Strawberry Banana Pudding is a luscious, creamy, and delightfully fruity dessert that brings together the sweet flavors of strawberries and bananas in perfect harmony. This easy-to-follow pudding recipe combines velvety instant vanilla pudding, airy whipped cream, ripe sliced bananas, juicy strawberries, and crunchy vanilla wafers for a dessert that’s as fun to serve as it is to eat. Great for family gatherings, festive occasions, or simply indulging your sweet tooth, this recipe delivers a refreshing twist on a classic trifle—guaranteed to satisfy your dessert cravings.
Why You’ll Love Strawberry Banana Pudding
You’ll adore this Strawberry Banana Pudding because it’s a symphony of textures and tastes: creamy pudding, fluffy whipped cream, crisp vanilla wafers, fresh fruit, and a touch of strawberry topping. It’s visually stunning in layered form, incredibly simple to assemble, and perfect for preparing ahead—so you can enjoy more time with loved ones and less time fussing in the kitchen.
Ingredients
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1 ½ cups chilled heavy whipping cream
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6.8 oz instant vanilla pudding mix, divided
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2 tablespoons confectioners’ sugar
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24 oz chilled evaporated milk
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1 teaspoon pure vanilla extract
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½ cup sour cream
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3 cups crushed vanilla wafers
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3 cups sliced bananas (about 4–5 ripe bananas)
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5 cups sliced strawberries
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¼–½ cup strawberry topping (adjust to taste)
Step‑by‑Step: How to Make Strawberry Banana Pudding
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Prepare the whipped cream – In a large bowl, beat the chilled heavy whipping cream, 1 tablespoon of the instant vanilla pudding mix, and confectioners’ sugar until stiff peaks form. Set aside.
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Make the pudding – In another large bowl, whisk together the remaining pudding mix, chilled evaporated milk, and vanilla extract until smooth. Let sit for about 5 minutes or until thickened. Stir in the sour cream.
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Layer the dessert – In a trifle bowl (or a 9×13-inch baking dish, see note below), layer as follows:
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Half of the crushed vanilla wafers and half of the sliced bananas
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One-third of the pudding mixture
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Half of the sliced strawberries and half of the strawberry topping
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Another third of the pudding
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Remaining wafers and bananas
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Remaining pudding
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Finish with whipped cream and garnish – Spread (or pipe) the reserved whipped cream over the top. Add the remaining strawberries and strawberry topping. Garnish with crushed cookie crumbs and serve immediately.
Alternative for 9×13‑inch dish: Start with a layer of vanilla wafers, then bananas, pudding, strawberries and syrup, and a final spread of whipped cream. Optionally decorate with additional wafers on top.
Helpful Tips
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Use chilled cream and evaporated milk for better texture and stability.
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Prepare the whipped cream just until stiff peaks form to avoid over-whipping.
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Gently fold in sour cream to keep the pudding light.
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Add fruit evenly throughout layers so every bite includes a balance of flavors.
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Chill components well in advance for faster assembly and a colder dessert.
Substitutions And Variations
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Fruit swaps: Try raspberries, blueberries, or diced peaches in place of strawberries or bananas.
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Pudding flavor: Use banana or lemon instant pudding mix instead of vanilla for a tangy twist.
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Cookies: Substitute graham crackers or shortbread cookies for a different crunchy element.
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Light version: Swap out sour cream for Greek yogurt to add a subtle tang and a lighter, healthier twist.
Storage Instructions
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Best enjoyed immediately for optimal texture and freshness.
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For leftovers, cover the dish tightly and refrigerate for up to 2 days.
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Expect some softening of wafers over time; consider storing wafers separately and layering just before serving for more crunch.
Nutritional Information
Per serving (approximate values):
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Calories: 461 kcal
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Carbohydrates: 61 g
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Protein: 7 g
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Fat: 22 g (Saturated Fat: 12 g, Polyunsaturated Fat: 3 g, Monounsaturated Fat: 6 g, Trans Fat: 0.1 g)
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Cholesterol: 56 mg
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Sodium: 286 mg
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Potassium: 469 mg
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Fiber: 3 g
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Sugar: 39 g
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Vitamin A: 665 IU
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Vitamin C: 41 mg
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Calcium: 190 mg
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Iron: 1 mg
Serving Suggestions
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Serve with a sprinkle of crushed wafers or a mint leaf on top for a refined touch.
