Strawberry Banana Pudding Recipe: Creamy No-Bake Dream Dessert

My Strawberry Banana Pudding Dream

If you’d told me a few summers ago that a simple Strawberry Banana Pudding could taste like sunshine in a bowl, I might’ve smiled politely and reached for cake instead. But one steamy afternoon, something magical happened.

I had leftover bananas, a basket of strawberries, and Grandma’s old glass dish. I started layering pudding, fruit, and whipped cream—half hoping it would work, half just needing a sweet distraction. When I scooped the first spoonful, the creamy pudding met tart berries and soft bananas, and I thought, This is what happiness tastes like.

My grandmother never followed recipes. She’d say, “Child, just layer love and sweetness until the bowl looks full.” This Strawberry Banana Pudding Dream is my modern version of her old-fashioned comfort, but easier, creamier, and completely no-bake.

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What Makes This Dessert So Special

The Foundation

• 1 (14 oz / 400 g) can sweetened condensed milk
• 1 ½ cups (360 ml) cold water
• 1 (3.4 oz / 96 g) box instant vanilla pudding mix
• 1 ½ cups (360 ml) heavy whipping cream
• ¼ cup (30 g) powdered sugar
• 1 tsp vanilla extract
• 4 ripe bananas, sliced
• 2 cups (300 g) strawberries, hulled and sliced
• 1 box (11 oz / 300 g) vanilla wafers or shortbread cookies

Optional toppings

• Extra whipped cream
• Crushed cookies
• Fresh mint leaves

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Time Investment

• Prep: 20 minutes
• Chill: 4 hours (overnight even better)
• Total: 4 h 20 m

No oven, no stress—just patience while it chills.

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Step 1 – Whisk the Pudding

In a large bowl, whisk sweetened condensed milk, cold water, and pudding mix for 2 minutes. Let it set for 5 minutes.

Diana’s Tip: Chill the bowl first—cold pudding sets silky smooth.

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Step 2 – Whip the Cream

Beat heavy cream, powdered sugar, and vanilla until soft peaks form. Fold half of it into the pudding; save the rest for topping.

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Step 3 – Layer the Love

In a 9×13-inch dish:

1. A layer of cookies
2. Half the pudding mixture
3. Half the banana and strawberry slices
4. Repeat layers
5. Finish with remaining whipped cream

What to Watch For: Spread gently so the layers stay distinct.

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Step 4 – Chill & Serve

Cover with plastic wrap and refrigerate at least 4 hours or overnight. Garnish with berries, cookie crumbs, or mint before serving.

When you scoop it out, you’ll see clouds of pudding, bright fruit, and just the right cookie crunch.

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Why I Feel Good About Serving This

No baking, no complicated steps—just wholesome fruit and creamy pudding.

Per Serving: ~280 cal | Fat 14 g | Carbs 35 g | Protein 4 g

For a lighter option: Use low-fat milk and whipped topping instead of cream.

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Variations & Add-Ons

• Chocolate Swirl: Drizzle chocolate sauce between layers.
• Berry Blend: Add raspberries or blueberries.
• Tropical Twist: Swap wafers for coconut cookies.
• Mini Desserts: Layer in jars for cute individual servings.

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How I Serve It

For family gatherings, I bring the dish straight from the fridge—no plating fuss. For parties, I spoon it into clear cups, top with a strawberry fan, and pair it with my King’s Hawaiian Cheesecake Danish – Sweet & Fluffy in 30 Minutes for the ultimate dessert duo.

Share your dreamy version on Pinterest (@DianaCookinge)—I love seeing your creations!

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Learn from My Kitchen Mistakes

• Mistake #1: Adding warm pudding → fruit gets soggy. Cool first.
• Mistake #2: Skipping chill time → layers collapse.
• Mistake #3: Using green bananas → texture matters!

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Meal Prep Magic

Make Ahead: Best assembled the night before.
Store: Refrigerate up to 3 days.
Freeze: Not ideal—custard texture changes.
Leftovers: Stir and spoon into parfait glasses for breakfast (don’t judge me).