This strawberry banana pudding combines creamy vanilla filling, fresh strawberries, ripe bananas and soft vanilla wafers. The colourful layered dessert is prepared without baking and can serve a crowd.
As the pudding chills, the wafers absorb moisture and develop a soft, cake-like texture. Strawberries add freshness and a gentle tartness that balances the sweet bananas and vanilla cream.
Prepare this dessert for summer parties, barbecues, birthdays, potlucks or family gatherings.
Why You’ll Love This Strawberry Banana Pudding
- No oven required.
- Creamy vanilla filling.
- Fresh strawberries and bananas.
- Soft vanilla wafer layers.
- Suitable for feeding a crowd.
- Easy to prepare ahead.
- Attractive layered presentation.
- Convenient for parties.
- Simple to customise.
- Perfect for spring and summer.
Ingredients You’ll Need
For the Vanilla Pudding Filling
- 2 packages instant vanilla pudding mix, approximately 3.4 ounces each.
- 3 cups cold whole milk.
- 8 ounces full-fat block cream cheese, softened.
- 1 can sweetened condensed milk, approximately 14 ounces.
- 1 teaspoon pure vanilla extract.
- 2 cups cold heavy cream.
- ¼ cup powdered sugar.
For the Fruit and Wafer Layers
- 1 box vanilla wafer biscuits, approximately 11 ounces.
- 4 medium ripe but firm bananas.
- 3 cups fresh strawberries, hulled and sliced.
- 1 tablespoon fresh lemon juice, optional.
For Decorating
- ½ cup cold heavy cream.
- 1 tablespoon powdered sugar.
- Fresh strawberries.
- Banana slices, added immediately before serving.
- Vanilla wafers.
- Fine wafer crumbs, optional.
Ingredient Notes
Bananas: Use ripe but firm bananas. Overripe fruit becomes soft and releases more moisture.
Strawberries: Choose firm, bright-red berries. Dry them thoroughly before slicing.
Vanilla wafers: These soften during refrigeration and create the dessert’s cake-like layers.
Pudding mix: Instant vanilla pudding creates a thick filling without cooking. Do not use a cook-and-serve mix unless the method is adjusted.
Cream cheese: Full-fat block cream cheese adds richness and structure.
Sweetened condensed milk: Sweetens the filling and adds a smooth texture. Do not substitute evaporated milk.
Heavy cream: Freshly whipped cream lightens the pudding mixture.
Milk: Cold whole milk helps the instant pudding set correctly.
What Dish Should You Use?
Use a large glass trifle dish holding approximately 3–4 quarts.
A clear bowl shows the strawberry, banana, wafer and cream layers attractively.
A 9 × 13-inch rectangular dish also works and is easier to transport.
For individual servings, divide the ingredients between clear dessert cups or jars.
How Ripe Should the Bananas Be?
Choose yellow bananas with few or no brown spots.
They should taste sweet but remain firm enough to slice cleanly.
Green bananas lack sweetness and can taste starchy.
Heavily spotted bananas are better suited to baking because they become soft and may release too much moisture into the pudding.
How to Make Strawberry Banana Pudding
Step 1: Prepare the Fruit
Wash the strawberries under cool running water.
Dry them thoroughly before removing the green tops.
Slice the strawberries evenly.
Peel and slice the bananas shortly before assembling the dessert.
Step 2: Prepare the Instant Pudding
Place the instant vanilla pudding mix and cold whole milk in a large bowl.
Whisk for approximately 2 minutes, until smooth and beginning to thicken.
Refrigerate the pudding while preparing the remaining filling.
Step 3: Beat the Cream Cheese
Place the softened cream cheese in a separate large bowl.
Beat with an electric mixer for approximately one minute, until completely smooth.
Scrape the sides and bottom of the bowl.
Step 4: Add the Condensed Milk
Pour the sweetened condensed milk gradually into the cream cheese.
Add the vanilla extract.
Beat until smooth and evenly combined.
Step 5: Combine With the Pudding
Add the prepared vanilla pudding to the cream-cheese mixture.
Beat on low speed until smooth.
Avoid excessive mixing.
Step 6: Whip the Heavy Cream
Pour two cups of cold heavy cream into a clean mixing bowl.
Beat until it begins to thicken.
Add the powdered sugar and continue whipping until stiff peaks form.
