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Around my family and friends, I’m pretty well known for my banana pudding. Living in Plant City, where we’re lucky to have some of the best strawberries around, it only felt right to put a little spin on the classic. This Strawberry Banana Pudding brings those two favorites together in a simple layered dessert that’s creamy, fresh, and always a hit when I serve it.
For this version, I swapped the typical vanilla wafers for roughly chopped pecan sandies, which add a buttery crunch that pairs so well with the strawberries and pudding. I also like using both vanilla and banana pudding mixes for a deeper banana flavor, and a little sour cream makes the filling extra creamy without being overly sweet
Why You’ll Love This Strawberry Banana Pudding
- Quick to make: Just 10 minutes of prep and no baking required.
- Perfect for gatherings: A beautiful layered dessert that feeds a crowd.
- Creamy and fruity: The combination of strawberries, bananas, and pudding is hard to beat.
- Make-ahead friendly: Even better after chilling for a few hours.
- Flexible ingredients: Works with different cookies or toppings.
If you enjoy this easy strawberry banana pudding made with pudding mix, I think you’ll also love my Extra Creamy Banana Pudding and Southern Pistachio Cake two other simple desserts that use pudding mix to create delicious creamy layers.
Ingredients
This recipe uses simple grocery store ingredients and pantry staples.
- Strawberries: Fresh, ripe strawberries add the bright flavor that makes this dessert special. Since we’re layering them throughout the pudding, slice them evenly so every bite gets a little sweetness and color.
- Bananas: Choose ripe but still firm bananas. They should be yellow (see the picture below) so they’re sweet but still hold their shape in the layers.
- Vanilla and Banana Cream Pudding Mix: Using both flavors together gives the pudding a richer banana flavor while still keeping that classic creamy vanilla taste.
- Whole Milk: Whole cold milk helps the pudding set up thicker and creamier than lower-fat milk.
- Whipped Topping: You’ll need 16 ounces of Cool Whip for the pudding mixture and another 4–8 ounces for topping the dessert. It adds a light, fluffy texture that keeps the pudding creamy and easy to layer.
- Sour Cream: This might sound surprising, but it adds a slight tang and extra creaminess that balances the sweetness of the pudding and whipped topping.
- Cookies: Pecan Sandies, vanilla wafers, or Chessmen cookies all work well. I love Pecan Sandies add a buttery crunch with a nutty flavor. Vanilla wafers or Chessmen Cookies give a more classic banana pudding flavor.
How to Make Strawberry Banana Pudding (with step-by-step photos)
✱ Be sure to see the recipe card below for exact ingredients and full recipe instructions!
Step 1 | Mix the Pudding: In a stand mixer or with an electric hand mixer, combine the vanilla and banana cream pudding mixes with milk.
Beat for about 3–5 minutes until the mixture thickens
Step 2 | Fold in the Creamy Ingredients: Gently fold the sour cream and whipped topping into the pudding until fully combined and smooth.
Step 3 | Layer the Dessert: In a trifle bowl or 9×13 dish, spread a layer of pudding on the bottom.
Add a layer of sliced strawberries and bananas, followed by a layer of crushed cookies.
Repeat the layers until the dish is filled.
(If using whole cookies, you may want to layer them under the fruit.)
Step 4 | Add the Topping: Spread whipped topping over the final layer and garnish with fresh strawberries, banana slices, and cookies
Step 5 | Chill: Refrigerate for at least 2 hours before serving to allow the flavors to meld and the pudding to set.
Serve and Enjoy!
How to Make Gluten-Free Strawberry Banana Pudding
This dessert is easy to make gluten-free with just one simple swap. Replace the pecan sandies, vanilla wafers, or Chessman cookies with your favorite gluten-free vanilla cookies, gluten-free shortbread-style cookies, or GF Golden Oreos. Everything else in the recipe is typically gluten-free, but always check the labels on the pudding mix and whipped topping to be sure they are certified gluten-free if you’re serving someone with celiac disease or gluten sensitivity.
Or, if you are like my granddaughter, you skip the cookies. She likes it better that way.
Variations and Substitutions
- Use Vanilla Wafers Cookies: Swap the pecan sandies for classic vanilla wafers for a traditional banana pudding feel.
- Chessmen Cookies: Pepperidge Farm Chessmen Butter Cookies create a rich buttery layer.
