Chantilly Banana Berry Pudding

Chantilly berry cakes have been everywhere lately, so I had to give banana pudding that same treatment—and it might be my new favorite version. This no-bake dessert layers a creamy white chocolate pudding with a fluffy mascarpone whipped cream, plus plenty of fresh berries, bananas, and vanilla wafers. It’s light, fresh, and perfect for spring and summer gatherings. Honestly, it’s the kind of dessert you’ll want to have sitting in your fridge, ready to pull out—especially with Mother’s Day coming up.

1 ½ cups cold water
1 (14 oz) can sweetened condensed milk
1 (3.4 ounce) pkg instant white chocolate pudding
2 cups heavy whipping cream
1 (8 oz) pkg mascarpone cream
1 tablespoon vanilla extract
1 teaspoon almond extract
2 cups berries of your choice (I used sliced strawberries, raspberries, and blueberries)
3 medium bananas, sliced
11 ounce Nilla wafers

1. Whisk the water and sweetened condensed milk until completely incorporated. Add the pudding mix and whisk until combined. Cover with plastic wrap and refrigerate for an hour.

2. In a stand mixer, whip the cream, mascarpone cream, vanilla, and almond extract until medium peaks form. Add the chilled pudding and whisk on medium until just combined.

3. Spread about 1 cup of the cream in the bottom of a 9x13-inch pan. Add half of the berries, half of the sliced banana, and half of the wafers. Spread half of the remaining cream over the cookies and berries. Repeat with the rest of the bananas, cookies, and cream. Add the rest of the berries on top. Refrigerate for 4-6 hours or until the cookies have softened.