Description
This recipe is inspired by traditional Southern banana pudding but elevated with a modern twist. The addition of strawberry flavor brings a refreshing sweetness that perfectly complements the smooth vanilla pudding and ripe bananas. The crunchy topping adds a delightful contrast, making each spoonful rich, creamy, and satisfying.
Ingredients
For the Pudding Base:
- 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
For the Layers:
- 3–4 ripe bananas, sliced
- 2 cups fresh strawberries, sliced
- 1 box vanilla wafers or shortbread cookies
For the Strawberry Crunch Topping:
- 1 cup crushed golden cookies (like vanilla Oreos)
- 1/2 cup crushed freeze-dried strawberries
- 3 tablespoons melted butter
Instructions
In a large bowl, whisk together cold milk and instant pudding mix until thickened.
Add sweetened condensed milk and vanilla extract, then mix until smooth and creamy.
In a separate bowl, whip the heavy cream until soft peaks form. Gently fold it into the pudding mixture to create a light, fluffy texture.
Prepare the strawberry crunch topping by mixing crushed cookies, freeze-dried strawberries, and melted butter until crumbly.
In a serving dish, start layering: begin with a layer of vanilla wafers, followed by banana slices, strawberries, and pudding mixture.
Repeat the layers until all ingredients are used, finishing with a thick layer of pudding on top.
Sprinkle the strawberry crunch topping evenly over the top.
Refrigerate for at least 2–4 hours to allow flavors to blend and the pudding to set.
Notes
Use ripe but firm bananas to prevent them from becoming mushy. Also, assemble the pudding close to serving time if you want the crunch topping to stay crispy.
- Prep Time: 20 minutes
- Chilling Time: 3 hours
- Cook Time: 3 hours 20 minutes
Nutrition
- Calories: 360
- Sodium: 220mg
- Protein: 5g