Craving a crowd-pleasing dessert that’s easy enough for a Tuesday but special enough for Sunday dinner? This strawberry banana pudding is your answer, y’all. It’s sunshine in a bowl – creamy, dreamy, loaded with fresh fruit, and honestly, pretty hard to mess up (even if the kids are “helping”). It’s become a staple in my chaotic kitchen, right up there with finding creative ways to use up ripe bananas, like in my go-to frozen strawberry banana nice cream for a healthier treat. This pudding, though? Pure, blissful indulgence.
What is Strawberry Banana Pudding?
Alright, let’s chat about this beauty. Classic banana pudding is a Southern gem – layers of creamy vanilla pudding, sliced bananas, and usually Nilla wafers, all topped with whipped cream or meringue. It’s comfort food royalty! My version throws juicy, sweet strawberries into the mix, adding a bright, tangy twist that cuts through the richness just perfectly. It takes that beloved classic and gives it a little oomph, a bit of extra sunshine, kind of like finding that perfect Sinatra track for a kitchen dance party. While traditional banana pudding has deep roots, adding strawberries is a popular modern spin that just works.
Why This Recipe Works
You’re gonna love this easy strawberry banana pudding recipe for so many reasons! First off, it’s ridiculously simple – no fancy techniques required. If you can whisk, you can make this. Second, it uses mostly pantry staples plus fresh fruit, making it pretty budget-friendly. Third (and maybe most important in my house), it’s seriously kid-approved. My little whirlwinds devour this stuff! I’ve been tweaking this recipe since my son was a toddler, making sure it hits that perfect balance of creamy, fruity, and sweet without being too sweet. It’s got that same comforting, crowd-pleasing vibe as my strawberry banana cheesecake salad, but with that classic layered pudding texture we all adore.
Ingredients
What You’ll Need
Here’s what you need to gather for this slice of heaven. No fancy gadgets needed, just straightforward goodness:
- Instant Vanilla Pudding Mix: Two (3.4 oz) boxes. Yep, the instant kind! We’re keeping it simple. Any brand works, but Jell-O is classic.
- Cold Milk: 3 cups. Whole milk makes it richest, but 2% works fine too.
- Sweetened Condensed Milk: One (14 oz) can. This is key for that ultra-creamy texture and sweetness! I always reach for Eagle Brand condensed milk – it’s reliably luscious.
- Vanilla Extract: 1 tsp. Because more vanilla is always a good idea.
- Cool Whip or Whipped Cream: One (8 oz) container, thawed, or about 2 cups of homemade whipped cream. Use what you love!
- Vanilla Wafers: One (11-12 oz) box. Nilla wafers are traditional, but shortbread cookies are also amazing here. Sometimes I even use the Pepperidge Farm Chessmen cookies, which you can see in my dedicated Chessmen strawberry banana pudding variation.
- Fresh Bananas: 4-5 medium bananas, ripe but still slightly firm, sliced.
- Fresh Strawberries: 1 lb (about 2 pints), hulled and sliced. Wash ’em well! Grab some local ones from the farmer’s market if you can – makes all the difference!
Ingredient Swaps
Got dietary needs or missing something? No worries! This recipe is forgiving:
- Gluten-Free: Use gluten-free vanilla wafers or shortbread cookies. Schär makes decent ones!
- Dairy-Free/Vegan: Swap the milk for a creamy plant-based milk (like oat or cashew), use a dairy-free instant pudding mix (check labels!), coconut condensed milk, and dairy-free whipped topping (like So Delicious CocoWhip). You might need to adjust liquid ratios slightly based on the pudding mix.
- Lighter Option: You can try using low-fat milk and light Cool Whip, but it won’t be quite as rich. Maybe meet halfway?
- Different Fruit: Not a banana fan? You could lean fully into the strawberry theme like in my simple strawberry pudding, or swap bananas for peaches or mangoes for a different vibe.
- Different Cookies: Graham crackers, shortbread, or even ladyfingers can substitute for vanilla wafers. The texture discussion in my post about are Madeleines cake or cookies? touches on how different textures impact a dessert!
How to Make Strawberry Banana Pudding
Step-by-Step Instructions
Ready for the magic? Let’s do this!
