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If you’ve ever found yourself craving something that feels both nostalgic and new, strawberry banana pudding might just hit that sweet spot. The first time I made it, I remember layering the creamy vanilla pudding with ripe bananas and juicy strawberries, thinking it couldn’t possibly taste as good as it looked. But after the first spoonful, I realized I was wrong—it tasted even better. There’s something about the combination of fresh fruit, fluffy whipped cream, and buttery vanilla wafers that feels like summer in a bowl. Whether you’re preparing it for a potluck, family gathering, or just a lazy Sunday afternoon, this dessert always brings comfort and joy in every creamy bite.

Why You’ll Love Strawberry Banana Pudding

You know that one dessert that disappears faster than anything else at a barbecue? This is it. Strawberry banana pudding takes everything you love about traditional banana pudding and adds a fresh, fruity burst from the strawberries. The layers of silky pudding, sweet fruit, and cookies create a balance of textures—soft, creamy, and just a touch of crunch.

Beyond the taste, it’s one of those recipes that makes you look like you spent hours in the kitchen when it really takes just a few simple steps. You can make it ahead of time, chill it overnight, and let the flavors blend together perfectly. It’s the kind of dish that looks beautiful served in a trifle bowl or mason jars, yet it’s humble enough for a backyard picnic.

Strawberry Banana Pudding

Author: Maha Al-Sayed
Total Time: 4 hours 20 minutes
Yield: 8 servings 1x

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Description

This creamy strawberry banana pudding combines silky vanilla pudding, fresh strawberries, sweet bananas, and layers of buttery vanilla wafers. A chilled, no-bake dessert that’s perfect for summer gatherings or family get-togethers, bringing a nostalgic Southern flavor to every spoonful.

Ingredients

Scale

2 cups cold milk
1 (14-ounce) can sweetened condensed milk
1 (5-ounce) box instant vanilla pudding mix
1 ½ cups whipped topping or heavy cream (whipped)
4 medium ripe bananas, sliced
2 cups fresh strawberries, sliced
1 (12-ounce) box vanilla wafers or butter cookies
1 teaspoon pure vanilla extract
Pinch of salt

Optional Add-Ins:

4 ounces softened cream cheese
2 tablespoons strawberry jam or glaze
Crushed graham crackers for topping

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Instructions

In a large bowl, whisk together milk, condensed milk, pudding mix, vanilla extract, and a pinch of salt until thickened.
Fold in the whipped topping until smooth and airy.
Slice bananas and strawberries; pat strawberries dry to remove excess moisture.
In a trifle dish or large bowl, layer cookies, pudding mixture, and fruit.
Repeat the layers until the dish is full, ending with a creamy pudding layer.
Top with whipped cream, fresh strawberries, and a sprinkle of crushed cookies.
Refrigerate for at least 4 hours or overnight before serving.

Notes

Coat banana slices with lemon juice to prevent browning.

For a richer pudding, add cream cheese to the mixture.

Best served chilled and consumed within 3 days.

Avoid freezing — it alters the pudding’s texture and fruit quality.

Prep Time: 20 minutes
Cook Time: 0 minutes
Category: Dessert
Method: No-Bake, Chilled
Cuisine: Southern American

Nutrition

Serving Size: 1 cup
Calories: 340
Sugar: 38g
Sodium: 220mg
Fat: 12g
Saturated Fat: 7g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 52g
Fiber: 2g
Protein: 5g
Cholesterol: 40mg

Ingredients & Tools You’ll NeedGDPR Policy

Ingredients

2 cups cold milk
1 (14-ounce) can sweetened condensed milk
1 (5-ounce) box instant vanilla pudding mix
1 ½ cups whipped topping or heavy cream (whipped)
4 medium ripe bananas, sliced
2 cups fresh strawberries, sliced
1 (12-ounce) box vanilla wafers or butter cookies
1 teaspoon pure vanilla extract
Pinch of salt

Optional Add-Ins

4 ounces softened cream cheese for a thicker pudding layer
2 tablespoons strawberry jam or glaze for extra sweetness
A sprinkle of crushed graham crackers on top for added texture

Tools

Large mixing bowl
Electric hand mixer or whisk
Trifle bowl, glass dish, or mason jars for layering
Rubber spatula
Sharp knife for slicing fruit

Overhead view of strawberry banana pudding ingredients arranged in glass bowls on a marble counter with bright natural lighting.

Step-by-Step: How to Make Strawberry Banana Pudding

Prepare the Pudding Base

In a large bowl, whisk together the milk, sweetened condensed milk, pudding mix, vanilla extract, and a pinch of salt until smooth and thickened. This should take about two minutes with a whisk or one minute with an electric mixer. If you want a richer texture, fold in the softened cream cheese before adding the whipped topping. Gently fold in the whipped topping until fully incorporated, creating a light and airy pudding base.

