Strawberry Banana Pudding

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This creamy pudding dish with the beautiful pop of color from the real strawberries will quickly become your families new favorite dessert! This dessert is loaded with fresh fruit so it seems a little healthier, right? Plus the addition of sweet strawberries gives a contrasting flavor to the bananas that is a nice surprise to the original recipe.

It's the perfect special treat to whip up for the summertime (Yes! No heating up the oven!). While it's still elegant enough for a graduation, bridal shower or mother's day celebration banana pudding is perfect for even a backyard barbeque!

instant vanilla pudding- is so easy to make and sets quickly. It has a fresh flavor that meshes well with bananas and strawberries. Make sure to get the larger 5 ounce package of vanilla pudding mix.

heavy cream- or whipping cream can be used interchangeably in this recipe. The difference between them is that heavy whipping cream contains more milk fat so it will hold it shape longer.

In a large mixing bowl, combine instant pudding and milk stirring with a whisk until the lumps have completely dissolved. Add a can of sweetened condensed milk to the pudding and stir till combined. Press plastic wrap on top of pudding and refrigerate. This will prevent getting the ”skin” on top of the pudding which isn't very appealing.

Repeat with two more layers, then top with the reserved whipped cream. Crush a few leftover cookies to sprinkle on top and garnish with a strawberry.

After assembled, refrigerate the strawberry pudding until ready to serve. This is the best when made the day of and has a few hours in the refrigerator. This allows the cookies a chance to soften from the pudding and all of the sweet flavors to meld together.

Scoop out servings in bowls. Don't worry this dessert is not meant to be a beautiful once you scoop from the trifle dish, but it will definitely have a wonderful sweetness in each bite!

• How to whip cream- start with cold cream. My grandmother would always take the extra step of chilling her bowl and beater attachments to her hand mixer. This will give you the best results for making whipped topping.

• Because bananas brown quickly do not slice your bananas until you are ready to build the layers of strawberry banana pudding. And if using bananas for the top to garnish, do the decorating just before serving.

When bananas are exposed to oxygen they begin to brown due to an oxidation process. Citrus can help reduce and delay this process. Use lemon juice or orange juice to prevent the bananas from browning by brushing with a thin layer of juice. Do not over saturate because that would change the flavor of the sweet banana.

Yes! You can use either flavor. The vanilla flavor pairs well with the combination of strawberries and bananas. Some people do not care for the artificial flavor or instant banana pudding mix.

Banana pudding is best served within 3-5 hours of assembling. Of course if you have leftovers it is completely safe to eat, however the bananas do begin to brown. Your dessert will still taste good it just may not look as appetizing.

While I prefer the flavor of whipped cream over Cool Whip you can substitute with equal measurements. You will need 5 cups of cool whip to replace the heavy cream in this recipe. (2.5 cups heavy cream will double when whipped.)

No! If you do not have one of these dishes you can make this dessert in a large clear bowl with the same pretty effect. You can even make this in a square pan and it will taste just as good!

Yes! Because of the large amounts of dairy, banana pudding needs to be refrigerated. Serve the pudding chilled.

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Did you try this recipe? Please let me know what you think! Leave a comment below, and a 5- star rating. I would love to hear from you! Here to get new recipes sent straight to your inbox!