Strawberry Banana Pudding Recipe
If you’re after a showstopping dessert that’s as easy to whip up as it is irresistibly delicious, look no further than Strawberry Banana Pudding. This dreamy, no-bake treat combines sweet vanilla pudding, juicy strawberries, creamy bananas, billowy whipped topping, and classic vanilla wafers—all in beautiful, crowd-pleasing layers. Each spoonful is a creamy, fruity bite of nostalgia, perfect for picnics, potlucks, or any moment you want to celebrate life’s simple pleasures!
Ingredients You’ll Need
-
For the Pudding:
- 1 (3.4 oz) box instant vanilla pudding mix
- 2 cups cold milk
- 1/2 cup sweetened condensed milk
- 1 1/2 cups whipped topping
For Layering:
- 2 ripe bananas, sliced
- 1 1/2 cups fresh strawberries, sliced
- 30 vanilla wafer cookies
- Extra cookies or crushed wafers for garnish
How to Make Strawberry Banana Pudding
Step 1: Make Your Creamy Pudding Base
This is where all the magic begins. Whisk together the instant vanilla pudding mix with the cold milk in a large bowl. Don’t rush this step—the mixture should become smooth and start to thicken after about two minutes of brisk whisking. Add in the sweetened condensed milk and whisk until it’s completely blended, then gently fold in the whipped topping. The mixture should look light, fluffy, and temptingly creamy.
Step 2: Start the Layering Process
Grab your trifle dish or an 8×8 serving dish—the clear sides really show off those beautiful layers! Begin with a generous layer of vanilla wafer cookies on the bottom, overlapping them just slightly so you get a bit of cookie in each serving. Next, top with a single layer of banana slices, followed by a layer of sliced strawberries for that sweet berry twang and cheerful red color.
Step 3: Add Pudding and Repeat
Spread a layer of your creamy pudding mixture over the fruit, using a spatula or spoon to cover every bit. Keep repeating the layering—wafers, bananas, strawberries, pudding—until you run out of ingredients, always finishing with a final layer of pudding right on top. This is the point where the dessert starts looking irresistible!
Step 4: Top with Whipped Topping and Garnish
Spread an extra layer of whipped topping smoothly over the last pudding layer. Now, unleash your inner artist—garnish with more sliced berries, extra banana rounds, or a generous handful of crushed wafer cookies for a bit of crunch and visual flair. It’s the final flourish that makes everyone’s eyes light up.
Step 5: Chill and Set
Cover the whole dish tightly and let your Strawberry Banana Pudding chill in the refrigerator for at least 2 hours. This step is crucial! The flavors will mingle and intensify, and the wafers will soften into perfect cake-like pillows. Waiting is the hardest part, but it’s so worth it.
How to Serve Strawberry Banana Pudding
Garnishes
Amp up the wow factor with a flurry of fresh strawberry slices, extra banana coins, or an elegant sprinkle of crushed vanilla wafers on top. You can also add a flourish of whipped cream if you’re feeling extra festive! A mint sprig or mini wafer poked in upright adds instant charm to each serving.
Side Dishes
This pudding pairs well with freshly brewed coffee, a crisp lemonade, or a sparkling berry punch. If you’re serving for brunch, a platter of finger sandwiches or a light green salad makes a lovely counterpoint to the sweetness of Strawberry Banana Pudding.
Creative Ways to Present
Layer the pudding in individual mason jars or stemless wine glasses for adorable, single-serve portions. For parties, reusable plastic cups or mini trifle bowls make for easy grabbing and gorgeous presentation. Feeling playful? Try making parfait layers in tall glasses or serve family-style in a large glass bowl so everyone can admire the colorful strata.
Make Ahead and Storage
Storing Leftovers
Leftover Strawberry Banana Pudding stores beautifully—simply cover tightly and pop it in the refrigerator. It will stay fresh and delicious for up to 2 days, though it’s often gobbled up even sooner. Just know that the bananas may darken a little after a day, though the flavor remains delightful.
Freezing
This is one dessert that really isn’t made for the freezer. The fresh banana and strawberry layers can become watery and mushy once defrosted, and the pudding’s texture just won’t be the same. For the freshest flavor and best texture, enjoy Strawberry Banana Pudding chilled but not frozen.
Reheating
No need to reheat this dessert—it’s meant to be served deliciously cold, straight from the fridge. If you’d like to let it rest at room temperature for 10–15 minutes before serving, it’ll take the chill off and make the flavors even more vibrant.
FAQs
Can I use homemade whipped cream instead of whipped topping?
Absolutely! Freshly whipped cream makes this Strawberry Banana Pudding even more luscious. Just remember to sweeten your cream a bit and whip it to stiff peaks for the best, fluffiest layers.
How do I keep my bananas from turning brown?
The best trick is to use bananas that are ripe but still firm, and to slice them right before assembling your pudding. If you want extra insurance, lightly toss the banana slices in a little lemon juice to slow down browning without altering the flavor too much.
Can I substitute other fruits in this pudding?
Definitely! If strawberries aren’t in season, try raspberries or blueberries. Mango or kiwi slices also add a fun, tropical twist while keeping that beautiful layered effect.
How far ahead can I make Strawberry Banana Pudding?
It’s best made no more than one day ahead so the fruit stays fresh and the cookies have just the right texture. Assemble, cover, and chill the night before serving—just hold off on extra garnishes until just before it hits the table.
What if I only have banana-flavored or cheesecake pudding?
Go for it! Using banana or cheesecake pudding gives a delicious twist to Strawberry Banana Pudding. Just expect a different flavor—both variations work perfectly with the fruit and wafer layers!
Final Thoughts
If you’re craving a dessert that tastes like a summer day, you owe it to yourself to try Strawberry Banana Pudding. It’s delightfully creamy, packed with the brightness of fresh berries and bananas, and always a hit wherever you take it. Share it with friends and family, then get ready for those delighted smiles and requests for seconds!
Print
Strawberry Banana Pudding Recipe
- Total Time: 2 hours 15 minutes (including chilling)
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
Indulge in the delightful combination of fresh strawberries, bananas, and creamy vanilla pudding with this easy-to-make no-bake dessert. Layered with vanilla wafers and whipped topping, this strawberry banana pudding is a perfect treat for any occasion.
Ingredients
For the Pudding:
- 1 (3.4 oz) box instant vanilla pudding mix
- 2 cups cold milk
- 1/2 cup sweetened condensed milk
- 1 1/2 cups whipped topping
For Layering:
- 2 ripe bananas, sliced
- 1 1/2 cups fresh strawberries, sliced
- 30 vanilla wafer cookies
- Extra cookies or crushed wafers for garnish
Instructions
- Prepare the Pudding Mixture: In a large bowl, whisk the pudding mix with cold milk until smooth and thickened. Stir in sweetened condensed milk, then fold in the whipped topping until fully combined.
- Layer the Ingredients: In a trifle dish or 8×8 serving dish, create layers of vanilla wafers, sliced bananas, strawberries, and the pudding mixture. Repeat the layers until all ingredients are used, finishing with a final layer of pudding on top. Top with whipped topping and garnish with extra fruit or crushed cookies.
- Chill and Serve: Cover the pudding and chill for at least 2 hours before serving to allow the flavors to meld.
Notes
- Use ripe but firm bananas to prevent browning.
- Best enjoyed within 1–2 days.
- Experiment with different pudding flavors like banana or cheesecake.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 280
- Sugar: 21g
- Sodium: 210mg
- Fat: 11g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 15mg
