This Classic Strawberry Banana Pudding with a Creamy Twist is the dessert that feels like a hug: layers of silky pudding, sweet berries, and banana slices tucked between soft cookies. It’s nostalgic in the best way, but the “twist” makes it taste extra luxe and bakery-level.
It’s no-bake, make-ahead friendly, and basically designed for potlucks, birthdays, or those “I just want something sweet tonight” moments. Grab a dish, layer it up, and let the fridge do the rest.
Why You’ll Love This
It’s creamy without being heavy, packed with real fruit, and the layers look impressive with minimal effort. The creamy twist (a blend of cream cheese and whipped topping) gives the pudding a richer, slightly tangy vibe that balances the sweetness perfectly.
Ingredients
- 1 (5.1 oz) box instant vanilla pudding mix
- 2 cups cold whole milk
- 1 (8 oz) block cream cheese, softened
- 1/3 cup sweetened condensed milk
- 1 teaspoon vanilla extract
- 1 (8 oz) tub whipped topping, thawed (or 2 1/2 cups freshly whipped cream)
- 3 medium bananas, sliced (plus 1 extra for topping, optional)
- 2 cups fresh strawberries, hulled and sliced
- 1 (11 oz) box vanilla wafers (or shortbread cookies)
- 1 tablespoon lemon juice (optional, for tossing with bananas)
- Pinch of salt
How to Make It
- Make the pudding base: In a medium bowl, whisk the instant pudding mix with cold milk for about 2 minutes until thickened. Set it in the fridge while you prep the creamy layer.
- Mix the creamy twist: In a large bowl, beat softened cream cheese until smooth and fluffy, about 1–2 minutes. Add sweetened condensed milk, vanilla extract, and a pinch of salt, then beat again until fully blended and silky.
- Combine for ultra-creamy pudding: Fold the prepared pudding into the cream cheese mixture until mostly smooth, then gently fold in the whipped topping. Don’t overmix; you want it airy.
- Prep the fruit: Slice bananas and strawberries. If you want the bananas to stay prettier longer, toss the slices with lemon juice (it won’t make them taste lemony, just fresher).
- Layer it up: In a 9×13-inch dish (or a trifle bowl), add a single layer of vanilla wafers. Spread on about one-third of the creamy pudding mixture. Add a layer of banana slices and strawberries.
- Repeat: Add another layer of wafers, another third of the pudding, and more fruit. Repeat one more time, ending with pudding on top.
- Top and chill: Crush a handful of wafers over the top, then add extra strawberry slices (and banana slices if serving soon). Cover and refrigerate for at least 4 hours, ideally overnight, so the cookies soften into that classic pudding “cake” texture.
- Serve: Scoop with a big spoon and make sure everyone gets all the layers. If you want it extra cute, finish with a few whole wafers on top right before serving.
Tips for the Best Results
- Use cold milk for the pudding so it sets up thick and fast.
- Soften the cream cheese fully (room temp is key) to avoid little lumps in the creamy layer.
- Don’t slice bananas too early if you’re making it a day ahead; slice right before layering, and consider the lemon juice trick.
- Layer with intention: keep fruit away from the very bottom if you want the cookies to stay more structured (more fruit in the middle layers).
- Chill long enough—4 hours is the minimum for that dreamy, spoonable texture.
- Save a few cookies to crumble on top right before serving for a little crunch contrast.
Variations
- Strawberry cheesecake vibe: swap vanilla pudding for cheesecake-flavored instant pudding.
- Chocolate-covered strawberry moment: use chocolate wafers or add a thin drizzle of chocolate syrup between layers.
- Extra strawberry: fold 1/2 cup strawberry jam into the pudding mixture for a stronger berry flavor.
- Banana-forward: use banana cream pudding mix and keep the strawberries as a bright accent.
- Individual cups: layer into small jars or cups for parties (plus, it looks adorable and travels well).
- Lighter feel: use 1/3 less-fat cream cheese and homemade whipped cream; it still tastes rich, just a bit less sweet.
Storage & Reheating
Cover and store strawberry banana pudding in the refrigerator for up to 3 days. The cookies will continue to soften over time (still delicious). This dessert is not meant to be reheated—serve it chilled. If making ahead, add any fresh banana topping right before serving for the best look and texture.
FAQ
How far in advance can I make Classic Strawberry Banana Pudding with a Creamy Twist?
You can make it up to 24 hours in advance, and it’s actually better after chilling overnight. For the prettiest results, reserve a few strawberry slices (and any banana garnish) to add right before serving.
How do I keep the bananas from turning brown?
Toss sliced bananas with a small splash of lemon juice (about 1 tablespoon for 3–4 bananas) before layering. Also, keep banana slices inside the pudding layers rather than on top, since less air exposure helps.
Can I use fresh whipped cream instead of whipped topping?
Yes. Whip 1 1/4 cups heavy cream with 2–3 tablespoons powdered sugar until soft peaks form, then use it in place of the tub of whipped topping. The texture will be slightly lighter and less sweet.
What’s the “creamy twist” in this recipe?
It’s the combo of cream cheese and sweetened condensed milk folded into the pudding, then lightened with whipped topping. That mix adds a subtle tang and a richer, almost cheesecake-like creaminess.
Why is my pudding layer runny?
This usually happens if the milk wasn’t cold enough, the pudding wasn’t whisked long enough, or the dessert didn’t chill long enough. Use cold whole milk, whisk for a full 2 minutes, and chill at least 4 hours so the layers can set.