There’s just something about the combo of strawberries, bananas, and creamy pudding that screams comfort dessert. This strawberry banana pudding is a no-bake favorite in our house, especially when you want something sweet but easy to whip up. It’s got layers of fruit, soft cookies, and fluffy vanilla pudding that chill into the perfect spoonful. Whether you’re bringing it to a summer BBQ or just craving something nostalgic, this treat never fails to please.
Table of Contents
Why You’ll Love This Strawberry Banana Pudding
This dessert is incredibly easy to make, even if you’re not a seasoned baker. It is no-bake, kid approved, and a total crowd pleaser. The mix of creamy vanilla pudding, fresh fruit, and soft cookies makes every bite feel like a hug. I have brought this to potlucks and watched it disappear in minutes. Plus, you can customize it however you like. Add cream cheese, swap the cookies, or go heavy on the strawberries, it is always a hit.
Ingredients You’ll Need
Essential Ingredients
- Bananas: Ripe, but not mushy, sweet with just the right firmness.
- Strawberries: Fresh and sliced for bright flavor and color.
- Vanilla pudding mix: Instant works best for speed and creaminess.
- Milk: Cold milk helps the pudding set up properly.
- Sweetened condensed milk: Adds that rich, sweet base.
- Whipped topping: Like Cool Whip for a light, fluffy texture.
- Vanilla wafers: Classic choice for soft, cake-like layers.
Note: You can find the printable recipe with exact measurements below.
Optional Add-Ins and Substitutions
Cookie Alternatives
If you don’t have vanilla wafers, graham crackers, butter cookies, or shortbread cookies work just as well. My sister swears by crushed Biscoff cookies for a warm, spiced twist. Whatever you use, just make sure the cookies can soften slightly and soak up some of that creamy pudding goodness.
Dairy-Free Options
To make this recipe dairy free, just swap in plant based alternatives. Use almond or oat milk for the pudding, and grab a dairy free whipped topping like coconut whip. Some brands also offer vegan pudding mixes. I have made this version for a lactose intolerant friend, and she couldn’t tell the difference!
Fruit Variations
You can totally play with the fruit here. Try layering in blueberries, raspberries, or even chopped peaches for a fun twist. My kids love when I add a few slices of kiwi for a pop of color. Just make sure whatever you use is fresh and not too juicy.
How to Make Strawberry Banana Pudding
Step-by-Step Guide
1. Make the Pudding Mixture:
In a large bowl, whisk together the vanilla pudding mix and cold milk until smooth and slightly thickened. Stir in the sweetened condensed milk until fully combined. Let it sit for a few minutes, then gently fold in the whipped topping. The texture should be creamy and airy, kind of like a dreamy mousse. Set it aside while you prep the rest.
2. Slice the Bananas and Strawberries:
Peel and slice your bananas into thin rounds, not too thick so they layer nicely. Then hull and slice your strawberries into bite sized pieces. Try to keep the fruit slices uniform so the layers look neat. If you are making this ahead, you can toss the banana slices in a little lemon juice to keep them from browning too quickly.
3. Layer the Ingredients:
Start by spreading a layer of vanilla wafers at the bottom of your dish. Top with a layer of banana slices and strawberries, then spoon on a generous layer of the pudding mixture. Repeat the layers until everything is used up, finishing with pudding on top. You can press a few cookies or strawberry slices into the top for extra flair.
4. Let It Chill in the Fridge:
Cover your dish with plastic wrap or a lid and place it in the fridge for at least 4 hours, or overnight if possible. This gives the pudding time to set and the cookies time to soften into that perfect cake like texture. Trust me, the wait is worth it, everything blends together into the creamiest, dreamiest bite.
5. Garnish and Serve:
Right before serving, add a final layer of whipped topping and garnish with fresh strawberry slices, banana rounds, or crushed cookies. If you are feeling fancy, a drizzle of strawberry sauce or a sprinkle of cinnamon works wonders too. I love serving this in a trifle bowl or individual jars, it looks impressive and tastes even better!