- Add Cream Cheese: For a thicker cheesecake-style pudding, blend in 4 ounces of softened cream cheese.
- Use Homemade Whipped Cream for the Topping or in the pudding layers.
Common Mistakes to Avoid When Making Layered Strawberry Banana Pudding
- Using overly ripe bananas: Bananas that are too soft can turn mushy once layered into the pudding. Choose ripe but slightly firm bananas so they hold their shape.
- Not letting the pudding fully thicken: Beat the pudding and milk for the full 3–5 minutes until thick and creamy. If the pudding is too thin, the layers may not hold together well.
- Skipping the chill time: Let the pudding chill for at least 2 hours so it sets properly and the flavors meld together.
- Adding bananas too early: Bananas can brown as the dessert sits, especially if making it ahead. To help slow browning, lightly toss the banana slices in a little lemon juice before layering. If you want the top to look extra fresh, add a few freshly sliced bananas just before serving.
- Using too many cookies: Too many cookies can make the dessert dense instead of creamy. Use light, even layers for the best balance.
- Uneven layers: Spread each layer evenly so every scoop has pudding, fruit, and cookies.
Storage Instructions
Storage: Cover tightly with plastic wrap or a lid and store it in the refrigerator for up to 2–3 days. Because of the fresh bananas, this dessert is best enjoyed within the first 24 hours for the best texture and appearance.
If making ahead, add a few fresh banana slices and strawberries on top before serving to brighten it up.
Common Questions
Yes. This dessert actually tastes better after chilling for a few hours. You can make it the night before serving.
Pecan sandies, vanilla wafers, and Chessman cookies all work well.
Stored covered in the refrigerator, it will keep for about 2–3 days. After that the banana become overly ripe and the pudding can become a little watery.
More Recipes Made with Pudding Mix
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Strawberry Banana Pudding Recipe
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Ingredients
- 2 pounds strawberries - washed dried and sliced
- 4 bananas - sliced
- 1 3.4 ounce instant vanilla pudding mix
- 1 3.4 ounce instant banana cream pudding mix
- 2 ½ cups whole milk(divided
- 16 ounces whipped topping
- ½ cup sour cream
- 11 ounces pecan sandies - crushed or chopped (you can also use vanilla wavers or chessman cookies whole)
- 4-8 ounces frozen whipped topping - thawed
- extra strawberries and bananas
- crushed or whole cookies to decorate the top
Instructions
- Add both pudding mixes to a stand mixer or a large bowl if using an electric hand mixer. Pour in milk and beat until thickened about 3-5 minutes.
- Once the pudding is mixed, fold in the sour cream and whipped topping until everything is combined
- Using a trifle bowl or a 9 X 13 dish, add a layer pudding on the bottom. Next, add a layer of strawberry and banana slices. Then add in crushed cookies. Repeat the layers until the serving bowl is filled.
- (if using whole cookies you may want to layer cookies under berries and bananas)
- Top off with a layer of whipped topping or homemade whipped cream, and garnish whole strawberries, remaining banana slices, and cookie crumbs or whole cookies for garnish.
- Refrigerate for two hours before serving.
- Serve and enjoy!
Notes
How to Make Gluten-Free Strawberry Banana Pudding
This dessert is easy to make gluten-free with just one simple swap. Replace the pecan sandies, vanilla wafers, or Chessman cookies with your favorite gluten-free vanilla cookies or gluten-free shortbread-style cookies. Everything else in the recipe is typically gluten-free, but always check the labels on the pudding mix and whipped topping to be sure they are certified gluten-free if you’re serving someone with celiac disease or gluten sensitivity. Expert Tips- Let the pudding fully thicken: Beat the pudding mix and milk for the full 3–5 minutes so it sets up nice and thick before folding in the other ingredients.
- Slice fruit evenly: Try to slice the strawberries and bananas about the same thickness so the layers stack nicely and every scoop has a good balance of fruit and pudding.
- Toss bananas in lemon juice: If making ahead, lightly toss banana slices in a little lemon juice before layering to help slow browning.
- Use a clear dish for layering: A trifle bowl or clear 9×13 dish shows off those pretty layers of strawberries, bananas, pudding, and cookies.
- Chill before serving: Let the pudding refrigerate at least 2 hours so the layers settle and the flavors come together.
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