Strawberry Banana Pudding

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This easy Banana Strawberry Pudding Recipe is a fruity twist on classic banana pudding with creamy layers of pudding, fresh strawberries, fresh bananas, and buttery cookies. Easy no bake fruit dessert that's perfect to make-ahead for Easter, Thanksgiving, or any holiday or special occasion.

Prep Time20

Total Time20

Course: Dessert

Cuisine: American

Servings:

Calories: 570kcal

Author: Cara Lanz

Ingredients

8 ounces cream cheese, softened
14 ounces sweetened condensed milk
2 3.4 oz. boxes instant vanilla pudding mix
2 ¾ cups cold milk
8 ounces Cool Whip, divided
45 Pepperidge Farm Chessmen Cookies from two 7.25 oz. packages, can also use Lorna Doone Cookies (you'll need more since they're smaller)
5 ripe bananas
3-4 cups sliced strawberries, patted dry
½ cup strawberry glaze, optional

Instructions

Whip cream cheese in a very large mixing bowl until smooth. Add the sweetened condensed milk and mix until there are no lumps.
In a second bowl, mix the pudding mix and milk. For lump-free pudding, add about 1 cup of milk and mix until smooth. Slowly mix in remaining milk until thick and creamy.
Pour pudding into cream cheese mixture, mix until well combined. Fold in ½ of the Cool Whip until just combined -- do not overmix.
Line bottom of a dish with a layer of Chessmen cookies. Add a layer of sliced bananas on top of the cookies, then a layer of strawberry slices. If desired, brush or spread a thin layer of glaze over the strawberries. Spread a layer of pudding over the fruit layer, completely sealing it in.
Repeat 1-3 times, depending on your dish. 4 layers are just right in my trifle dish. Use 1-2 layers in a 9 x 13 pan.
Cover with plastic wrap and refrigerate at least 2 hours, up to overnight. Before serving, spread the remaining Cool Whip on top.
Optional: immediately before serving, tuck sliced bananas and strawberries and Chessmen cookie pieces into the Cool Whip and sprinkle with crushed cookies.

Notes

For lump-free pudding, beat the pudding mix with 1 cup milk until completely smooth, then slowly mix in the rest of the milk.
To keep the bananas from turning brown, completely cover them with pudding.
Add toppings immediately before serving. You can brush the bananas with a little lemon juice to keep them from turning brown.
Chill at least 2 hours, but overnight is best for soft cakelike cookies.

Nutrition