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Strawberry Banana Pudding

Approximate Cost: $16.82 ($1.05 per serving)
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This take on classic banana pudding is fresh and summery! With the richest, creamiest banana pudding base, fresh strawberries add such a deliciously fruity twist, you’ll never go back to plain banana pudding. Inspired by the ultra-creamy custard at Magnolia Bakery.

A cup of strawberry banana pudding next to a large baking dish holding strawberry banana pudding.

🍓 What Makes This Recipe So Good

  • We’re huge fans of banana pudding here, and strawberry banana pudding takes that classic dessert and gives it a summery makeover! Layers of fresh strawberries are a simple addition, but they make a big difference.
  • There’s ZERO cooking involved in strawberry banana pudding. You don’t even need to make the pudding base on the stovetop. Just add each ingredient to a large bowl and mix well!
  • This layered dessert fills a 9×13 baking dish, so you’ve got plenty of pudding to feed everyone around the table, in the office, or at the cookout. Depending on your preferred portion sizes, this recipe yields anywhere from 12 to 20 servings easily.

👩🏼‍🍳 Chef’s Tips

  • Make sure your block of cream cheese is at room temperature before you get started. Cold cream cheese is a real pain to work with, and it just won’t give you the whipped consistency we’re looking for here.
  • We made our strawberry banana pudding with vanilla-flavored instant pudding mix since that’s the typical pudding-of-choice for most banana puddings. You are more than welcome to use a different flavor pudding mix if you’d like, though! Banana, strawberry, or cheesecake flavors would all be delicious in this dish.
Top-down view of a large rectangular glass baking dish filled with strawberry banana pudding topped with slices of fresh bananas and fresh strawberries.

🍌 Other A-PEEL-ing Banana Recipes

A cup of strawberry banana pudding next to a large baking dish holding strawberry banana pudding.

Strawberry Banana Pudding

Rich and creamy, sweet and fruity, fresh and summery – this dressed-up take on classic banana pudding is guaranteed to please everyone around the table.
Prep: 20 minutes
Cook: 0 minutes
Chill: 3 hours
Total: 3 hours 20 minutes
Recipe Makes: 16 servings
Approximate Cost: $16.82 ($1.05 per serving)


  • large mixing bowl (or stand mixer bowl)
  • hand mixer fitted with whisk attachment (or stand mixer fitted with whisk attachment)
  • silicone spatula
  • 9×13 baking dish
  • plastic wrap


For the Vanilla Pudding

  • 1 8-ounce block cream cheese (at room temperature)
  • 1 14-ounce can sweetened condensed milk
  • 1 5-ounce packet vanilla instant pudding mix
  • 3 cups cold whole milk
  • 1 teaspoon vanilla extract
  • 4 ounces frozen whipped topping (defrosted)

For the Strawberry Banana Pudding Layers

  • 6 ounces vanilla wafers (half of 1 12-ounce box)
  • 4 medium bananas (sliced)
  • 2 cups thinly sliced strawberries (rinsed, patted dry)
  • 4 ounces frozen whipped topping (defrosted)


For the Vanilla Pudding

  • Add 1 8-ounce block cream cheese to large mixing bowl. Beat cream cheese with hand or stand mixer on medium-high speed until cream cheese is fluffy.
  • When cream cheese is fluffy, add 1 14-ounce can sweetened condensed milk and continue beating ingredients until well incorporated.
  • Once condensed milk is incorporated into cream cheese, add 1 5-ounce packet vanilla instant pudding mix to bowl and beat ingredients on medium speed until pudding mix is incorporated.
  • Slowly add 3 cups cold whole milk in increments, making sure to incorporate milk after each addition. After adding all 3 cups milk, add 1 teaspoon vanilla extract and continue mixing until pudding mixture is completely smooth.
  • Stop mixer and set aside. Using silicone spatula, gently fold in 4 ounces frozen whipped topping until just incorporated. Set bowl aside.

For the Strawberry Banana Pudding Layers

  • Line bottom of 9×13 baking dish with 6 ounces vanilla wafers, covering bottom of dish completely.
  • Top layer of vanilla wafers with half of slices from 4 medium bananas and half of 2 cups thinly sliced strawberries.
  • Transfer vanilla pudding mixture to baking dish and gently spread mixture out to cover strawberry and banana layer completely.
  • Top pudding layer with remaining 4 ounces frozen whipped topping, spreading whipped topping out to cover pudding layer completely.
  • Top whipped topping layer with remaining banana slices and sliced strawberries. If desired, sprinkle crushed vanilla wafers over top of whipped topping.
  • Cover baking dish tightly with plastic wrap and place dish in refrigerator. Chill pudding at least 3 hours or until pudding layer is thick and creamy, no longer thin or runny.
  • Serve strawberry banana pudding chilled.


  • Cream Cheese: Full-fat cream cheese will make the pudding layer super rich and creamy, but you can use reduced fat if you prefer it. Either way, make sure it’s at room temperature before starting the recipe. Cold cream cheese is hard to work with and won’t develop the texture you need here.
  • Instant Pudding Mix: Feel free to use banana, strawberry, or cheesecake flavored instant pudding mix instead of vanilla.

Recipe costs provided are approximate. Actual cost per recipe & serving will vary by location, store, brand, etc. Approximate cost shown does not include costs for any optional ingredients.


Serving: 1 serving | Calories: 304kcal | Protein: 6g | Fat: 12g | Saturated Fat: 7g | Trans Fat: 0.03g | Cholesterol: 29mg | Sodium: 278mg | Potassium: 336mg | Total Carbs: 44g | Fiber: 1g | Sugar: 34g | Net Carbs: 43g | Vitamin C: 14mg | Calcium: 155mg

Nutrition Disclaimer

Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes. Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used. To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.

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Recipe by Cheryl Malik

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