If you love the cozy nostalgia of banana pudding but also want something fresh, fruity, and kind of extra… meet your new obsession: Strawberry Banana Pudding Dream Dessert. It’s creamy, cool, and layered like a little dessert masterpiece—no baking required.
This is the kind of recipe that gets saved, pinned, and “wait, can you bring that again?”-requested. Think vanilla pudding vibes, ripe bananas, juicy strawberries, fluffy whipped topping, and cookies that turn perfectly cake-y after a chill.
Why You’ll Love This
It’s a low-effort, high-reward dessert with big strawberry-banana smoothie energy—except it’s layered, spoonable, and dramatically delicious after a few hours in the fridge.
Ingredients
- 1 (5.1 oz) box instant vanilla pudding mix
- 2 1/2 cups cold whole milk (or 2% for slightly lighter)
- 1 (8 oz) block cream cheese, softened
- 1/3 cup sweetened condensed milk
- 1 teaspoon vanilla extract
- 1 (8 oz) tub whipped topping, thawed (or 2 cups freshly whipped cream)
- 3 to 4 ripe bananas, sliced
- 2 1/2 to 3 cups fresh strawberries, hulled and sliced
- 1 (11 oz) box vanilla wafers (or butter cookies)
- Optional: 1 tablespoon lemon juice (to toss with banana slices)
- Optional: pinch of salt (for balance)
How to Make It
- Make the pudding base. In a medium bowl, whisk the instant pudding mix with cold milk for about 2 minutes until thickened. Set aside for 5 minutes to fully set up.
- Whip the cream cheese layer. In a large bowl, beat softened cream cheese until smooth and creamy (no lumps). Add sweetened condensed milk, vanilla, and a pinch of salt (if using), then beat again until silky.
- Combine for maximum creaminess. Add the set pudding to the cream cheese mixture and beat until fully combined and fluffy.
- Fold in the whipped topping. Gently fold in the whipped topping until light and uniform. Don’t overmix—you want it airy.
- Prep the fruit. Slice bananas and strawberries. If you want slower browning, toss banana slices with a little lemon juice (just enough to coat lightly).
- Start layering. In a 9×13-inch dish (or a trifle bowl), add a single layer of vanilla wafers to cover the bottom.
- Add pudding + fruit. Spread about 1/3 of the pudding mixture over the cookies. Top with a layer of banana slices and strawberry slices.
- Repeat. Add another layer of wafers, another 1/3 pudding, and more fruit. Repeat one more time, ending with pudding on top.
- Finish it cute. Crush a handful of wafers and sprinkle over the top, then add a few strawberry slices for that “everyone is pinning” look.
- Chill until dreamy. Cover and refrigerate at least 4 hours (overnight is even better) so the cookies soften and the layers set.
Tips for the Best Results
- Use ripe-but-firm bananas. Super soft bananas can go mushy fast. You want sweet, yellow bananas with minimal bruising.
- Give it the full chill time. At 4 hours, it’s good. At 8–12 hours, it’s “wow, what is in this?” good—thicker, scoopable, and perfectly set.
- Slice fruit right before layering. Fresher slices look prettier and keep the texture bright.
- Keep pudding thick. Whisk the pudding well and let it stand before mixing with cream cheese so it doesn’t turn loose.
- Don’t skip the salt (if you’re into balance). A tiny pinch makes the vanilla and fruit flavors pop and keeps the sweetness from feeling one-note.
- For clean slices, chill overnight. If you want that sharp, bakery-style square, overnight is your best friend.
Variations
- Strawberry pudding twist: Swap half the vanilla pudding mix for strawberry instant pudding for a pink-and-cream vibe.
- Cheesecake-lite: Add 1 tablespoon lemon juice to the cream cheese mixture for a subtle tang that plays so well with berries.
- Cookie remix: Use shortbread cookies, graham crackers, or butter cookies for a slightly different texture.
- Chocolate drizzle moment: Add a light drizzle of chocolate syrup between layers or over the top for strawberry-banana-chocolate energy.
- Mini cups for parties: Build layers in clear cups or jars. Same chill time, way easier serving, and they look ridiculously cute.
Storage & Serving
Cover and refrigerate for up to 2 days for best texture and freshest fruit (it’s still safe a bit longer, but the bananas soften and darken). Serve chilled straight from the fridge—this dessert is meant to be cool, creamy, and spoonable. If making ahead for an event, assemble the pudding base early and layer the fruit closer to serving for the brightest look.
FAQ
How long does Strawberry Banana Pudding Dream Dessert need to set?
At least 4 hours in the fridge so the pudding thickens fully and the cookies soften into that classic “cake-y” pudding texture. Overnight (8–12 hours) is the sweet spot for the dreamiest layers and the easiest scooping.
How do I keep the bananas from turning brown?
Toss banana slices with a small splash of lemon juice (about 1 tablespoon) before layering. Also, make sure the bananas are mostly covered by pudding rather than exposed to air. Even with those tricks, bananas naturally darken a bit after a day—still delicious, just less photo-perfect.
Can I use fresh whipped cream instead of whipped topping?
Yes. Whip 1 cup cold heavy cream with 2–3 tablespoons powdered sugar until medium peaks, and use about 2 cups whipped cream total. Fresh whipped cream tastes amazing, but the dessert may be slightly softer, so plan on a longer chill for the neatest layers.
What’s the best dish to layer it in?
A 9×13-inch baking dish is easiest for serving a crowd and gives you nice, even layers. A trifle bowl makes it super Pinterest-y because you can see every layer, and individual cups are perfect for parties and portion control (kind of).
Can I make it the day before for a party?
Absolutely—this dessert actually improves with time. For the prettiest fruit, you can slice and layer strawberries the day before, but consider adding the banana layer the morning of (or toss them in lemon juice) to keep everything looking fresh. Keep it covered and chilled until serving.