The sweet combination of bananas and strawberries take center stage in our strawberry banana pudding recipe. Create this tasty treat with our 3-step recipe!
Who doesn’t love a great dessert? We already have a mini mason jar banana pudding on the site.
So, Kim and I figured, why not add another one. For today’s dish, we’re sharing our strawberry banana pudding.
It’s made with real strawberries and bananas, whipped topping, and vanilla instant pudding. So easy and so delicious!
Love strawberries? Take a look at our strawberry ice cream recipe!
The most difficult part of the dish is waiting for this treat to chill in the fridge. You should expect about a 2-hour chill time.
Not bad for a dessert that only takes about 15-minutes to prepare. Speaking of which, let’s get started!
How to make strawberry banana pudding:
First, grab a large mixing bowl. Empty 2-packets of instant vanilla pudding into the bowl.
After that, pour in 4-cups of cold milk. Use your hand mixer to combine the ingredients into a smooth vanilla pudding.
Next, fold in the whipped topping using a rubber spatula or spoon.
Now, you can use a tub of it or make your own Chantilly whipped cream. It’s up to you.
Afterward, slice up the bananas and stir them into the pudding mixture. Go ahead and wash and dry the strawberries.
Also, remove the stems and slice them up because you’ll need the berries for one of the final steps.
Then, once the banana slices have been stirred into the mixture, set it aside. Grab a large baking dish.
Line the bottom of the dish with wafer cookies and pour the pudding right on top of the wafers.
If you want, line the inside rim of the dish with any leftover cookies. Place the sliced the strawberries on top.
Last, put the dish into your fridge to chill for about 2-hours before serving. The pudding will hold in your fridge for up to 4-days.
That’s it, your strawberry banana pudding recipe is done! Kim and I hope you enjoy the dessert and wish you all the best 🙂
Strawberry Banana Pudding Tips:
- You can layer our strawberry banana pudding in mason jars. However, you will need to purchase and use the Nilla mini-wafers. Otherwise, the larger wafers may not fit into the mouth of the jar.
- To avoid soggy cookies, you could skip placing them into the bottom of the dish and instead, serve a them fresh with everything serving.
- For even more strawberry flavor, consider stirring in extra sliced strawberries into the pudding along with the bananas.
Other dessert recipes you may love:
- Chocolate Peanut Butter Bundt Cake
- Fruity Pebbles Treats
- No-Bake Peanut Butter Pretzel Cookies
- Classic Cherry Fluff
- Key Lime Ice Cream
Don’t forget to check out our Strawberry Banana Pudding web story!
- 6.8 Ounces Instant Vanilla Pudding Mix, (2 separate 3.4 ounce packages)
- 4 Cups Milk, (cold)
- 8 Ounces Whipped Topping
- 1.5 Cups Bananas, (about 2 medium, sliced)
- 2.5 Cups Vanilla Wafers, (Nilla Wafer Cookies)
- 2 Cups Strawberries, (washed, dried, hulled, sliced)
- In a large bowl, use a hand mixer on low speed to combine the vanilla pudding and milk. Mix for about 2 minutes until the pudding is smooth and begins to thicken. Use a spatula to fold in whipped topping, then add the banana slices. Set aside.
- Line the bottom of a 2 ½ quart dish with Nilla Wafer cookies. Carefully scoop the pudding over the cookies. Add additional cookies around the sides of the pudding with the bottom flat side of the cookies touching the side of the casserole dish.
- Layer the sliced strawberries over the top of the pudding. Refrigerate for at least 2 hours before serving. Pudding is good when kept in the refrigerator for about 4 days.
The calories listed are an approximation based on the ingredients in the recipe and a serving size of about 1/2-cup of the strawberry banana pudding. Actual calories will vary.
Nutrition Information:Yield: 12 Serving Size: 0.5 Cup
Amount Per Serving: Calories: 283Total Fat: 9gSaturated Fat: 5gUnsaturated Fat: 0gCholesterol: 9mgSodium: 243mgCarbohydrates: 46gFiber: 1gSugar: 32gProtein: 4g