Step 7: Fold the Filling Together
Add approximately one-third of the whipped cream to the pudding mixture.
Fold gently with a spatula.
Repeat with the remaining cream until no streaks remain.
The finished filling should be thick, light and smooth.
Step 8: Add the First Wafer Layer
Arrange a complete layer of vanilla wafers across the bottom of the trifle dish.
Place several wafers against the glass sides for an attractive presentation.
Step 9: Add the Fruit
Arrange a layer of banana slices over the wafers.
Add an even layer of sliced strawberries.
Avoid creating an excessively thick fruit layer.
Step 10: Add the Pudding Filling
Spoon approximately one-third of the vanilla pudding mixture over the fruit.
Spread it gently towards the sides.
Step 11: Repeat the Layers
Continue layering:
- Vanilla wafers.
- Banana slices.
- Strawberry slices.
- Vanilla pudding filling.
Finish with a smooth layer of filling.
Step 12: Cover and Chill
Cover the dish tightly.
Refrigerate it for at least 4–6 hours.
The wafers should become soft, while the filling remains thick and creamy.
Step 13: Decorate the Pudding
Whip the decorating cream with the powdered sugar.
Pipe swirls over the surface.
Add fresh strawberries, vanilla wafers and fine wafer crumbs.
Add fresh banana slices only shortly before serving because they darken quickly.
Step 14: Serve
Use a large serving spoon to scoop through every layer.
Serve the pudding cold.
Tips for the Best Layered Pudding
Dry the Strawberries
Water on the berries can thin the filling and make the dessert watery.
Use Firm Bananas
Firm fruit retains its shape more effectively during chilling.
Soften the Cream Cheese
Cold cream cheese creates lumps that remain visible in the filling.
Use Cold Milk
Instant pudding thickens most reliably with thoroughly chilled milk.
Whip the Cream to Stiff Peaks
Firm cream provides structure and keeps the filling light.
Fold Gently
Preserve the volume incorporated into the whipped cream.
Create Thin Fruit Layers
Too much fruit can release excess moisture and destabilise the dessert.
Chill for Several Hours
The wafers need time to soften and the flavours need time to combine.
How to Keep Bananas From Turning Brown
Bananas darken after exposure to air.
To slow the process:
- Slice them immediately before assembly.
- Cover each layer completely with pudding.
- Toss them very lightly with lemon juice.
- Keep the dessert covered and refrigerated.
- Add exposed banana decorations immediately before serving.
Too much lemon juice can change the flavour and make the filling watery.
Why Is My Banana Pudding Runny?
Possible causes include:
- Using too much milk.
- Using warm milk.
- Selecting cook-and-serve pudding instead of instant pudding.
- Underwhipping the cream.
- Adding wet strawberries.
- Using too much fruit.
- Insufficient chilling.
- Incorrect ingredient measurements.
Return the dessert to the refrigerator and allow it to chill thoroughly.
Why Did the Strawberries Make the Pudding Watery?
Strawberries naturally release moisture after slicing.
Reduce the problem by:
- Choosing firm berries.
- Drying them thoroughly.
- Slicing them shortly before assembly.
- Avoiding added sugar.
- Creating relatively thin fruit layers.
- Serving the dessert within two days.
Do not macerate the strawberries for this recipe.
Why Are the Wafers Still Crisp?
The pudding may not have chilled long enough, or the filling may not have contacted every wafer.
Ensure the wafers are covered with fruit and pudding.
Continue refrigerating the dessert until they develop a soft, cake-like texture.
Easy Strawberry Banana Pudding Variations
Strawberry Cheesecake Banana Pudding
Increase the cream-cheese flavour and add graham cracker crumbs between the layers.
Chocolate Strawberry Banana Pudding
Use chocolate pudding and add chocolate wafer biscuits.
Oreo Strawberry Banana Pudding
Replace some vanilla wafers with chocolate sandwich biscuits.
Strawberry Banana Pudding Cups
Divide the ingredients between individual glasses or jars.
Mixed-Berry Banana Pudding
Add blueberries or raspberries with the strawberries.
Strawberry Banana Shortcake Trifle
Replace some wafers with cubes of vanilla cake or pound cake.
Peanut Butter Banana Pudding
Add smooth peanut butter to the pudding filling. Test the quantity because it changes the texture and sweetness.
Fourth of July Pudding
Add blueberries to create red, white and blue fruit layers.
