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.
Recipe Makes: 16 servings
Approximate Cost: $16.82 ($1.05 per serving)
Equipment
- large mixing bowl (or stand mixer bowl)
- hand mixer fitted with whisk attachment (or stand mixer fitted with whisk attachment)
- silicone spatula
- 9x13 baking dish
- plastic wrap
Ingredients
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)
Instructions
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 9x13 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.
Recipe Notes
- 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.
Nutrition
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