If you enjoyed my banana pudding, you’ll love this strawberry version. Light, fluffy, and full of flavor, this no‑bake dessert is perfect for spring and summer. The combination of macerated strawberries, creamy pudding layers, and crisp vanilla wafers creates a refreshing treat that’s easy to assemble and satisfying to serve.
Ingredients You’ll Need to make 🍓🍌 Pudding
- Strawberries – Fresh strawberries add bright flavor and a vibrant color that distinguishes this from traditional banana pudding.
- Instant Pudding Mix (Vanilla or French Vanilla) – I prefer vanilla to balance sweetness, but use strawberry if you want a more pronounced fruity taste.
- Vanilla Wafers – These provide texture and a classic contrast to the creamy layers.
- Chessman Cookies – Optional, great for garnishing the finished pudding.
- Bananas – Sliced bananas are optional but add a nice texture between layers.
- Cream Cheese – Gives the filling a rich, creamy body and a pleasantly thick consistency.
- Sweetened Condensed Milk – Sweetens and enriches the cream cheese mixture.
- Cool Whip (or whipped topping) – Folded in for lightness and fluffy texture.
- Red Food Coloring – Optional, used only if you want a more vibrant strawberry syrup.
Strawberry Banana Pudding
5 from 10 votes
Prep: 30 minutes
Resting Time: 8 hours
Servings: 8
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Creamy, triple-layered strawberry banana pudding — a crowd-pleasing, make-ahead dessert.
Ingredients
For the pudding mix
- 2 boxes 3.4 ounce instant pudding mix Vanilla or French Vanilla
- 2 cups cold milk whole, oat, or almond
- 14oz sweetened condensed milk
- 8oz softened cream cheese room temperature
- 1 tsp vanilla extract
- 8 oz Cool Whip (or whipped topping)
- 2 boxes vanilla wafers
- 2 ripe bananas optional
- 1 box Chessman cookies optional, for garnish
For the macerated strawberries
- 16 ounces strawberries
- 2/3 cup granulated sugar
Instructions
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Prepare the macerated strawberries: Hull and slice the strawberries, toss them with the granulated sugar, and let them sit at least one hour. The berries will release syrup—longer resting yields more syrup.
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Make the pudding: In a large bowl whisk the instant pudding mix and cold milk until smooth. Chill in the refrigerator about 30 minutes to set.
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Prepare the cream cheese filling: In a separate bowl, beat the softened cream cheese with the sweetened condensed milk and vanilla until smooth. Stir in two tablespoons of the strawberry syrup, then gently fold in the Cool Whip until fully combined. Add three more tablespoons of syrup and two tablespoons of macerated strawberries to the mixture for extra flavor and color.
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Combine: Fold the cream cheese mixture into the chilled pudding until uniform and smooth.
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Assemble layers: Spread a layer of the pudding mixture over a layer of vanilla wafers in your serving dish, smoothing it evenly.
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Continue layering: Add crushed vanilla wafers, a spoonful of macerated strawberries, and optional banana slices. Repeat until you have three layers, finishing with a pudding layer on top.
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Chill: Cover the dish with plastic wrap and refrigerate overnight. Chilling allows the flavors to meld and the wafers to soften slightly for the best texture. Do not decorate until just before serving.
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Finish and serve: Just before serving, garnish with additional strawberries, cookie pieces, and a drizzle of strawberry syrup for a pretty presentation.
Nutrition
Calories: 343kcal
Nutrition information is automatically calculated and should be used as an approximation.
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