Strawberry Banana Pudding Dream That Feels Like a Dessert Fantasy

If strawberry-banana smoothies had a glow-up and turned into a spoonable dessert, this would be it. This Strawberry Banana Pudding Dream is layered, creamy, fruity, and just nostalgic enough to feel like a treat you “grew up with,” but way prettier and more fun.

It’s the kind of dessert that looks like you did the most (in the best way), but it’s actually super doable. Bring it to a brunch, a cookout, or keep it in your fridge for random Tuesday happiness.

Why You’ll Love This

It’s a no-bake, make-ahead dessert with big strawberry-banana energy: fluffy pudding, juicy fruit, and soft cookies that turn cake-like overnight. Basically, it tastes like a dessert fantasy, but it behaves like an easy weekday recipe.

Ingredients

• 1 (3.4 oz) box instant vanilla pudding mix
• 1 1/2 cups cold milk (whole or 2% is best)
• 1 (14 oz) can sweetened condensed milk
• 1 teaspoon vanilla extract
• 1 1/2 cups heavy whipping cream (cold)
• 2 tablespoons powdered sugar
• 3 large ripe bananas, sliced (plus 1 extra for topping if you want)
• 1 lb strawberries, hulled and sliced (about 3 heaping cups)
• 1 (11 oz) box vanilla wafers (or shortbread cookies)
• Optional: 2 tablespoons strawberry jam or strawberry preserves (for extra “dreamy” flavor)
• Optional: crushed freeze-dried strawberries for topping

How to Make It

1. Mix the pudding base: In a large bowl, whisk the instant pudding mix with cold milk for about 2 minutes until thickened.
2. Add the creamy boosters: Whisk in the sweetened condensed milk and vanilla extract until smooth. If using strawberry jam, whisk it in now (it’ll lightly tint and flavor the pudding).
3. Whip the cream: In a separate bowl, whip the cold heavy cream with powdered sugar until you get medium peaks (fluffy, holds shape, but not stiff).
4. Fold it together: Gently fold the whipped cream into the pudding mixture until no streaks remain. This is your cloud-level “dream” filling.
5. Prep your fruit: Slice bananas and strawberries. Pat strawberries lightly with a paper towel if they’re very juicy (less watery layers later).
6. Start layering: In a 9×13-inch dish or a large trifle bowl, add a layer of vanilla wafers, then a layer of banana slices, then strawberries.
7. Add the filling: Spread about one-third of the pudding-cream mixture over the fruit. Repeat layers (wafers, bananas, strawberries, filling) until everything is used, ending with a thick layer of filling on top.
8. Chill for the magic: Cover and refrigerate at least 4 hours, ideally overnight, so the cookies soften and everything sets into that dreamy pudding-cake vibe.
9. Finish and serve: Right before serving, top with extra strawberries, banana slices, crushed wafers, or freeze-dried strawberries for a pretty pop and a little crunch.

Tips for the Best Results

• Use ripe-but-firm bananas: Super spotty bananas taste amazing but can get extra soft and brown faster in the layers.
• Dry your strawberries: A quick pat-down helps prevent watery pudding around the edges.
• Chill overnight if you can: The texture goes from “nice” to “I need another spoon” once the wafers turn tender.
• Don’t overwhip the cream: Medium peaks blend best and keep the filling smooth and light.
• Layer evenly: Thin, consistent layers mean every scoop gets fruit, cookie, and cream.
• For extra strawberry flavor: Add the optional jam, or tuck a few spoonfuls between layers like little flavor pockets.

Variations

• Strawberry cheesecake vibe: Swap vanilla pudding for cheesecake instant pudding, or add 4 oz softened cream cheese (beat it smooth before mixing in).
• Chocolate-dipped fruit moment: Use chocolate wafers or chocolate graham crackers and add mini chocolate chips on top.
• More “banana pudding” classic: Keep strawberries only on top, and add extra banana layers throughout.
• Individual cups: Build in jars or small cups for parties—cute, portable, and no messy serving.
• Lighter feel: Use half-and-half instead of heavy cream and fold in thawed whipped topping (still delicious, just less rich).

Storage & Reheating

Store covered in the refrigerator for up to 2 days for the best banana texture (it’s still safe a bit longer, but the bananas will brown and soften). This dessert is served cold, so no reheating needed—just scoop and live your best pudding-dream life.

FAQ

Can I make this Strawberry Banana Pudding Dream the night before?

Yes—overnight is actually ideal. The wafers soften into a cake-like layer and the filling sets up perfectly, so you get clean scoops and that “fantasy dessert” texture.

How do I keep the bananas from turning brown?

Use ripe-but-firm bananas and keep them tucked between pudding layers (less air exposure helps). You can also lightly toss banana slices with a teaspoon or two of lemon juice, but don’t overdo it or the flavor will come through.

Can I use fresh whipped cream instead of heavy cream, or swap in whipped topping?

Heavy cream whipped with powdered sugar gives the best flavor and structure. If you want a shortcut, you can fold in 2 to 3 cups of thawed whipped topping instead—your pudding will be a touch sweeter and slightly less rich.

What’s the best dish to assemble this in?

A 9×13-inch dish is easiest for even layers and serving a crowd. A trifle bowl looks extra pretty for parties, and individual jars are perfect if you want cute, grab-and-go portions.

My pudding seems runny—what happened and can I fix it?

Most often it’s from using less pudding mix than the box calls for, using warm milk, or adding very juicy strawberries. Make sure the milk is cold, whisk the pudding fully until thick, and pat strawberries dry. If it’s already assembled, chilling overnight usually helps it firm up significantly.