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strawberry banana pudding recipe

This easy strawberry banana pudding recipe has layers of fresh bananas, juicy strawberries, creamy pudding, Nilla wafers, and fluffy whipped cream. It’s the perfect no-bake banana strawberry dessert for summer and always a hit.


  • 1 can (14 oz / 400 g) sweetened condensed milk
  • 1 1/2 cups / 350 ml / 12 fl oz cold water
  • 1 box (3.4 oz / 96 g) vanilla instant pudding mix
  • 3 cups / 700 ml / 24 fl oz heavy cream
  • 3 cups / 450 g / 16 oz sliced barley ripe bananas
  • 3 cups / 375 g / 13 oz sliced strawberries
  • 1 12-oz / 340 g box Nilla Wafers

Garnish (optional)

  • 1/2 cup / 120 ml / 4 fl oz heavy cream
  • banana slices
  • strawberries
  • Nilla wafers


  1. Mix sweetened condensed milk and water. Pour the sweetened condensed milk and water into a large mixing bowl. Using an electric hand mixer on low speed, mix until combined. Add the strawberry instant pudding mix and beat for 2 to 3 minutes, until well incorporated.
    Tip: Add a few drops of pink or red food coloring for a stronger pink color.
  2. Chill pudding. Cover the mixing bowl with plastic wrap. Set in the fridge to chill completely and firm up, for at least 4 hours or overnight.
  3. Whip heavy cream. Add the heavy cream to a chilled mixing bowl. Beat with a stand mixer fitted with the whisk attachment or a hand mixer until stiff peaks form.
  1. Fold pudding and whipped cream. Gently fold the whipped cream into the strawberry pudding with a rubber spatula. Be careful not to deflate the whipped cream too much while ensuring everything gets mixed evenly.
  2. Assemble. Add a small amount of pudding to the bottom of your trifle dish. Then add a layer of Nilla wafers and place a row of cookies against the wall of the dish. Add layers of bananas and strawberry slices. Top with 1/3 of the pudding mixture and smooth with a spatula. Repeat these layers 2 more times and alternate a row of strawberries and bananas. Finish with pudding.
    Tip: If you don’t have a trifle dish, assemble the banana pudding in a big glass bowl, a 9×13-inch pan, or individual serving cups.
  1. Garnish. For the topping, whip the cream to stiff peaks. Pile it on top of the banana pudding and decorate with banana coins, halved strawberries, and Nilla wafers.
  2. Chill and serve. Chill in the refrigerator for at least 3 hours, until set and the wafer cookies have softened. You don’t want to go much longer than 8 hours, or the bananas might start to turn brown. Enjoy!

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