Strawberry Banana Pudding
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! It’s creamy, dreamy, loaded with fresh fruit, and ridiculously simple to make. A delightful twist on the Southern classic.
Equipment
- Large bowl
- Whisk
- Measuring Cups
- Measuring spoons
- 9x13 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 9x13 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
Ingredient Swaps: Use gluten-free cookies for GF. For dairy-free/vegan, use plant-based milk, dairy-free pudding mix, coconut condensed milk, and dairy-free whip (adjust liquids if needed). Other fruits like peaches/mangoes or cookies like shortbread/graham crackers can be used.
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.
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.
