why make this recipe
Strawberry Crunch Banana Pudding is a delightful dessert that brings a refreshing twist to classic banana pudding. Its creamy layers of vanilla pudding, fresh bananas, and strawberries are perfectly topped with a crunchy layer of cookie crumbs. This recipe is easy to make, uses simple ingredients, and is perfect for gatherings, picnics, or just a sweet treat at home. The vibrant flavors of strawberry and banana combined with the rich creaminess make it a dessert that everyone will love!
how to make Strawberry Crunch Banana Pudding
Ingredients:
- 2 cups cold milk
- 1 package (3.4 oz) instant vanilla pudding mix
- 1 can (14 oz) sweetened condensed milk
- 1 1/2 cups heavy whipping cream
- 1 teaspoon vanilla extract
- 3–4 ripe bananas, sliced
- 2 cups fresh strawberries, sliced
- 1 box vanilla wafers or shortbread cookies
- 1 cup crushed golden cookies (like vanilla Oreos)
- 1/2 cup crushed freeze-dried strawberries
- 3 tablespoons melted butter
Directions:
- In a large bowl, whisk together the cold milk and instant vanilla pudding mix until thickened.
- Add the sweetened condensed milk, heavy whipping cream, and vanilla extract. Mix well until smooth.
- In a separate dish, layer half of the vanilla wafers or cookies, followed by half of the sliced bananas and half of the sliced strawberries.
- Pour half of the pudding mixture over the layers.
- Repeat the layering process with the remaining ingredients.
- For the topping, combine the crushed golden cookies and freeze-dried strawberries with the melted butter, then sprinkle over the top of the pudding.
- Chill for at least 2 hours before serving.
how to serve Strawberry Crunch Banana Pudding
Serve the Strawberry Crunch Banana Pudding chilled from the refrigerator. Scoop it into bowls or dessert cups and enjoy the layers of flavor and texture. For an extra touch, you can garnish with additional sliced strawberries or a dollop of whipped cream.
how to store Strawberry Crunch Banana Pudding
To store any leftovers, cover the pudding with plastic wrap or place it in an airtight container. It will keep in the refrigerator for about 3–4 days. However, the cookies on top may lose their crunch over time, so it’s best to add the topping just before serving.
tips to make Strawberry Crunch Banana Pudding
- Make sure the bananas are ripe but not overripe for the best flavor.
- You can use other types of fruit like peaches or blueberries if you want to mix things up.
- For a lighter version, you can use low-fat milk and whipped topping instead of heavy cream.
variation
You can turn this recipe into a chocolate version by using chocolate pudding instead of vanilla. Adding mini chocolate chips in between the layers can also enhance the flavor!
FAQs
Q: Can I make this pudding a day ahead of time?
A: Yes, you can prepare this pudding a day in advance and let it chill overnight for the best flavors.
Q: What can I use if I don’t have vanilla wafers?
A: You can substitute vanilla wafers with graham crackers, shortbread cookies, or any crunchy cookie you prefer.
Q: How can I make this dessert gluten-free?
A: Use gluten-free cookies and ensure that the pudding mix you choose is also gluten-free for a delicious gluten-free dessert option.
Strawberry Crunch Banana Pudding
Ingredients
Method
- In a large bowl, whisk together the cold milk and instant vanilla pudding mix until thickened.
- Add the sweetened condensed milk, heavy whipping cream, and vanilla extract. Mix well until smooth.
- In a separate dish, layer half of the vanilla wafers or cookies, followed by half of the sliced bananas and half of the sliced strawberries.
- Pour half of the pudding mixture over the layers.
- Repeat the layering process with the remaining ingredients.
- For the topping, combine the crushed golden cookies and freeze-dried strawberries with the melted butter, then sprinkle over the top of the pudding.
- Chill for at least 2 hours before serving.