If you love a dessert that looks like it came from a cute little bakery case but is secretly super doable at home, this layered strawberry banana pudding is your moment. It’s creamy, fruity, and stacked in pretty stripes that make people do a double-take.
Think: vanilla pudding + whipped topping + fresh berries + banana slices + cookie layers that soften into cake-like goodness. It’s chill, crowd-pleasing, and basically designed for “wait, you made this?” reactions.
Why You’ll Love This
It’s a no-fuss, make-ahead dessert with major visual payoff: fluffy pudding layers, fresh fruit, and soft cookie bites in every spoonful—sweet, nostalgic, and honestly kind of fancy without trying too hard.
Ingredients
- 1 (5.1 oz) box instant vanilla pudding mix
- 3 cups cold whole milk (or 2% for slightly lighter)
- 1 teaspoon vanilla extract
- 1 (8 oz) tub whipped topping, thawed (or 2 cups homemade whipped cream)
- 1 (11 oz) box vanilla wafer cookies (or butter cookies)
- 3 medium ripe (but firm) bananas
- 1 1/2 to 2 cups sliced strawberries (about 1 pound, hulled)
- 2 tablespoons powdered sugar (optional, for lightly sweetening the strawberries)
- 1 tablespoon lemon juice (optional, for tossing with bananas to slow browning)
- Pinch of fine salt (optional, makes the flavors pop)
How to Make It
- Mix the pudding. In a large bowl, whisk the instant pudding mix with cold milk for about 2 minutes until thickened. Whisk in vanilla extract and a tiny pinch of salt if using.
- Fold in the fluff. Gently fold in about 2/3 of the whipped topping until the pudding is lighter and mousse-y. (Save the remaining whipped topping for the top layer.)
- Prep the fruit. Slice strawberries and, if you want, toss with powdered sugar and set aside 5–10 minutes for extra glossy, juicy berries. Slice bananas right before assembling; toss with lemon juice if you’re worried about browning.
- Choose your dish. Use a trifle bowl, deep glass bowl, or a 9×13-inch dish. If you’re going for the “bakery window” look, clear glass is the move.
- Layer 1. Add a single layer of vanilla wafers to the bottom (break a few to fill gaps). Spoon on a layer of pudding mixture, then add an even layer of banana slices, followed by strawberries.
- Layer 2. Repeat: cookies, pudding, bananas, strawberries. Press fruit gently into the pudding so the layers look clean from the sides.
- Finish the top. Spread the remaining whipped topping over the final layer. Add a few pretty strawberry slices (and optional wafer crumbs) right before serving for a polished finish.
- Chill. Cover and refrigerate at least 4 hours (overnight is even better) so the cookies soften and everything sets into perfect scoopable layers.
Tips for the Best Results
- Use cold milk. Instant pudding sets best with very cold milk—warm milk = runny sadness.
- Pick firm bananas. You want ripe for flavor, but not so ripe they turn mushy in the layers.
- Dry your strawberries. After washing, pat them dry so they don’t water down the pudding.
- Make neat layers. Spoon pudding around the edges first, then fill the center. It keeps the glass sides looking sharp.
- Chill long enough. Four hours is the minimum for that signature soft-cookie texture and sliceable-ish scoop.
- Save some fruit for the top. Add fresh berries on top close to serving time so they stay bright and not weepy.
- Don’t overmix the whipped topping. Fold gently to keep the pudding airy, not dense.
Variations
- Strawberry cheesecake vibe: Replace 1 cup of milk with 1 cup half-and-half and fold in 4 oz softened cream cheese (beat it smooth first) before adding whipped topping.
- Chocolate twist: Use vanilla pudding but add 2 tablespoons cocoa powder, or swap to banana cream pudding and drizzle chocolate sauce between layers.
- Shortcake style: Swap vanilla wafers for cubed pound cake or ladyfingers for a softer, cake-forward bite.
- Extra strawberry: Add a thin layer of strawberry jam (warmed slightly) between pudding and fruit for a stronger berry punch.
- Individual cups: Build layers in small jars or clear cups for parties—same look, easier serving.
Storage & Reheating
Store covered in the refrigerator for up to 2 days for the best texture (bananas will gradually darken). No reheating needed—this one is meant to be served cold. If making ahead, you can assemble everything except the top fruit garnish, then add fresh strawberry slices right before serving.
FAQ
How do I keep the bananas from turning brown in layered banana pudding?
Slice bananas right before layering and lightly toss them with a little lemon juice (about 1 tablespoon for 3 bananas). It won’t make them taste lemony, but it does slow browning. Also, chilling the pudding quickly helps.
Can I make this layered strawberry banana pudding the night before?
Yes—overnight is actually ideal for soft, spoonable cookie layers. For the freshest look, wait to add the final strawberry garnish on top until right before serving.
What dish makes it look the most bakery-worthy?
A clear trifle bowl or deep glass bowl shows off the layers best. If you only have a 9×13-inch dish, it’ll still taste amazing—just go heavier on a pretty top finish with whipped topping swirls and neatly placed strawberry slices.
Can I use homemade pudding instead of instant?
You can, but make sure it’s fully cooled and thick before layering, or it can melt the whipped topping and turn the layers loose. Homemade custard-style pudding is delicious here—just plan extra time for cooling.
My pudding feels too thick or too runny—how do I fix it?
If it’s too runny, it usually needs more whisking time or colder milk; give it another minute of whisking and chill 10–15 minutes. If it’s too thick, fold in a splash of cold milk (1–2 tablespoons at a time) until it loosens up, then proceed with layering.