Crowd-Pleasing Strawberry Banana Pudding Dessert Recipe

This strawberry banana pudding dessert is the kind of no-stress, big-reward treat that disappears fast at potlucks, BBQs, baby showers, and “I just need something sweet” nights. It’s creamy, fruity, and layered with that nostalgic pudding vibe—plus it looks way fancier than the effort it takes.

Think: banana pudding’s easy comfort, upgraded with juicy strawberries and a fluffy whipped topping. Make it in a trifle bowl for the wow factor, or keep it casual in a 9×13. Either way, it’s a guaranteed crowd-pleaser.

Why You’ll Love This

It’s quick to assemble, uses simple grocery-store ingredients, feeds a crowd, and gets even better after chilling—aka the perfect make-ahead dessert that still tastes fresh and bright thanks to the strawberry-banana combo.

Ingredients

2 (3.4 oz) boxes instant vanilla pudding mix
3 cups cold milk (whole milk makes it extra creamy, but 2% works)
1 (8 oz) block cream cheese, softened
1 (14 oz) can sweetened condensed milk
1 teaspoon vanilla extract
1 (8 oz) tub whipped topping (like Cool Whip), thawed
1 box vanilla wafers (11–12 oz) or shortbread cookies
4–5 ripe bananas, sliced
1 1/2 to 2 cups fresh strawberries, hulled and sliced
Optional: 1–2 teaspoons lemon juice (to toss with bananas)
Optional garnish: extra crushed wafers, strawberry slices, or a few banana chips

How to Make It

Make the pudding base: In a large bowl, whisk the instant pudding mix with cold milk for about 2 minutes until thickened. Set aside for 5 minutes to fully set.
Whip the cream cheese mixture: In another large bowl, beat the softened cream cheese until smooth and fluffy (no lumps). Add the sweetened condensed milk and beat again until silky.
Combine for ultra-creamy filling: Mix the vanilla extract into the cream cheese mixture, then fold in the prepared pudding until evenly combined.
Fold in whipped topping: Gently fold in the whipped topping until the filling is light, fluffy, and totally uniform. Try not to overmix—folding keeps it airy.
Prep the fruit: Slice bananas and strawberries. If you want to slow banana browning, toss the banana slices with a little lemon juice (just enough to lightly coat).
Start layering: In a trifle bowl, large glass bowl, or 9×13 dish, add a layer of vanilla wafers (whole or slightly crushed). Add a layer of banana slices, then strawberry slices.
Add the cream layer: Spread about one-third of the pudding mixture over the fruit. Smooth it out to the edges.
Repeat and finish: Repeat layers (wafers, bananas, strawberries, pudding mixture) until you’re out of ingredients, finishing with a generous pudding layer on top.
Chill: Cover and refrigerate for at least 4 hours (overnight is even better) so the wafers soften into that classic pudding-cake texture.

Tips for the Best Results

Use ripe-but-firm bananas: Super ripe bananas taste great but can get mushy quickly in layered desserts.
Chill time matters: At least 4 hours gives you the best slice/scoop and the most “banana pudding” texture.
Keep strawberries as dry as possible: Pat sliced strawberries with a paper towel so they don’t water down the layers.
Softened cream cheese = smooth filling: If it’s cold, you’ll fight lumps. Let it sit at room temp 30–60 minutes.
Layer strategically for pretty sides: If using a glass bowl, press some wafers and fruit slices against the edges for that bakery-window look.
Save a handful of wafers for the top: Add crushed wafers right before serving to keep them crunchy.

Variations

Chocolate twist: Use banana cream or cheesecake pudding, then add mini chocolate chips between layers.
Strawberry pudding moment: Swap one box of vanilla pudding for strawberry pudding for extra berry flavor and a blush-pink layer.
Mini cups for parties: Assemble in small clear cups for grab-and-go servings (great for buffets).
Shortcake style: Replace wafers with cubed pound cake or angel food cake for a softer, cake-y bite.
Extra fruit: Add blueberries or raspberries for a mixed-berry vibe (just don’t overload or it can get watery).
Lighter option: Use light cream cheese, sugar-free pudding, and light whipped topping (still tasty, just less rich).

Storage & Reheating

Store covered in the refrigerator for up to 3 days. This dessert is best cold (no reheating needed). The wafers will continue to soften over time, and the bananas may brown slightly—still delicious, just not as picture-perfect as day one.

FAQ

Can I make this strawberry banana pudding dessert recipe the night before?

Yes—overnight is actually ideal. The flavors meld and the cookies soften into that classic pudding texture. If you want a little crunch on top, add crushed wafers right before serving.

How do I keep the bananas from turning brown?

Toss the banana slices with a small amount of lemon juice (about 1–2 teaspoons total) before layering. It helps slow browning without making the dessert taste lemony. Also keep the dessert tightly covered and chilled.

Can I use homemade whipped cream instead of whipped topping?

You can. Whip 1 1/2 cups cold heavy cream with 2–3 tablespoons powdered sugar to stiff peaks, then fold it in. Homemade whipped cream is a little less stable, so it’s best served within 24 hours for the fluffiest texture.

What’s the best dish to use for a crowd?

A 9×13 pan is the easiest for serving and transporting, and it feeds about 12–15 people depending on portion size. A trifle bowl looks extra cute for parties, but it can be harder to travel with.

Can I freeze strawberry banana pudding?

Freezing isn’t recommended. The pudding and cream layers can separate when thawed, and the fruit texture gets watery. If you need to prep ahead, refrigerating up to a day in advance is your best move.