I enjoy how quickly this dessert comes together without needing any baking. The layers build up effortlessly, and I can create something that looks impressive with very little effort.
I also love the balance of flavors and textures. The sweetness of strawberries, the softness of bananas, the creamy pudding, and the slight crunch from the cookies all come together perfectly. It is a great dessert for gatherings because I can prepare it in advance and serve it fresh and chilled.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
1 ½ cups heavy whipping cream, chilled 6.8 ounces instant vanilla pudding mix, divided 2 tablespoons confectioners sugar 24 ounces evaporated milk, chilled 1 teaspoon pure vanilla extract ½ cup sour cream 3 cups vanilla wafers, lightly crushed 3 cups sliced bananas (about 4–5 ripe bananas) 5 cups sliced strawberries ¼ – ½ cup strawberry topping, to taste
Directions
I start by beating the chilled whipping cream with 1 tablespoon of the vanilla pudding mix and the confectioners sugar until stiff peaks form. Then I set it aside.
In another large bowl, I whisk together the remaining pudding mix, chilled evaporated milk, and vanilla extract until everything is fully combined. I let it sit for about 5 minutes so it thickens, then I fold in the sour cream to make it extra creamy.
Next, I begin layering the dessert in a trifle bowl. I start with half of the crushed cookies and sliced bananas, then spread a third of the pudding mixture over them.
I add half of the sliced strawberries and drizzle some strawberry topping. Then I add another third of the pudding.
I continue with the remaining cookies and bananas, followed by the rest of the pudding. I spread a layer of whipped cream on top, saving a little for garnish.
To finish, I top it with the remaining strawberries, more strawberry topping, and pipe or spoon the reserved whipped cream on top. Sometimes I sprinkle a few crushed cookies for extra texture.
I serve it right away or chill it slightly before serving for an even better texture.
Servings and timing
I usually get about 12 servings from this recipe.
It takes me around 20 minutes to prepare, and I can serve it immediately or chill it for about 1–2 hours if I want it extra cold and set.
Variations
I like to experiment with this pudding depending on what I have available. Sometimes I use chocolate or banana pudding mix instead of vanilla for a different flavor profile.
I also enjoy adding blueberries or raspberries for a mixed berry version. If I want more richness, I add a layer of cream cheese to the pudding mixture.
For a different crunch, I swap vanilla wafers with graham crackers or shortbread cookies. I can also drizzle caramel or chocolate sauce for an extra indulgent twist.
Storage/reheating
I store leftovers in the refrigerator, covered היט, for up to 2 days. Because of the bananas, I find it is best enjoyed sooner rather than later to keep everything fresh.
I do not reheat this dessert since it is meant to be served chilled. If needed, I give it a gentle stir or refresh the topping before serving.
FAQs
Can I make this dessert ahead of time?
I can prepare it a few hours in advance and keep it chilled. I try not to make it too far ahead because the bananas can soften and darken over time.
How do I keep bananas from browning?
I sometimes toss the banana slices lightly in lemon juice to slow down browning without affecting the flavor too much.
Can I use frozen strawberries?
I can use frozen strawberries if I thaw and drain them well, but I prefer fresh ones for the best texture.
What can I use instead of evaporated milk?
I can substitute it with regular milk or half-and-half, but I find evaporated milk gives a richer consistency.
Can I make this in a regular baking dish?
I often use a 9×13-inch dish if I do not have a trifle bowl. The layers still come out just as delicious and easy to serve.
Conclusion
I find this Strawberry Banana Pudding to be one of the most satisfying no-bake desserts I can make. It is creamy, fruity, and layered with comforting textures that make every bite enjoyable. Whether I serve it for a gathering or a casual treat at home, it always feels like a fresh and delicious dessert that everyone enjoys.
The Best Strawberry Banana Pudding is a rich and fluffy dessert with layers of whipped cream, sweet strawberries, ripe bananas, and creamy vanilla pudding perfect for any occasion.
Author:Sarah
Prep Time:20 minutes
Cook Time:0 minutes
Total Time:20 minutes
Yield:12 servings
Category:Dessert
Method:No-Bake
Cuisine:American
Diet:Vegetarian
Ingredients
1 1/2 cups heavy whipping cream, chilled
6.8 ounces instant vanilla pudding mix, divided
2 tablespoons confectioners sugar
24 ounces evaporated milk, chilled
1 teaspoon pure vanilla extract
1/2 cup sour cream
3 cups vanilla wafers, lightly crushed
3 cups sliced bananas (about 4–5 ripe bananas)
5 cups sliced strawberries
1/4 to 1/2 cup strawberry topping, to taste
Instructions
In a large bowl, beat the heavy whipping cream, 1 tablespoon of the vanilla pudding mix, and confectioners sugar until stiff peaks form. Set aside.
In another large bowl, whisk together the remaining pudding mix, evaporated milk, and vanilla extract until fully combined. Let sit for about 5 minutes until thickened, then fold in the sour cream.
In a trifle bowl or 9×13-inch dish, begin layering: add half of the vanilla wafers and sliced bananas.
Spread one-third of the pudding mixture over the layer.
Add half of the sliced strawberries and drizzle half of the strawberry topping.
Add another one-third of the pudding mixture.
Layer the remaining vanilla wafers and bananas, then top with the remaining pudding.
Spread a layer of whipped cream over the top (reserve some for garnish if desired).
Finish with remaining strawberries and strawberry topping.
Garnish with extra whipped cream or crushed wafers if desired.
Serve immediately or chill slightly before serving.
Notes
Best served fresh, but can be refrigerated for up to 2 days.
Use ripe but firm bananas to prevent mushiness.
Add bananas just before assembling to avoid browning.
Can be made in a 9×13-inch dish if a trifle bowl is not available.
For extra flavor, use homemade whipped cream and fresh strawberry sauce.
