This creamy strawberry banana pudding is the no-bake dessert you make when you want something nostalgic, cute, and wildly low-effort—but still “I brought dessert” level. It’s fluffy, fruity, and layered like a parfait, with big strawberry-banana vibes in every bite.
It’s also super flexible: make it in one big dish for scooping, or portion it into cups for a party-ready moment. Either way, the fridge does all the work.
Why You’ll Love This
It’s creamy and cloud-like, packed with fresh fruit, and made with simple ingredients you can grab anywhere. No oven, no fancy steps—just mix, layer, chill, and suddenly you’re the person who “always has the best desserts.”
Ingredients
- 1 (3.4 oz) box instant vanilla pudding mix
- 1 1/2 cups cold milk (whole milk or 2% for best texture)
- 1 (8 oz) tub whipped topping, thawed (or 2 1/2 cups homemade whipped cream)
- 1/2 cup strawberry jam or preserves
- 1/2 cup freeze-dried strawberries, crushed (optional but highly recommended)
- 3 medium ripe bananas, sliced
- 2 cups fresh strawberries, hulled and sliced
- 2 cups vanilla wafer cookies (or shortbread cookies), plus more for topping
- 1 teaspoon vanilla extract (optional, for extra bakery-style flavor)
- Pinch of salt
How to Make It
- In a large bowl, whisk the instant pudding mix with cold milk for about 2 minutes, until it thickens. Whisk in vanilla extract (if using) and a pinch of salt.
- Fold in the whipped topping gently until fully combined and fluffy. Try not to overmix—this is how you keep it light and creamy.
- In a small bowl, stir the strawberry jam to loosen it. If it’s super thick, microwave it for 5–10 seconds, then stir again. You want it spreadable, not hot.
- Set up your layering station: pudding mixture, jam, sliced bananas, sliced strawberries, and cookies. If using freeze-dried strawberries, have them ready for sprinkling between layers.
- In a 9×9-inch dish (or similar), add a single layer of vanilla wafers. Spread about one-third of the pudding mixture over the cookies.
- Dollop and swirl a few spoonfuls of jam over the pudding (don’t fully mix—swirls look pretty). Add a layer of banana slices and strawberry slices. Sprinkle a little crushed freeze-dried strawberry, if using.
- Repeat the layers two more times: cookies, pudding, jam swirls, fruit, and optional freeze-dried strawberry. Finish with a final layer of pudding on top.
- Top with extra crushed cookies and a few strawberry slices (add banana slices only right before serving so they stay fresh-looking). Cover and refrigerate for at least 4 hours, ideally overnight, so everything softens and sets.
Tips for the Best Results
- Use ripe-but-firm bananas: You want sweet flavor without super-mushy slices. Save the extra-ripe ones for banana bread.
- Chill time matters: Four hours is the minimum for that classic pudding texture, but overnight is peak.
- Prevent watery layers: Pat sliced strawberries dry with a paper towel before layering, especially if they’re extra juicy.
- Keep it fluffy: Fold the whipped topping in gently. If you beat it aggressively, the pudding can turn denser.
- Jam swirls = flavor booster: The preserves add strawberry intensity without needing strawberry-flavored pudding mix.
- For cleaner scoops: Refrigerate the assembled dish uncovered for the last 30 minutes, then cover—this helps the top set a little more.
Variations
- Strawberry pudding base: Swap vanilla pudding mix for strawberry or cheesecake pudding for a different vibe (and a pinker look).
- Yogurt twist: Replace 1/2 cup of the milk with vanilla Greek yogurt for a slightly tangier, thicker filling.
- Chocolate drizzle: Add a light drizzle of chocolate syrup between layers, or sprinkle mini chocolate chips on top.
- Graham cracker version: Use graham crackers instead of wafers for a “strawberry banana cheesecake” feel.
- Single-serve cups: Layer everything into jars or clear cups for parties—less messy, more aesthetic.
- Extra fruit: Add blueberries or raspberries for a mixed-berry moment (just keep the total fruit amount similar).
Storage & Reheating
Store covered in the refrigerator for up to 3 days. This dessert is best within the first 24–48 hours, when the cookies are perfectly softened but not overly broken down. No reheating needed (and please don’t)—serve chilled. If making ahead, add fresh banana slices on top right before serving for the prettiest finish.
FAQ
Can I make creamy strawberry banana pudding the night before?
Yes—this is actually the best plan. Overnight chilling gives the cookies time to soften and the pudding time to set into that classic scoopable texture. Just wait to add any banana garnish on top until right before serving.
How do I keep the bananas from turning brown?
In the layers, bananas will stay decent for a day because they’re tucked under the pudding. For bananas on top, add them right before serving. If you want extra insurance, lightly toss banana slices with a teaspoon or two of lemon juice (it won’t taste lemony once layered).
Can I use homemade whipped cream instead of whipped topping?
Totally. Whip 1 cup cold heavy cream with 2–3 tablespoons powdered sugar to stiff peaks, then fold it into the prepared pudding. The texture will be slightly richer and a bit less “classic diner,” but very good.
What dish size works best for this recipe?
A 9×9-inch dish gives you nice layers and generous servings (about 8). You can also use an 8×8-inch for thicker layers, a 9×13-inch for thinner layers (consider scaling up by 1.5x), or individual cups for serving.
Why is my pudding runny?
The most common reasons are using non-instant pudding, not whisking long enough, or using a milk alternative that doesn’t set as firmly. Make sure it’s instant pudding mix, whisk for a full 2 minutes, and use cold dairy milk for the most reliable thickness. Also, give it enough chill time to fully set.