This Strawberry Banana Pudding is the ultimate dessert for anyone who loves a mix of creamy, fruity, and crunchy!
Layered with fresh bananas, sweet strawberries, and crunchy vanilla wafers, all topped off with a rich, fluffy cream cheese and pudding mixture, it’s a treat that’s as easy to make as it is delicious.
Whether it’s a family gathering, a potluck, or just a special dessert to enjoy, this no-bake pudding is sure to impress!
Strawberry Banana Pudding
Ingredients
2 boxes Vanilla Wafers
6 to 8 bananas, sliced
2 cups milk
1 container strawberries
1 (5 oz.) box French Vanilla pudding
1 (8 oz.) package cream cheese
1 (14 oz.) can sweetened condensed milk
1 (12 oz.) container frozen whipped topping
thawed, or equal amount sweetened whipped cream
Instructions
Line the bottom of a 13×9 inch inch dish with 1 bag of cookies and layer bananas on top.
In a bowl, combine the milk and pudding mix and blend well using a handheld electric mixer.
Using another bowl, combine the cream cheese and condensed milk together and mix until smooth.
Fold the whipped topping into the cream cheese mixture.
Add the cream cheese mixture to the pudding mixture and stir until well blended.
Pour the mixture over the cookies and bananas add chopped strawberries and cover with the remaining cookies.
Refrigerate until ready to serve!
How to Store:
Refrigerator: Store the pudding in an airtight container or cover the dish with plastic wrap. It will keep in the fridge for 3–4 days.
The layers may soften slightly, but it will still taste delicious!
Make-Ahead: This dessert can be made a day ahead, which actually helps the flavors meld together. Just refrigerate overnight before serving.
Bananas: If you’re storing leftovers, the bananas may brown over time, so it’s best to add the bananas right before serving if you’re preparing it in advance.
Variations:
Add a layer of caramel: Drizzle some caramel sauce over the top layer of pudding before adding the final cookies for a caramelized twist.
Swap the fruit: Use other fruits like blueberries, peaches, or raspberries in place of or alongside the strawberries and bananas.
Nuts for crunch: Sprinkle some crushed nuts (like pecans or walnuts) between the layers for an added texture.
Chocolate lovers: Add chocolate chips or drizzle chocolate syrup over the top for a rich chocolate flavor.
Swap the wafers: For a different crunch, try using graham crackers or shortbread cookies instead of vanilla wafers.
Tips:
Firm bananas: To prevent the bananas from browning too quickly, use firm bananas and add them just before serving, especially if you’re making the dessert in advance.
Make it ahead: This dessert actually tastes even better after a few hours in the fridge, as the flavors have time to blend.
Prepare it the night before and let it chill overnight.
Whipped cream substitute: If you don’t have whipped topping, you can use freshly whipped heavy cream, sweetened to taste.
Smooth cream cheese mixture: Make sure the cream cheese is softened to room temperature before mixing it with the condensed milk to avoid lumps.
Per Serving (1/12 of the dish):
Calories: ~320
Fat: 17 g
Saturated Fat: 9 g
Carbohydrates: 40 g
Sugar: 29 g
Fiber: 2 g
Protein: 3 g
Sodium: 180 mg
This dessert is rich and indulgent due to the cream cheese, whipped topping, and sweetened condensed milk.
If you’d like to reduce calories or sugar, consider using lighter versions of cream cheese, whipped topping, or even a sugar substitute.