Easy Strawberry Banana Pudding – A Creamy No-Bake Dessert

A No-Bake Summer Dessert You’ll Make on Repeat

Let me tell you—this isn’t your grandma’s banana pudding (and I say that with love). I grew up on the classic, but once summer rolled around and strawberries started showing off at the farmer’s market, I knew I had to twist it up. Enter: strawberry banana pudding. It’s fluffy, flavorful, and totally no-bake. Think creamy layers of vanilla pudding, sweet macerated strawberries, and crunchy vanilla wafers all snuggled together in one cool, dreamy dessert.

If you’re looking for a crowd-pleaser that won’t melt your kitchen, this is it. I’ve got the tricks, the layering logic, and a couple chef-y tips so you get that perfect scoop every time.

Ingredients

Here’s the lineup and why each one deserves its spot:

• Strawberries – Brings bright acidity and a gorgeous pop of color. Plus, they balance the richness.
• Vanilla Jell-O (Instant Pudding) – Stick with vanilla, not strawberry. Trust me, it keeps the sweetness in check.
• Vanilla Wafers – Texture, baby. Softens just right between the layers.
• Chessman Cookies – Totally optional, but a killer garnish if you’re feeling fancy.
• Bananas – Also optional. Adds mellow sweetness and a nostalgic nod to the classic.
• Cream Cheese – Thickens the pudding and gives it that luscious body.
• Sweetened Condensed Milk – Rich, velvety, and sweet. Use this and skip the sugar.
• Cool Whip – Makes everything light and fluffy. You want that pillow-y feel.
• Red Food Coloring – Just a drop or two for visual flair. Optional but pretty.

Detailed Ingredients List

For the Pudding Base

• 1 (5.1 oz) box instant vanilla pudding mix
  This is your flavor base. Go for instant, not cook-and-serve. Vanilla is ideal—it lets the fruit shine without overpowering it with artificial strawberry flavor.
• 2 cups cold milk
  Whole milk is best here. It gives the pudding body and richness. Make sure it’s cold so the pudding sets properly.
• 1 (14 oz) can sweetened condensed milk
  This adds sweetness and creamy texture. Don’t confuse this with evaporated milk—they’re not the same thing.
• 8 oz cream cheese, softened
  Softened cream cheese ensures a smooth blend with no lumps. Leave it out at room temp for about 30–45 minutes before using.
• 1 tsp vanilla extract
  Adds depth and rounds out the sweetness. Use pure vanilla extract if you can—skip the imitation stuff.
• 8 oz Cool Whip, thawed
  This gives the pudding that fluffy, mousse-like texture. Let it thaw in the fridge (not on the counter) so it stays stable.
• 1 box vanilla wafers
  Classic and crucial. They soften over time, creating that cake-like layer in each bite. Nilla brand is the gold standard.
• 2 bananas, sliced (optional)
  Totally up to you. They add a soft, mellow layer of flavor and nostalgia. If you use them, slice right before layering to avoid browning.
• 1 sleeve Chessman cookies (optional)
  For that Southern dessert aesthetic. Great for decorating the top and adding a little crunch if you’re serving right away.

For the Macerated Strawberries

• 1 ½ cups fresh strawberries, sliced
  Choose ripe, red berries. Slice them about ¼ inch thick so they soften evenly and release their juices.
• 2 tbsp granulated sugar
  The sugar draws out the berries’ natural juices and creates a syrup. This is key—it blends into the pudding base and adds that strawberry flavor without artificial additives.

Optional Add-ons & Tips

• Red food coloring (a few drops): If you want a pink hue to your pudding, add this when combining the cream cheese and strawberry syrup.
• Lemon juice (½ tsp): Optional addition to the strawberries to brighten the flavor even more.
• Stabilized whipped cream (sub for Cool Whip): If you prefer homemade whipped cream, beat heavy cream with a bit of powdered sugar and gelatin to keep it from deflating overnight.

