This creamy, dreamy dessert is like a cross between banana pudding, cheesecake, and a light mousse. It’s perfect for a quick sweet fix.
Yields: About 6 servings
Prep time: 15 minutes
Chill time: 2 hours (or more)
Ingredients
- 8 oz (one block) cream cheese, softened to room temperature
- 1/4 cup powdered sugar (or your preferred sweetener)*
- 1 (1 oz) package sugar-free instant banana pudding mix**
- 1 teaspoon vanilla extract
- 16 oz (2 cups) cold heavy whipping cream
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Optional Add-ins & Toppings:
- 1-2 sliced bananas (toss in lemon juice to prevent browning)
- Nilla Wafers or graham cracker crumbs
- A pinch of cinnamon
Note on Sweetener: Powdered sugar dissolves best in cold mixtures. If you use a granulated sweetener, it’s best to grind it into a powder first to avoid graininess.
Note on Pudding Mix: Using the instant pudding mix is crucial. Cook-and-serve pudding will not work.
Instructions
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Whip the Cream Cheese Base:
- In a large bowl, use an electric hand mixer (or a stand mixer with the paddle attachment) to beat the softened cream cheese until it is completely smooth and lump-free. This is the most important step for a silky texture.
- Add the powdered sugar, the entire package of banana pudding mix, and the vanilla extract. Beat again until everything is well combined and smooth. Scrape down the sides of the bowl.
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Whip the Heavy Cream:
- In a separate, clean, cold bowl, pour the cold heavy whipping cream. Using a clean whisk attachment (or beaters), whip the cream on medium-high speed until stiff peaks form. This means when you lift the beaters, the cream stands straight up.
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Combine Gently:
- Add about one-third of the whipped cream to the cream cheese mixture. Use a spatula to fold it in gently. This means cutting through the center, sliding along the bottom of the bowl, and folding the mixture over on itself. This lightens the thick cream cheese base.
- Once the first addition is incorporated, gently fold in the remaining two-thirds of the whipped cream until no white streaks remain. Be careful not to overmix and deflate the fluff.
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Chill:
- Transfer the mixture to a serving bowl or individual cups. Cover with plastic wrap and refrigerate for at least 2 hours, or until set. This chilling time allows the flavors to meld and the pudding mix to fully hydrate, thickening the fluff perfectly.
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Serve:
- Just before serving, top with sliced bananas, crushed Nilla Wafers, or a sprinkle of graham cracker crumbs for that classic banana pudding experience.
Tips for Perfect Fluff
- Room Temperature Cream Cheese: This is non-negotiable! If the cream cheese is cold, you will end up with tiny lumps no matter how long you mix it.
- Cold Bowl and Cream: For the best volume when whipping cream, chill your mixing bowl and beaters in the freezer for 10-15 minutes before you start.
- Don’t Overwhip the Cream: Stop whipping as soon as stiff peaks form. Overwhipping will turn your cream into butter.
- Fold, Don’t Stir: Folding gently is the secret to keeping the dessert light and airy. Stirring aggressively will deflate the whipped cream.
- Make it a Parfait: Layer the fluff with Nilla wafers and banana slices in a glass for a beautiful presentation.
