Cookie Dough Banana Pudding

No ratings yet

Cookie Dough Banana Pudding

My cookie dough banana pudding is one of my favorite flavor spin-offs of my original banana pudding recipe. It uses instant pudding, edible cookie dough, chocolate chip cookies, and of course, sliced bananas! It's one of my favorite recipes to make in the summer, especially since it's a no-bake dessert.

Prep Time15

Chill Time3

Total Time3 15

Course: Dessert

Cuisine: American

Servings: servings

Calories: 509kcal

Author: Bianca Fernandez

Equipment

Kitchen scale/measuring cups
Measuring spoons
large mixing bowl
whisk
silicone spatula
serving cups, bowl, or dish I like to split a 1x batch into a large trifle dish or in multiple mason jars/cups!

Ingredients

Edible Cookie Dough:

½ cup all-purpose flour
¼ cup unsalted butter melted and cooled
⅓ cup brown sugar light or dark
½ tablespoon vanilla paste or extract
¼ teaspoon fine sea salt
¼-½ cup mini chocolate chips
½-1 tablespoons milk as needed

Assembly:

2 cups whole milk cold (if swapping in plant-based milk, use half the amount or it will not set!!!)
1 ounce packet Jell-O Instant Vanilla Pudding can use zero sugar
8 ounces Cool Whip thawed; can use zero sugar
optional mix-ins: vanilla extract/paste, pinch of salt
4-5 large bananas sliced
1 pack chocolate chip cookies can use any brand or homemade cookies; you may not need all of them!
edible cookie dough you may not need all of them!

US Customary - Metric

Get Recipe Ingredients

Instructions

Make the edible cookie dough:

Raw flour is not considered ready-to-eat and may contain harmful bacteria such as Salmonella or E. coli.

To reduce risk, this recipe uses heat-treated flour. Heating flour to approximately 165°F/74°C can help reduce harmful bacteria when the flour is heated evenly throughout. Because home ovens and microwaves can vary in temperature and distribution, this is considered a risk-reduction step rather than a guaranteed sterilization method.

For best results, you can (1) stir well and check multiple spots with a thermometer to ensure even heating, (2) purchase commercially heat-treated flour, or (3) just buy edible cookie dough!

Heat treat the flour:
Microwave method: In a microwave-safe bowl or plate, add ½ cup all-purpose flour. Microwave at 15-second intervals, stirring in between, until the flour reaches 165°F/74°C. Make sure to test various spots of the flour to ensure it is evenly heated throughout. Let fully cool.
Oven method: Preheat oven to 350°F/177°C. Line baking sheet with parchment paper. Evenly spread ½ cup all-purpose flour on top of lined baking sheet. Bake for 7-10 minutes, stirring halfway, until the flour reaches 165°F/74°C. Make sure to test various spots of the flour to ensure it is evenly heated throughout. Let fully cool.
In a large mixing bowl, mix melted and cooled ¼ cup unsalted butter, ⅓ cup brown sugar, ½ tablespoon vanilla and ¼ teaspoon fine sea salt.
Sift in heat-treated flour and ¼-½ cup mini chocolate chips. Mix until there are no dry spots. If the dough is too dry, stir in ½-1 tablespoons milk.
Roll into cookie dough bites.

Make the pudding:

In a large mixing bowl, add 2 cups whole milk (cold) and 1 ounce packet Jell-O Instant Vanilla Pudding. Whisk until combined and let sit for about 5 minutes to thicken.
Fold in 8 ounces Cool Whip until smooth. Optionally stir in mix-ins, like vanilla and salt.

Assemble the banana pudding:

In your serving container(s), add a layer of chocolate chip cookies, top with sliced bananas and edible cookie dough bites, then spread an even layer of the pudding. Repeat until you use all of your ingredients, with the top layer ending in pudding.
Add chocolate chip cookies and cookie dough bites on top. Cover and chill in the fridge for at least 3 hours before eating, so all the flavors meld nicely. Serve chilled and enjoy!

Video

Notes

Variations and substitions:

If you want to try a different flavor, swap out the chocolate chip cookies for Nilla wafers, graham crackers, or Oreos.

For the toppings, you can use roasted crushed nuts, whipped cream, etc.

Storage instructions:

Cover and store leftovers in the fridge for up to 5 days.

Nutrition