If you need a dessert that screams “made with love” but actually takes minimal effort, this Layered Strawberry Banana Pudding Dream is your new go-to. It’s creamy, fruity, a little nostalgic, and totally built for feeding a crowd without stressing you out.
Think: fluffy pudding, fresh strawberries and bananas, and cookie layers that soften into cake-like perfection. It’s the kind of pan that disappears fast at potlucks, birthdays, BBQs, and “I brought dessert” moments.
Why You’ll Love This
This is a no-bake, make-ahead dessert that looks impressive in a big dish, slices (or scoops) like a dream, and balances fresh fruit with rich, creamy pudding—aka the ultimate crowd-pleaser energy.
Ingredients
- 2 (3.4 oz) boxes instant vanilla pudding mix
- 3 1/2 cups cold milk (whole milk is best for a thicker set)
- 1 (8 oz) block cream cheese, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 (12 oz) tub whipped topping, thawed (or 3 cups sweetened whipped cream)
- 1 box vanilla wafer cookies (about 11 oz) or shortbread cookies
- 4 to 5 ripe bananas, sliced
- 1 1/2 pounds fresh strawberries, hulled and sliced
- 1 to 2 tablespoons lemon juice (for tossing with bananas, optional but helpful)
- Pinch of salt (optional, but makes the flavor pop)
How to Make It
- Prep your dish: Use a 9×13-inch baking dish (or a trifle bowl for extra drama). Set it aside so you can layer quickly.
- Make the pudding: In a large bowl, whisk the instant pudding mixes with cold milk for about 2 minutes until thickened. Let it sit for 5 minutes to set up a bit more.
- Whip the cream cheese base: In another bowl, beat the softened cream cheese with powdered sugar, vanilla extract, and a pinch of salt (if using) until smooth and fluffy.
- Fold in whipped topping: Gently fold about half of the whipped topping into the cream cheese mixture until it’s light and smooth. Then fold that mixture into the pudding until fully combined. (You’re building a super creamy “dream” layer here.)
- Start layering: Add a single layer of vanilla wafers to the bottom of the dish. It’s okay if you have gaps—just fill them in with broken cookies.
- Add fruit: Slice bananas and, if you want to slow browning, toss them with lemon juice. Layer half the banana slices over the cookies, then add half the sliced strawberries.
- Add the pudding dream layer: Spoon on about half of the pudding mixture and spread it evenly to the edges.
- Repeat: Add another layer of cookies, remaining bananas, remaining strawberries, and the rest of the pudding mixture. Smooth the top.
- Finish and chill: Spread the remaining whipped topping over the top (or save some for piping). Cover and refrigerate for at least 4 hours, ideally overnight, so the cookies soften and everything sets.
Tips for the Best Results
- Chill time is not optional: Minimum 4 hours, but overnight is when it becomes sliceable and the flavors really blend.
- Use ripe-but-firm bananas: Super spotty bananas can turn mushy fast. You want sweet, but still sliceable.
- Layer strategically for looks: If serving in a trifle bowl, press strawberry slices against the glass for that Pinterest-worthy effect.
- Keep the fruit layers even: Spreading fruit evenly helps every scoop get the full strawberry-banana vibe.
- Don’t overmix the whipped topping: Fold gently so the filling stays fluffy instead of dense.
- Save a little garnish: Hold back a few strawberry slices and crushed cookies to sprinkle on top right before serving.
Variations
- Chocolate swirl: Add 2 tablespoons cocoa powder to one-third of the pudding mixture and swirl it in for a strawberry-banana-chocolate moment.
- Banana pudding classic: Skip strawberries and double the bananas for a more traditional vibe.
- Strawberry cheesecake feel: Use cheesecake pudding mix instead of vanilla, and add extra strawberries on top.
- Graham cracker layer: Swap vanilla wafers for graham crackers (or do half-and-half) for a slightly more “pie crust” taste.
- Fresh berry mix: Replace half the strawberries with blueberries or raspberries for a mixed-berry crowd-pleaser.
- Individual cups: Assemble in clear cups for parties—same layers, cuter serving, zero scooping chaos.
Storage & Reheating
Store covered in the refrigerator for up to 2 days for the best texture (bananas will darken over time, but it still tastes great). This dessert is not meant to be reheated—serve cold straight from the fridge.
FAQ
How far in advance can I make this layered strawberry banana pudding?
You can make it up to 24 hours ahead, and it’s honestly better that way because the cookies soften and the layers set. For the freshest-looking fruit, you can also prep the pudding layer a day ahead and assemble with sliced fruit the day of, but full make-ahead works great for most parties.
How do I keep the bananas from turning brown?
Toss the banana slices with 1 to 2 tablespoons lemon juice before layering. It won’t stop browning forever, but it noticeably slows it down. Also, keeping the bananas tucked between pudding layers (not exposed on top) helps a lot.
Can I use homemade whipped cream instead of whipped topping?
Yes. Use about 3 cups of sweetened whipped cream (whip heavy cream with a little powdered sugar and vanilla). Just know homemade whipped cream can soften faster than whipped topping, so this is best served within 24 hours for peak fluffiness.
What’s the best cookie for the layers?
Vanilla wafers are the classic because they soften into that dreamy cake-like layer. Shortbread cookies work if you want something richer and more buttery, and graham crackers give a pie-crust vibe. Whatever you choose, make sure it’s a crisp cookie that can absorb moisture and turn tender.
Can I make this recipe gluten-free or dairy-free?
Totally doable. For gluten-free, use gluten-free vanilla cookies and double-check your pudding mix label. For dairy-free, use a dairy-free pudding (or a compatible instant mix), plant-based milk that sets well (some brands work better than others), dairy-free cream cheese, and a dairy-free whipped topping. The texture may be slightly softer, but it’ll still be a crowd-pleaser.