If banana pudding and strawberry cheesecake had a dreamy little no-bake baby, this would be it. Think: cool, creamy layers with tangy “cheesecake” vibes, fresh fruit, and soft cookies that turn cake-like after a chill.
This Strawberry Banana Pudding Dream is the kind of dessert you make once and suddenly everyone expects it at every get-together. It’s easy, no oven required, and somehow tastes like you spent way more effort than you did.
Why You’ll Love This
It’s ultra-creamy like a no-bake cheesecake, but still nostalgic like classic pudding—layered with sweet strawberries, mellow bananas, and a cookie base that soaks up all the goodness into the softest, most spoonable bite.
Ingredients
- 1 (3.4 oz) box instant vanilla pudding mix
- 1 1/2 cups cold whole milk
- 1 (8 oz) package cream cheese, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 1/2 cups heavy whipping cream (or 1 (8 oz) tub whipped topping, thawed)
- 2 tablespoons sour cream (optional, for extra cheesecake tang)
- 1 (11 oz) box vanilla wafers (or shortbread cookies)
- 3 medium bananas, sliced (slice right before layering)
- 2 cups strawberries, hulled and sliced
- 1 tablespoon lemon juice (to toss with bananas, optional but helpful)
- Pinch of salt (small, but it makes the sweetness pop)
How to Make It
- Make the pudding base: In a bowl, whisk the instant pudding mix with cold milk for about 2 minutes until thickened. Set aside for 5 minutes to fully bloom and set up.
- Whip the cream: In a separate bowl, whip the heavy cream to medium-stiff peaks. (If using whipped topping, skip this step.) Pop it in the fridge while you mix the rest.
- Mix the cheesecake layer: In a large bowl, beat the softened cream cheese until smooth. Add powdered sugar, vanilla, optional sour cream, and a pinch of salt. Beat until creamy and lump-free.
- Combine for the “dream” filling: Beat the prepared pudding into the cream cheese mixture until smooth. Gently fold in the whipped cream (or whipped topping) until fluffy and evenly combined.
- Prep the fruit: Slice strawberries. Slice bananas right before assembling; if you want extra insurance against browning, toss the banana slices with lemon juice.
- Start layering: In a 9×13-inch dish (or trifle bowl), add a single layer of vanilla wafers. Spread about one-third of the pudding-cheesecake filling over the cookies.
- Add fruit layers: Add a layer of banana slices, then a layer of strawberries. Keep the fruit in an even layer so every scoop gets a bit of everything.
- Repeat: Continue layering wafers, filling, bananas, and strawberries until you use everything up, finishing with a generous layer of the creamy filling.
- Top it off: Crush a handful of wafers and sprinkle on top. Add a few strawberry slices for the “I totally planned this” look.
- Chill to set: Cover and refrigerate at least 4 hours (overnight is even better) so the cookies soften and the whole dessert sets into that no-bake-cheesecake vibe.
Tips for the Best Results
- Use softened cream cheese: If it’s too cold, you’ll get little lumps. Let it sit out 30–45 minutes, or microwave in 10-second bursts (unwrapped) until soft.
- Chill time matters: 4 hours minimum gives you neat slices; overnight gives you the dreamiest, cake-like cookie layer.
- Slice bananas last: Bananas are the drama queens of browning. Slice them right before layering, and consider a light lemon toss (it won’t taste lemony if you go easy).
- Don’t over-whip: Whip cream to medium-stiff peaks—firm but still silky—so the filling stays plush, not grainy.
- Balance the sweetness: If your strawberries are super sweet, keep powdered sugar at 1/2 cup. If they’re tart, you can bump it to 2/3 cup.
- Even layers = better scoops: Thin, consistent layers make every bite feel intentional (aka, Pinterest-perfect).
Variations
- Strawberry cheesecake swirl: Spoon a few tablespoons of strawberry jam over each filling layer and swirl gently with a knife.
- Chocolate-strawberry moment: Swap vanilla wafers for chocolate wafers or chocolate graham crackers.
- More banana pudding energy: Use banana cream pudding mix instead of vanilla and keep the strawberries for a fruity twist.
- Mini cups for parties: Layer everything into small clear cups or jars. Chill 2–4 hours for grab-and-go servings.
- Strawberry-banana “cheesecake” crust vibes: Use crushed graham crackers mixed with a little melted butter for the base layer, then continue with cookies or crackers between layers.
Storage & Serving
Cover and refrigerate for up to 2 days for the best texture and freshest fruit flavor (bananas will darken over time, even though it still tastes great). Serve chilled straight from the fridge—this dessert is at its peak when it’s cold, set, and ultra-creamy.
FAQ
How long does it need to chill to feel like a no-bake cheesecake?
At least 4 hours, but overnight is the sweet spot. The filling firms up and the cookies soften into that sliceable, cake-meets-cheesecake texture that makes it feel extra “set” and dreamy.
Can I make it the night before?
Yes—and you should if you can. Make it 8–12 hours ahead for the best layers. If you’re worried about bananas browning, you can add them in the middle layers and keep the very top layer strawberry-only.
What’s the best way to keep the bananas from turning brown?
Slice them right before assembling and toss gently with a small amount of lemon juice (about 1 tablespoon total). Also, make sure they’re fully covered by the creamy layer rather than exposed to air.
Can I use frozen strawberries?
You can, but thaw them completely and drain well first. Frozen berries release extra juice, which can make the layers runny and soften the cookies too fast. Fresh strawberries give the cleanest flavor and prettiest layers.
Why is my filling runny, and how do I fix it?
Most often it’s from using warm milk, not letting the pudding set before mixing, or under-whipping the cream. Use cold milk, give the pudding 5 minutes to thicken, and whip to medium-stiff peaks. If it already feels loose, refrigerate it for 30–60 minutes before layering to help it firm up.