99 Flavors of Pudding: # 1 Butterfinger Banana Pudding

Butterfinger Banana Pudding

Banana pudding is a very popular dessert in the south, synonymous with peach cobber. Some versions are made with a homemade baked pudding, others instant pudding, and could be vanilla or banana flavored. Some are topped with cool whip, fresh whipped cream, or meringue. Butterfinger Banana Pudding features instant vanilla pudding, sweetened condensed milk, marshmallow fluff, whipped cream, bananas, vanilla wafers, and crushed butterfinger candies. It is sweet, creamy, and satisfying.

The first step involves mixing the pudding, which then must be refrigerated for at least an hour, so plan ahead.

Once your pudding mixture is ready, you simply create layers with vanilla wafers, bananas, and crushed butterfingers. Yum!

You do need to refrigerate the finished banana pudding again for at least three hours, although overnight works best to insure your vanilla wafers are completely softened. But this southern dessert is well worth the wait.

Butterfinger Banana Pudding

  • Servings: 8
  • Print

Layers of vanilla wafers, bananas, vanilla pudding and whipped cream, and crushed butterfinger candies


1/4 cup instant vanilla pudding

1/2 cup cold milk

1/2 cup sweetened condensed milk

1 cup heavy cream

1 ts vanilla extract

1 cup marshmallow fluff

2 bananas, ripe but not over-ripe

30-40 vanilla wafers (half of a box)

9 funsize or 18 mini butterfinger candies


1. In a small bowl, mix the vanilla pudding mix, cold milk, and sweetened condensed milk until smooth. Cover and refrigerate for at least 1 hour.
2. With an electric mixer, beat the heavy cream and vanilla extract until stiff peaks form. Gently fold the heavy cream and marshmallow fluff into the pudding mixture. Finely crush the butterfinger candies. Stir 2/3 of the butterfinger crumbs into the pudding.
3. In a loaf pan or round casserole dish, cover the bottom with vanilla wafers (15-20). Top with one sliced banana and half of the pudding mixture. Repeat the layers. Sprinkle the remaining 1/3 butterfinger crumbs over the top of the pudding. Cover and refrigerate at least 3 hours or overnight for best results.



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