew milk works fine. It may not set as thick or rich as with dairy milk so the end result won’t be as creamy and rich.
Conclusion
Pecan Sandies Banana Pudding is a simple yet delicious dessert that combines the crunch of cookies with the smoothness of pudding and bananas. It’s easy to customize based on your preferences and always a hit at gatherings. Whether you’re making it for a party or just a weeknight treat, it’s a dessert that’s quick to make and full of flavor.
Pecan Sandies Banana Pudding
Ingredients
- 3.3 ounce box vanilla instant pudding mix 3.3-ounce box of regular or 1-ounce box of zero sugar.
- 1 and ⅓ cups whole milk Whole, 1%, 2%, fat-free, almond, or cashew milk.
- 8 ounces Cool Whip regular or low-sugar
- 1 cup Mini marshmallows
- 24 to 30 medium pecan sandies cookies
- 2 to 3 medium bananas
Instructions
- In a large glass bowl, whisk the instant pudding and milk together. Refrigerate for 10 minutes.
- To the instant pudding, fold in the Cool Whip, and mini marshmallows.
- First add a layer of cookies, next ⅓ of the pudding, then a layer of sliced bananas. Repeat cookies, pudding, and bananas, top with a final layer of pudding (or you can top with Cool Whip)
- Cover and refrigerate 30 minutes for it to set.
- Serve and enjoy. Refrigerate any leftovers in an airtight container. It's good in the fridge for 3 days.
Notes
Nutrition
Nutritional information given is an automatic calculation and can vary based on the exact products you use and changes you make to the recipe. If these numbers are important to you, I recommend calculating them yourself.