Strawberry Banana Pudding That’s Bursting with Flavor

Nothing says summer sweetness like strawberry banana pudding. This no-bake dessert brings together silky vanilla pudding, juicy strawberries, and nostalgic vanilla wafers in dreamy layers. It’s perfect for beginner bakers, weekend potlucks, or last-minute summer gatherings. In this recipe, I’ll show you how to make an easy dessert recipe that’s rich, creamy, and guaranteed to wow. Whether you’re upgrading your favorite banana pudding or trying something new, this version adds a fruity twist that makes it totally irresistible.

A Strawberry Banana Pudding Story Worth Sharing

When strawberries met banana pudding

I remember the first time I made this strawberry banana pudding—it was a sweltering July afternoon. My twins had just come in from the backyard, cheeks pink, begging for something cold and sweet. I didn’t want to turn on the oven, so I rummaged through the fridge and pantry. A couple boxes of pudding mix, some ripe bananas, and a bowl of sugared strawberries from that morning’s farmer’s market were waiting. That’s when inspiration hit: why not blend the two into one glorious layered pudding?

It started as an experiment but quickly became a family favorite. The strawberries brought a fresh tang that brightened the classic banana pudding, and the syrup added an almost jammy richness. Even my picky eater asked for seconds. That’s when I knew this no-bake dessert was a keeper. The vanilla wafers softened just right overnight, and the whole thing scooped like a creamy, fruity dream.

Why strawberry banana pudding became our go-to summer dessert

Since then, this strawberry banana pudding has made its way into just about every summer celebration. It’s simple, sweet, and stunning. The best part? You don’t even need to bake. I’ve brought it to backyard barbecues and girls’ brunches, and it’s always the first dessert to disappear—just like my bluey cake at birthday parties.

What makes it really special is how customizable it is. You can use French vanilla pudding for a deeper flavor, or go extra indulgent with layers of chessman cookies. Sometimes I’ll even add sliced strawberries on top right before serving, just like I do with our boba cake for that fresh, fruity finish.

If you’re wondering how to make banana pudding taste better, or whether you can mix it with another fruit—this is your answer. Strawberry banana pudding combines the best of both worlds. It’s cool, comforting, and totally doable for even the newest bakers. Honestly, it’s up there with our happy birthday cake when it comes to family favorites.

Layered Strawberry Banana Pudding Ingredients & Tips

What you need for the best strawberry banana pudding

This no-bake dessert is surprisingly simple to assemble. Here’s what you’ll need for about 8 generous servings:

For the pudding mix:

• 2 boxes (3.4 oz each) Instant pudding mix – vanilla or French vanilla
• 2 cups cold milk – whole, oat, or almond
• 14 oz can sweetened condensed milk
• 8 oz softened cream cheese, room temperature
• 1 tsp vanilla extract
• 8 oz Cool Whip
• 2 boxes vanilla wafers
• 2 ripe bananas (optional)
• 1 box Chessman cookies (optional)

For the macerated strawberries:

• 16 oz fresh strawberries
• 2/3 cup granulated sugar

You’ll love how creamy the pudding turns out when mixed with sweetened condensed milk and cream cheese. It’s rich without feeling too heavy, thanks to the Cool Whip. This layering base is what gives strawberry banana pudding its irresistibly soft, silky texture.

How to avoid soggy layers and get the perfect pudding texture

One of the most common mistakes in banana pudding recipes is soggy wafers or watery layers. But don’t worry—Emma’s tips make it foolproof:

• Refrigerate your pudding base after mixing it with milk for at least 30 minutes before layering. This helps thicken it and prevents runny results.
• Use room temperature cream cheese so it blends smoothly into the condensed milk. Lumpy pudding is a no-go!
• Macerate your strawberries (let them sit in sugar for an hour). This draws out natural juices to form a syrup, which gets folded into the cream cheese mixture. It adds natural strawberry flavor without making the wafers soggy.
• Use sturdy cookies like vanilla wafers or Chessman cookies to hold structure overnight. They soften just enough without turning to mush.

I love alternating layers of crushed vanilla wafers and strawberries for a pretty marbled look—like the stripes in our protein mug cake. The layers settle overnight, so don’t worry if they look uneven at first.

When I first posted this recipe, readers from our lunchbox cake community asked if they could leave out the bananas entirely. The answer is yes! This pudding still stands strong on its own, especially with extra strawberries. But if you love that classic combo, go ahead and layer in ripe banana slices for a true strawberry banana pudding experience.

How to Assemble Strawberry Banana Pudding Like a Pro

Step-by-step instructions for a stunning layered pudding

Assembling this strawberry banana pudding is like building a sweet little story—each layer adds texture, color, and flavor. Here’s how to do it:

1. Start with the strawberries
   Slice all the strawberries and mix them with the granulated sugar in a medium bowl. Let them sit for at least one hour. This process (called maceration) draws out juices, creating a sweet strawberry syrup. The longer they sit, the more syrup you’ll get.
2. Prepare the pudding
   In a large bowl, whisk the pudding mix and cold milk until smooth. Let it set in the fridge for 30 minutes.
3. Make the creamy base
   In another bowl, beat the softened cream cheese with the sweetened condensed milk and vanilla extract until well combined. Add in 2 tablespoons of the strawberry syrup, then fold in the Cool Whip. Gently fold this mixture into the prepared pudding.
4. Boost the flavor
   Add three more tablespoons of the strawberry syrup and 2 tablespoons of the macerated strawberries into the pudding mixture. Fold until fully blended. This step brings the strawberry flavor right into the pudding layers.
5. Layer, layer, layer
   • Spread a thin layer of the pudding on the bottom of your serving dish.
   • Add a layer of vanilla wafers or crushed Chessman cookies.
   • Spoon over some macerated strawberries and banana slices (if using).
   • Add a thick layer of pudding mixture.
   • Repeat until you’ve built three layers, ending with pudding on top.

Chill overnight for the magic to happen

Once your layers are complete, cover the dish with plastic wrap and refrigerate it overnight. This gives the cookies time to soften just enough, and lets the flavors fully set.

Make sure not to decorate the top until the next day. I love adding a final swirl of whipped topping and a few fresh strawberries before serving—just like we do on our lemon bundt cake. You could even sprinkle crushed cookies for extra texture.

One reader compared this make-ahead dessert to our baklava cake—layers upon layers, but without the oven or the fuss. It’s ideal for summer, especially when you want something refreshing, fruity, and fun to serve.

In the next section, we’ll answer common questions about banana pudding—including how to thicken it, why strawberries work beautifully here, and tips for storing it.

A No-Bake Dessert That Never Disappoints

Whether you’re hosting a summer cookout or just craving a cool, fruity treat, strawberry banana pudding is the no-fuss dessert you’ll want on repeat. It’s creamy, flavorful, and layered with love. And the best part? It’s one of those beginner-friendly recipes that feels like it came from a bakery case. Like our pickle cake, it’s a conversation starter, but with a nostalgic twist everyone recognizes.

So grab your pudding mix, those ripe strawberries, and a pack of vanilla wafers—and make a treat that’s simple to create, but unforgettable to taste.

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