Strawberry Cheesecake Banana Pudding

 

 

 

 

 

 

 

 

Ingredients (Serves 8–10)

For the Cheesecake Pudding Base:

1 box (3.4 oz) instant vanilla pudding mix

2 cups cold milk

1 (14 oz) can sweetened condensed milk

8 oz cream cheese, softened

1 cup heavy whipping cream

1 tsp vanilla extract

For the Fruit & Crunch Layers:

3–4 ripe bananas, sliced

1 lb fresh strawberries, sliced

1 box vanilla wafer cookies, crushed (or graham cracker crumbs as an alternative)

For the Strawberry Cream Layer:

1 cup strawberry puree (blend fresh strawberries and strain if desired)

1 cup whipped topping (store-bought or homemade)

‍ Instructions

Make the Pudding Mixture

In a large mixing bowl, whisk the vanilla pudding mix with cold milk until thickened—about 2 minutes. Set aside.

Add Sweetness & Creaminess

Stir in sweetened condensed milk and softened cream cheese until fully combined and smooth.

Fold in Whipped Cream

In a separate bowl, whip heavy cream with vanilla extract until soft peaks form. Gently fold into the pudding mixture until light and fluffy.

Prepare the Strawberry Layer

Combine strawberry puree with whipped topping until smooth and pink throughout.

Layer the Dessert

In a trifle dish, serving bowl, or individual cups, start with a layer of the pudding mixture. Top with crushed vanilla wafers, then banana slices and strawberries.

Repeat the Layers

Add another layer of pudding mixture, followed by more vanilla wafers, banana, and berries. Finish with a final layer of strawberry cream.

Chill Until Set

Cover and refrigerate for at least 2 hours—or overnight for best flavor development.

Garnish & Serve

Before serving, top with extra sliced strawberries, banana coins, and a sprinkle of crushed vanilla wafers.