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Strawberry Banana Pudding Recipe

This Strawberry Banana Pudding Recipe is a creamy, fruit-filled dessert made with homemade vanilla pudding, fresh strawberries, ripe bananas, and soft vanilla cookie layers. It’s an easy, crowd-pleasing dessert perfect for parties, holidays, or anytime you crave a classic comfort treat.
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Prep Time 20 minutes
Cook Time 10 minutes
Chilling time 2 hours
Course Dessert
Cuisine American
Servings 6
Calories 380 kcal

Ingredients
  

For the Vanilla Pudding

  • 2 cups 500 ml whole milk
  • ½ –⅔ cup granulated sugar adjust to taste
  • 3 tablespoons cornstarch
  • 2 large egg yolks
  • 2 tablespoons unsalted butter
  • 1½ teaspoons pure vanilla extract

For the Fruit Layers

  • 2 cups fresh strawberries hulled and sliced
  • 2 –3 ripe bananas sliced
  • 1 –2 tablespoons sugar or honey for strawberries
  • 1 teaspoon lemon juice optional, to prevent browning

For Assembly

  • 1½ –2 cups crushed vanilla wafers or graham crackers

For Topping (Optional)

  • 1 cup heavy whipping cream
  • 1 –2 tablespoons powdered sugar

Instructions
 

Prepare the Pudding

  • In a saucepan, whisk sugar and cornstarch together. Gradually whisk in the milk until smooth. Cook over medium heat, stirring constantly, until warm.

Temper the Eggs

  • In a small bowl, lightly beat the egg yolks. Slowly whisk a few tablespoons of the warm milk mixture into the yolks, then pour the yolks back into the saucepan while whisking.

Cook Until Thick

  • Continue cooking, stirring constantly, until the mixture thickens and gently bubbles. Remove from heat and stir in butter and vanilla extract. Cover with plastic wrap touching the surface and let cool.

Prepare the Fruit

  • Toss sliced strawberries with sugar or honey and let sit for 10–15 minutes. Lightly toss banana slices with lemon juice if desired.

Assemble the Pudding

  • Spread a thin layer of pudding in the bottom of a dish. Add a layer of crushed cookies, followed by banana slices and strawberries. Repeat layers until ingredients are used, finishing with pudding on top.

Chill

  • Refrigerate for at least 2 hours to allow flavors to meld.

Add Topping & Serve

  • Whip cream with powdered sugar to soft peaks. Spread or pipe over the pudding just before serving. Garnish with extra fruit if desired.

Notes

  • Make Ahead: Can be prepared up to 24 hours in advance.
  • Storage: Store covered in the refrigerator for up to 3 days.
  • Variation: Use gluten-free cookies for a gluten-free version or coconut milk and dairy-free whipped topping for a vegan option.
  • Tip: For firmer layers, let pudding cool completely before assembling.