Strawberry Banana Pudding Dream That Feels Like Summer

This strawberry banana pudding dream is basically the dessert version of a sunny day playlist: bright, sweet, and impossible to be in a bad mood while eating it. It’s creamy vanilla pudding layered with fresh strawberries, ripe bananas, and soft cookies that turn perfectly cake-y as it chills.

It’s no-bake, make-ahead friendly, and looks like you tried way harder than you did. Bring it to a cookout, a movie night, or just keep it in your fridge for “one more spoonful” moments.

Why You’ll Love This

It’s classic banana pudding energy with a strawberry glow-up: fresh fruit, fluffy pudding, and layers that set into a dreamy, scoopable dessert that tastes like summer in a bowl.

Ingredients

1 (5.1 oz) box instant vanilla pudding mix
3 cups cold whole milk (or 2% if you prefer)
1 (14 oz) can sweetened condensed milk
1 1/2 cups cold heavy whipping cream
2 tablespoons powdered sugar
1 teaspoon vanilla extract
1 box vanilla wafer cookies (about 11 oz), plus extra for topping
3 to 4 ripe bananas, sliced
2 1/2 cups fresh strawberries, hulled and sliced
1 to 2 teaspoons lemon juice (optional, for tossing with bananas)
Pinch of fine salt

How to Make It

Mix the pudding base: In a large bowl, whisk together the instant pudding mix, cold milk, sweetened condensed milk, vanilla extract, and a pinch of salt until smooth and slightly thickened, about 2 minutes. Let it sit 5 minutes to set up a bit more.
Whip the cream: In a separate bowl, whip the cold heavy cream and powdered sugar to medium peaks (soft but holding shape). This takes about 2–4 minutes depending on your mixer.
Make it fluffy: Fold the whipped cream into the pudding mixture in two additions. Go gentle so it stays light and airy.
Prep the fruit: Slice the bananas and strawberries. If you want your bananas to stay prettier longer, toss them with a little lemon juice (just enough to lightly coat, not enough to taste tart).
Start layering: In a trifle dish, 9×13-inch pan, or large glass bowl, add a single layer of vanilla wafers on the bottom. Break a few to fill gaps like you’re doing a cookie puzzle.
Add pudding + fruit: Spread about one-third of the pudding mixture over the cookies. Add a layer of banana slices, then a layer of strawberries.
Repeat: Keep layering wafers, pudding, bananas, and strawberries until you run out, finishing with a thick layer of pudding on top.
Chill to “dream” status: Cover and refrigerate at least 4 hours (overnight is even better). Right before serving, top with extra crushed wafers and a few strawberry slices for that bakery-case look.

Tips for the Best Results

Use ripe-but-firm bananas: You want sweet flavor without the “already turning” texture.
Cold cream whips best: If your kitchen runs warm, chill the mixing bowl for 10 minutes first.
Let it chill long enough: The magic is the cookies softening into cake-like layers. Minimum 4 hours.
Slice fruit close to layering time: Especially the bananas. If you’re prepping ahead, keep fruit covered and chilled.
Go glass if you can: A clear bowl or trifle dish makes the layers look extra fancy with zero extra effort.
Don’t overmix when folding: Fold until just combined so the pudding stays fluffy, not dense.

Variations

Strawberry cheesecake vibes: Swap vanilla pudding mix for cheesecake pudding mix.
Chocolate twist: Use chocolate wafers or sandwich cookies (without the filling if you want it less sweet).
Strawberry swirl: Spoon a few tablespoons of strawberry jam between layers and gently swirl for a ribbon effect.
Lighter option: Use 2% milk and whipped topping instead of homemade whipped cream (still delicious, just a different vibe).
Mini cups for parties: Layer everything in small clear cups or jars for grab-and-go servings.
More fruit, more fun: Add blueberries or raspberries for a berry-mix summer moment.

Storage & Reheating

Store covered in the refrigerator for up to 3 days. This dessert is best cold and there’s no reheating needed (or recommended). For the prettiest texture, add any crunchy cookie topping right before serving so it doesn’t get soggy.

FAQ

Can I make this strawberry banana pudding dream the night before?

Yes, and it’s honestly ideal. Overnight chilling gives the wafers time to soften and the layers to set, so you get clean scoops and that signature “pudding cake” texture.

How do I keep the bananas from turning brown?

Toss the sliced bananas with 1 to 2 teaspoons of lemon juice before layering. Also, make sure the bananas are covered by pudding (less air exposure). They’ll still darken slightly over time, but this helps a lot.

Can I use frozen strawberries?

Fresh is best for clean layers, but you can use frozen strawberries if you thaw them completely and drain very well. Pat them dry so extra juice doesn’t water down the pudding.

What dish size works best for layering?

A 9×13-inch pan is the easiest and holds everything nicely. A trifle dish looks extra cute for serving. Either way, aim for a deep dish so you can get at least 3 full layers.

My pudding feels too runny—what happened?

Usually it’s not whisking long enough, using milk that isn’t cold, or adding the whipped cream before the pudding has a few minutes to thicken. Let the base sit 5 minutes after whisking, fold gently, then chill for at least 4 hours to fully set.