Instructions: How to Make Strawberry Banana Pudding

Follow these five steps and don’t rush the chill—that’s what brings it all together.

Step 1: Macerate the Strawberries

This step builds flavor from the start.

• Slice 1½ cups fresh strawberries about ¼ inch thick. Uniform size helps them soften evenly.
• Toss with 2 tablespoons sugar and let sit for 20–30 minutes.
• The sugar draws out their juices—this syrup is liquid gold and adds real strawberry flavor to your pudding.
• Set both strawberries and syrup aside. Don’t discard either.

Chef tip: Want more depth? Add a squeeze of lemon juice to brighten the berries.

Step 2: Build the Creamy Base

You’re making two components: pudding and a whipped filling.

• Pudding Layer:
  • In a bowl, whisk together 1 box (5.1 oz) instant vanilla pudding mix and 2 cups cold milk for about 2 minutes until thick.
  • Chill it in the fridge while you prep the rest—this helps it set up.
• Cream Cheese Mixture:
  • In a separate bowl, beat 8 oz softened cream cheese until smooth (no lumps—this is key).
  • Add 1 can (14 oz) sweetened condensed milk and 1 tsp vanilla extract, mix until combined.
  • Stir in the reserved strawberry syrup from earlier.
  • Gently fold in 8 oz Cool Whip—don’t overmix. You want light, airy volume.

Most people rush the pudding. Don’t. Give it that chill time—it makes layering cleaner and sets the texture right.

Step 3: Combine and Flavor

Bring the two elements together.

• Take your chilled pudding and gently fold it into the cream cheese-Cool Whip mixture.
• You’re looking for a smooth, pale pink pudding with a fluffy, mousse-like consistency.

If you want a stronger pink hue, add a drop or two of red food coloring. But keep it subtle—it’s a pudding, not a paint job.

Step 4: Assemble the Layers

This is where flavor and texture meet.

• In a trifle bowl or 9×13 dish, start with a layer of vanilla wafers.
• Add sliced bananas (if using) on top.
• Spoon on a generous layer of your strawberry banana pudding.
• Add some of the macerated strawberries over that.
• Repeat the layering—wafers, bananas, pudding, strawberries—until you reach the top (usually 2–3 full rounds).

Optional but fancy: Finish the top with Chessman cookies for presentation and crunch.

Step 5: Chill and Serve

Patience = pudding perfection.

• Cover and refrigerate for at least 8 hours, preferably overnight.
• This step allows the wafers to soften, the flavors to meld, and the texture to stabilize.
• Before serving, garnish with extra strawberries and drizzle some of the leftover strawberry syrup on top.
• Serve chilled. Use a big spoon and don’t skimp on the layers.

Let it rest. That juice? That’s gold. And the longer it sits, the better it gets.

Easy Strawberry and Banana Pudding – A Creamy No-Bake Dessert

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• Author: Emilio
• Total Time: 8 hours 20 minutes (includes chilling time)
• Yield: 8 servings 1x

Print Recipe

Description

This no-bake strawberry banana pudding is fluffy, flavorful, and perfect for summer. Creamy layers of vanilla pudding, sweet macerated strawberries, and crunchy vanilla wafers come together in a cool, dreamy dessert that’s easy to make and always a crowd-pleaser.

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Ingredients

Scale 1x2x3x

• 1 (5.1 oz) box instant vanilla pudding mix
• 2 cups cold whole milk
• 1 (14 oz) can sweetened condensed milk
• 8 oz cream cheese, softened
• 1 tsp vanilla extract
• 8 oz Cool Whip, thawed
• 1 box vanilla wafers
• 2 bananas, sliced (optional)
• 1 sleeve Chessman cookies (optional)
• 1 ½ cups fresh strawberries, sliced
• 2 tbsp granulated sugar
• Red food coloring (a few drops, optional)
• ½ tsp lemon juice (optional)

