Strawberry Banana Pudding

Banana pudding is one of the most beloved Southern desserts, and adding fresh strawberries makes it even better. This strawberry banana pudding layers soft vanilla wafers, creamy vanilla pudding, ripe sliced bananas and juicy strawberries into a cool, creamy dessert that tastes like a summer picnic in a dish. There is no stove, no eggs and no baking involved, just a few simple steps and a good chill in the refrigerator.

The pudding itself comes together in minutes from sweetened condensed milk, cold water and instant pudding mix, lightened with whipped topping for a fluffy, spoonable texture. Overnight in the refrigerator, the wafers soften into cake-like layers that melt into the pudding and the fruit. It is a perfect make-ahead dessert for potlucks, barbecues, holidays and family dinners, and it feeds a crowd from one pan.

Why You’ll Love This Recipe

• Creamy, fruity and sweet, with the flavors of banana pudding and strawberry shortcake in one
• No cooking, no oven and no eggs, so it is truly easy
• Made ahead, which makes it ideal for parties and potlucks
• Feeds a crowd with about 15 generous servings
• Uses simple, budget-friendly ingredients
• Pretty layers that look beautiful in a glass trifle bowl
• A crowd-pleaser for kids and adults alike

The strawberries add a fresh, slightly tart note that keeps the dessert from tasting too sweet.

What Does Strawberry Banana Pudding Taste Like?

This pudding tastes like vanilla cream, ripe banana and sweet strawberries, with the buttery, cookie-like flavor of vanilla wafers in the background. The pudding is sweet and creamy, the bananas are soft and mellow, and the strawberries add a bright, juicy contrast.

The texture is the best part. After chilling, the wafers soften into a tender, cake-like layer, the pudding turns thick and cloud-soft, and the fruit stays juicy. Every spoonful has creamy, soft and slightly chewy textures all at once.

Recipe Overview

• Prep Time: about 25 minutes
• Chill Time: at least 4 hours, or overnight
• Cook Time: none
• Pan: 9 x 13 inch dish or large trifle bowl
• Yield: about 15 servings
• Difficulty: Easy

Ingredients

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• 1 can (14 ounces) sweetened condensed milk
• 1 1/2 cups cold water
• 1 box (3.4 ounces) instant vanilla pudding mix
• 1 container (8 ounces) frozen whipped topping, thawed
• 1 box (about 11 ounces) vanilla wafers, plus 1/2 cup crushed for the top
• 4 medium ripe bananas, sliced
• 2 cups fresh strawberries, hulled and sliced, plus a few whole berries for garnish

Ingredient Notes

Sweetened condensed milk

Sweetened condensed milk gives the pudding its rich, sweet, creamy base. It is not the same as evaporated milk, so do not substitute one for the other. Whisk it well with the cold water so there are no lumps.

Instant vanilla pudding mix

Use instant pudding mix, not the cook-and-serve kind, since it thickens with cold liquid. French vanilla or cheesecake flavored mixes also work well. Banana cream pudding mix is another option for extra banana flavor.

Whipped topping

Frozen whipped topping, thawed in the refrigerator, keeps the pudding light and stable. Homemade whipped cream also works, folded in the same way, but the pudding will be a bit softer.

Vanilla wafers

Classic vanilla wafers soften beautifully in the pudding. Use whole wafers for the layers and crush a handful for the topping. Graham crackers, shortbread cookies or even ladyfingers can replace them if you prefer.

Bananas

Use ripe bananas that are yellow with a few brown flecks, which are sweet and soft. Avoid green bananas, which taste starchy, and overripe ones, which turn mushy. Slice them just before assembling.

Strawberries

Choose ripe, red, fragrant strawberries. Hull them and slice them evenly, and pat the slices dry so extra juice does not thin the pudding. Macerating them with a spoonful of sugar for 30 minutes adds extra sweetness and juice, if you like.

Kitchen Tools You’ll Need

• 9 x 13 inch dish or a large glass trifle bowl
• Large mixing bowl and a whisk
• Rubber spatula for folding
• Cutting board and knife
• Measuring cups
• Plastic wrap or a lid for chilling

Substitutions and Variations

• Cream cheese: Beat 4 ounces of softened cream cheese into the condensed milk before adding the water for a richer, slightly tangy pudding that holds its shape.
• Whipped cream: Fold in about 2 cups of freshly whipped cream in place of the whipped topping.
• Cookie swaps: Use graham crackers, shortbread or Golden Oreos in place of the vanilla wafers.
• Greek yogurt: Replace part of the water with plain Greek yogurt for a lighter, tangier version.
• Mixed berries: Add blueberries or raspberries along with the strawberries.
• Individual cups: Layer the pudding in small cups or mason jars for easy single servings.
• Lemon zest: Stir a little lemon zest into the pudding for a fresh, bright flavor.

How to Make Strawberry Banana Pudding

Whisk the pudding base, fold in the whipped topping, and layer it with wafers and fruit. The most important step is the chill. The time in the refrigerator is what softens the wafers and sets the pudding.

