My Favorite Southern Strawberry Banana Pudding Recipe
Introduction
This Southern Strawberry Banana Pudding is a delightful twist on a classic favorite, combining creamy vanilla pudding with fresh strawberries and bananas. Layered with crunchy Nilla wafers and a homemade strawberry sauce, it’s a refreshing and indulgent dessert perfect for any occasion.
Ingredients
- 4 organic bananas, sliced
- 2 (11 oz.) boxes Nilla wafer cookies
- 3 (1 oz.) boxes vanilla instant pudding mix (preferably Jell-O brand)
- 1 (14 oz.) can sweetened condensed milk
- 2 cups VERY COLD filtered water or milk (unsweetened almond or whole milk can be used)
- 1 tsp vanilla extract
- 1 (8 oz.) container whipped cream (store-bought or homemade)
- 3–4 cups fresh strawberries, stems removed and sliced thin
- 1/2 cup water
- 1/4 cup organic cane sugar
- 1/2 lemon, freshly squeezed
- 3 tbsp strawberry preserves or jam
- 1/4 tsp ground cinnamon
- 1 cup whipped cream (for garnish)
- Sliced fresh strawberries or strawberry sauce (for drizzle)
- Crushed Nilla wafer cookies (for garnish)
Instructions
- Step 1: Make the strawberry sauce by combining strawberries, water, organic cane sugar, lemon juice, strawberry preserves, and ground cinnamon in a saucepan over medium-high heat. Stir until combined and cook until the strawberries soften and the mixture thickens slightly, about 5–6 minutes. Remove from heat and allow to cool completely.
- Step 2: Prepare the vanilla pudding by mixing the VERY COLD water or milk, vanilla pudding mixes, and sweetened condensed milk in a bowl. Use a hand mixer on medium-high speed until the mixture is smooth and thickens, about 4–5 minutes (increase speed as it thickens). The pudding should look smooth and creamy.
- Step 3: Gently fold in the whipped cream and vanilla extract into the pudding mixture, mixing for another minute until fully combined.
- Step 4: To assemble, layer Nilla wafer cookies, sliced bananas, and pudding mixture in a trifle bowl or your preferred dish. Add a few spoonfuls of the strawberry sauce between layers. Repeat the layering process until all ingredients are used.
- Step 5: Garnish the top with dollops of whipped cream, crushed Nilla wafers, and a drizzle of strawberry sauce or fresh strawberry slices. Refrigerate for at least 4 hours, preferably overnight, to let the flavors meld and the dessert set.
Tips & Variations
- Use very cold water or milk when making the pudding to ensure it thickens properly and has a smooth texture.
- For a dairy-free option, substitute almond milk and use dairy-free whipped cream.
- Crushed shortbread or graham crackers can be used as a substitute for Nilla wafers.
- Chill overnight for best flavor and texture.
Storage
Store the pudding covered in the refrigerator for up to 3 days. For best results, consume within 24–48 hours to maintain the texture of the cookies and freshness of the fruit. Reheat is not recommended as this is a chilled dessert.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this dessert ahead of time?
Yes, in fact, this pudding tastes best when made a day in advance. Chilling it overnight allows the flavors to meld and the cookies to soften perfectly.
What can I use instead of Nilla wafers?
If you don’t have Nilla wafers, you can substitute with crushed shortbread cookies, graham crackers, or vanilla-flavored cookies for a similar texture and flavor.
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My Favorite Southern Strawberry Banana Pudding Recipe
- Total Time: 4 hours 26 minutes
- Yield: 8–10 servings 1x
Description
Experience a refreshing twist on a classic Southern dessert with this Strawberry Banana Pudding recipe. Layers of creamy vanilla pudding, fresh bananas, sweet strawberries, and crisp Nilla wafers come together with a luscious homemade strawberry sauce, creating the perfect balance of flavors and textures. This no-bake dessert is easy to assemble and ideal for chilling overnight to enhance its delightful taste.
Ingredients
Strawberry Sauce
- 3–4 cups fresh strawberries, stems removed and thinly sliced
- 1/2 cup water
- 1/4 cup organic cane sugar
- 1/2 lemon, freshly squeezed
- 3 tablespoons strawberry preserves or jam
- 1/4 teaspoon ground cinnamon
Vanilla Pudding
- 3 (1 oz.) boxes vanilla instant pudding mix (preferably Jell-O brand)
- 1 (14 oz.) can sweetened condensed milk
- 2 cups VERY COLD filtered water or milk (unsweetened almond milk or whole milk can be used)
- 1 teaspoon vanilla extract
- 1 (8 oz.) container whipped cream (store-bought or homemade)
Assembly
- 4 organic bananas, sliced
- 2 (11 oz.) boxes Nilla wafer cookies
- Additional whipped cream for garnish
- Sliced fresh strawberries or spoonfuls of strawberry sauce for drizzling
- Crushed Nilla wafer cookies for topping
Instructions
- Make the Strawberry Sauce: In a saucepan over medium-high heat, combine the fresh strawberries, water, organic cane sugar, freshly squeezed lemon juice, strawberry preserves, and ground cinnamon. Stir continuously until the strawberries begin to soften and the mixture starts to thicken, about 5-6 minutes. Remove from heat and allow the sauce to cool completely.
- Prepare the Vanilla Pudding: Using a hand mixer in a mixing bowl, blend the very cold water or milk, vanilla instant pudding mixes, and sweetened condensed milk on medium-high speed. Continue mixing for about 4-5 minutes, increasing speed as the mixture thickens, until it reaches a smooth pudding-like consistency.
- Fold in Whipped Cream and Vanilla: Gently fold the whipped cream and vanilla extract into the pudding mixture, mixing for another minute until fully incorporated and creamy.
- Assemble the Pudding: In a large trifle bowl or preferred serving dish, start by layering Nilla wafer cookies evenly across the bottom. Add a layer of sliced bananas followed by a generous layer of the vanilla pudding mixture. Spoon a few dollops of the cooled strawberry sauce over the pudding. Repeat these layers—cookies, bananas, pudding, and strawberry sauce—until all ingredients are used.
- Garnish and Chill: Top the assembled pudding with additional dollops of whipped cream, crushed Nilla wafers, and a drizzle of strawberry sauce or fresh strawberry slices for visual appeal. Cover and refrigerate for at least 4 hours, preferably overnight, to allow flavors to meld and the pudding to set.
- Serve: Once chilled and set, serve the pudding cold and enjoy a delightful Southern classic with a fruity twist.
Notes
- The use of very cold water or milk is crucial to achieve the perfect pudding texture when mixing the instant pudding and sweetened condensed milk.
- Strawberry preserves add extra sweetness and depth to the homemade strawberry sauce but can be adjusted to taste or omitted.
- This dessert is best when chilled overnight to allow the flavors to meld and the wafers to soften slightly.
- For a dairy-free option, use unsweetened almond milk and dairy-free whipped topping.
- Crushed Nilla wafers on top add a pleasant crunchy texture; consider substituting with gluten-free cookies if needed.
- Prep Time: 20 minutes
- Cook Time: 6 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: Southern American
Keywords: Southern dessert, strawberry banana pudding, no bake pudding recipe, homemade pudding, layered dessert, vanilla pudding, fresh strawberries, banana dessert, Nilla wafers