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Serve it alongside a refreshing sparkling drink or chilled iced tea for a perfectly balanced dessert experience.
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Great for potlucks, holidays, or afternoon snacks—serve chilled so each layer shines.
Frequently Asked Questions About Strawberry Banana Pudding
How far in advance can I make Strawberry Banana Pudding?
You can prepare this dessert up to a day ahead. Keep it refrigerated and covered to maintain freshness. Assemble fruit and wafers just before serving if you’d like to preserve the crunch.
Can I freeze it?
Freezing isn’t recommended—fruit and whipped cream don’t thaw well and may become watery.
Can I make it ahead and serve later the same day?
Yes, assembling a few hours before serving is ideal. Cover and refrigerate until ready to serve.
What if I don’t have sour cream?
Swap out sour cream for Greek yogurt to add a subtle tang and a lighter, healthier twist.
Can I adjust sweetness?
Definitely. Use less or more strawberry topping, or opt for sugar-free pudding or whipped cream to control sugar levels.
Is it suitable for children?
Yes! It’s a fun, colorful dessert that kids love. You can pre-slice fruit and assemble together for an enjoyable shared experience.
Conclusion
Thank you so much for stopping by to explore this Strawberry Banana Pudding recipe! I hope you find it as fun to assemble as it is delicious to eat. The creamy pudding, fresh fruit, crunchy wafers, and dreamy whipped topping truly make this dessert a crowd-pleaser. This simple yet delicious dessert is guaranteed to delight—whether you’re indulging solo or sharing with guests. Wishing you joy in the kitchen, and thank you for being a cherished member of our culinary community!
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Strawberry Banana Pudding
- Total Time: 25 minutes
- Yield: 12 servings 1x
Description
Strawberry Banana Pudding is a creamy, no-bake layered dessert made with fresh bananas, strawberries, vanilla pudding, whipped cream, and crunchy wafers. It’s simple to assemble, bursting with fruity flavor, and perfect for entertaining or everyday sweet cravings.
Ingredients
1 ½ cups heavy whipping cream (chilled)
6.8 oz instant vanilla pudding mix, divided
2 tbsp confectioners’ sugar
24 oz evaporated milk (chilled)
1 tsp pure vanilla extract
½ cup sour cream
3 cups crushed vanilla wafers
3 cups sliced bananas (4–5 ripe bananas)
5 cups sliced strawberries
¼–½ cup strawberry topping, to taste
Instructions
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Prepare the whipped cream – In a large bowl, beat the chilled heavy whipping cream, 1 tablespoon of the instant vanilla pudding mix, and confectioners’ sugar until stiff peaks form. Set aside.
-
Make the pudding – In another large bowl, whisk together the remaining pudding mix, chilled evaporated milk, and vanilla extract until smooth. Let sit for about 5 minutes or until thickened. Stir in the sour cream.
-
Layer the dessert – In a trifle bowl (or a 9×13-inch baking dish, see note below), layer as follows:
-
Half of the crushed vanilla wafers and half of the sliced bananas
-
One-third of the pudding mixture
-
Half of the sliced strawberries and half of the strawberry topping
-
Another third of the pudding
-
Remaining wafers and bananas
-
Remaining pudding
-
-
Finish with whipped cream and garnish – Spread (or pipe) the reserved whipped cream over the top. Add the remaining strawberries and strawberry topping. Garnish with crushed cookie crumbs and serve immediately.
Alternative for 9×13‑inch dish: Start with a layer of vanilla wafers, then bananas, pudding, strawberries and syrup, and a final spread of whipped cream. Optionally decorate with additional wafers on top.
Notes
Best served fresh.
Can be made in a 9×13 dish—simplify layering as needed.
Refrigerate leftovers up to 2 days.
For extra crunch, add wafers just before serving.
Greek yogurt can replace sour cream for a tangy, lighter option.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
Nutrition
- Serving Size: 1 cup
- Calories: 461
- Sugar: 39g
- Carbohydrates: 61g
- Protein: 7g