If you love creamy banana pudding and crave the rich flavors of strawberry cheesecake, this recipe combines the best of both worlds. Perfect for family gatherings, potlucks, or simply satisfying your sweet tooth, this Strawberry Cheesecake Banana Pudding is a no-bake dessert that’s as easy to make as it is delicious.
Ingredients
For the Pudding Layer
- 2 cups whole milk
- 1 package (3.4 oz) instant banana pudding mix
- 1 package (3.4 oz) instant cheesecake pudding mix
- 1 block (8 oz) cream cheese, softened
- 1 can (14 oz) sweetened condensed milk
- 1 container (8 oz) whipped topping, thawed
For the Layers
- 1 package (11 oz) vanilla wafer cookies
- 4-5 ripe bananas, sliced
- 1 ½ cups fresh strawberries, hulled and sliced
For the Topping
- 1 cup whipped topping or homemade whipped cream
- Crushed vanilla wafers
- Fresh strawberry slices for garnish
Instructions
- Prepare the Pudding Base
In a large bowl, combine the whole milk and both pudding mixes. Whisk for about 2 minutes until the mixture thickens. Set aside. - Blend Cream Cheese Mixture
In a separate mixing bowl, beat the softened cream cheese with an electric mixer until smooth. Add the sweetened condensed milk and continue beating until fully incorporated. - Combine the Layers
Gently fold the cream cheese mixture and whipped topping into the pudding mixture until smooth and fluffy. - Layer the Dessert
In a large trifle dish, 9×13-inch baking dish, or individual serving cups, start layering:- Spread a layer of vanilla wafers at the bottom.
- Add a layer of sliced bananas and strawberries.
- Top with a generous layer of the pudding mixture.
Repeat the layers until all ingredients are used, finishing with a pudding layer on top.
- Decorate the Topping
Spread whipped topping over the final layer. Sprinkle crushed vanilla wafers on top and garnish with fresh strawberry slices. - Chill and Serve
Cover the dish and refrigerate for at least 4 hours or overnight to allow the flavors to meld together. Serve chilled and enjoy!
Cooking Notes and Tips
- Ripeness of Bananas: Use ripe but firm bananas to avoid overly mushy layers.
- Fresh Strawberries: Fresh strawberries work best for this recipe, but frozen ones can be used if thawed and drained.
- Make-Ahead: This dessert tastes even better the next day, making it a perfect make-ahead dish.
- Dish Choice: A glass trifle dish is ideal for showcasing the layers, but any large serving dish will work.
Variations
- Chocolate Twist: Add a layer of crushed chocolate cookies or drizzle melted chocolate between layers for a richer flavor.
- Nutty Crunch: Sprinkle chopped pecans or almonds between the layers for added crunch.
- Gluten-Free Version: Use gluten-free vanilla wafers to make the dessert gluten-free.
- Individual Servings: Serve in mason jars or dessert cups for a portable, single-serve option.
Frequently Asked Questions (FAQs)
1. Can I use homemade pudding instead of instant pudding mix?
Yes, you can use homemade pudding, but it will require extra preparation time. Be sure to let it cool completely before layering.
2. How long does this dessert keep in the fridge?
Strawberry Cheesecake Banana Pudding can be stored in the refrigerator for up to 3 days. Keep it tightly covered to maintain freshness.
3. Can I substitute whipped cream for whipped topping?
Absolutely! Homemade whipped cream works beautifully. Use 1 cup of heavy cream whipped with 2 tablespoons of powdered sugar as a substitute.
4. Can I add other fruits?
Yes, feel free to customize with additional fruits like blueberries, raspberries, or mangoes for added variety.
This Strawberry Cheesecake Banana Pudding is the ultimate dessert mashup that’s sure to impress your family and friends. The creamy pudding layers, fresh fruit, and crunchy vanilla wafers create a perfect balance of textures and flavors. Whether you’re hosting a party or simply treating yourself, this no-bake dessert is quick, easy, and downright irresistible. Give it a try and let every bite transport you to dessert heaven!
