If you need a dessert that feels a little nostalgic but still totally Pinterest-pretty, this easy strawberry banana pudding is the move. It’s creamy, fruity, layered, and dangerously scoopable—aka the kind of thing people “just try one bite” of and then hover near the dish.
No baking, no complicated steps, and yes: it tastes even better after a chill in the fridge. Bring it to a party, make it for a weeknight treat, or stash it for late-night “just one spoonful” moments.
Why You’ll Love This
This strawberry banana pudding is easy enough for beginners, but it looks and tastes like you did the most. You get soft vanilla wafers, fresh fruit, and fluffy pudding-meets-whipped-cream vibes in every layer—sweet, creamy, and bright all at once.
Ingredients
- 1 (5.1 oz) box instant vanilla pudding mix
- 2 cups cold milk (whole milk makes it extra creamy)
- 1 (8 oz) tub whipped topping, thawed (or 2 cups homemade whipped cream)
- 1 teaspoon vanilla extract (optional, but makes it taste bakery-level)
- 1 (11 oz) box vanilla wafers
- 3–4 ripe bananas, sliced into 1/4-inch rounds
- 2 cups fresh strawberries, hulled and sliced
- 1–2 teaspoons lemon juice (to help keep bananas from browning)
- Pinch of salt (optional, balances the sweetness)
How to Make It
- In a large bowl, whisk the instant pudding mix with cold milk for 2 minutes until thickened. Let it sit for 3–5 minutes to fully set.
- Stir in vanilla extract and a tiny pinch of salt if using.
- Fold in the whipped topping gently until the pudding becomes light and fluffy. Don’t overmix—just fold until no streaks remain.
- In a separate bowl, toss the banana slices with lemon juice (just enough to lightly coat). This helps slow browning without making them taste lemony.
- Choose your dish: a 9×13-inch pan or a large trifle bowl both work. Add a single layer of vanilla wafers to the bottom.
- Spoon about one-third of the pudding mixture over the wafers and spread it out evenly.
- Layer on one-third of the bananas and one-third of the strawberries.
- Repeat the layers (wafers, pudding, bananas, strawberries) two more times, finishing with pudding on top. Add a few extra strawberries or crushed wafers on top if you want it to look extra cute.
- Cover and refrigerate for at least 4 hours (overnight is even better) so the wafers soften into that classic pudding texture.
Tips for the Best Results
- Chill time is not optional. Four hours gives you soft, cake-y wafers and a set, scoopable pudding.
- Use ripe-but-firm bananas. Super spotty bananas can turn mushy fast once sliced.
- Dry your strawberries. After washing, pat them dry so they don’t water down the layers.
- Layer evenly. Spread pudding all the way to the edges so every scoop gets the full situation: wafer + fruit + cream.
- For extra strawberry flavor, add a thin layer of strawberry jam (warmed slightly) between one of the pudding layers.
- Want clean slices? Assemble in a 9×13 pan and chill overnight; it cuts more neatly the next day.
Variations
- Strawberry pudding twist: Swap half the vanilla pudding mix for instant cheesecake or white chocolate pudding for a fun flavor change.
- Chocolate fans: Use chocolate wafers (or chocolate graham crackers) and keep the vanilla pudding for a chocolate-dipped-strawberry vibe.
- Make it extra “trifle”: Add a layer of sliced pound cake or angel food cake cubes with the wafers.
- Lightened-up option: Use 2% milk and light whipped topping. Still delicious, just slightly less rich.
- Mini cups: Assemble in small jars or clear cups for parties—no scooping chaos, and they look adorable.
Storage & Reheating
Store strawberry banana pudding covered in the refrigerator for up to 2 days for the best texture (the fruit is freshest on day 1). There’s no reheating—this is a chill-and-serve dessert. If it sits longer, the wafers get softer and the bananas may darken, but it’ll still taste great.
FAQ
Can I make strawberry banana pudding the night before?
Yes, and it’s honestly the best way. Make it the night before and refrigerate overnight so the wafers soften perfectly and the flavors meld. For the prettiest fruit, you can also slice extra strawberries for topping right before serving.
How do I keep the bananas from turning brown?
Toss sliced bananas with 1–2 teaspoons of lemon juice before layering. Also, make sure the bananas are fully covered by pudding in the middle layers—less air contact helps a lot. Even with these steps, bananas can darken slightly by day 2, so it’s best enjoyed within 24–48 hours.
Can I use homemade whipped cream instead of whipped topping?
Absolutely. Whip 1 cup cold heavy cream with 2–3 tablespoons powdered sugar to medium peaks (you’ll get about 2 cups whipped). Fold it into the pudding the same way. Homemade whipped cream is a little softer, so keep the dessert well chilled.
What’s the best dish to use for layering?
A trifle bowl looks the most dramatic (all those layers), but a 9×13-inch pan is the easiest for serving a crowd. For parties, mini cups or jars are the least messy and feel very “grab-and-go.”
Can I freeze strawberry banana pudding?
Not recommended. Freezing changes the texture of the pudding and whipped topping, and fresh fruit can get watery as it thaws. If you want to prep ahead, assemble it a day in advance and keep it refrigerated instead.