Easy Strawberry Banana Pudding Recipe

This Strawberry Banana Pudding is bright, creamy, and loaded with layers of jammy strawberry sauce, sweet vanilla pudding, fresh bananas, and crunchy Nilla wafers. I first made this during a weekend when I had too many strawberries sitting on the counter, and it's been my go-to no-bake dessert ever since.

The best part? You don't need an oven, and it comes together in about half an hour before chilling. If you love easy, crowd-pleasing desserts, try my Slutty Brownies Recipe, or Mini Cheesecakes Recipe next.

Why You'll Love This Strawberry Banana Pudding Recipe

This strawberry banana pudding checks every box for a simple, show-stopping dessert. It's cool and creamy with bursts of fresh fruit flavor in every bite. The layers look gorgeous whether you make it in a big trifle dish or scoop it into individual cups.

You don't need any special skills to pull this off. The strawberry sauce cooks in just a few minutes, and the pudding comes together with instant vanilla pudding mix and sweetened condensed milk. Everything else is just layering, which feels more like playing than cooking.

It's make-ahead friendly too, so you can prep it the night before a party and let it chill until you're ready to serve.

Jump to:

• Why You'll Love This Strawberry Banana Pudding Recipe
• Ingredients For Strawberry Banana Pudding
• Instructions For Strawberry Banana Pudding
• Substitutions and Variations
• Equipment For Strawberry Banana Pudding
• Storage and Make-Ahead Tips
• Expert Tips For Strawberry Banana Pudding
• FAQ
• Related
• Pairing
• Strawberry Banana Pudding

Ingredients For Strawberry Banana Pudding

Here's what you'll need to make this strawberry banana pudding easy layered dessert.

For the Strawberry Sauce:

• Fresh strawberries: Hulled and sliced strawberries cook down into a thick, jammy sauce that tastes way better than store-bought.
• Sugar: Balances the natural tartness of the strawberries and helps them break down.
• Cornstarch: Thickens the sauce so it holds its shape between the pudding layers.
• Lemon juice: Brightens the flavor and keeps the strawberries tasting fresh.

For the Banana Pudding:

• Cold milk: Helps dissolve the instant pudding mix and keeps everything smooth.
• Sweetened condensed milk: Adds extra creaminess and sweetness to the pudding base.
• Instant vanilla pudding mix: The backbone of the pudding layer. It sets up quickly and tastes classic and comforting.
• Cold heavy whipping cream: Whips up into soft, fluffy clouds that make the pudding feel light and airy.
• Powdered sugar: Sweetens the whipped cream without making it grainy.
• Bananas: Use ripe but firm bananas so they hold their shape and add natural sweetness.
• Nilla wafers: The crunchy cookie layer that soaks up just enough pudding to soften slightly while still holding texture.

See recipe card for quantities.

Instructions For Strawberry Banana Pudding

Here's how to layer this strawberry banana pudding beautiful dessert step by step.

Make the strawberry sauce: Place the sliced strawberries into a medium saucepan with the sugar, cornstarch, and lemon juice. Cook over medium-high heat for 5 to 6 minutes, stirring frequently, until the strawberries break down and the sauce thickens. You'll still have some chunky strawberry pieces, which adds great texture.

Cool the strawberry sauce: Transfer the strawberry mixture to a heat-safe bowl and let it cool completely to room temperature. This keeps the pudding from melting when you layer everything together.

Prepare the pudding base: In a large mixing bowl, combine the cold milk, instant vanilla pudding mix, and sweetened condensed milk. Whisk until smooth and well combined. The mixture will thicken as it sits.

Whip the cream: In a separate bowl, whisk the cold heavy cream and powdered sugar for 5 to 6 minutes until medium stiff peaks form. You want it thick enough to hold its shape but still soft and smooth.

Create whipped cream layers: Scoop out about 1½ cups of whipped cream and set it aside for the topping. Gently fold the remaining whipped cream into the pudding mixture until fully combined. This makes the pudding fluffy and light.

Assemble the dessert: Choose your serving dish or individual glasses. Start with a dollop of pudding on the bottom, then add a layer of Nilla wafers, breaking cookies as needed to fit. Add a layer of sliced bananas, another layer of pudding, and a generous spoonful of strawberry sauce.

Repeat the layers: Keep layering 1 to 2 more times until you reach the top of your dish. Finish with the reserved whipped cream, a drizzle of strawberry sauce, and a few crushed Nilla wafers for crunch.

Chill and serve: Cover the dessert and refrigerate for 2 to 3 hours until everything is set and the flavors have blended together. Serve chilled and enjoy every creamy, fruity bite.

Substitutions and Variations

You can adjust this strawberry banana pudding recipe based on what you have on hand.

Strawberries: Swap them for raspberries, blueberries, or a mix of berries. You can also use frozen strawberries if fresh aren't available. Just thaw and drain them first.

Instant pudding mix: French vanilla or cheesecake-flavored pudding works beautifully here.

Nilla wafers: Try graham crackers, vanilla cookies, or shortbread cookies for a different texture.

Milk: Whole milk works best, but 2% milk will work in a pinch. Avoid skim milk as it makes the pudding too thin.

Whipped cream: You can use store-bought whipped topping like Cool Whip if you're short on time, but homemade whipped cream tastes richer and fresher.

Equipment For Strawberry Banana Pudding

A few basic kitchen tools make this strawberry banana pudding recipe easy.

Medium saucepan: For cooking the strawberry sauce.

Heat-safe bowl: To cool the strawberry sauce before assembling.

Large mixing bowls: One for the pudding base and one for whipping the cream.

Stand mixer or hand mixer: Makes whipping the cream quick and easy, though you can whisk by hand if needed.

Serving dish or individual glasses: A trifle dish shows off the layers beautifully, but mason jars or dessert cups work just as well.

Storage and Make-Ahead Tips

This strawberry banana pudding dessert keeps well and actually tastes better after chilling.

Make ahead: You can assemble this up to 1 day in advance. Keep it tightly covered with plastic wrap so the bananas don't brown and the cookies stay fresh.

Storage: Store covered in the refrigerator for up to 2 days. The cookies will soften over time, which some people love and others don't. I think it tastes best within the first day.

Freezing: I don't recommend freezing this dessert. The bananas turn mushy and the pudding texture changes when thawed.

FAQ

Related

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Pairing

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