- Make the Pudding Base: In a large bowl, whisk together the instant vanilla pudding mix and cold milk for about 2 minutes, until it starts to thicken. No lumps allowed!
- Add the Creaminess: Whisk in the sweetened condensed milk and vanilla extract until smooth and fully combined. Mamma mia, that looks good already!
- Fold in the Fluff: Gently fold in the thawed Cool Whip or whipped cream until just combined. Don’t overmix – keep it light and airy! Set this glorious mixture aside for a moment.
- Layering Time!: Grab a 9×13 inch baking dish or a pretty trifle bowl. Start with a thin layer of the pudding mixture on the bottom. This prevents the cookies from getting lonely down there.
- Cookie Layer: Arrange a single layer of vanilla wafers over the pudding. Snuggle them in close.
- Fruit Layer: Top the cookies with a layer of sliced bananas, followed by a layer of sliced strawberries. Try to get even coverage.
- Pudding Layer: Spread about half of the remaining pudding mixture evenly over the fruit.
- Repeat Layers: Add another layer of vanilla wafers, then more sliced bananas and strawberries. It’s like building the most delicious lasagna – speaking of which, the careful layering reminds me of prepping my million dollar lasagna recipe for Sunday dinner.
- Final Pudding Layer: Top with the rest of the pudding mixture, spreading it smoothly to the edges.
- Chill Out: Cover the dish tightly with plastic wrap (press it gently onto the surface of the pudding to prevent a skin from forming) and refrigerate for at least 4 hours, or preferably overnight. This lets the flavors meld and the cookies soften beautifully. Patience, my friend!
Serving Suggestions
When you’re ready to serve, you can keep it simple or add a little extra flair:
- Top It Off: Garnish with extra whipped cream, a few fresh strawberry slices, maybe even a sprinkle of crushed vanilla wafers.
- Keep it Cool: Serve chilled, straight from the fridge. It’s the ultimate cool-down dessert on a warm day.
- Scoop Generously: Use a big spoon and make sure everyone gets plenty of cookie, fruit, and creamy pudding in each bite!
Ways to Enjoy Strawberry Banana Pudding
This isn’t just an after-dinner treat (though it excels at that!).
- Potluck Perfect: Bring this to your next gathering. It travels well (keep it cool!) and disappears FAST.
- Party Centerpiece: Layer it in a glass trifle bowl for a show-stopping dessert table addition.
- Weeknight Win: A spoonful (or three) makes any Tuesday feel a little special.
- BBQ Buddy: The perfect cool and creamy counterpoint to grilled foods. It holds its own among other classic dessert recipes.
- Creative Twist: Crumble it over ice cream or use leftovers (if any!) as a topping for pancakes or waffles. My kids love using leftovers in the style of my strawberry shortcake banana pudding.
Time-Saving Tips
Because who has extra time? Not this mamma!
Shortcuts
- Prep Ahead: You can make the pudding mixture (steps 1-3) a day in advance and keep it covered in the fridge. Slice the fruit and assemble just before the minimum chill time (4 hours before serving).
- Buy Pre-Sliced: If you’re really crunched, some stores sell pre-sliced strawberries, but fresh is usually best flavor-wise.
Pro Tips
- Ripe Bananas: Use bananas that are ripe (yellow with a few brown spots) but still firm. Mushy bananas get… well, mushy.
- Prevent Browning: Bananas brown quickly! Slice them just before layering. If you need to slice ahead, toss them gently with a tiny bit of lemon juice (like 1 tsp for all slices). For more expert advice, Southern Living has a fantastic guide on how to keep bananas from turning brown.
- Chill is Crucial: Don’t skimp on the chilling time! It allows the cookies to soften perfectly and the flavors to meld into pure magic. Trust the process! My nonna always said good things come to those who wait (especially when it comes to dessert!).
Storage and Freezing Tips
Keep it fresh!
- Refrigerator: Store leftover strawberry banana pudding tightly covered with plastic wrap in the refrigerator for up to 3 days. The cookies will get softer over time, which some people (like me!) actually prefer.
- Freezer: Honestly, I don’t recommend freezing this pudding. The texture of the bananas and pudding can get a bit weird and watery upon thawing. Stick to the fridge for this one.
