Strawberry Banana Pudding 🍓🍌 – A Delicious Creamy Delight

This Strawberry Banana Pudding is the perfect dessert to serve at any gathering. It’s a beautiful combination of creamy vanilla pudding, fresh bananas, sweet strawberries, and crunchy vanilla wafers. It’s simple to make, requires no baking, and will be loved by both kids and adults alike!

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Ingredients:

For the Pudding:

• 2 ½ cups whole milk

• 1 cup heavy cream

• ½ cup granulated sugar

• 4 large egg yolks

• ¼ cup cornstarch

• 1 teaspoon vanilla extract

• Pinch of salt

For the Banana Layer:

• 4 ripe bananas, sliced into ¼-inch thick slices

For the Strawberry Layer:

• 1 ½ cups fresh strawberries, hulled and sliced

• 2 tablespoons granulated sugar (optional, for sweeter strawberries)

For the Whipped Topping:

• 1 cup heavy whipping cream

• 2 tablespoons powdered sugar

• 1 teaspoon vanilla extract

For the Assembly:

• 1 package (about 12 oz) vanilla wafers

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Instructions:

1. Prepare the Pudding:

• Start by combining milk and heavy cream in a medium saucepan. Place the saucepan over medium heat and warm the mixture, stirring occasionally. Heat it until it starts to steam and small bubbles form around the edges, but don’t let it come to a full boil. Once it reaches this stage, remove it from the heat.

• In a separate large bowl, whisk together the granulated sugar, egg yolks, cornstarch, and a pinch of salt until smooth and well combined. This will create a creamy base that will thicken once cooked.

• Gradually pour the hot milk mixture into the egg mixture, whisking constantly to avoid curdling the eggs. Once fully combined, pour the mixture back into the saucepan.

• Return the saucepan to medium heat and whisk continuously as the pudding thickens. It will take about 5 to 7 minutes for the pudding to reach the consistency of thick custard. Once it’s thickened, remove the saucepan from the heat and stir in vanilla extract.

• Transfer the pudding to a bowl and place a piece of plastic wrap directly on the surface to prevent a skin from forming. Allow the pudding to cool to room temperature, then refrigerate it for at least 2 hours to fully chill.

2. Prepare the Whipped Topping:

• While the pudding is chilling, prepare the whipped cream. In a chilled mixing bowl, beat heavy whipping cream, powdered sugar, and vanilla extract with an electric mixer until soft peaks form. This should take about 3 to 4 minutes on medium-high speed.

• Once done, set the whipped cream aside in the fridge to keep it cold.

3. Prepare the Fruit:

• For the bananas, peel and slice them into ¼-inch thick rounds. Make sure the bananas are ripe but not overly soft to avoid them turning mushy.

• For the strawberries, hull the strawberries and slice them into thin rounds. If the strawberries are not very sweet, you can sprinkle them with sugar and let them sit for about 10 minutes to draw out their juices. This will enhance their natural sweetness and flavor.

4. Assemble the Pudding:

• In a large trifle dish or individual serving glasses, start by arranging a layer of vanilla wafers at the bottom.

• Spoon a generous layer of the chilled pudding over the wafers, spreading it out evenly.

• Next, add a layer of sliced bananas on top of the pudding, followed by a layer of sliced strawberries.

• Repeat the layers, starting with more wafers, then pudding, bananas, and strawberries. Continue layering until all the ingredients are used up, finishing with a final layer of pudding on top.

• Spread the whipped cream evenly over the top layer of pudding, smoothing it out with a spatula to cover the entire surface.

• Garnish the pudding with extra sliced bananas and strawberries on top, and if desired, a few crushed vanilla wafers for added texture.

5. Chill and Serve:

• Cover the assembled pudding with plastic wrap or a lid and refrigerate for at least 4 hours, but ideally overnight. This allows the flavors to meld together and for the wafers to soften, creating that perfect pudding consistency.

• When you’re ready to serve, give the pudding a gentle stir to mix the layers if needed, then serve in individual bowls or scoops.

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Tips:

• Bananas: To prevent them from browning, you can toss them in a little lemon juice. However, this isn’t necessary if you plan to serve the dessert the same day.

• Strawberries: Always use fresh strawberries for the best flavor. If you have frozen strawberries, make sure they are fully thawed and drained of excess juice.

• Make Ahead: This dessert is perfect for making ahead, as it tastes even better the next day after the flavors have had time to develop.

• Whipped Cream: For extra indulgence, you can top the pudding with additional whipped cream just before serving, or drizzle with chocolate syrup for a fun twist.

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Storage:

• You can store the leftover Strawberry Banana Pudding in the refrigerator for up to 2-3 days. Just make sure it’s tightly covered to maintain freshness.