Strawberry Banana Pudding Dream: Easy & Wonderful

This Strawberry Banana Pudding Dream layers vanilla pudding mousse, soft vanilla wafers, and fresh strawberries and bananas into a chilled, no-bake dessert that slices like a dream. The wafers turn cake-like after a long rest in the refrigerator, the fruit adds juicy brightness, and the creamy filling lands right between pudding and cheesecake—lush but airy. It’s a crowd-pleaser for birthdays, cookouts, holidays, or any time you want something refreshing that you can make ahead with minimal fuss.

Why You’ll Love This Strawberry Banana Pudding Dream

• Make-ahead magic: assemble in 20–25 minutes, chill, and serve later
• No oven required: perfect for hot days or when the oven is busy
• Familiar, nostalgic flavors with a fresh twist from real fruit
• Great for groups: builds neatly in a 9×13 pan or tall trifle
• Customizable sweetness and texture with simple swaps
• Picture-perfect layers that slice cleanly after an overnight rest

What Is Strawberry Banana Pudding Dream?

Strawberry Banana Pudding Dream is a layered, no-bake dessert inspired by classic banana pudding. The backbone is a pudding-and-whipped cream mousse that’s light enough to spread yet firm enough to slice after chilling. You’ll build alternating layers of vanilla wafers, sliced bananas, sliced strawberries, and mousse. During the chill, the wafers hydrate and soften into a tender, cake-like layer while the fruit releases a little juice that perfumes the whole dish. Think trifle meets icebox cake: creamy, fruity, soft-set, and utterly comforting.

Strawberry Banana Pudding Dream

This Strawberry Banana Pudding Dream is a cool, creamy no-bake dessert that layers vanilla pudding mousse, fresh bananas and strawberries, and soft vanilla wafers into a sliceable trifle-style treat. Perfect for potlucks, cookouts, and holiday tables—easy to make ahead, even easier to love.

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Prep Time 25 minutes mins

Total Time 25 minutes mins

Course Dessert, No-Bake

Cuisine American

Servings 16 servings

Calories 290 kcal

Ingredients

  

Pudding Mousse

• 2 boxes instant vanilla pudding mix 3.4 oz each
• 3 cups cold whole milk
• 8 oz cream cheese softened, optional but recommended
• 14 oz sweetened condensed milk optional for sweeter mousse
• 1.5 teaspoons vanilla extract
• 1 pinch fine sea salt
• 3 cups whipped topping or lightly sweetened whipped cream thawed if using whipped topping

Layers

• 1 box vanilla wafers 11–12 oz
• 4 ripe bananas peeled and sliced
• 1 lb strawberries hulled and sliced
• 1.5 teaspoons lemon juice for bananas to prevent browning

Finish

• 1 cup whipped topping or whipped cream for topping
• 0.25 cup crushed vanilla wafers for garnish
• 4 pieces fresh strawberries sliced, for garnish

Instructions

 

• Whisk instant pudding with very cold milk for 2 minutes until thick. Let sit 2–3 minutes to finish setting.
• In another bowl, beat softened cream cheese until smooth. Add sweetened condensed milk (if using), vanilla, and salt. Mix until silky. Stir in the set pudding, then fold in whipped topping until no streaks remain.
• Slice bananas and lightly toss with lemon juice, then pat dry. Slice strawberries evenly.
• Layer vanilla wafers across the bottom of a 9×13 dish. Spoon one-third of the mousse over cookies and spread evenly.
• Add a layer of banana slices and a layer of strawberries. Keep layers thin and even.
• Repeat with another layer of wafers, mousse, and fruit. Top with a final layer of wafers and the remaining mousse. Smooth the top.
• Cover tightly and refrigerate at least 4–6 hours, preferably overnight.
• Before serving, top with extra whipped topping, crushed wafers, and fresh strawberries. Slice with a warm knife for clean edges.

Notes

For best texture, chill overnight. Use cold milk and softened cream cheese to ensure smoothness. Pat fruit dry before layering to prevent excess moisture. Customize with different fruits or cookies, but keep the mousse light and spreadable. Not freezer-friendly.

