Ingredients
For the Pudding Base
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2 (3.4 oz) boxes instant vanilla pudding mix
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3 cups cold milk
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1 teaspoon vanilla extract
For the Cream Layer
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1 (8 oz) container whipped topping (or 2 cups freshly whipped cream)
For the Fruit
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3–4 ripe bananas, sliced
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2 cups fresh strawberries, hulled and sliced
For the Layers
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1 box vanilla wafers, butter cookies, or ladyfingers
Optional Garnish
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Crushed cookies
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Strawberry slices
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Banana slices
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Whipped cream
Instructions
In a large bowl, whisk together the instant vanilla pudding mix and cold milk for about 2 minutes until thickened. Stir in the vanilla extract for extra flavor.
Gently fold the whipped topping into the pudding until smooth and fluffy. This creates a light, mousse-like texture that makes the dessert creamy and airy.
Slice bananas and strawberries just before assembling to prevent browning and excess moisture. Use ripe but firm fruit for best texture.
In a large trifle dish or 9×13-inch serving dish, start with a layer of vanilla wafers or cookies on the bottom.
Spread a generous layer of the pudding mixture over the cookies, smoothing gently with a spatula.
Top with a layer of sliced bananas and strawberries, distributing evenly for consistent flavor in every bite.
Repeat layers—cookies, pudding, fruit—until all ingredients are used, finishing with a pudding layer on top.
Cover and refrigerate for 4 hours or overnight. Chilling allows the cookies to soften and the flavors to blend.
Notes
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Use instant pudding for best consistency.
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Chill thoroughly for proper texture.
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Slice bananas last to avoid browning.
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Layer gently to keep fruit intact.
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Dessert tastes even better the next day.