Pecan Sandies Banana Pudding

A glass dish filled with layers of banana pudding, sliced bananas, and creamy topping.

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Pecan Sandies Banana Pudding

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.

Course Dessert

Cuisine American

Keyword banana pudding, bananas, dessert, fluff

Prep Time 10

Cook Time 1

Servings servings

Calories 617kcal

Author Paula

Equipment

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

I divided this banana pudding into two small containers. You can make small servings or one large one.

Nutrition