Can You Make Strawberry Banana Pudding Ahead?
Yes.
Assemble the pudding approximately 4–12 hours before serving.
This gives the wafers enough time to soften without allowing the fruit to become overly soft.
For the best presentation, add whipped cream, exposed fruit and wafer decorations shortly before serving.
How to Store Strawberry Banana Pudding
Cover the dish tightly and refrigerate it for up to three days.
The dessert is best within the first two days.
The bananas darken and the strawberries release more liquid during extended storage.
Keep the pudding refrigerated until serving.
Can You Freeze Strawberry Banana Pudding?
Freezing is not recommended.
Fresh bananas and strawberries become soft and watery after thawing.
Whipped cream and pudding can also separate.
For the best texture, prepare a fresh dessert and refrigerate it.
How to Transport Banana Pudding
Assemble the pudding in a dish with a fitted lid.
Keep it level inside a rigid cooler.
Use ice packs to maintain a safe temperature.
Add tall cream swirls and exposed fruit after arriving, if possible.
Frequently Asked Questions
Can I use frozen strawberries?
Fresh strawberries are recommended. Frozen fruit releases too much liquid after thawing.
Can I use whipped topping?
Yes. It creates a stable filling, although the flavour differs from fresh whipped cream.
Can I use cook-and-serve pudding?
Not with the same method. It must be cooked and cooled completely before use.
Can I omit the cream cheese?
Yes, but the filling will be lighter and less stable. Use a separately tested ratio.
Can I use evaporated milk?
No. It is not a substitute for sweetened condensed milk.
How long should the pudding chill?
Chill it for at least four hours. Six hours generally provides softer wafers.
Can I make individual portions?
Yes. Layer the ingredients inside small cups or jars.
How far ahead can I prepare it?
Prepare it the night before or earlier on the day it will be served.
How many people does the recipe serve?
The recipe provides approximately 12–15 servings.
Strawberry Banana Pudding Recipe Card
Preparation time: 35 minutes
Chilling time: 4–6 hours
Total time: Approximately 6 hours 35 minutes
Servings: 12–15
Course: Dessert
Cuisine: American
Method: No-bake
Ingredients
Vanilla Pudding Filling
- 2 packages instant vanilla pudding mix, approximately 3.4 ounces each.
- 3 cups cold whole milk.
- 8 ounces full-fat block cream cheese, softened.
- 1 can sweetened condensed milk, approximately 14 ounces.
- 1 teaspoon vanilla extract.
- 2 cups cold heavy cream.
- ¼ cup powdered sugar.
Fruit and Wafer Layers
- 1 box vanilla wafer biscuits, approximately 11 ounces.
- 4 medium ripe but firm bananas.
- 3 cups fresh strawberries, hulled and sliced.
- 1 tablespoon fresh lemon juice, optional.
Decoration
- ½ cup cold heavy cream.
- 1 tablespoon powdered sugar.
- Fresh strawberries.
- Banana slices.
- Vanilla wafers.
- Fine wafer crumbs, optional.
Instructions
- Wash and dry the strawberries thoroughly.
- Hull and slice the berries.
- Whisk the instant pudding mix with cold whole milk for two minutes.
- Refrigerate until thickened.
- Beat the softened cream cheese until smooth.
- Gradually add the sweetened condensed milk.
- Mix in the vanilla.
- Add the prepared pudding and mix on low speed.
- Whip two cups of cold heavy cream until it starts to thicken.
- Add the powdered sugar.
- Continue whipping to stiff peaks.
- Fold the whipped cream gently into the pudding mixture.
- Peel and slice the bananas.
- Arrange vanilla wafers across the bottom of a trifle dish.
- Add banana and strawberry slices.
- Spread pudding filling over the fruit.
- Repeat the wafer, fruit and pudding layers.
- Finish with pudding filling.
- Cover and refrigerate for 4–6 hours.
- Decorate with whipped cream, strawberries, wafers and crumbs.
- Add exposed banana slices immediately before serving.
- Serve cold.
Recipe Notes
- Use instant rather than cook-and-serve pudding.
- Use cold whole milk.
- Choose ripe but firm bananas.
- Dry the strawberries thoroughly.
- Do not add sugar to the sliced berries.
- Whip the cream to stiff peaks.
- Add banana decorations shortly before serving.
- Test the complete recipe before confirming exact chilling time and yield.