Strawberry Banana Pudding: A Fruity Twist on a Southern Classic

Thank you for stopping by today. Your time, your curiosity, and your trust in trying my recipes never go unnoticed. It’s a joy to share kitchen stories and sweet creations with you, and I can’t wait to dive into today’s delight. This Strawberry Banana Pudding is everything I love in a dessert: nostalgic, no-bake, fruity, creamy, and fun. A spin on the traditional Southern banana pudding, this version is loaded with fresh strawberries and crushed fudge stripe cookies for that perfect swirl of summer and sweetness in every bite.

Strawberry Banana Pudding may just become your go-to dessert for gatherings, potlucks, birthday parties, and honestly, any weeknight when you want something that feels like a little celebration in a dish. It comes together quickly and chills into a luscious, creamy dream that’s layered with real fruit and just the right hint of chocolate.

What Is Strawberry Banana Pudding?

At its heart, this dessert is a close cousin of the beloved Southern banana pudding. But instead of sticking to tradition with just bananas and vanilla wafers, we’re infusing each layer with slices of ripe strawberries and swapping out some of the wafers with crushed fudge stripe cookies. The result is a bright, colorful, fruity version of a classic that still hits all the comforting, creamy notes you crave.

No baking. No stove time. Just mix, layer, chill, and serve. It’s that simple.

Reasons to Love This Recipe

There are plenty of reasons to bookmark this recipe immediately. First and foremost, it’s incredibly easy to make. You’ll only need about 20 minutes of hands-on time, and then the refrigerator takes care of the rest. Because this is a no-bake dessert, it’s ideal for summer when turning on the oven is the last thing you want to do.

It also feeds a crowd—10 to 12 servings depending on how you portion it—so it’s perfect for potlucks, BBQs, or family gatherings. The strawberries not only brighten the flavor but also add such a stunning pop of color to the dish. If presentation matters to you (and let’s be honest, we eat with our eyes first), this pudding definitely delivers.

Best of all, it’s totally customizable. Want more fruit? Go for it. Need to use up a different type of cookie? Do it. The pudding base is wonderfully neutral and creamy, so it pairs well with just about anything.

What Does Strawberry Banana Pudding Taste Like?

Think layers of soft, creamy vanilla pudding, made extra rich with sweetened condensed milk and lightened with fluffy whipped topping. Now add slices of ripe banana and juicy, bright strawberries. Between those layers, you’ll get the familiar texture of crushed vanilla wafers and the chocolatey crunch of fudge stripe cookies.

The end result is creamy, sweet, and fruity with just enough texture from the cookies to make every spoonful interesting. It’s light, yet decadent. Familiar, yet fun. Each layer brings its own character, and together they create a dessert that’s truly satisfying.

Benefits of This Recipe

Beyond being absolutely delicious, this dessert has a lot of practical benefits too. It’s quick to assemble, requires no baking, and is extremely forgiving. It travels well, makes great leftovers (if there are any), and can be made ahead of time.

It’s also a great way to use up extra fruit that might be going soft on your counter. Bananas too ripe for snacking? Strawberries that need using today? This pudding makes good use of them.

Additionally, if you’re entertaining, this is a showstopper that doesn’t stress you out. Layer it in a clear trifle bowl and it’s as pretty as it is tasty.

Ingredients (Serves 10–12)

Pudding Base

• 1 box (3.4 oz) instant vanilla pudding mix
• 2 cups cold milk
• 1 can (14 oz) sweetened condensed milk
• 8 oz Cool Whip or whipped topping
• Optional: 1 teaspoon vanilla extract

Add-Ins & Layers

• 2 bananas, sliced
• 1½ cups sliced strawberries
• 1 cup crushed or broken vanilla wafers
• 1 cup crushed or halved fudge stripe cookies
• Additional sliced strawberries and cookies for topping

Tools You’ll Need

• Large mixing bowl
• Whisk
• Rubber spatula
• 9×13-inch dish or trifle bowl
• Sharp knife
• Cutting board

Ingredient Additions and Substitutions

This pudding is endlessly adaptable. Here are some of my favorite swaps and additions:

Fruit Variations:
You can absolutely add or substitute other fruits like blueberries, raspberries, or even mango. Just be mindful of water content—berries tend to hold up better without making the pudding too wet.

Cookie Substitutions:
If you don’t have fudge stripe cookies on hand, try graham crackers, chocolate wafer cookies, shortbread, or even gingersnaps for a spiced variation.

Whipped Topping Alternatives:
Homemade whipped cream can be used in place of Cool Whip. Simply whip 1 cup of heavy cream with 2 tablespoons of powdered sugar until soft peaks form, and fold gently into the pudding.

