Strawberry Banana Pudding Recipe

Look, we both know you’re here because you want something that tastes like you spent hours in the kitchen but actually took you less time than binge-watching three episodes of your current Netflix obsession. Good news: this strawberry banana pudding is that dessert. It’s creamy, fruity, and honestly? It’s the kind of thing that’ll make people think you’ve got your life together. (Spoiler: you don’t need to. Neither do I.)

This isn’t one of those fancy recipes that requires a stand mixer, a culinary degree, or ingredients you can’t pronounce. Nope. This Strawberry Banana Pudding is the lazy person’s dream dessert that somehow still manages to impress. Think layers of creamy vanilla pudding, fresh strawberries, ripe bananas, and cookies that get all soft and cake-like. Yeah, it’s basically a hug in a bowl.

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Why This Strawberry Banana Pudding is Awesome

Let me count the ways, actually. First off, there’s literally no baking involved. You know what that means? No preheating ovens, no setting off smoke alarms, no burnt anything. You could make this in your pajamas at 11 PM on a Tuesday and nobody would judge you. (Okay, maybe I’d judge you a little, but only because I’m jealous I didn’t think of it first.)

Second, it’s idiot-proof. And I mean that in the most loving way possible. If you can open a box of pudding mix and slice fruit without losing a finger, you’re qualified. There’s no tempering eggs, no precise measurements that’ll ruin everything if you’re off by a teaspoon. It’s forgiving, flexible, and honestly just wants you to succeed.

Third, it feeds a crowd without breaking the bank or your back. Making dessert for a potluck? Family gathering? Random Tuesday because you deserve nice things? This Strawberry Banana Pudding recipe scales up beautifully and always disappears first. Trust me on this one.

Plus—and this is important—it tastes like actual nostalgia. Remember those banana pudding desserts from childhood cookouts? This is that, but with strawberries added because we’re fancy adults now (sort of).

Ingredients You’ll Need

Here’s what you’re grabbing from the store (or hopefully already have because meal prep, am I right?):

• 2 boxes (3.4 oz each) instant vanilla pudding mix – the good stuff in the box, not the pre-made cups
• 3 cups cold whole milk – don’t skimp and use skim, we’re not monsters
• 1 container (8 oz) Cool Whip or whipped topping – thawed, because frozen whipped cream is just sad
• 1 box vanilla wafers (about 11 oz) – Nilla Wafers are the classic choice, but store brand works fine
• 3-4 ripe bananas – emphasis on ripe, we’re not making this with green bananas
• 2 cups fresh strawberries – hulled and sliced, because whole strawberries are just showing off
• 1 tsp vanilla extract (optional) – for that extra oomph
• Pinch of salt (optional) – brings out the sweetness, weird but true

Step-by-Step Instructions

1. Make the pudding base. In a large bowl, whisk together the pudding mix and cold milk for about 2 minutes until it starts to thicken. Don’t overthink this part—just whisk until it looks like pudding. Let it sit for about 5 minutes to set up properly while you contemplate your life choices (or just scroll through your phone, no judgment).

2. Fold in the whipped topping. Gently fold the Cool Whip into your pudding mixture until it’s all combined and fluffy. This is what makes it extra creamy and cloud-like. If you want, add that vanilla extract and pinch of salt now. Your kitchen probably smells amazing already.

3. Prep your fruit. Slice those bananas into rounds (about ¼-inch thick) and hull and slice your strawberries. Pro tip: do the bananas last so they don’t turn brown and make everything look sad. Nobody wants sad fruit.

4. Start layering like you mean it. Grab a 9×13 baking dish (or a trifle bowl if you’re feeling fancy). Start with a layer of vanilla wafers on the bottom—overlap them a bit so there aren’t gaps. Then add a layer of pudding mixture, followed by banana slices and strawberry slices. Repeat until you run out of ingredients or patience, whichever comes first.

5. Top it off. Your final layer should be pudding mixture, then arrange some pretty strawberry slices and wafer cookies on top. Make it Instagram-worthy or don’t—it’ll taste the same either way.

6. Chill and wait (the hardest part). Cover with plastic wrap and refrigerate for at least 4 hours, but overnight is even better. This gives the cookies time to soften and all the flavors to get cozy with each other. I know waiting is torture, but this step is non-negotiable.

Common Mistakes to Avoid

Using warm pudding or milk. Cold ingredients are key here, folks. Warm pudding won’t set properly and you’ll end up with soup. Delicious soup, but still soup.

Skipping the chill time. I get it, you’re hungry and impatient. But if you dig into this too early, the cookies will still be crunchy and the layers won’t have melded together. It’s like eating a cake before it’s done baking—technically possible, but why would you do that to yourself?

Using under-ripe bananas. Those green bananas are fine for your morning smoothie, but they’re way too firm and starchy for this. You want bananas with some brown spots—sweet and soft. That’s the good stuff.

Not covering it while it chills. Uncovered pudding in the fridge absorbs weird fridge smells and forms that gross skin on top. Nobody wants onion-flavored pudding. Cover it up.

Alternatives & Substitutions

Can’t find vanilla wafers? Graham crackers, shortbread cookies, or even Chessmen cookies work great. They all soften up nicely when they hang out with the pudding.

Dairy-free? Use coconut milk and dairy-free whipped topping. I won’t lie and say it tastes exactly the same, but it’s still pretty darn good. You can also try almond or oat milk if that’s your thing.

Want to switch up the fruit? Blueberries, raspberries, or even sliced peaches would be fantastic here. Basically any fruit that doesn’t get weird and mushy works. (Looking at you, watermelon.)

Not a fan of vanilla pudding? Banana cream pudding or even cheesecake pudding mix would be incredible. FYI, chocolate pudding is a bit intense with the fruit, but hey, you do you.

For a boozy adult version, brush the wafers with a little banana liqueur or rum. Just a thought.

Final Thoughts

There you have it—the easiest, most crowd-pleasing dessert you’ll probably make all year. It’s sweet, creamy, fruity, and requires basically zero skill. Whether you’re making this for a party, a family dinner, or just because you’re having a Tuesday and need something good in your life, this strawberry banana pudding delivers.

The best part? People will think you worked way harder than you actually did. And honestly, isn’t that the dream? Now go make this, take all the credit, and enjoy the compliments. You’ve earned it just by reading this far.

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FAQ (Frequently Asked Questions)

Can I make this ahead of time? Absolutely! In fact, it’s better when you do. Make it the night before your event and let it chill overnight. The flavors develop and the cookies get perfectly soft. Just keep it covered in the fridge and it’ll be perfect when you’re ready to serve.

How long does this last in the fridge? Realistically? About 3-4 days before the bananas start looking questionable and the cookies get too soggy. But let’s be honest—it’ll probably be gone way before then. If you’re worried about the bananas browning, toss the slices in a little lemon juice before layering.

Can I freeze strawberry banana pudding? I mean, you can, but should you? The texture gets weird when frozen—the pudding separates and the fruit gets mushy. If you must freeze leftovers, just know it won’t be quite the same. Better to make a smaller batch or invite more people over to help you eat it.

Do I have to use instant pudding or can I make it from scratch? You can totally use homemade pudding if you’re feeling ambitious! Just make sure it’s fully cooled before you fold in the whipped topping. IMO though, instant pudding is the move here—it’s consistent, easy, and honestly tastes great for what this recipe needs. Save your from-scratch energy for something that really needs it.