Strawberry Banana Pudding Recipe - by Mr. Make It Happen

Why You’ll Love This Strawberry Banana Pudding Recipe

If you’re craving something sweet, creamy, and nostalgic with a refreshing twist, this Strawberry Banana Pudding Recipe will hit the spot. It’s got everything: macerated strawberries for juicy flavor, ripe bananas for that classic comfort, and both vanilla wafers and buttery Chessman cookies for layers of crunch and creaminess.

This dessert is a guaranteed crowd-pleaser, especially because it’s:

• Quick and easy to make with boxed pudding and Cool Whip
• Bursting with flavor thanks to strawberries and syrup
• Perfectly textured with layers of creamy pudding and crunchy cookies
• Make-ahead friendly — ideal for gatherings, cookouts, and holidays

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Ingredients Needed

Step-by-Step Instructions

Step 1 – Macerate the Strawberries

In a mixing bowl, combine the sliced strawberries with 2 tablespoons of sugar.

Stir well and let them sit for 15–20 minutes. The sugar will draw out their natural juices, making them extra glossy and sweet.

Pro Tip: Want deeper flavor? Add a splash of vanilla extract while macerating.

Step 2 – Make Strawberry Syrup

Add the macerated strawberries to a skillet with 1 cup of sugar and ½ cup water.

Simmer for 10 minutes, then blend until smooth. Strain to remove seeds and pour into a squeeze bottle or gravy pourer for drizzling.

Step 3 – Prepare the Pudding

In a large bowl, whisk together the instant vanilla pudding mix and cold milk. Let it sit for 5–10 minutes until thickened.

Then, fold in the thawed Cool Whip and the can of sweetened condensed milk until smooth and fluffy.

Step 4 – Slice the Bananas

Peel and slice your bananas into rounds. Use ripe but firm bananas for the best flavor and texture.

Step 5 – Layer the Dessert

In a casserole dish or trifle bowl, begin layering:

1. Start with a layer of vanilla wafer cookies
2. Add a layer of pudding mixture
3. Follow with sliced bananas
4. Add a layer of macerated strawberries
5. Place a layer of Chessman cookies
6. Drizzle with strawberry syrup
7. Repeat until the dish is full

Top it all off with extra strawberries, bananas, and crushed cookies for a pretty and tasty finish.

Step 6 – Chill

Cover and refrigerate the pudding for at least 4 hours. Overnight chilling is best for the cookies to soften slightly and the flavors to fully meld together.

Storing Your Strawberry Banana Pudding

• Store covered in the fridge for up to 3 days.
• For best texture, serve within the first 24–36 hours.

Leftovers disappear fast — plan on making a double batch for parties!

Tips & Variations

• Add a touch of vanilla or almond extract to the pudding for more depth.
• Short on time? Skip macerating and use fresh berries plus strawberry syrup.
• Feeling fancy? Swirl in a spoonful of strawberry jam into the pudding layer

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