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Is there anything more comforting than a cool, creamy Strawberry banana pudding layered with fresh fruit and vanilla wafers? Now imagine adding juicy strawberries to the mix — the result is a bright, luscious twist on a Southern classic that’s perfect for spring gatherings, summer BBQs, or just treating yourself on a cozy weekend. This Strawberry Banana Pudding recipe brings together the best of both worlds: the rich nostalgia of banana pudding and the fruity zing of ripe strawberries.
Whether you’re a long-time lover of the traditional banana pudding or looking for a fresh way to elevate your dessert game, this strawberry and banana pudding will blow your taste buds away. And the best part? It’s super easy to make, requires no baking, and can be prepped ahead of time.
Let’s dive in and make this delightful strawberry banana pudding recipe from scratch.
Ingredients
Here’s everything you’ll need to create this layered dessert masterpiece.
For the Pudding:
- 1 box (5.1 ounces) instant vanilla pudding mix
Forms the base of the creamy layer and binds the flavors together. You can substitute with banana or cheesecake flavor for variation. - 2 cups cold whole milk
Whisk into the pudding mix to form a smooth, thick custard base. - 1 can (14 ounces) sweetened condensed milk
Adds richness and sweetness that balances the tartness of the strawberries. - 1 tablespoon pure vanilla extract
Enhances the flavor of the pudding and brings a homemade touch. - 1 ½ cups heavy whipping cream
Whipped into soft peaks for a light and fluffy finish that’s better than Cool Whip.
For the Fruit and Layers:
- 4 ripe bananas, sliced
Adds natural sweetness and classic pudding texture. - 1 pound fresh strawberries, hulled and sliced
Juicy and slightly tart — balances the creaminess of the pudding beautifully. - 1 box vanilla wafer cookies (like Nilla Wafers)
Adds structure and a slight crunch that softens over time, giving a cake-like texture.
How to Make Strawberry Banana Pudding (Step-by-Step)
Follow these simple instructions for a picture-perfect no-bake dessert.
1. Make the Pudding Base
In a large mixing bowl, whisk together the instant pudding mix and cold milk until smooth and thick, about 2 minutes. Add the sweetened condensed milk and vanilla extract, whisking until fully combined. Set aside to chill in the refrigerator for at least 10 minutes.
Pro Tip: Chilling helps the pudding firm up, making the layers more defined later.
2. Whip the Cream
In a separate bowl, whip the heavy cream using an electric mixer on medium-high speed until soft peaks form. This takes about 3–4 minutes. Be careful not to over-whip — you want soft, pillowy peaks, not stiff ones.
Gently fold the whipped cream into the chilled pudding mixture using a rubber spatula. Be gentle to retain the fluffy texture.
3. Slice the Fruits
Peel and slice your bananas and hull and slice your strawberries. Keep them similar in size for even layering. If you’re prepping ahead of time, toss the banana slices in a little lemon juice to prevent browning.
4. Assemble the Layers
Now comes the fun part — layering!
In a large trifle dish or a 9×13-inch glass baking dish:
- Start with a layer of vanilla wafers.
- Add a layer of sliced bananas and strawberries.
- Spread about one-third of the pudding mixture evenly on top.
- Repeat: wafers, fruits, pudding — until everything is used up, ending with a pudding layer on top.
- Garnish with extra strawberries, bananas, and crushed wafers on top.
Pro Tip: Let the pudding sit in the fridge for at least 4 hours (or overnight) before serving. This allows the wafers to soak up the moisture and become delightfully soft like cake.
Pro Tips for a Perfect Strawberry Banana Pudding
- Choose ripe but firm bananas – You want sweetness without mushiness.
- Use fresh strawberries – Avoid frozen ones; they release too much water and can make the pudding soggy.
- Layer tightly – Ensure even distribution of fruit and pudding for consistent flavor in every bite.
- Use clear glassware – Show off those beautiful layers. A trifle dish makes this dessert a visual centerpiece.
- Don’t skip chilling – This step is essential for the texture to settle and wafers to soften.
Serving Suggestions
This Strawberry Banana Pudding is a showstopper on its own, but here are a few ideas to elevate the experience:
- Top with Whipped Cream and Fresh Mint – A fancy touch for parties and holidays.
- Add Chocolate Shavings or Drizzle – For a banana-split inspired twist.
- Pair with a Sparkling Rosé or Lemonade – A fruity drink brings out the pudding’s fresh notes.
- Serve in Individual Mason Jars – Perfect for picnics, potlucks, or portion control.
Planning a dessert table? Serve alongside other fruity treats like our Blue Raspberry Lemonade or Cottage Cheese Chips for a mix of sweet and savory.
Variations & Customizations
Want to make this recipe your own? Try these easy swaps and additions:
1. Make It Healthier
- Use low-fat milk and light whipped topping instead of heavy cream.
- Substitute vanilla wafers with graham crackers or digestive biscuits for a fiber boost.
2. Vegan Strawberry Banana Pudding
- Use plant-based milk (like oat or almond milk) and vegan vanilla pudding mix.
- Swap whipped cream for coconut whipped topping.
- Choose egg-free vanilla cookies.
3. Add Texture
- Sprinkle toasted coconut or crushed almonds between layers for crunch.
- Add mini marshmallows for a fun, kid-friendly version.
4. Flavor Twist
- Replace vanilla pudding with banana or cheesecake flavored pudding.
- Mix in strawberry preserves or jam between layers for extra fruit punch.
FAQs
Can I make strawberry banana pudding ahead of time?
Absolutely! It actually tastes better after sitting overnight as the flavors meld and wafers soften.
How long does it last in the fridge?
It keeps well for 3–4 days covered in the fridge. Beyond that, the bananas may get too soft.
Can I freeze this pudding?
It’s not ideal. Freezing changes the texture of bananas and cream, making them watery upon thawing.
Can I use homemade pudding?
Yes! If you’re feeling ambitious, a homemade vanilla custard will elevate the flavor. Just ensure it’s fully cooled before layering.
Can I use other fruits?
Definitely. Try raspberries, blueberries, or mango chunks. But don’t skip the bananas — they’re key to the traditional flavor.
Substitutes & Ingredient Alternatives
Here are smart swaps in case you’re missing something:
- Instant Vanilla Pudding Mix → Use banana, cheesecake, or even white chocolate pudding.
- Whole Milk → Use any milk of choice; coconut milk adds a tropical flair.
- Heavy Cream → Store-bought whipped topping works in a pinch.
- Vanilla Wafers → Graham crackers, ladyfingers, or shortbread cookies are all great.
- Strawberries → Use raspberries or diced mango for a tropical twist.
- Bananas → There’s no perfect substitute, but firm ripe plantains (steamed first) can work in savory experiments.
Nutritional Information (Per Serving – Based on 10 servings)
Calories: ~330
Carbohydrates: 44g
Protein: 5g
Fat: 16g
Saturated Fat: 10g
Fiber: 2g
Sugar: 28g
Sodium: 180mg
These values are approximate and can vary depending on the specific brands and quantities of ingredients you use.
Conclusion
This Strawberry Banana Pudding is the ultimate no-bake dessert: creamy, fruity, nostalgic, and endlessly customizable. Whether you’re making it for a backyard cookout, a family get-together, or a Sunday treat, this recipe delivers on both flavor and presentation.
Have you tried this Strawberry and Banana Pudding recipe? Let us know how it turned out in the comments below!
If you loved this recipe, check out our Banana Bread Recipe or Crockpot Chicken Parmesan Soup for a cozy main dish to pair with your sweet ending.
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