Prep the Fruit

Slice your bananas into thin, even rounds and your strawberries into bite-sized pieces. If your strawberries are very juicy, pat them dry with a paper towel so the pudding doesn’t become watery.

Hands layering strawberry banana pudding with vanilla wafers, sliced bananas, and strawberries in a clear dish under bright daylight.

Assemble the Layers

Begin with a layer of cookies at the bottom of your dish, followed by a generous layer of pudding, then strawberries and bananas. Repeat the layers until you reach the top, finishing with a creamy layer of pudding and a few fruit slices for garnish. For an elegant touch, add a sprinkle of crushed cookies on top.

Chill Before Serving

Refrigerate the pudding for at least 4 hours, or overnight if possible. This resting time allows the cookies to soften slightly and the flavors to blend into that perfect, dreamy texture you’ll love.

Close-up of strawberry banana pudding dessert cup showing creamy layers of pudding, banana slices, and fresh strawberries.

Pro Tips for the Best Strawberry Banana Pudding

Keep your bananas fresh: To prevent browning, lightly coat banana slices with lemon juice before layering.
Adjust texture: If you prefer more crunch, add a few cookies right before serving instead of all at once.
Make it ahead: This dessert actually tastes better the next day, making it perfect for entertaining.
Get creative: Swap vanilla wafers for shortbread cookies or graham crackers for a fun twist.

Dietary Variations

Vegan Version

Swap out the dairy ingredients for plant-based alternatives. Use almond or oat milk, a vegan pudding mix, and coconut whipped cream. Choose a vegan cookie brand for layering, and you’ll have a fully dairy-free dessert that’s just as satisfying.

Gluten-Free Adaptation

Use gluten-free vanilla wafers or shortbread cookies. Most pudding mixes are gluten-free, but always check the label to be safe.

Low-Calorie or Low-Sugar Option

Opt for sugar-free pudding mix and light whipped topping. You can replace sweetened condensed milk with unsweetened almond milk and a touch of natural sweetener like stevia or monk fruit.

Halal-Friendly Version

Ensure all ingredients are halal-certified—especially the pudding mix and whipped topping. Avoid any gelatin-based puddings that aren’t halal. The rest of the ingredients, like milk, fruit, and cookies, are typically fine.

These swaps don’t just make the recipe accessible—they open up ways to personalize it. You’ll find that even with substitutions, the result stays creamy, light, and deeply comforting.

Flavor Variations & Creative Twists

There’s no one way to make strawberry banana pudding, and that’s the beauty of it. You can turn it into a summer trifle by adding layers of blueberries or raspberries. Want something more indulgent? Drizzle a bit of melted chocolate between layers. For a tropical flair, toss in a handful of shredded coconut or swap strawberries for mango slices.

If you’re planning a party, individual jar servings make cleanup easy and presentation beautiful. Each jar showcases the colorful layers—golden cookies, pink strawberries, and that soft vanilla pudding that ties everything together.

Storage and Make-Ahead Tips

You can store strawberry banana pudding covered in the refrigerator for up to 3 days. If you’re preparing it in advance, assemble it the night before and add the top fruit layer right before serving. Avoid freezing it—once thawed, the texture becomes grainy and the fruit loses its freshness.

If you notice the pudding starting to separate slightly after a day or two, give it a gentle stir before scooping. It will taste just as delicious as the day you made it.

Chilled strawberry banana pudding trifle with fresh fruit layers on marble counter in bright natural light, ready to serve.

Every spoonful of strawberry banana pudding feels like a little celebration of comfort and simplicity. It’s creamy, fruity, and nostalgic all at once—a dessert that bridges generations at the dinner table. Whether it’s for Sunday supper or a festive gathering, this recipe never fails to bring smiles and second servings.

FAQ

Can I use frozen strawberries instead of fresh ones?

Yes, you can. Just make sure to thaw and drain them well before layering. Frozen strawberries tend to release more liquid, so patting them dry helps keep your strawberry banana pudding from becoming watery.

How do I keep the bananas from turning brown?

Toss your banana slices lightly in lemon juice or pineapple juice before layering. The acidity helps prevent oxidation, keeping the bananas fresh and bright for your pudding.

Can I make strawberry banana pudding ahead of time?

Absolutely! In fact, it tastes even better after chilling overnight. Just cover the dish tightly and refrigerate—it’ll stay fresh for up to 3 days.

Can I use homemade pudding instead of instant mix?

Yes! If you prefer homemade vanilla pudding, go for it. The texture will be richer and creamier, giving your strawberry banana pudding a from-scratch feel.