Strawberry Banana Pudding

Strawberry Banana Pudding is an easy, no bake dessert that puts a creative spin on a classic by adding fresh and frozen strawberries.

My French Strawberry Cake was my first recipe to really become popular. It’s one of my beloved earlier recipes that made me decide to become a full-time food blogger. And so every once in a while I like to use strawberries in a new recipe.

Why this recipe works

My recipe for this Strawberry Banana Pudding is a combination of a lot of different desserts and favorites of mine. It borrows from the famous Magnolia Bakery Banana Pudding (which I was able to enjoy when I traveled to NYC recently) because of the sweetened condensed milk. For the strawberry layer, I use thawed frozen strawberries, because they worked so well in my Strawberry Spoon Cake I published a few weeks ago.

Then instead of Nilla Wafers, which are pretty much required in a classic banana pudding, I decided to go with Oreos. So this dessert also borrows from a childhood favorite of mine, dirt pudding. And finally because I wanted my pudding to be extra thick and decadent, it contains cream cheese. So it is a little like a no bake cheesecake. I guess what I’m trying to say is my recipe has a bit of an identity crisis. But I promise you’ll love it anyway!

Ingredients for strawberry banana pudding

• Strawberries – My recipe relies on frozen strawberries for its strawberry flavor. My vanilla pudding mixture is so rich that the bright, slightly tart flavor of the mashed, frozen berries helps to give balance to this dessert. The fresh strawberries are just used for garnish on top.
• Bananas – Sliced ripe bananas are added in two layers within this pudding dessert and also on top as a garnish.
• Pudding – Use a 3.4 oz box of instant vanilla pudding.
• Cream Cheese – Provides good structure for a thick pudding plus the tangy flavor makes this pudding almost like a cheesecake and works well with the sweet flavors of the bananas, cookies Cool Whip.
• Sweetened Condensed Milk – This is what Magnolia Bakery uses to thicken their banana pudding. We don’t want runny pudding in between our layers.
• Vanilla – I prefer to use pure vanilla extract, it helps to really punch up the vanilla flavor of the pudding.
• Cool Whip – I personally love the taste and convenience of Cool Whip. You can substitute it with a recipe for homemade whipped cream if you prefer. Keep in mind however that adding heavy cream to this recipe will change the nutritional values.
• Oreo Cookies – I decided on Oreos because I’ve had great success adding Oreos to Krispie Treats and other desserts. Plus I love the combination of chocolate, strawberry and banana flavors. But by all means, replace the Oreos with vanilla wafer cookies if that is your preference.

Instructions for making strawberry banana pudding

Crush the Oreos into fine crumbs. Microwave the frozen berries for a couple of minutes and mash with a fork. Slice the bananas.

With a hand or stand mixer, whip together the cream cheese, sweetened condensed milk, vanilla extract and vanilla pudding mix. Add about 1 1/2 cups of Cool Whip and beat until smooth.

Spread half the pudding in the bottom of a trifle dish. Layer in half the mashed berries, half the sliced bananas and half the Oreo crumbs. Then repeat the layers.

Evenly top the pudding with the remaining Cool Whip. Garnish with sliced fresh strawberries and bananas. Allow the pudding to chill in the refrigerator for at least one hour before serving. Be sure to keep the dish covered tightly with plastic wrap until ready to serve.

FAQ’s

What is the fastest way to ripen bananas?

Place them in a brown paper bag that is loosely sealed for 24 – 36 hours. It works even better if you have a ripe avocado or apple to place in the paper bag with the bananas.

What keeps bananas from turning brown in banana pudding?

Citric acid will help keep your bananas from turning brown. There is some citric acid in strawberries. You can also toss your banana slices with a small amount of orange, pineapple or lemon juice before assembling the pudding.

Why is my banana pudding runny?

Usually it’s because the recipe calls for too much liquid or because the instant pudding hasn’t been mixed enough to “set up”. I avoid the ‘too much liquid’ problem by not using regular milk in my recipe. This pudding tastes amazing with the combination of cream cheese, sweetened condensed milk (which is very thick) and Cool Whip.

Storage directions

I do not recommend freezing this pudding recipe. You can keep leftovers stored in an airtight container in the refrigerator for no more than two days.

Serving suggestions

This pudding puts me in mind of potlucks and picnics! Here’s some of my favorite take-along dishes for those occasions…

• Chicken Salad Recipe
• Greek Rice Salad
• Summer Broccoli Pasta Salad
• Classic Deviled Eggs
• Macaroni Salad

Kitchen tools

• A trifle bowl (with lid for traveling) similar to what is pictured
• Large mixing bowl if you don’t have a stand mixer
• Here’s my favorite brand of hand mixer

More strawberry dessert recipes

• French Strawberry Cake
• Strawberry Spoon Cake
• Rhubarb Strawberry Pie
• Strawberry Cheesecake
• Chocolate Covered Strawberries

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