Strawberry Banana Pudding
Equipment
- Large bowl
- Whisk
- Measuring Cups
- Measuring spoons
- 9×13 inch Baking Dish or Trifle Bowl
- Knife
- Cutting Board
- Spatula or Large Spoon
- Plastic Wrap
Ingredients
- 2 3.4 oz boxes Instant Vanilla Pudding Mix (Jell-O is classic)
- 3 cups Cold Milk whole milk recommended for richness
- 1 14 oz can Sweetened Condensed Milk (Eagle Brand recommended)
- 1 tsp Vanilla Extract
- 1 8 oz container Cool Whip, thawed (or approx. 2 cups homemade whipped cream)
- 1 11-12 oz box Vanilla Wafers (Nilla wafers traditional; shortbread or Chessmen also work)
- 4-5 medium Bananas ripe but slightly firm, sliced
- 1 lb Fresh Strawberries about 2 pints, hulled and sliced
Instructions
- Make the Pudding Base: In a large bowl, whisk together the instant vanilla pudding mix and cold milk for about 2 minutes, until it starts to thicken and no lumps remain.
- Add the Creaminess: Whisk in the sweetened condensed milk and vanilla extract until smooth and fully combined.
- Fold in the Fluff: Gently fold in the thawed Cool Whip or whipped cream until just combined. Avoid overmixing.
- Start Layering: Spread a thin layer of the pudding mixture on the bottom of a 9×13 inch baking dish or trifle bowl.
- Cookie Layer: Arrange a single layer of vanilla wafers over the pudding.
- Fruit Layer: Top the cookies with a layer of sliced bananas, followed by a layer of sliced strawberries, covering evenly.
- Pudding Layer: Spread about half of the remaining pudding mixture evenly over the fruit.
- Repeat Layers: Add another layer of vanilla wafers, then more sliced bananas and strawberries.
- Final Pudding Layer: Top with the rest of the pudding mixture, spreading it smoothly to the edges.
- Chill Out: Cover the dish tightly with plastic wrap, pressing it gently onto the surface of the pudding. Refrigerate for at least 4 hours, or preferably overnight, to allow flavors to meld and cookies to soften.
Notes
Pro Tips: Use ripe but firm bananas. Slice bananas just before layering or toss gently with a tiny bit of lemon juice to slow browning. Chilling for at least 4 hours is crucial for texture and flavor melding.
Storage: Store tightly covered in the refrigerator for up to 3 days. Freezing is not recommended due to texture changes.
Serving: Garnish with extra whipped cream, fresh strawberries, or crushed wafers if desired. Serve chilled.
Frequently Asked Questions
Got questions? I’ve got answers!
How do you make strawberry banana pudding from scratch?
It’s super easy! You layer instant vanilla pudding (mixed with milk, condensed milk, and whipped topping) with vanilla wafers, sliced bananas, and sliced strawberries in a dish. Then just chill it for at least 4 hours!
Can you make strawberry banana pudding ahead of time?
Absolutely! In fact, it’s better when made ahead. Making it the day before you plan to serve allows the flavors to fully combine and the cookies to soften perfectly. Ideal prep!
What cookies are best for strawberry banana pudding?
Classic Nilla wafers are the go-to for traditional banana pudding recipe texture. But shortbread cookies (like Pepperidge Farm Chessmen) add a lovely buttery flavor, which you can explore in my Chessmen strawberry banana pudding recipe. Graham crackers or even ladyfingers can work in a pinch too.
How long does strawberry banana pudding last in the fridge?
Stored tightly covered, it will last for about 3 days in the refrigerator. Keep in mind the bananas will continue to soften and may brown slightly over time, but it will still taste delicious.
How do you keep bananas from browning in pudding?
The best way is to slice them right before assembling the layers. If you must slice them slightly ahead, tossing them gently with a tiny bit of lemon or pineapple juice can help slow the browning process. Covering the pudding surface directly with plastic wrap also helps limit air exposure.
Final Thoughts
There you have it – a simple, glorious strawberry banana pudding guaranteed to bring smiles to your table. It’s proof that delicious doesn’t need to be complicated. It’s creamy, fruity, comforting, and just plain fun to eat. I hope you and your family love it as much as mine does! Maybe serve it after a big family meal, perhaps alongside something comforting like my million dollar lasagna recipe? Let me know if you try it or put your own spin on it in the comments below – I love hearing your kitchen adventures! Buon appetito!