No-Cool Whip Option
If you would rather skip the store bought whipped topping, homemade whipped cream is a great alternative. Just beat cold heavy cream with a little powdered sugar and vanilla until soft peaks form. It gives the pudding a fresh, creamy texture that is a bit less sweet. I sometimes go this route when I want a more classic, from scratch feel.
Cream Cheese Version
For a richer, thicker pudding, blend in softened cream cheese with the sweetened condensed milk before folding in the whipped topping. It adds a slight tang and makes the texture extra decadent, almost like a cheesecake pudding. My mom used to make it this way during the holidays, and now it is my go to when I want to impress guests.
Helpful Tips and Tricks
Tips for Perfect Layers
Layering is where the magic happens. Start and end with pudding to seal in the moisture and keep everything creamy. Spread each layer evenly, especially the pudding, so it seeps between the cookies and fruit. Use clear dishes or trifle bowls to show off the pretty layers, people eat with their eyes first! And don’t rush the chill time. Giving it a few hours in the fridge really helps the flavors come together and the cookies soften just right.
How to Keep Bananas from Browning
Nobody wants mushy brown bananas in their pudding. The easiest trick is to lightly coat your banana slices in lemon juice before layering. It keeps them fresh looking without changing the flavor much. Don’t go overboard, a quick toss does the job. You can also layer the bananas deeper inside the pudding, where they are less exposed to air. If I am prepping this ahead for a party, I always do this step to keep it looking fresh and pretty when served.
Best Type of Cookies to Use
Classic vanilla wafers are always a win, but you have options. Shortbread cookies add a buttery richness, graham crackers give a nice mild crunch, and Biscoff cookies add a cozy cinnamon note. Just keep in mind how much they will soften while chilling, thinner cookies melt into the pudding beautifully. My kids love it when I use animal crackers for a fun twist. Whatever you pick, the key is using a cookie that softens without turning to mush.
How to Serve Strawberry Banana Pudding
Best Serving Dishes
A big glass trifle bowl is perfect for showing off those pretty layers, especially if you are serving a crowd. But you can also use a deep pie dish, a square glass baking dish, or even a large mason jar. For more casual gatherings, I love using small cups or jars for individual servings, no scooping, no mess. It is also easier for guests to grab and go. However you serve it, the pudding always steals the show with its colorful layers.
Fun Ways to Present It
Want to make it extra fun? Try layering the pudding in mini mason jars for picnics or packing them as lunchbox treats. You can also get creative with toppings, think mini meringues, chocolate shavings, or crushed graham crackers. I sometimes set out a little topping bar so everyone can customize their own. Serve it alongside this fruity and festive Watermelon Cake – A Refreshing Summer Dessert for the ultimate warm weather treat.
Strawberry Banana Pudding Nutrition Facts
Calories and Key Nutrients
Strawberry banana pudding is definitely a treat, but it brings a little fruit goodness too. Each serving is packed with creamy comfort and natural sweetness from bananas and strawberries. Here is a quick look at the nutritional breakdown based on a classic version using whipped topping and vanilla wafers. Keep in mind, homemade versions can vary depending on your ingredient swaps.
| Nutrient | Amount per Serving | Notes |
|---|---|---|
| Calories | 310 kcal | Based on a standard serving |
| Protein | 4g | Mostly from milk and pudding mix |
| Carbohydrates | 42g | Comes from cookies, fruit, and pudding |
| Fat | 14g | Includes whipped topping and milk |
| Saturated Fat | 7g | From dairy components |
| Cholesterol | 20mg | From milk and pudding ingredients |
| Sodium | 190mg | Can vary by brand |
| Fiber | 2g | From bananas and strawberries |
| Vitamin C | 35% DV | Thanks to fresh strawberries |
| Calcium | 10% DV | From milk and pudding mix |
How to Lighten It Up
Looking for a lighter twist? Use low fat milk or plant based milk, swap whipped topping for homemade coconut whip, and choose sugar free pudding mix if needed. You can also cut back on the cookies or layer more fruit in between. I have tried it this way for summer brunches, and it still tastes creamy and satisfying, just a little easier on the calories.
