Strawberry Crunch Banana Pudding
A creamy and fruity dessert layered with vanilla pudding, bananas, strawberries, and topped with a crunchy strawberry cookie mix. This no-bake dessert is sweet, refreshing, and perfect for any gathering or family dinner.
Servings: 8 servings
Calories: 470kcal
Ingredients
- 2 cups cold milk
- 1 package (3.4 oz) instant vanilla pudding mix
- 1 can (14 oz) sweetened condensed milk
- 1 1/2 cups heavy whipping cream
- 1 teaspoon vanilla extract
- 3–4 ripe bananas, sliced
- 2 cups fresh strawberries, sliced
- 1 box vanilla wafers or shortbread cookies
- 1 cup crushed golden cookies (such as vanilla Oreos)
- 1/2 cup crushed freeze-dried strawberries
- 3 tablespoons melted butter
Instructions
- Make the Pudding Base: In a large bowl, whisk together the cold milk and instant vanilla pudding mix until the mixture thickens, about 2 minutes. This forms your creamy base.
- Add Sweetness and Flavor: Stir in the sweetened condensed milk and vanilla extract until the mixture is smooth and creamy.
- Whip the Cream: In a separate chilled bowl, whip the heavy cream using an electric mixer until soft peaks form. Gently fold the whipped cream into the pudding mixture, creating a light and fluffy texture that makes the pudding irresistible.
- Prepare the Strawberry Crunch Topping: In a small bowl, combine crushed golden cookies, crushed freeze-dried strawberries, and melted butter. Mix until crumbly but evenly coated. This topping adds the perfect crunch and strawberry flavor.
- Assemble the Layers: In a large serving dish or trifle bowl, start with a layer of vanilla wafers or shortbread cookies. Next, add a generous layer of sliced bananas followed by sliced strawberries, and then spread a layer of the pudding mixture over the fruit.
- Repeat the Layers: Continue layering with cookies, bananas, strawberries, and pudding until all ingredients are used. Be sure to finish with a thick, creamy pudding layer on top followed by a generous sprinkling of the strawberry cookie crunch topping.
Notes
The chilling time is crucial for the pudding to set and for the flavors to meld together.
The pudding mixture should be thick and smooth before adding the whipped cream.
For an even crunchier texture, toast the golden cookies before crushing them.
To store, cover and refrigerate up to 24 hours before serving.
The pudding mixture should be thick and smooth before adding the whipped cream.
For an even crunchier texture, toast the golden cookies before crushing them.
To store, cover and refrigerate up to 24 hours before serving.