Keyword banana pudding, easy summer dessert, no-bake recipe, pudding mousse, strawberry dessert

Ingredients for Strawberry Banana Pudding Dream

Pudding Mousse

• 2 boxes instant vanilla pudding mix, 3.4 oz each
• 3 cups very cold milk (follow your pudding package; most call for 3–4 cups—use 3 for a thicker set)
• 8 oz cream cheese, softened (optional but recommended for lush body)
• 1 can (14 oz) sweetened condensed milk (optional for a sweeter, richer mousse)
• 1–2 tsp vanilla extract
• Pinch fine sea salt
• 8–12 oz whipped topping (thawed) or about 3 cups lightly sweetened whipped cream

Layers

• 1 box (11–12 oz) vanilla wafers
• 3–4 ripe bananas, peeled and sliced
• 1 lb strawberries, hulled and sliced
• 1–2 tsp lemon juice (to toss with bananas and slow browning)

Finish

• Extra whipped topping or whipped cream for swoops
• Crushed vanilla wafers and fresh berries for garnish

Yield: 12–16 servings in a 9×13-inch dish or large trifle bowl.

Ingredient Notes and Substitutions

• Pudding mix: Instant pudding sets fastest. If using cook-and-serve pudding, cool it fully before folding with cream cheese and whipped topping.
• Milk: Whole milk gives the most body, but 2% works well. Plant-based milks vary; choose one formulated to set with instant pudding if you go that route.
• Cream cheese: Optional, but it turns the mousse into a soft cheesecake cloud. For a lighter dessert, omit and rely on pudding + whipped cream alone.
• Sweetened condensed milk: Adds sweetness and silky texture. Skip it for a less sweet profile; taste the mousse and sweeten to preference.
• Whipped topping vs whipped cream: Whipped topping is stable and foolproof. For a real-cream route, whip 2½–3 cups cold heavy cream with 2–3 Tbsp powdered sugar to medium-soft peaks.
• Fruit: Choose ripe but firm bananas and berries for tidy slices. Very soft fruit can weep and blur layers.
• Cookies: Vanilla wafers are classic. Graham crackers, shortbread, ladyfingers, or butter cookies also work and soften similarly after chilling.
• Flavor boosters: A little vanilla heightens everything. A pinch of salt keeps the filling from tasting flat. Lemon juice on bananas slows browning without making them sour.

Step-by-Step Instructions

Step 1 – Mix the pudding base

Whisk instant pudding with very cold milk for 2 minutes until thick and glossy. Let sit 2–3 minutes to finish setting.

Step 2 – Make the mousse

In a separate bowl, beat softened cream cheese until perfectly smooth. If using sweetened condensed milk, beat it in now with vanilla and a pinch of salt until silky. Add the set pudding and beat just to combine. Fold in whipped topping (or whipped cream) with a spatula until no streaks remain. The mousse should be cloudlike and spreadable.

Step 3 – Prep the fruit

Slice bananas into coins and toss very lightly with lemon juice; pat dry. Slice strawberries evenly.

Step 4 – Build the first layer

In a 9×13 dish (or trifle), arrange a snug layer of vanilla wafers. Spoon one-third of the mousse over the cookies and spread to corners.

Step 5 – Add fruit

Layer bananas over the mousse, then a layer of strawberries. Don’t overstack; thin, even layers give the cleanest slices.

Step 6 – Repeat

Add a second layer of wafers, another third of the mousse, and more fruit. Finish with a final layer of wafers and the remaining mousse. Smooth the top.

Step 7 – Chill to set

Cover tightly and refrigerate at least 4–6 hours, ideally overnight. The longer rest lets wafers soften and flavors meld.

Step 8 – Garnish and serve

Before serving, swoop whipped topping across the surface, shower with crushed wafers, and decorate with fresh strawberry slices. Slice cold with a warmed knife for tidy portions.

