Strawberry Banana Pudding Recipe
Strawberry banana pudding is a delicious twist on the classic banana pudding, adding layers of sweet jammy strawberries in between the layers of creamy pudding, sliced bananas, whipped cream and crunchy cookies. This no bake strawberry and banana pudding is easy to make and is the perfect fresh, but decadent dessert.
Equipment
- 1 medium sauce pan
- 1 knife
- 2 large mixing bowls
- 1 stand mixer with whisk attachment or hand mixer with beaters
- 1 cookie scoop optional
Ingredients
Strawberry Sauce
- 4 cups fresh strawberries
- ¼ cup (50 g) sugar
- 1 tablespoon cornstarch
- 1 teaspoon lemon juice
Banana Pudding
- 2 cups (480 ml) cold milk
- 14 oz. can sweetened condensed milk
- 2 (3.4 oz.) boxes instant vanilla pudding mix
- 2 cups (480 ml) cold heavy whipping cream
- 2 tablespoons (15 g) powdered sugar
- 4 medium or large bananas
- 11 oz. box Nilla wafers
Instructions
- Place the clean, hulled and sliced strawberries into a saucepan. Mix the strawberries with sugar, cornstarch and lemon juice. 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. Transfer the strawberries to a heat safe bowl to cool completely to room temperature before using in the banana pudding.4 cups fresh strawberries, ¼ cup (50 g) sugar, 1 tablespoon cornstarch, 1 teaspoon lemon juice
- 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. Set aside for now.2 cups (480 ml) cold milk, 14 oz. can sweetened condensed milk, 2 (3.4 oz.) boxes instant vanilla pudding mix
- 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.2 cups (480 ml) cold heavy whipping cream, 2 tablespoons (15 g) powdered sugar
- 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.4 medium or large bananas, 11 oz. box 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. Repeat 1 - 2 more times to get a pretty layered look, ending with a layer of whipped cream and a bit more strawberry sauce and crushed vanilla cookies if you like. Transfer the strawberry banana pudding to chill and set in the fridge for 2 - 3 hours and enjoy.
Notes
Make Ahead: This easy strawberry and banana dessert can be made up to 1 day before serving. Just make sure to keep the dish covered with plastic wrap.
Store: Make sure the banana and strawberry pudding is completely covered with plastic wrap. Store in the fridge for up to 2 days after making. For the best strawberry banana pudding, enjoy within 1 day of making.
Large Trifle Bowl: Swap the individual trifle glasses used in this recipe or a large trifle dish or even a large baking dish. The only change that needs to be made is in the dish, but the recipe and order of layers remains the same.
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