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

Scale

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