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Instructions

1. Slice 1½ cups fresh strawberries about ¼ inch thick. Toss with 2 tablespoons sugar and let sit for 20–30 minutes to macerate.
2. In a bowl, whisk together 1 box instant vanilla pudding mix and 2 cups cold milk until thick. Chill in fridge.
3. Beat 8 oz softened cream cheese until smooth. Add 1 can sweetened condensed milk and 1 tsp vanilla extract, mix well.
4. Stir in reserved strawberry syrup from macerated berries.
5. Gently fold in 8 oz Cool Whip until light and airy.
6. Fold chilled pudding into the cream cheese mixture for a smooth, pale pink, mousse-like pudding. Add red food coloring if desired.
7. In a trifle bowl or 9×13 dish, layer vanilla wafers, sliced bananas (if using), pudding mixture, and macerated strawberries.
8. Repeat layers 2–3 times. Top with Chessman cookies if desired.
9. Cover and refrigerate for at least 8 hours or overnight to allow flavors to meld and wafers to soften.
10. Before serving, garnish with extra strawberries and drizzle leftover strawberry syrup. Serve chilled.

Notes

Use ripe strawberries and cold milk for best results. Allow pudding to chill fully to set properly. Optional ingredients like bananas and Chessman cookies add extra flavor and texture but can be omitted.

• Prep Time: 20 minutes
• Cook Time: 0 minutes
• Category: Dessert
• Method: No-Bake
• Cuisine: American

Nutrition

• Serving Size: 1 serving
• Calories: 343
• Sugar: 30g
• Sodium: 210mg
• Fat: 16g
• Saturated Fat: 9g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 42g
• Fiber: 1g
• Protein: 4g
• Cholesterol: 30mg

Keywords: strawberry banana pudding, no-bake dessert, summer dessert, layered pudding, easy pudding recipe

Nutrition Info (Per Serving)

This estimate is based on 8 servings from a standard 9×13-inch dish. Actual values may vary depending on brands and any substitutions (like homemade whipped cream or lower-fat ingredients).

• Note: This dessert is rich and indulgent—a treat, not a daily snack. If you’re looking to lighten it up, try using light cream cheese, reduced-fat milk, or less condensed milk.

Why You’ll Love This Strawberry Banana Pudding

FAQ: Strawberry Banana Pudding

What is strawberry banana pudding?

It’s a twist on classic banana pudding using strawberries—fresh and syrupy—for extra flavor, color, and contrast.

Can I make strawberry banana pudding without bananas?

Absolutely. It’s still delicious with just strawberries and the creamy pudding layers.

How long does strawberry banana pudding last?

It’s best within 3 days. Keep it refrigerated and tightly covered.

Is this a no-bake recipe?

Yes! It’s 100% no-bake—just layer and chill.

Can I use fresh whipped cream instead of Cool Whip?

You can, but make sure it’s stabilized with a bit of cream cheese or gelatin so it holds up overnight.

What’s the difference between banana pudding and strawberry banana pudding?

Classic banana pudding uses just bananas. Strawberry banana pudding includes macerated strawberries for extra tartness and color, making it more summery.

Conclusion + Call to Action

That’s your go-to strawberry banana pudding recipe—cool, creamy, and completely craveable. Whether you’re making it for a BBQ, a potluck, or just because you’ve got ripe strawberries begging to be used, this dessert delivers. Every. Single. Time.

Try it, layer it, love it. Then come back and tell me how it went—I want to see those pudding layers stacked high and proud.

Craving more fruit-forward, no-bake classics? Check out our Ambrosia Salad with Cool Whip another creamy, crowd-pleasing dessert that’s as easy as it is nostalgic.

And hey—want more desserts with bananas and strawberries that skip the fluff and go straight for flavor? Subscribe to get weekly recipes with real kitchen tips and no gimmicks. Let’s make dessert fun again.