Strawberry banana pudding is a twist on classic banana pudding, adding layers of sweet strawberries in between the layers of creamy pudding, bananas, whipped cream and Nilla wafers.
Cook the strawberries over medium-high heat for about 5 - 6 minutes, stirring frequently. The berries should start to break down, thicken and create a sweet strawberry sauce with larger strawberry pieces.
Make the pudding and whipped cream layers. In a large mixing bowl mix the cold milk, vanilla pudding, vanilla extract and sweetened condensed milk until smooth and well combined.
In another mixing bowl make the whipped cream by whisking the heavy cream and powdered sugar for 5 - 6 minutes or until the whipped cream whips to medium stiff peaks.
Scoop out about 1 ½ cups of whipped cream and set aside. This is for the whipped cream layer. Fold the remaining whipped cream into the vanilla pudding mix.
When you are ready to assemble the banana strawberry pudding, first decide what dish or container you would like to assemble the banana pudding in. Slice the bananas into rounds and gather the Nilla wafers.
Place a dollop of pudding in the bottom of the glass or serving dish. Top the dollop with a layer of Nilla wafers. Break the cookies as needed to get them to fit into a layer. Top the cookies with a layer of sliced bananas, followed by a layer of pudding and then a layer of strawberry sauce.