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A serving of strawberry banana pudding with the trifle dish in the background.
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Strawberry Banana Pudding Recipe

This easy Strawberry Banana Pudding is a layered no-bake dessert made with fresh strawberries, bananas, vanilla and banana pudding, whipped topping, and buttery cookies. Made with pudding mix and simple ingredients, it comes together quickly and chills until creamy and ready to serve. Perfect for potlucks, holidays, or anytime you need an easy make-ahead dessert.
Author: Nikki Lee
Servings: 12 servings
Prep Time 10 minutes
Chill Time 2 hours
Total Time 15 minutes

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)

For topping

  • 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!

Video

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.
Storage: Cover tightly with plastic wrap or a lid and store it in the refrigerator for up to 2–3 days. 

Nutrition

Serving: 1 serving | Calories: 294 kcal | Carbohydrates: 49 g | Protein: 4 g | Fat: 10 g | Saturated Fat: 4 g | Polyunsaturated Fat: 2 g | Monounsaturated Fat: 2 g | Cholesterol: 14 mg | Sodium: 211 mg | Potassium: 317 mg | Fiber: 2 g | Sugar: 31 g | Vitamin A: 211 IU | Vitamin C: 36 mg | Calcium: 106 mg | Iron: 1 mg

Find it online:

www.soulfullymade.com/strawberry-banana-pudding/