When it’s too hot to even think about turning on the oven, this No-Bake Strawberry Banana Pudding Dream is the kind of dessert that saves the day. It’s cool, creamy, fruity, and gives major “summer potluck hero” energy with minimal effort.
Think layers of vanilla pudding, fluffy whipped topping, fresh strawberries and bananas, plus soft cookies or wafers that turn perfectly cake-y in the fridge. It tastes like a retro pudding parfait, but prettier and even easier.
Why You’ll Love This
It’s no-bake, make-ahead friendly, and totally customizable—plus the strawberry-banana combo tastes like sunshine in a dish. You get that creamy pudding comfort with fresh fruit brightness, and it’s ready whenever your fridge says so.
Ingredients
- 2 (3.4 oz) boxes instant vanilla pudding mix
- 3 cups cold milk (whole milk makes it extra rich, but 2% works)
- 1 (8 oz) tub whipped topping, thawed (or 2 cups freshly whipped cream)
- 1 teaspoon vanilla extract (optional but highly recommended)
- 1 (11 oz) box vanilla wafers or shortbread cookies (ladyfingers also work)
- 3 large bananas, ripe but firm, sliced
- 2 cups fresh strawberries, hulled and sliced
- 1 tablespoon lemon juice (to toss with bananas, optional)
- Pinch of salt (tiny, but it balances the sweetness)
How to Make It
- In a large bowl, whisk the instant pudding mix with cold milk for about 2 minutes, until thickened. Whisk in vanilla extract and a tiny pinch of salt.
- Let the pudding sit for 5 minutes to fully set, then gently fold in the whipped topping until smooth and fluffy. Don’t overmix—keep it airy.
- Slice the bananas and strawberries. If you want to slow browning, toss the banana slices with lemon juice (just a light coating).
- Choose your dish: a 9×13-inch pan, a trifle bowl, or individual cups all work. Add a single layer of vanilla wafers to the bottom (break a few to fill gaps).
- Spread about one-third of the pudding mixture over the cookies, then add a layer of banana slices and a layer of strawberries.
- Repeat the layers two more times: wafers, pudding, bananas, strawberries. Finish with a final swoosh of pudding on top.
- For a cute finish, crumble a few extra wafers over the top and add a few strawberry slices right before serving (optional, but very Pinterest-friendly).
- Cover and refrigerate at least 4 hours (overnight is even better) so the cookies soften and the flavors blend into peak “pudding dream” status.
Tips for the Best Results
- Chill time is not optional. Four hours is the minimum for the wafers to soften and the layers to set.
- Use ripe-but-firm bananas. Super soft bananas can get mushy fast, especially after chilling.
- Slice fruit right before layering. Fresher slices look prettier and taste brighter.
- Keep the pudding thick. Use cold milk and whisk well; if it’s runny, the layers can slide.
- Go gentle when folding. Folding (not stirring) the whipped topping keeps the pudding light and mousse-y.
- Save a few toppings for the end. Add fresh strawberries and cookie crumbs right before serving for the best texture.
Variations
- Strawberry cheesecake vibe: Swap one box of vanilla pudding for cheesecake-flavored instant pudding.
- Chocolate-covered strawberry banana: Use chocolate wafers or add a thin drizzle of chocolate sauce between layers.
- Extra strawberry flavor: Fold 2–3 tablespoons strawberry jam into the pudding mixture for a subtle berry swirl.
- Protein boost: Use a high-protein milk (like ultra-filtered) and fold in 1 cup Greek yogurt with the whipped topping.
- Individual parfait cups: Layer in small jars or cups for grab-and-go parties and zero messy slicing.
- Gluten-free: Use gluten-free vanilla cookies and double-check your pudding mix label.
Storage & Reheating
Store covered in the refrigerator for up to 2 days for the best flavor and texture (after that, the bananas get softer and darker). This is a no-bake, no-heat dessert—so no reheating needed. If you’re making it ahead, consider adding the banana layer closer to serving time for the freshest look.
FAQ
Can I make this the night before?
Yes—overnight is actually ideal. The cookies soften into that classic pudding-cake texture, and the flavors blend. For the prettiest presentation, you can save a few fresh strawberry slices and cookie crumbs 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 total) before layering. Also, make sure the bananas are fully covered by pudding rather than exposed to air. Using ripe-but-firm bananas helps too.
Can I use fresh whipped cream instead of whipped topping?
Absolutely. Whip 2 cups heavy cream with 2–3 tablespoons powdered sugar until medium peaks, then fold it into the set pudding. Fresh whipped cream tastes amazing, but the dessert may soften a bit faster than when using whipped topping.
What’s the best dish to assemble this in?
A trifle bowl looks the cutest for layers, a 9×13-inch pan is easiest for serving a crowd, and individual cups are perfect for parties. Any option works—just aim for a dish that allows at least 3 layers for that “dream” effect.
Can I freeze strawberry banana pudding?
Freezing isn’t recommended for the best texture because the pudding can turn icy and the bananas can get watery when thawed. If you want a frozen treat, try freezing individual cups for 1–2 hours for a semi-frozen, spoonable dessert—then eat right away.