Strawberry Banana Pudding
So you’re craving something sweet, fruity, and suspiciously comforting but also too busy for a soufflé-level commitment? Same.
This Strawberry Banana Pudding is the kind of dessert that high-fives your lazy chef brain and then winks at your taste buds. Layers of creamy vanilla pudding, ripe bananas, bright strawberries, and crunchy cookies — easy to build, impossible to regret.
Why This Recipe is Awesome
- Ridiculously simple. If you can whisk and slice, you’re already 80% there.
- Versatile. Eat it from a fancy glass to pretend you’re classy, or in a bowl at 11pm with a spoon—no judgment.
- Crowd-pleaser. Kids love it. Adults will steal seconds. Even your dentist might forgive you (maybe).
Honestly? It’s basically banana pudding’s cooler friend who wears a strawberry hat. Idiot-proof, unless you enjoy deliberately sabotaging desserts.
Ingredients You’ll Need
- 1 (3.4 oz) package instant vanilla pudding mix (or homemade vanilla pudding if you’re feeling fancy)
- 2 cups whole milk (or your preferred milk)
- 1 cup heavy cream, whipped (or 1 cup whipped topping)
- 3 medium ripe bananas, sliced
- 2 cups strawberries, hulled and sliced (plus a few for garnish)
- 1/4 cup granulated sugar (for macerating strawberries; optional)
- 1 cup vanilla wafers or crushed graham crackers (for crunch)
- 1 tsp vanilla extract (if using homemade pudding)
- Pinch of salt
Tip: Use ripe bananas (those with a few brown specks) for max sweetness.
Step-by-Step Instructions
- Prep the strawberries. Toss sliced strawberries with 1–2 tbsp sugar and let sit for 10–15 minutes to macerate. This makes them juicier and more flavorful.
- Make the pudding. Whisk the instant pudding with 2 cups cold milk according to package directions until thickened (about 2 minutes). If making from scratch, simmer milk, whisk cornstarch+sugar slurry until thick, then add vanilla. Cool slightly.
- Whip the cream. Whip the heavy cream to soft peaks and fold gently into the pudding for a lighter, silkier texture. Don’t over-whip — you want fluff, not butter.
- Layer time. In a trifle bowl or individual jars: start with a spoonful of pudding, then bananas, then macerated strawberries, then a sprinkle of crushed wafers. Repeat until you run out, finishing with whipped pudding and a decorative strawberry.
- Chill. Refrigerate 1–2 hours to let flavors meld and cookies soften just a bit (but not turn into mush). If you want crunch, wait to add the final wafer layer until serving.
- Serve and smugly enjoy. Garnish with extra sliced strawberries and a wafer. Tell everyone you “almost made it from scratch.”
Nutritional facts
| Nutrition (per serving) | Amount (approx.) |
|---|---|
| Calories | ~325 kcal |
| Carbohydrates | ~36 g |
| Protein | ~4.8 g |
| Fat | ~19 g |
| Fiber | ~2.5 g |
| Sugar | ~24 g |
(Recipe yields ~6 servings. Estimates are approximate and depend on exact brands/quantities.)
This dessert gives you a solid mix of carbs for quick satisfaction (bananas + cookies) and fat from cream for that luxurious mouthfeel. The fruit adds vitamin C and fiber, so hey — you’re practically eating a smoothie that wears dessert clothes. IMO, it’s a treat that balances comfort and a tiny bit of nutritional sense — just don’t serve it as breakfast… unless it’s a holiday.
Common Mistakes to Avoid
- Skipping the maceration. Rushed strawberries = flat flavor. Wait 10 minutes; it’s not hard.
- Over-whipping the cream. Stop when soft peaks form — otherwise your pudding gets grainy. Big no.
- Layering wet-on-wet. If your strawberries are swimming in juice, blot them lightly; too much liquid makes the cookies soggy.
- Adding cookies too early. Want crunch? Add the final cookie layer right before serving. Rookie mistake: assemble everything the night before and wonder why the crunch is gone.
- Using unripe bananas. Firm, flavorless banana = sad pudding. Use ripe ones or don’t bother.
Alternatives & Substitutions
- Dairy-free: Use almond, oat, or soy milk and coconut whipped cream. Texture will be slightly different but still yummy.
- Lower-fat: Swap heavy cream for light whipped topping or 1 cup of Greek yogurt folded into pudding for tang + protein. FYI, Greek yogurt gives a slight tang that’s actually great.
- Cookie swap: Graham crackers, shortbread, or crushed Oreos (if you want drama) all work.
- Sugar swap: Swap granulated sugar for honey or maple syrup when macerating strawberries (use a little less).
- Make it adult: Drizzle a tablespoon of rum or bourbon into the pudding for grown-up vibes. Use responsibly.
FAQ (Frequently Asked Questions)
Can I make this ahead of time?
Yes — assemble up to the point of adding the final crunchy layer and refrigerate up to 24 hours. Add fresh cookie crumbs right before serving.
What if I don’t have instant pudding mix?
No problem. Make a stovetop vanilla custard (milk + cornstarch + sugar + vanilla) and chill it; same idea, slightly nerdier.
Can I freeze it?
Freezing isn’t great — texture will suffer. Chill in fridge only.
How ripe should the bananas be?
Ripe with brown speckles = perfect. Too green = starchy and bland. Too brown = mushy. Balance, my friend.
Is this kid-friendly?
Absolutely. It’s basically dessert for champions and picky eaters alike.
Can I substitute mango for strawberries?
Sure — it becomes a tropical banana pudding. Different vibe, still delicious.
Final Thoughts
You made it — you now possess the power to assemble a crowd-pleasing, cozy, fruit-forward dessert that requires zero culinary ego. Pro tip: keep a stash of wafers and instant pudding in your pantry; you’ll be surprised how often this shows up at social events. Now go impress someone — or yourself — with pudding layers so pretty they should be framed. You’ve earned it. 🍓🍌