Pro Tips for Success

1. Smooth cream cheese matters. Beat it first until glassy; any tiny lumps will show in a pale filling.
2. Keep it cold. Cold milk + chilled bowl help instant pudding thicken beautifully.
3. Fold, don’t whip. Gentle folding keeps the mousse fluffy instead of deflated or runny.
4. Layer lightly. Thin, even strata look elegant and help the dessert set uniformly.
5. Overnight is best. A full 12 hours yields a sliceable, cake-like texture with no crunchy cookie surprises.
6. Save a few perfect berries. Add fresh slices only at serving for the brightest color on top.
7. Warm the knife. Run under hot water, wipe dry, and cut—clean edges every time.
8. Serve cold. This dessert softens at room temp; plate and return the pan to the fridge between servings for neat squares.

Flavor Variations

• Strawberry-Only Dream: Skip bananas and double strawberries for an extra-bright berry focus; add ½ tsp lemon zest to the mousse.
• Banana Pudding Classic: Swap vanilla pudding for banana-flavored, and use bananas in two layers with a light dusting of crushed wafers on top.
• Cheesecake Twist: Keep cream cheese and omit condensed milk; add 1 tsp lemon zest for a cheesecake-style tang.
• Berry Medley: Mix raspberries and blueberries with the strawberries for color and tart pops; keep slices thin to avoid bulky layers.
• Chocolate-Dipped Vibe: Fold ½ cup mini chocolate chips into the top third of mousse and finish with a light chocolate drizzle across the top before serving.
• Graham Delight: Replace wafers with graham crackers for a honey-toasty note; they soften beautifully overnight.
• Lighter Lift: Skip condensed milk and use whipped cream; sweeten modestly and rely on ripe fruit for natural sweetness.

Serving Suggestions

• Trifle Centerpiece: Build in a glass bowl so guests can admire the stripes; spoon at the table.
• Sheet-Pan Squares: Assemble in 9×13 and cut into tidy squares; add a berry and wafer crumb on each.
• Mini Cups: Layer in small jars or cups for individual servings—great for buffets and easy portion control.
• Sundae-Style: Serve cold slices with extra fresh berries and a spoon of vanilla yogurt for contrast.

Storage and Make-Ahead

• Refrigerate: Cover tightly and refrigerate up to 3 days. The fruit will be at its best within the first 48 hours.
• Make-ahead: Assemble the evening before serving. Add decorative berries and crumbs just before bringing to the table.
• Freezing: Not recommended—fresh fruit releases water after thawing and the mousse can weep.
• Transporting: Chill until very cold, then transport in an insulated carrier; garnish on site.

Nutrition Facts (Per Serving)

Estimated for 16 servings using vanilla wafers, vanilla pudding with 3 cups milk, 8 oz cream cheese, condensed milk, and whipped topping. Values vary by brand and swaps.

For a lighter slice, omit condensed milk and use whipped cream sweetened lightly to taste.

FAQ About Strawberry Banana Pudding Dream

TastyInspo Notes

• Rub vanilla into sugar. If you’re whipping your own cream, rub a teaspoon of sugar with a drop of vanilla first—tiny move, big aroma.
• Build in thirds. Three thinner mousse layers set more evenly than two thick ones and look prettier in cross-section.
• Pat fruit dry. After slicing and tossing bananas with lemon, pat them and the strawberries dry so excess moisture doesn’t blur the layers.
• Save some crunch. Keep a handful of wafers crisp for the top so each bite has creamy-soft and gently crunchy textures.
• Garnish late. Add fresh cut berries and crumbs right before serving so the top stays vivid and crisp.
• Turn it seasonal. Swap strawberries for peaches in summer or fold a pinch of cinnamon into the mousse for a cozy fall vibe.

Final Thoughts

Simple techniques—smooth cream cheese, well-set pudding, gentle folding, and a patient chill—turn pantry and produce staples into something that tastes like it took all day. This Strawberry Banana Pudding Dream earns its name: comforting, creamy, fresh, and beautifully sliceable. Once you’re comfortable with the base, you can riff with different cookies, fruit, and flavorings, but the soul stays the same: cool, layered bliss perfect for sharing.