Step-by-Step Instructions

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1. Make the pudding. In a large bowl, whisk the sweetened condensed milk and cold water until smooth. Add the instant pudding mix and whisk for 2 minutes, until thickened.
2. Lighten it. Refrigerate the pudding for 5 minutes, then gently fold in the thawed whipped topping until no streaks remain.
3. Start the first layer. Spread a thin layer of the pudding mixture in the bottom of a 9 x 13 inch dish or large trifle bowl.
4. Add wafers and fruit. Arrange a layer of vanilla wafers over the pudding, then add a layer of sliced bananas and sliced strawberries.
5. Layer again. Spoon about one-third of the remaining pudding over the fruit and spread it evenly. Repeat the layers of wafers, bananas, strawberries and pudding twice more, finishing with a layer of pudding.
6. Top it. Sprinkle the crushed vanilla wafers over the top and decorate with whole strawberries and a few banana slices.
7. Chill. Cover and refrigerate for at least 4 hours, or overnight, until the wafers soften and the pudding sets. Serve cold.

Tips for Success

• Chill for at least 4 hours so the wafers soften. Overnight is even better.
• Whisk the instant pudding for the full 2 minutes so it thickens properly.
• Fold the whipped topping in gently to keep the pudding light and fluffy.
• Slice bananas right before layering, or toss them in a little lemon juice, to slow browning.
• Cover the bananas completely with pudding so they stay protected from air.
• Pat the strawberries dry so they do not make the pudding watery.
• Add the crushed wafer topping just before serving if you want it to stay crunchy.

How to Know It’s Ready

The pudding is ready to serve when it is firm enough to scoop cleanly and the vanilla wafers have softened into a cake-like texture. The layers should hold their shape when you cut a square. If the wafers are still crisp, give it another hour or two in the refrigerator.

What to Serve With Strawberry Banana Pudding

This pudding is a complete dessert on its own, and it is best served very cold. For a dessert table, pair it with a slice of 7UP pound cake with sweet lemon glaze or strawberry cheesecake dump cake. A few extra fresh strawberries on the side add a pretty touch.

Storage Instructions

Cover the pudding and keep it in the refrigerator for up to 3 days. The bananas darken a bit after the first day, though the flavor stays good, and the wafers continue to soften. For the best look and texture, serve it within 24 hours.

Freezing Instructions

This pudding does not freeze well. The bananas and strawberries turn mushy when thawed, and the pudding can separate. For make-ahead convenience, prepare the pudding base up to 2 days ahead and assemble with fresh fruit the day before serving.

Common Mistakes

• Not chilling long enough. The wafers stay crunchy and the pudding runs when it is sliced.
• Using cook-and-serve pudding mix. It will not thicken with cold liquid.
• Slicing the bananas too early. They brown and look unappetizing.
• Using wet strawberries. Extra juice thins the pudding and makes the layers soggy.
• Overmixing the whipped topping. This deflates the pudding and makes it dense.
• Leaving gaps in the wafer layer. Fill them in so every serving has some cookie.

Frequently Asked Questions

How do I keep bananas from turning brown?

Slice them just before assembling, cover them fully with pudding, and for extra protection toss the slices lightly in lemon juice. The pudding seals out most of the air.

Can I make this ahead of time?

Yes. Assemble it the night before and keep it covered in the refrigerator. It tastes best after 4 to 8 hours of chilling.

Can I use homemade pudding?

Yes. A cooked vanilla pudding can replace the instant pudding base, but the instant version is faster and no-stove.

Can I use frozen strawberries?

Fresh strawberries are best, because frozen ones release a lot of liquid when they thaw and can make the layers watery.

Can I make it in a trifle bowl?

Yes. A glass trifle bowl shows off the layers beautifully. Use the same layering method.

Can I make it without whipped topping?

Yes. Fold in about 2 cups of freshly whipped heavy cream instead. The pudding will be a little softer.

Can I make it sugar-free?

You can try sugar-free pudding mix and a lighter whipped topping, but the sweetened condensed milk would also need replacing, so the recipe has not been tested that way.

Recipe Background

Banana pudding is a classic Southern dessert made from vanilla wafers, sliced bananas and a custard-style pudding, often baked under a meringue. Over time, home cooks created shortcut versions with instant pudding, sweetened condensed milk and whipped topping, which are quick, no-bake and ideal for potlucks and church suppers.

Adding strawberries is a natural twist that brings a fresh, tart note and a pretty pink color. This Poulef recipe follows the popular no-stove version, with amounts developed for Poulef, and layers the fruit and wafers three times for plenty of flavor in every scoop.

Conclusion

This strawberry banana pudding is creamy, fruity, easy and always a hit. The layers of soft wafers, ripe bananas and fresh strawberries make a dessert that looks beautiful and tastes even better the next day. Make it for your next gathering, and be ready to share the recipe. Happy no-baking!

More Delicious Recipes You’ll Love

• Banana Pudding Cheesecake
• Old-Fashioned Vanilla Wafer Cake
• Peach Cool Whip Pie
• Butterscotch Heaven Pie
• Carrot Banana Cake with Cream Cheese Frosting

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Nutritional Information

Nutrition is an approximate estimate per serving (15 servings), calculated from standard ingredient values. Actual numbers will vary with the brands you use and how you cut the dessert.

Nutrient	Amount per Serving
Calories	292
Carbohydrates	49g
Protein	3g
Fat	9g
Saturated Fat	4g
Cholesterol	9mg
Sodium	207mg
Fiber	1g
Sugar	33g

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