Strawberry Crunch Banana Pudding a luscious layers of creamy banana pudding, fresh strawberries, and crunchy golden cookie crumble come together in this no-bake dessert that’s as dreamy as it is delicious. With its delightful combination of textures and fresh flavors, this dessert is a treat that’s easy to whip up and perfect for any occasion.
Why You’ll Love This Recipe
I absolutely love how easy this Strawberry Crunch Banana Pudding is to make, and the flavors are just incredible. It’s a no-bake dessert that’s perfect for warm days or when I want to prepare something quick and satisfying. The creamy banana pudding is smooth and sweet, while the fresh strawberries add a burst of juiciness. The crunchy vanilla wafer and freeze-dried strawberry topping elevate the dessert, giving it a satisfying texture contrast. It’s a perfect balance of flavors, and the best part is, I can prepare it in no time!
Ingredients
1 (3.4 oz) box instant banana pudding mix
2 cups cold milk
1 (8 oz) container whipped topping (like Cool Whip), thawed
1 cup sliced fresh strawberries
2 bananas, sliced
1 cup vanilla wafers, crushed
1/2 cup freeze-dried strawberries, crushed
2 tablespoons butter, melted
1/2 teaspoon vanilla extract
Optional: extra strawberries and banana slices for garnish
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
In a mixing bowl, I whisk together the banana pudding mix and cold milk for about 2 minutes until the mixture thickens.
I gently fold in the whipped topping and vanilla extract until everything is fully incorporated.
In a separate bowl, I mix the crushed vanilla wafers, freeze-dried strawberries, and melted butter, stirring to coat the mixture evenly.
In a 9×9-inch dish or individual dessert cups, I layer half of the banana pudding mixture, followed by a layer of sliced bananas and fresh strawberries.
I sprinkle half of the strawberry crunch topping over the fruit layer.
Then I repeat the process with the remaining pudding, fruit, and crunch topping.
I cover the dish and refrigerate for at least 2 hours, allowing the flavors to meld together.
Before serving, I garnish the dessert with extra fresh strawberries and banana slices, if desired.
Servings and Timing
Servings: 6 servings
Prep Time: 15 minutes
Cooking Time: 0 minutes
Total Time: 2 hours 15 minutes (includes chill time)
Variations
I sometimes like to swap out the vanilla wafers for graham crackers for a different flavor.
If I want a little extra crunch, I might add chopped nuts like pecans or almonds to the topping.
For a tropical twist, I can add a layer of diced pineapple or coconut to complement the bananas and strawberries.
Storage/Reheating
I store any leftover pudding in an airtight container in the refrigerator. It will stay fresh for up to 2 days.
I don’t recommend freezing this dessert, as the texture may change when thawed, especially the whipped topping.
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FAQs
Can I use homemade pudding instead of instant pudding mix?
Yes, I can make homemade banana pudding, but the instant mix makes the recipe faster and more convenient.
Can I use frozen strawberries instead of fresh?
While fresh strawberries are ideal, I can use frozen strawberries in a pinch. Just be sure to thaw and drain them first to avoid excess liquid.
Can I prepare this dessert ahead of time?
Absolutely! This dessert actually tastes better after it’s chilled for a few hours, so I love making it the day before to let the flavors develop.
Is there a substitute for the whipped topping?
I can use homemade whipped cream as a substitute for whipped topping if I prefer a more natural option.
Can I make this dessert without bananas?
Of course! If I don’t have bananas on hand or prefer a different fruit, I can substitute with peaches, blueberries, or even raspberries.
Conclusion
This Strawberry Crunch Banana Pudding is the perfect dessert when I want something delicious, easy to make, and sure to please everyone. The layers of creamy pudding, fresh fruit, and crunchy topping create a dessert that’s just as delightful to look at as it is to eat. Whether I’m making it for a family gathering, a BBQ, or just a special treat, this dessert is always a hit!
📖 Recipe:
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Strawberry Crunch Banana Pudding
- Total Time: 2 hours 15 minutes (includes chill time)
- Yield: 6 servings
- Diet: Vegetarian
Description
This Strawberry Crunch Banana Pudding is a dreamy, no-bake dessert featuring layers of creamy banana pudding, fresh strawberries, and a crunchy golden cookie topping. Perfect for warm days or a quick treat, it combines smooth banana pudding with juicy strawberries and a crispy topping for the ultimate dessert that’s easy to make and delicious.
Ingredients
1 (3.4 oz) box instant banana pudding mix
2 cups cold milk
1 (8 oz) container whipped topping (like Cool Whip), thawed
1 cup sliced fresh strawberries
2 bananas, sliced
1 cup vanilla wafers, crushed
1/2 cup freeze-dried strawberries, crushed
2 tablespoons butter, melted
1/2 teaspoon vanilla extract
Optional: extra strawberries and banana slices for garnish
Instructions
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Whisk the banana pudding mix and cold milk in a mixing bowl for 2 minutes until the mixture thickens.
-
Fold in the whipped topping and vanilla extract until fully combined.
-
In a separate bowl, mix the crushed vanilla wafers, freeze-dried strawberries, and melted butter. Stir to coat evenly.
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In a 9×9-inch dish or individual cups, layer half of the banana pudding, followed by a layer of sliced bananas and fresh strawberries.
-
Sprinkle half of the strawberry crunch topping over the fruit.
-
Repeat with the remaining pudding, fruit, and topping.
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Cover and refrigerate for at least 2 hours.
-
Before serving, garnish with extra fresh strawberries and banana slices, if desired.
Notes
You can substitute vanilla wafers with graham crackers for a different flavor.
Add chopped nuts like pecans or almonds to the crunch topping for extra texture.
For a tropical twist, layer in diced pineapple or coconut with the fruit.
- Prep Time: 15 minutes
- Category: Dessert, No-Bake
- Method: No-bake
- Cuisine: American
Nutrition
- Serving Size: 6 servings
- Calories: 295 kcal