How to Store & Reheat For Later
How Long It Stays Fresh
Strawberry banana pudding stays fresh in the fridge for up to 3 days. Just make sure it is tightly covered to keep the bananas from browning and the texture nice and creamy. I usually press plastic wrap directly onto the surface to prevent any skin from forming on the pudding. If you are serving it later, wait to garnish until just before you bring it out. It is still delicious on day three, but best within the first 48 hours.
Can You Freeze It?
Technically, you can freeze it, but I do not really recommend it. The texture of the pudding and whipped topping can change after thawing, and the bananas tend to turn mushy. If you do freeze it, go for individual portions and wrap them well. Let them thaw in the fridge overnight, not on the counter. That said, this dessert is best enjoyed fresh, so I usually make just enough for a few days and we never have leftovers anyway!
What to Avoid When Reheating
This is a chilled dessert, so there is really no need to reheat it. In fact, warming it up would ruin the creamy texture and soften the cookies too much. If your pudding has been sitting in the fridge and feels too firm, just let it sit out for 10 to 15 minutes before serving to soften slightly. That brings back the perfect texture. Definitely avoid the microwave, trust me, I tried it once and instantly regretted it.
Frequently Asked Questions
Can I make this dessert ahead of time?
Yes, this is actually one of those desserts that gets better with a little time. You can make it the night before and let it chill overnight. Just wait to add the final toppings until you are ready to serve. It is a great make ahead option for parties or potlucks.
How long does strawberry banana pudding last in the fridge?
It will stay good in the fridge for about 2 to 3 days. After that, the bananas may brown and the cookies can get too soft. I always recommend eating it within 48 hours for the best flavor and texture. Be sure to store it covered and chilled.
Can I use frozen strawberries instead of fresh?
You can, but fresh strawberries work best. Frozen strawberries tend to release extra moisture as they thaw, which can make the pudding watery. If you do use frozen, thaw and drain them thoroughly before layering. I have tried both, and fresh always gives a brighter flavor and cleaner texture.
Is there a dairy free alternative for this recipe?
Absolutely! Use plant based milk like almond or oat, a vegan pudding mix, and dairy free whipped topping. There are some great options out there. I have made a dairy free version for a friend using coconut whipped topping and almond milk, and she loved it just as much as the classic version.
What can I use instead of vanilla wafers?
There are lots of fun options. Graham crackers, shortbread cookies, Biscoff cookies, or even butter cookies all work well. My kids love when I use animal crackers for a playful touch. Just pick something that softens nicely with the pudding without turning to mush. It is a great place to get creative.
Can I make this in individual cups instead of one big bowl?
Yes, and honestly, it is a fun way to serve it! Layer the pudding in mason jars, plastic cups, or small dessert glasses for individual portions. It is less messy and perfect for parties or picnics. I do this all the time for kids’ birthdays, and they love having their own little jar.
More Easy Dessert Recipes
If you loved this strawberry banana pudding, here are a few more sweet treats to try next:
- Strawberry Swirl Cheesecake Recipe: A creamy strawberry treat that is just as dreamy as this pudding.
- Blueberry Bread Recipe – Easy & Moist: Another fruity dessert that is perfect for brunch or snacks.
- Oreo Mud Pie Recipe: For chocolate lovers who enjoy no bake layered desserts too.
Strawberry Banana Pudding
Equipment
- Mixing Bowl
- Trifle bowl
Ingredients
Strawberry Banana Pudding Ingredients
- 3 bananas ripe, sliced
- 1 cup strawberries fresh, sliced
- 1 package instant vanilla pudding mix
- 2 cups milk cold
- 14 oz sweetened condensed milk
- 8 oz whipped topping
- 11 oz vanilla wafers
Instructions
- Whisk together pudding mix and milk until thickened, then fold in sweetened condensed milk and whipped topping.
- Slice bananas into rounds and hull then slice strawberries into bite‑sized pieces.
- Layer vanilla wafers, banana slices, strawberries, and pudding mixture in a trifle bowl, repeating until ingredients are used.
- Cover and refrigerate for at least 4 hours or overnight to allow the pudding to set and cookies to soften.
- Garnish with extra fruit and crushed wafers before serving.