Description

This Strawberry Banana Pudding is a fun, fruity twist on a classic Southern favorite. Layered with fresh strawberries, ripe bananas, crushed vanilla wafers, and fudge stripe cookies, all folded into a creamy vanilla pudding base with whipped topping. No baking needed—just mix, layer, and chill. It’s sweet, simple, and perfect for parties, potlucks, or anytime you’re craving a light and colorful dessert.

Ingredients

Scale

For the 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

For the Layers:

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

Instructions

Make the pudding base: In a large bowl, whisk together the vanilla pudding mix and cold milk for about 2 minutes, until thickened. Stir in the sweetened condensed milk and vanilla extract (if using). Gently fold in the Cool Whip until smooth and creamy. Set aside.
Prepare the fruit: Slice bananas and strawberries. If prepping ahead, toss banana slices with a little lemon juice to prevent browning.
Assemble the layers: In a 9×13-inch dish or trifle bowl, spread a thin layer of pudding on the bottom. Then add a layer of crushed vanilla wafers and fudge stripe cookies. Add a layer of strawberries and banana slices. Spoon over more pudding, then repeat the layers, ending with a final pudding layer.

Garnish and chill: Top with additional sliced strawberries and cookie crumbles. Cover and refrigerate for at least 4 hours or overnight before serving.

Notes

For best flavor and texture, let the pudding chill overnight before serving.
Use bananas that are ripe but still firm to avoid mushy layers.
Want to make it your own? Try adding blueberries, raspberries, or swapping in graham crackers or shortbread cookies.
Homemade whipped cream works too—just whip 1 cup heavy cream with 2 tablespoons powdered sugar and fold it in.

Serve in a trifle bowl for a beautiful layered presentation, or portion into individual jars or cups for parties.