Ingredients
The Chocolate Layer:
2 boxes (3.9 oz each) instant chocolate pudding mix
3 cups cold milk (reduced slightly from the box instructions for a thicker set)
The Fluff & Fruit Layers:
3 to 4 ripe bananas, sliced into rounds
1 container (8 oz) whipped topping (like Cool Whip), thawed
1 teaspoon vanilla extract
1 cup mini marshmallows (folded into the cream for extra chew)
The Crunch & Topping:
1 box graham crackers or chocolate wafer cookies (crushed, optional for a bottom crust layer)
½ cup semi-sweet chocolate chips (or chopped chocolate chunks)
🥣 Directions
Step 1: Whisk the Chocolate Layer
In a medium bowl, combine the 2 boxes of instant chocolate pudding mix with 3 cups of cold milk. Whisk vigorously for about 2 minutes until it becomes smooth and starts to thicken up. Set it aside for 5 minutes to firm up completely.
Step 2: Make the Vanilla Marshmallow Fluff
In a separate bowl, add the thawed whipped topping and stir in the vanilla extract. Gently fold in the mini marshmallows until they are evenly distributed throughout the fluffy cream.
Step 3: Layer the Dessert
Base (Optional): If you like a little structure, press a layer of crushed graham crackers or chocolate cookies into the bottom of a 9×13-inch pan.
Middle: Spread the thickened chocolate pudding evenly over the base. Arrange a generous, tightly packed layer of your sliced banana rounds right on top of the pudding.
Top: Carefully spread the marshmallow fluff mixture over the banana layer, smoothing it out with a spatula.
Step 4: Garnish and Decorate
Scatter the chocolate chips or chopped chocolate chunks generously over the whipped topping. To get that gorgeous look from the picture, save a few perfect banana slices to place nicely right on top just before serving.
Step 5: Chill and Set
Pop the dish into the refrigerator for at least 2 hours before serving. This allows the pudding to completely set and the flavors to marry beautifully. Cut into neat squares and enjoy cold