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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
Quick Guide
EQUIPMENT
Recommended Equipment
- Mixing bowls
- Whisk
- 9×13 Casserole Dish or Trifle Bowl
- Blender (optional)
- Squirt Bottle or Pourer (for syrup)
Ingredients Needed
For the Pudding Mixture:
- 2 (3.4 oz) boxes of instant vanilla pudding mix
- 4 cups cold milk
- 1 (16 oz) tub Cool Whip, thawed
- 1 can sweetened condensed milk
For the Fruit:
- 2–3 ripe bananas, sliced
- 2 cups fresh strawberries, hulled and sliced
- 2 tablespoons sugar (for macerating strawberries)
For the Layers:
- Vanilla wafer cookies
- Chessman cookies
- Strawberry syrup, for drizzling
Step-by-Step Instructions
Step 1 – Macerate the Strawberries
In a mixing bowl, combine the sliced strawberries with 2 tablespoons of sugar.
Mr. Make It Happen
Japanese Steel Chef Knife
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 1/2 cup water.
Mr. Make It Happen
2pc. Hybrid Skillet
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:
- Start with a layer of vanilla wafer cookies
- Add a layer of pudding mixture
- Follow with sliced bananas
- Add a layer of macerated strawberries
- Place a layer of Chessman cookies
- Drizzle with strawberry syrup
- 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
Banana Pudding Recipe
While there are countless variations of banana pudding, you can never go wrong with the classic recipe.
Print & Download Strawberry Banana Pudding Recipe
Strawberry Banana Pudding
Equipment
Ingredients
For the Pudding Mixture:
- 2 boxes instant vanilla pudding mix 3.4 oz boxes
- 4 cups cold milk
- 1 tub Cool Whip, thawed 16 oz tub
- 1 can sweetened condensed milk
For the Fruit:
- 2-3 whole ripe bananas sliced
- 2 cups fresh strawberries hulled and sliced
- 2 tablespoons sugar for macerating strawberries
For the Layers:
- Vanilla wafer cookies
- Chessman cookies
- Strawberry syrup for drizzling
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.
Step 2 – Make Strawberry Syrup
- Add the macerated strawberries to a skillet with 1 cup of sugar and 1/2 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: Start with a layer of vanilla wafer cookies
- Add a layer of pudding mixture
- Follow with sliced bananas
- Add a layer of macerated strawberries
- Place a layer of Chessman cookies
- Drizzle with strawberry syrup
- 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.
Notes
Storage Tips
- 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.
