Strawberry Banana Pudding That’s Perfect for Potlucks

This strawberry banana pudding is the kind of dessert that disappears fast at parties: creamy, fruity, nostalgic, and somehow even better the next day. It’s layered with vanilla wafers, fresh strawberries, and bananas, then chilled until everything turns soft and spoonable (in the best way).

It also travels like a champ. Make it in a big trifle dish for maximum “wow,” or keep it low-key in a 9×13 for easy scooping at potlucks, picnics, and family get-togethers.

Why You’ll Love This

It’s no-bake, make-ahead friendly, and built for sharing—sweet fruit, fluffy pudding, and cookie layers that meld into that classic potluck dessert texture without being fussy.

Ingredients

1 (5.1 oz) box instant vanilla pudding mix
3 cups cold milk (whole milk gives the creamiest texture)
1 (8 oz) tub whipped topping, thawed (or 2 cups homemade whipped cream)
1 (11 oz) box vanilla wafers
3–4 medium ripe bananas, sliced
1 lb fresh strawberries, hulled and sliced
1 teaspoon vanilla extract (optional, but adds that bakery vibe)
Pinch of salt (optional, balances sweetness)
1–2 teaspoons lemon juice (optional, for tossing bananas)

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 pinch of salt if using.
Let the pudding sit for 5 minutes to fully set up. This helps your layers stay distinct instead of sliding around.
Fold in the whipped topping gently until the mixture is light and uniform. Try not to overmix—keep it fluffy.
Slice strawberries and bananas. If you want to slow banana browning, toss banana slices with a little lemon juice (just enough to lightly coat).
In a trifle dish or 9×13-inch pan, add a single layer of vanilla wafers on the bottom. Break a few to fill gaps so you get cookie in every scoop.
Spread about one-third of the pudding mixture over the wafers. Top with a layer of banana slices, then a layer of strawberries.
Repeat the layers (wafers, pudding, bananas, strawberries) two more times, ending with pudding on top. Save a few pretty strawberry slices for the finish if you want.
Cover and refrigerate for at least 4 hours (overnight is even better). Right before serving, add a handful of crushed wafers and a few strawberry slices on top for that “fresh-made” look.

Tips for the Best Results

Use ripe-but-firm bananas: Spotty is fine, mushy is not. You want slices that hold up after chilling.
Chill time matters: Minimum 4 hours so the wafers soften into that classic pudding cake texture.
Layer with intention: Press cookies into gaps so the pudding has structure and every serving has crunch-turned-soft cookie goodness.
Keep fruit dry: Pat strawberries lightly if they’re extra juicy; too much liquid can water down your layers.
Top right before serving: If you love a little crunch, add crushed wafers at the last minute so they don’t fully soften.
Big crowd? Double it and make it in a disposable foil pan. Potluck-friendly and zero stress on your bakeware.

Variations

Cheesecake-style: Beat 4 oz softened cream cheese into the pudding before folding in whipped topping for a richer, tangy twist.
Chocolate drizzle moment: Add a thin layer of chocolate syrup between layers or drizzle on top before serving.
Strawberry pudding swap: Use instant strawberry pudding mix for extra berry flavor (still add vanilla extract for depth).
Graham cracker base: Sub graham crackers for wafers for more of a strawberry banana “icebox cake” vibe.
Mini cups: Layer into clear plastic cups for grab-and-go potluck portions (and zero messy slicing).

Storage & Reheating

Store covered in the refrigerator for up to 2 days for the best texture and banana color; it’s still safe on day 3, but the fruit will soften and darken. This is a no-bake, no-reheat dessert—serve cold straight from the fridge.

FAQ

How far ahead can I make strawberry banana pudding for a potluck?

It’s best made 8–24 hours ahead. That window gives the wafers time to soften and the flavors to blend, while the fruit still looks fresh. If you’re making it the night before, wait to add any crushed wafer topping until right before serving.

How do I keep the bananas from turning brown?

Use bananas that are ripe but still firm, slice them right before assembling, and lightly toss with lemon juice (about 1–2 teaspoons total). Also keep the bananas fully covered by pudding layers—less air contact helps a lot.

Can I use homemade whipped cream instead of whipped topping?

Yes. Whip 2 cups cold heavy cream with 1/4 cup powdered sugar until stiff peaks form, then fold it into the set pudding. Homemade whipped cream is delicious, but the pudding may soften a little faster, so keep it well-chilled.

What’s the best dish to bring this in for potlucks?

A 9×13-inch pan with a tight lid is the easiest for transport and serving. If you want the pretty layers, use a trifle bowl at home and set it in a box or carrier for the car ride—just keep it level and cold.

Can I freeze strawberry banana pudding?

Freezing isn’t recommended because the fresh fruit changes texture and the pudding can get watery when thawed. If you need a make-ahead option beyond 2 days, prep components separately (slice strawberries, mix pudding) and assemble the morning of your event.