Description
A delightful twist on a classic Southern banana pudding, this no-bake dessert features luscious layers of creamy vanilla pudding, fresh strawberries, ripe bananas, vanilla wafers, and a homemade whipped cream topping. It’s an easy, make-ahead treat perfect for potlucks and family gatherings.
Ingredients
- Cream Cheese: 1 (8-ounce) block, softened to room temperature
- Sweetened Condensed Milk: 1 (14-ounce) can
- Instant Vanilla Pudding Mix: 1 (5.1-ounce) box, just the dry mix
- Whole Milk: 1 ½ cups, cold
- Heavy Whipping Cream: 2 cups, cold
- Powdered Sugar: ½ cup
- Vanilla Extract: 2 teaspoons, divided
- Vanilla Wafers: 1 (11-ounce) box
- Fresh Bananas: 4-5 large, ripe but firm
- Fresh Strawberries: 1 pound, hulled and sliced
Instructions
- In a large mixing bowl, use a hand mixer or stand mixer to beat the softened cream cheese until it’s completely smooth and free of lumps, about 2 minutes
- Pour in the sweetened condensed milk and beat on medium speed until well combined. Scrape down the sides of the bowl
- Sprinkle the dry instant vanilla pudding mix into the cream cheese mixture and beat on low speed until just combined
- Slowly stream in the cold milk while mixing on low. Once all the milk is added, increase the speed to medium-high and beat for about 2-3 minutes, until the mixture is thick and smooth. Place this mixture in the refrigerator
- In a separate, chilled mixing bowl, pour in the cold heavy whipping cream, powdered sugar, and 1 teaspoon of vanilla extract. Whip on medium-high speed until stiff peaks form
- Gently fold about two-thirds of the homemade whipped cream into the chilled pudding mixture until no streaks remai
- In a large trifle bowl or a 9×13 inch glass dish, spread a thin layer of the pudding mixture on the bottom. Arrange a single layer of vanilla wafers on top
- Top the wafers with a single layer of sliced bananas, followed by a single layer of sliced strawberries
- Spread half of the remaining pudding mixture evenly over the fruit. Repeat the layers: vanilla wafers, sliced bananas, sliced strawberries
- Spread the final layer of the pudding mixture on top
- Carefully spread the reserved one-third of whipped cream over the top layer of pudding. Garnish as desired
- Cover and chill in the refrigerator for at least 4 hours, or preferably overnight, before serving
Notes
Pro Tip: Ensure cream cheese is at room temperature to avoid lumps.
Pro Tip: Use bananas that are ripe for flavor but still firm to hold their shape.
Pro Tip: Chill your mixing bowl and whisk for 15 minutes before making whipped cream for better volume.
Pro Tip: Do not rush the chilling time; it is crucial for the cookies to soften and flavors to meld.
Pro Tip: Garnish with fresh fruit just before serving to prevent browning. A little lemon juice on banana slices can help.
Variation: Substitute vanilla wafers with shortbread cookies, golden Oreos, or graham crackers.
Variation: Try cheesecake-flavored or white chocolate instant pudding mix.
Variation: Use a tub of frozen whipped topping (thawed) as a shortcut for homemade whipped cream.
Variation: Add a layer of toasted chopped pecans or almonds for a crunchy texture.
Storage: Store covered in the refrigerator for up to 3 days. Freezing is not recommended.
- Prep Time: 25 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1/12th of the recipe
- Calories: 520 kcal
- Sugar: 48 g
- Sodium: 410 mg
- Fat: 26 g
- Saturated Fat: 16 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 65 g
- Fiber: 2 g
- Protein: 8 g
- Cholesterol: 85 mg