This Homemade Strawberry Banana Pudding with Fresh Fruit is the kind of dessert that looks like you tried really hard (you did, but in a chill way). It’s creamy, fluffy, layered with fresh strawberries and bananas, and gives major “bring a spoon and hang out” energy.
It’s perfect for potlucks, family dinners, or when you just want a fun fridge dessert that tastes even better the next day. Bonus: it’s no-bake and totally customizable.
Why You’ll Love This
You get classic banana pudding vibes with a fresh strawberry twist: rich vanilla pudding, lightly sweet whipped topping, juicy fruit, and soft cookies that turn cake-like as it chills—aka the best texture situation.
Ingredients
- 1 (5.1 oz) box instant vanilla pudding mix
- 2 3/4 cups cold whole milk (or 2% works)
- 1 (14 oz) can sweetened condensed milk
- 1 1/2 teaspoons vanilla extract
- 1 (8 oz) tub whipped topping, thawed (or 2 1/2 cups homemade whipped cream)
- 1 box vanilla wafers (about 11 oz)
- 3–4 ripe bananas, sliced (not mushy)
- 1 lb fresh strawberries, hulled and sliced
- 1–2 teaspoons lemon juice (for tossing with bananas, optional but helpful)
- Pinch of salt (optional, but it makes the vanilla taste pop)
How to Make It
- Mix the pudding base: In a large bowl, whisk the pudding mix and cold milk for about 2 minutes until thickened.
- Add the creamy add-ins: Whisk in the sweetened condensed milk, vanilla extract, and a pinch of salt (if using) until smooth.
- Fold in the fluff: Gently fold in the whipped topping until the mixture is light, creamy, and fully combined. (Try not to overmix; you want it airy.)
- Prep the fruit: Slice strawberries and bananas. If you’re worried about browning, toss banana slices with a tiny splash of lemon juice.
- Start layering: In a 9×13-inch dish (or a trifle bowl), add a single layer of vanilla wafers on the bottom.
- Add fruit: Layer on some banana slices and strawberries, spreading them out so every scoop gets fruit.
- Add pudding: Spoon and spread about one-third of the pudding mixture over the fruit, covering as evenly as you can.
- Repeat: Keep layering wafers, fruit, and pudding until you run out, finishing with a layer of pudding on top.
- Chill: Cover and refrigerate for at least 4 hours (overnight is even better) so the wafers soften and everything sets.
- Serve: Right before serving, top with extra strawberries, banana slices, and a few crushed wafers for crunch.
Tips for the Best Results
- Use ripe-but-firm bananas: You want sweet flavor without the “banana mush” texture.
- Chill time matters: 4 hours is the minimum for that signature pudding-and-soft-cookie situation. Overnight is peak.
- Slice fruit with intention: Thicker banana slices hold up better. Thin strawberry slices layer more evenly.
- Don’t skip the condensed milk: It adds that classic bakery-style richness and helps the pudding taste extra luxurious.
- Save a little fruit for the top: Fresh fruit on top makes it look bright and pretty, especially if you’re serving guests.
- Want neat layers? Build the pudding in a trifle bowl or individual cups so the stripes show.
- Prevent browning: Lemon juice helps bananas stay lighter, but also assemble close to chilling time for best color.
Variations
- Chocolate-strawberry banana pudding: Swap vanilla wafers for chocolate wafers, or add a layer of mini chocolate chips.
- Strawberry cheesecake vibe: Add 4 oz softened cream cheese (beaten smooth) into the pudding mixture before folding in whipped topping.
- More strawberry flavor: Add 2–3 tablespoons strawberry jam to the pudding mixture, or swirl it between layers.
- Healthier-ish swap: Use sugar-free pudding, light whipped topping, and extra fruit. (Still dessert, just lighter.)
- Individual servings: Layer in small jars or cups for parties—easy to grab, cute to serve.
- Extra crunch: Add a handful of sliced almonds or crushed freeze-dried strawberries on top right before serving.
Storage & Reheating
Store covered in the refrigerator for up to 2–3 days. The wafers will keep softening and the bananas may darken slightly over time, so it’s best within the first 24–48 hours for the freshest look. This is a no-bake chilled dessert, so no reheating needed—just scoop and serve straight from the fridge.
FAQ
Can I use fresh whipped cream instead of whipped topping?
Yes. Whip 1 cup cold heavy cream with 2–3 tablespoons powdered sugar and 1/2 teaspoon vanilla until medium peaks, then fold it into the pudding. Homemade whipped cream tastes amazing; just note the dessert may be a little softer than with store-bought whipped topping.
How do I keep the bananas from turning brown?
Toss the banana slices lightly with lemon juice (about 1–2 teaspoons) and assemble the pudding close to when it will chill. Also, make sure the bananas are mostly covered by pudding in the layers to reduce air exposure.
Can I make this the day before?
Definitely—this recipe is actually better after an overnight chill. If you want the top to look extra fresh, add a few new strawberry and banana slices right before serving.
What’s the best dish to layer strawberry banana pudding in?
A 9×13-inch dish is the easiest for parties and clean scoops. For a prettier presentation, use a trifle bowl or clear glass container so you can see the layers, or make individual cups for portion-perfect servings.
Can I use frozen strawberries?
You can, but thaw them first and drain really well. Frozen berries release a lot of juice, which can make the pudding watery and the cookies soggy faster. Fresh strawberries are best for clean layers and bright flavor.