Creamy Banana Pudding with Strawberries Dessert
If I could bottle up the comfort of a sweet hug, the calm of a cozy couch, and the joy of an after-dinner treat that’s as satisfying as it is nostalgic — it would taste exactly like this creamy banana pudding with strawberries.
It’s one of those desserts that’s just good. Like, melt-into-the-spoon kind of good. And the best part? You don’t need to turn on your oven or bust out complicated gadgets. This is a no-fuss, no-flame kind of deal that still manages to look and taste like you tried way harder than you actually did.
I made this for a small gathering once, and no joke, people hovered over it like seagulls on a dropped fry. Seconds? Gone. Leftovers? What leftovers?
So if you’re in the mood for something creamy, fruity, and low-stress that feels a little fancy but secretly takes 15 minutes to make — you’re going to love this.
Let’s dive in.
What You’ll Need
Here’s your shopping list (mental or literal — I won’t judge) for making this creamy banana pudding magic happen:
| Ingredient | Quantity | Notes |
|---|---|---|
| Plain Greek yogurt | 2 cups | Full-fat or 2% work best |
| Milk | 1 ½ cups | Almond, oat, or regular milk |
| Whipped topping | 2 cups | Thawed if frozen (TruWhip or similar) |
| Instant vanilla pudding mix | 1 packet (3.4 oz) | Sugar-free or regular |
| Fresh strawberries | 1 cup, sliced | The riper, the better |
| Bananas | 2 large, sliced | Not too soft or they’ll mush fast |
| Vanilla wafer cookies | About 30 cookies | Nilla Wafers or a similar variety |
You likely have half this stuff already in your kitchen. And if not, it’s nothing a quick grocery run won’t solve.
Tools You’ll Need
- A whisk or electric mixer (manual is fine, but electric will save your arm)
- 2 mixing bowls (one for pudding, one for folding)
- A spatula
- Measuring cups and spoons
- A 9×13-inch dish or individual serving cups (if you’re feeling Pinterest-y)
How to Make Creamy Banana Pudding with Strawberries
This dessert comes together in layers, which makes it look impressive and taste even better. It’s like building a cozy blanket of creamy and crunchy with fresh fruit tucked in.
Step 1: Make the pudding base
In a mixing bowl, combine milk, Greek yogurt, and instant vanilla pudding mix. Whisk it well until it’s smooth and slightly thickened (about 2 minutes). Let it rest for another 5 minutes to fully set up.
Step 2: Fold in the whipped topping
Gently fold in the whipped topping using a spatula until your mixture looks like fluffy clouds. Try not to overmix here — the goal is pillowy, not soupy.
Step 3: Layer it all
In your dish or serving cups, start with a base of vanilla wafer cookies. Top with banana slices, then strawberries, then a generous layer of pudding mixture. Repeat this pattern until your ingredients run out, making sure you finish with a pudding layer on top.
Step 4: Chill
Cover and refrigerate for at least 2 hours. This is important. The cookies soften, the flavors blend, and it goes from “this is good” to “how did you make this?”
Step 5: Serve and wow people
Before serving, top with extra whipped topping, sliced strawberries, and a few cookies for crunch. Prepare for people to ask for seconds.
Pro Tips
1. Don’t skip the chill time.
You want those layers to mingle. The texture improves, the cookies soften slightly, and it all just… becomes.
2. Slice bananas just before using.
Bananas oxidize fast, and no one wants brown slices in their pretty dessert. You can toss them with a bit of lemon juice if you’re prepping ahead.
3. Use a clear glass dish if you have one.
Not required, but you’ll love seeing those layers peek through.
4. Mix pudding by hand for more control.
Electric mixers can sometimes over-whip. If you want a more pudding-like texture (vs. mousse-like), go manual.
5. Individual cups = elegant and mess-free.
If you’re serving this at a party, try layering in stemless wine glasses or small mason jars. No scooping, no mess, just grab-and-go goodness.
Substitutions and Variations
This dessert is super flexible, so feel free to adjust based on what you have or need.
| Original Ingredient | Substitution Option | Notes |
|---|---|---|
| Greek Yogurt | Coconut yogurt or cashew yogurt | For dairy-free versions |
| Whipped topping | Coconut whipped cream | Store-bought or homemade |
| Milk | Almond, oat, soy milk | Works great with any non-dairy milk |
| Instant pudding mix | Banana or chocolate pudding | For flavor swaps |
| Strawberries | Blueberries, raspberries | Use what’s fresh or on hand |
| Vanilla wafers | Shortbread, graham crackers | Adds a different texture and taste |
Feel free to play around. It’s a dessert, not a legal contract.
Make Ahead Tips
You can absolutely prep this ahead of time, but here’s the trick:
- Make the pudding base up to 2 days in advance. Store it in an airtight container in the fridge.
- Slice the bananas the day of so they don’t brown.
- Assemble the full dessert 2 to 6 hours before serving for best texture.
Want to go full meal-prep mode? Layer the pudding mixture and cookies in individual jars without the fruit and add the fruit right before serving.
Leftovers and Storage
- Store leftovers in the fridge covered with plastic wrap or in a sealed container.
- It’ll last about 2 to 3 days, but the bananas will brown slightly after day 1. Still tastes good though.
- If you know you’ll have leftovers, try making individual portions without adding bananas until you’re ready to eat them.
Extra Details for the Nerds (Hi, yes, me)
| Nutritional Estimate (Per Serving)* | Approximate Amount |
|---|---|
| Calories | 250-300 |
| Protein | 8g |
| Fat | 10g |
| Carbs | 35-40g |
| Sugar | 18-24g |
| Fiber | 3g |
*These values depend on your specific ingredients, especially the type of yogurt, milk, and whipped topping used.
If you’re aiming for a lighter version:
- Use a sugar-free pudding mix
- Opt for light whipped topping or coconut whip
- Go for low-fat or plant-based milk
Pair this dessert with something super simple like grilled chicken and veggies or a fresh summer salad to keep things light and balanced. That way, you feel good and still get your sweet fix.
FAQ
Can I freeze banana pudding?
Technically yes, but I wouldn’t. The texture of bananas changes in the freezer, and the cookies get weirdly soggy. This one’s best fresh.
Can I use real whipped cream instead of whipped topping?
Yes! Whip 1 cup of heavy cream with 1 tablespoon powdered sugar until soft peaks form. Fold it in like you would the whipped topping.
What if I don’t have instant pudding mix?
You can make a homemade custard or banana pudding base from scratch, but it’ll take more time. This recipe is designed for quick prep.
How long should it sit before serving?
At least 2 hours, but overnight is even better if you want deeper flavor and softer cookies.
Is this recipe kid-friendly?
100%. It’s sweet, fruity, and soft enough for even toddlers to enjoy (maybe just skip the wafer crumbs if you have very little ones).
Wrap Up
Creamy banana pudding with strawberries is one of those “how is this so good and so easy?” kind of desserts. It’s cozy, crowd-pleasing, and just indulgent enough to feel like a treat — without the sugar crash or hours in the kitchen.
Try it, layer it, share it, and maybe keep a little extra in the fridge for yourself. You’ll thank yourself tomorrow.
If you end up making this, I’d love to hear how it turned out. Leave a comment, let me know what swaps or additions you tried, or just say hi. I’ll be here — probably with a spoon and a leftover serving of this pudding.
Let’s keep dessert fun and no-fuss. You in?
