If you love dessert that looks like you tried way harder than you did, this one’s for you. No-Bake Strawberry Banana Pudding is creamy, fruity, and layered like a little party in a dish—without turning on the oven.
It’s the kind of make-ahead treat that works for basically everything: weeknight cravings, potlucks, birthdays, brunch, or “I just want something sweet” moments. Bonus: it tastes even better after a chill in the fridge.
Why You’ll Love This
This pudding is quick, cozy, and crowd-friendly—sweet bananas, juicy strawberries, and fluffy whipped layers with soft cookies in between. It’s low-effort but gives big “homemade dessert” energy, and you can make it in a trifle bowl, a 9×13, or cute little cups.
Ingredients
- 1 (5.1 oz) box instant vanilla pudding mix
- 3 cups cold milk (whole milk makes it extra creamy, but 2% works)
- 1 (8 oz) tub whipped topping, thawed (or 2 cups freshly whipped cream)
- 1 (14 oz) can sweetened condensed milk
- 1 teaspoon vanilla extract
- 1 (11 oz) box vanilla wafers (or butter cookies)
- 3–4 medium ripe bananas, sliced
- 1 1/2 to 2 cups fresh strawberries, hulled and sliced
- Optional: 1–2 teaspoons lemon juice (to toss with bananas)
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. Let it sit for 3–5 minutes to fully set.
- Add the creamy extras. Whisk in the sweetened condensed milk and vanilla extract until smooth and glossy.
- Fold in the fluff. Gently fold in the whipped topping with a spatula until no streaks remain. Try not to overmix—this is what keeps it light.
- Prep the fruit. Slice bananas and strawberries. If you’re making this ahead, toss the banana slices with a little lemon juice to slow browning (you won’t taste it, promise).
- Start layering. In a trifle bowl, large serving dish, or 9×13 pan, add a layer of vanilla wafers on the bottom (whole or slightly broken to fit).
- Add pudding + fruit. Spread about one-third of the pudding mixture over the cookies. Top with a layer of banana slices and strawberries.
- Repeat the layers. Keep going—cookies, pudding, fruit—until you’ve used everything, finishing with pudding on top.
- Chill to set. Cover and refrigerate for at least 4 hours (overnight is even better). This softens the cookies into that classic “pudding” texture.
- Finish and serve. Right before serving, add a few extra strawberry slices, banana coins, or crushed wafers on top for a cute, crunchy moment.
Tips for the Best Results
- Use ripe-but-firm bananas. Super spotty bananas taste great but get mushy faster in layers.
- Chill time matters. Four hours is the minimum for the cookies to soften and everything to meld. Overnight is peak.
- Keep the fruit slices not-too-thin. Thicker slices hold their shape better and don’t disappear into the pudding.
- Layer snugly. Press cookies into gaps so every scoop gets cookie, cream, and fruit.
- Save a little fruit for the top. Fresh strawberries on top make it look instantly “event-ready.”
- Want cleaner slices? Make it in a 9×13 and chill overnight. It’ll cut like a dream.
- Fresh whipped cream option: If using homemade, whip 2 cups heavy cream with 1/4 cup powdered sugar to soft peaks, then fold in.
Variations
- Chocolate twist: Use chocolate pudding mix and add mini chocolate chips between layers.
- Strawberry pudding vibe: Swap vanilla pudding for cheesecake or white chocolate pudding, or fold in 2–3 tablespoons strawberry jam for a gentle berry boost.
- Crunchier texture: Layer right before serving so the cookies stay more crisp (or serve in cups and keep cookies on the side).
- Greek yogurt boost: Fold in 1/2 cup plain or vanilla Greek yogurt for a little tang and extra thickness.
- Berry mix: Add blueberries or raspberries with the strawberries for a mixed-berry moment.
- Mini servings: Assemble in mason jars or clear cups for parties—no scooping chaos, just grab-and-go.
Storage & Reheating
Store covered in the refrigerator for up to 3 days. (It’s best within 24–48 hours for the prettiest fruit, but still tasty after.) There’s no reheating—this one is meant to be served cold. If the top looks a little weepy after a day, just add a fresh layer of sliced strawberries or crushed wafers right before serving.
FAQ
Can I make No-Bake Strawberry Banana Pudding the night before?
Yes, and it’s honestly ideal. Assemble it, cover tightly, and refrigerate overnight so the flavors blend and the cookies soften into that classic pudding texture.
How do I keep the bananas from turning brown?
Toss the banana slices with 1–2 teaspoons lemon juice before layering. Also, make sure the bananas are tucked between pudding layers rather than sitting exposed on top.
Can I use frozen strawberries?
You can, but fresh is best for texture. If you use frozen, thaw completely and drain well (even pat dry) so excess juice doesn’t water down the pudding.
What’s the best dish to assemble this in?
A trifle bowl looks gorgeous for parties, a 9×13 pan is easiest for serving a crowd, and individual cups are perfect for events where you want no mess and cute portions.
Can I make this without sweetened condensed milk?
Yes. Skip it and increase the milk to the amount listed on your pudding box (usually 3 cups for a 5.1 oz instant mix). The pudding will be slightly less rich, but still creamy and delicious once folded with whipped topping.