Dairy-Free Options:
Use almond milk or oat milk (make sure your pudding mix is compatible), and replace Cool Whip with a coconut-based whipped topping. Sweetened condensed coconut milk can stand in for the dairy version.

Step-by-Step Instructions

1. Prepare the Pudding Base

In a large mixing bowl, whisk together the instant vanilla pudding mix and cold milk. Continue whisking for about two minutes until the mixture thickens. Stir in the sweetened condensed milk and vanilla extract if using.

Gently fold in the whipped topping until the mixture is smooth and fluffy. Set aside.

2. Prep the Fruit

Slice the bananas and strawberries. If preparing in advance, lightly toss the banana slices with a small amount of lemon juice to help prevent browning.

3. Assemble the Layers

In a 9×13-inch baking dish or a clear trifle bowl, begin with a thin layer of pudding on the bottom. This helps prevent the cookies from sticking.

Next, sprinkle a layer of crushed vanilla wafers and fudge stripe cookies. Add a layer of sliced strawberries and banana chunks. Spoon more pudding over the fruit layer, spreading gently to cover.

Repeat these layers, finishing with a final layer of pudding. Decorate the top with extra strawberries and crushed cookies.

4. Chill

Cover and refrigerate the dish for at least four hours, or ideally overnight. The longer it chills, the more the flavors meld and the cookies soften into that irresistible cake-like texture.

What to Serve with Strawberry Banana Pudding

This pudding holds its own as a standalone dessert, but it pairs beautifully with a few other sweet treats or light refreshments.

• Serve it after a summer BBQ with grilled chicken or ribs.
• Offer it as a part of a dessert table with other chilled treats like homemade soft serve ice cream (no churn).
• Add a whimsical touch by serving it in chocolate sprinkle bowls for a party or kid-friendly gathering.
• Pair it with coffee or a glass of sweet iced tea.
• Add it to your brunch dessert line-up along with a quick fruit cobbler like cuppa cuppa cobbler.

Tips for the Best Strawberry Banana Pudding

• Use ripe bananas that are sweet but not mushy. Overripe bananas may make the layers too wet.
• Slice and assemble just before chilling if you want a crisper texture from the cookies.
• For neat layers in a trifle bowl, press the cookie and fruit pieces gently into place.
• Chill for at least four hours before serving. Overnight is even better.
• Garnish the top right before serving to keep your strawberries looking fresh and vibrant.

Storage Instructions

This pudding should be stored tightly covered in the refrigerator. It keeps well for up to three days. After that, the bananas may begin to discolor and the texture of the cookies becomes too soft.

Do not freeze this dessert. Freezing can change the texture of both the pudding and the fruit, resulting in a watery, grainy consistency upon thawing.

If you’re making this ahead for a party, consider holding back the final garnish of fruit and cookies until just before serving.

Frequently Asked Questions

Can I make this a day ahead?
Yes, and it’s even better when the layers have time to meld overnight. Just wait to garnish until you’re ready to serve.

Can I use fresh whipped cream instead of Cool Whip?
Absolutely. Just whip heavy cream with a little powdered sugar until soft peaks form. Fold it into the pudding gently to keep the mixture light and fluffy.

What can I use instead of fudge stripe cookies?
You can use chocolate wafer cookies, shortbread, graham crackers, or even chocolate chip cookies for a more decadent twist.

How do I keep the bananas from turning brown?
Toss the banana slices with a bit of lemon juice or orange juice. This prevents oxidation without adding a noticeable citrus flavor.

Can I serve this in individual cups or jars?
Yes! It’s perfect for individual servings. Layer the ingredients in small mason jars or dessert cups for a beautiful and portable treat.

Conclusion

This Strawberry Banana Pudding is a vibrant, cheerful twist on a well-loved classic. It’s simple to make, easy to customize, and guaranteed to impress your friends and family. Whether you’re serving it at a picnic, bringing it to a potluck, or simply enjoying it after dinner on a warm evening, this pudding hits all the right notes. Creamy, fresh, sweet, and colorful—it’s everything a dessert should be.

If you enjoyed this recipe, be sure to check out a few more refreshing summer desserts:

• Homemade Soft Serve Ice Cream (No Churn)
• DIY Chocolate Ice Cream Sprinkle Bowls
• Cuppa Cuppa Cobbler (Fruit Cocktail Cobbler)

Share and Review

I would absolutely love to see your take on this recipe. If you make it, please share a photo on Pinterest or tag me so I can cheer you on. And don’t forget to leave a review—your feedback helps other readers discover their next favorite dessert.

Nutritional Information (Per Serving, Approximate)

• Calories: 285
• Total Fat: 11g
• Saturated Fat: 6g
• Carbohydrates: 42g
• Sugars: 28g
• Protein: 4g
• Fiber: 2g
• Sodium: 180mg

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