There is something deeply nostalgic about a big bowl of pudding. It’s the ultimate comfort food that reminds us of family reunions, summer barbecues, and Sunday dinners. While most people grew up on the traditional version, I’ve decided to kick things up a notch by adding a fresh, fruity twist. This Strawberry Banana Pudding is the creamy, dreamy upgrade you didn’t know you needed.

Why I Love This Recipe

What sets this recipe apart is the structure. Instead of just a simple box mix, we are building layers of flavor. By combining cream cheese and sweetened condensed milk, we create a rich, velvety base that holds up much better than pudding alone.

It’s a “no-bake” masterpiece, making it perfect for those hot months when you don’t want to turn on the oven. Plus, the addition of fresh strawberries cuts through the sweetness of the bananas and vanilla wafers, providing a bright, tart contrast that makes every bite feel balanced. If you love a good crowd-pleasing sweet, this is right up there with this big family banana pudding as a guaranteed hit.

Ingredients You’ll Need

To get that perfect “from-scratch” taste with the convenience of a quick prep, gather the following:

• Vanilla Wafers (2 boxes): These provide the essential “crunch” and soak up the pudding juices.
• Bananas (6 to 8): Ensure they are ripe but still firm. Save the overripe, mushy ones for this chocolate chip banana bread.
• Strawberries (1 container): Fresh, sliced strawberries are best here.
• Milk (2 cups): Whole milk provides the richest texture.
• French Vanilla Pudding (5 oz. box): French vanilla adds a deeper flavor than plain vanilla.
• Cream Cheese (8 oz. package): Softened to room temperature for easy blending.
• Sweetened Condensed Milk (14 oz. can): The “secret weapon” for a silky consistency.
• Frozen Whipped Topping (12 oz. container): Thawed, or use an equal amount of homemade sweetened whipped cream.

Swaps and Notes

• The Cookies: While Vanilla Wafers are traditional, you can use Chessmen butter cookies or even crushed graham crackers for a different texture.
• The Fruit: If strawberries aren’t in season, you can swap them for raspberries or blueberries.
• The Pudding: If you can’t find French Vanilla, regular Vanilla or even White Chocolate pudding mix works beautifully.

Step-by-Step Instructions

1. Prepare the Base Layer: Take a 13×9 inch baking dish. Line the bottom with one full bag (or box) of Vanilla Wafers. Slice your bananas and layer them evenly over the cookies.
2. Mix the Pudding: In a medium bowl, combine the cold milk and the French Vanilla pudding mix. Use a handheld electric mixer to blend well until it starts to thicken. Set this aside.
3. Create the Cream Base: In a separate large bowl, beat the softened cream cheese and sweetened condensed milk together. Mix until the consistency is completely smooth and no lumps remain.
4. Fold and Combine: Gently fold the thawed whipped topping into the cream cheese mixture. Once incorporated, add the pudding mixture into the cream cheese mixture. Stir until everything is well blended and a uniform pale yellow color.
5. Final Assembly: Pour the creamy mixture over the cookies and bananas in the dish. Spread it out to the edges. Add your chopped strawberries over the top, then cover the entire surface with the remaining Vanilla Wafers.
6. The Chill Factor: Cover the dish and refrigerate for at least 4 hours, though overnight is best. This allows the cookies to soften into a cake-like texture.

Tips for Success

• Softened Cream Cheese: Make sure your cream cheese is truly at room temperature. If it’s cold, you’ll end up with tiny white lumps in your pudding.
• Cold Milk: Use very cold milk for the pudding mix to ensure it sets properly.
• Banana Browning: To keep bananas from browning too quickly, you can toss the slices in a little bit of lemon juice before layering, though the pudding seal usually protects them well enough.

Serving Suggestions and Pairings

This dessert is quite rich, so it pairs perfectly with light, refreshing beverages. I highly recommend serving it alongside a tall glass of this blueberry lemonade to balance the creaminess.

If you are hosting a summer party, this pudding is the perfect finale after a meal of grilled favorites. It also fits right in on a dessert table next to other no-bake staples like this easy ice cream sandwich cake.

Nutritional Information (Per Serving)

Estimate based on 12 servings

• Calories: 410 kcal
• Fat: 18g
• Carbohydrates: 58g
• Protein: 6g
• Sugar: 39g

Storage and Leftover Tips

Strawberry Banana Pudding is best enjoyed within 2 days. Because of the fresh strawberries, the fruit can release moisture over time, which may make the pudding a bit “runny” after the third day.

• Store: Keep tightly covered with plastic wrap or in an airtight container in the refrigerator.
• Note: This recipe does not freeze well, as the bananas will turn black and the pudding texture will break down upon thawing.

More Recipes You Will Love

If you enjoyed this no-bake treat, you have to try these other fan favorites:

• This No-Bake Oreo Cream Pie
• Classic Family-Style Banana Pudding

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Final Thoughts

This Strawberry Banana Pudding is more than just a dessert; it’s a bowl full of memories. It’s fast, easy, and always the first thing to disappear at a party. I would love to hear how yours turned out! Did you add extra fruit or stick to the classic layers?

Leave a comment below and let me know! Don’t forget to follow Chef Maniac on social media for more easy, delicious recipes like this one.