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This strawberry banana pudding is my favorite way to welcome summer or brighten up any gathering. With layers of creamy pudding, fresh fruit, and crunchy vanilla wafers, it is no bake and perfect when you want something easy yet impressive for a crowd.
I fell in love with this recipe because it reminds me of backyard cookouts with my family. My kids love sneaking extra strawberries while we make the layers together.
Ingredients
- Fresh strawberries: provide sweet fruity flavor and chew in every bite
- Ripe bananas: bring out classic banana pudding taste and scent
- Strawberry cream cheese spread: boosts strawberry flavor and adds creaminess
- Sweetened condensed milk: creates smoothness and adds just enough richness
- Instant vanilla pudding mix: thickens for that signature pudding texture make sure to use instant for best results
- Whole milk: helps dissolve the pudding and gives a rich mouthfeel use whole for a decadent result
- Heavy whipping cream: builds light and fluffy homemade whipped cream
- Powdered sugar: gives sweetness to the whipped cream layer use fresh for best blend
- Vanilla extract: adds warmth and finishes the cream topping
- Vanilla wafers: create the crunchy layers and soak up pudding for a classic Southern dessert pick a good quality wafer for structure and taste
Step-by-Step Instructions
- Prepare the Cream Base:
- Use a large mixing bowl to blend strawberry cream cheese spread and sweetened condensed milk. Use a hand mixer to beat until silky smooth. This will be the base you build all of your flavors on.
- Mix the Pudding:
- Pour instant vanilla pudding mix and cold whole milk into the bowl with your cream base. Whip for about two minutes until no lumps remain and the mixture is slightly thickened. Place it in the fridge to chill so it sets up well.
- Whip the Cream:
- In a clean bowl combine heavy cream, powdered sugar, and vanilla extract. Whip using an electric mixer for three to four minutes until you see soft peaks and it is airy but stable.
- Fold the Mixtures Together:
- Gently fold your chilled pudding base into the whipped cream using a spatula. Use soft strokes to keep it light and not deflate the cream. Your pudding will look fluffy and very creamy.
- Layer the Dessert:
- Slice fresh strawberries and bananas. Line the bottom of a nine by thirteen inch dish with an even layer. Scatter vanilla wafers in between the fruit. This creates your first layer and a great base.
- Add The Pudding Mixture:
- Spoon a thin layer of pudding mixture over fruit and cookies and give the dish a little shake to settle the creamy base down into the cracks.
- Repeat the Layers:
- Keep building two more layers with fruit, wafers, and pudding, finishing with an attractive layer of sliced strawberries, bananas, and cookies on top.
- Chill and Serve:
- Cover the dish tightly with plastic wrap and refrigerate for at least four hours. When you are ready to serve, dive in straight from the fridge for the creamiest texture. I find a light drizzle of caramel on top is a great finishing touch if you like extra sweetness.
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My favorite part is using truly ripe bananas. They blend in with the creamy base and bring nostalgia to every bite. I always remember my grandmother making classic banana pudding and letting us scrape the bowl after layering.
Storage Tips
Store leftovers in the refrigerator for up to three days. The vanilla wafers will continue to soften but the flavors only get better as they mingle. Avoid freezing because the fruit and pudding layer can separate and become watery after thawing.
Ingredient Substitutions
If you cannot find vanilla wafers use shortbread cookies or graham crackers for a fun and tasty swap. Cool Whip is a great shortcut for the homemade whipped cream especially if you are short on time. For added tang choose Greek yogurt cream cheese spread if strawberry cream cheese is not available.
Serving Suggestions
This dessert is best served straight from the fridge on a hot day. For a party presentation scoop into individual glasses and add extra strawberry slices or a sprig of mint on top. It also pairs beautifully with iced tea or lemonade to keep things cool and refreshing.
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A Little History
Banana pudding is a Southern favorite often made for holidays or church picnics. Adding strawberries gives a modern twist that celebrates fresh fruit season. I love keeping this recipe on hand for spring and summer occasions because everyone can scoop their own serving and customize their layers.
Common Recipe Questions
- → How do I keep bananas from turning brown?
Toss banana slices with a little lemon juice before layering. This helps slow browning and keeps them looking fresh.
- → Can I substitute the vanilla wafers?
Yes, you can use shortbread cookies, graham crackers, or other wafer cookies for a different flavor and texture twist.
- → How long should I chill before serving?
For best taste and texture, refrigerate for 4–6 hours. This allows all the layers to set and flavors to meld together.
- → Is homemade whipped cream necessary?
Homemade whipped cream adds lightness, but you can use thawed Cool Whip to save time. Either works well for creamy layers.
- → How long does this dessert last in the fridge?
Store in the refrigerator for up to 3 days. The cookies will soften over time, but flavors often improve after sitting.
- → Can I use frozen fruit?
It's best to use fresh strawberries and bananas. Frozen fruit can add unwanted moisture and make layers watery.