Strawberry Banana Pudding Dream

Why You’ll Love This Recipe

I love this dessert for how simple it is to put together with no baking involved. The combination of creamy French vanilla pudding and sweetened cream cheese gives the filling a rich, luscious texture, while the fruit adds brightness and freshness. I also like how the vanilla wafers soften slightly after chilling, turning into a cake-like layer that holds everything together. It’s make-ahead friendly and perfect for feeding a crowd.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Layers:
vanilla wafers (2 boxes)
bananas, sliced (6 to 8)
strawberries, sliced (1 container)

Cream Filling:
milk
French vanilla pudding mix (5 oz box)
cream cheese, softened
sweetened condensed milk
whipped topping, thawed (12 oz tub)

Directions

1. In a large mixing bowl, I beat the softened cream cheese and sweetened condensed milk together until smooth and creamy.

2. I add the French vanilla pudding mix and cold milk, then stir or mix until everything is fully combined and the mixture thickens.

3. In a large trifle dish or 9×13-inch pan, I start by layering vanilla wafers on the bottom.

4. I top the wafers with a layer of sliced bananas and strawberries, spreading them evenly.

5. Then I pour half of the pudding mixture over the fruit and wafers, spreading it to cover completely.

6. I repeat the layering process with more wafers, bananas, and strawberries, then pour the rest of the pudding mixture over the top.

7. Finally, I spread the whipped topping evenly across the surface, making sure it covers the entire dessert.

8. I refrigerate the dessert for at least 4 hours to let the layers set and the flavors meld before serving.

Servings and timing

This recipe makes about 12 servings and takes just 25 minutes to prepare. I recommend chilling it for at least 4 hours before serving, so the wafers soften and everything sets properly.

Variations

I sometimes swap the French vanilla pudding for banana cream or cheesecake pudding mix for a flavor twist. If I’m short on strawberries, I use other berries like raspberries or blueberries. For extra texture, I’ve added a layer of crushed vanilla wafers on top just before serving. If I want a more decadent version, I drizzle caramel or chocolate sauce between the layers.

Storage/Reheating

This dessert keeps well in the refrigerator for up to 3 days. I store it covered to prevent the fruit from drying out. While it doesn’t freeze well due to the bananas and whipped topping, it’s best enjoyed fresh or within a couple of days for the best texture. I don’t reheat it—this is a chilled dessert that’s meant to be served cold.

FAQs

Can I make this dessert a day ahead?

Yes, I often make it the night before. The flavors develop beautifully overnight, and the wafers soften to a cake-like consistency.

Do I need to use French vanilla pudding?

No, I’ve used regular vanilla, banana, and even cheesecake-flavored pudding with great results. French vanilla just adds a richer, custard-like flavor.

How do I keep the bananas from browning?

I slice the bananas just before layering and make sure they’re fully covered with pudding to reduce air exposure. Some people also lightly brush them with lemon juice, but I usually skip that step.

Can I use homemade whipped cream instead of Cool Whip?

Yes, I’ve made it with freshly whipped cream—just make sure it’s whipped to stiff peaks so it holds up well after layering and chilling.

What’s the best dish to serve this in?

I usually use a 9×13-inch baking dish or a trifle bowl for a more decorative presentation. Clear dishes show off the beautiful layers and make serving easy.

Conclusion

This Strawberry Banana Pudding Dream is a creamy, fruity, and nostalgic dessert that always feels like a celebration. I love how simple it is to make, yet it looks and tastes like something truly special. With its layers of fresh fruit, smooth vanilla filling, and soft wafers, it’s the kind of dessert that brings everyone back for seconds—and that’s why I keep it in my recipe rotation all year round.

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