Our strawberry banana pudding is a summer dessert dream. Lusciously fluffy pudding holds bits of fresh bananas and strawberries, all layered with crunchy, sugary graham crackers.
This no-bake fruit dessert requires zero heating elements, is so simple to whip up and needs hardly any prep time—just as every summer recipe should be.
Ingredients for Strawberry Banana Pudding
- Graham crackers: Graham crackers give this pudding its delectable crunch.
- Milk: Cold milk helps the pudding mix set better when whisked together.
- Pudding mix: Pudding mix whips up a delicious pudding in minutes—no need to make a time-consuming pastry cream.
- Banana: Ripe bananas are usually called for in baking recipes, but use firm bananas for this recipe so the bananas hold their shape better.
- Lemon juice: Lemon juice is squeezed over the cut bananas to stop them from turning brown.
- Strawberries: Pops of bright strawberries add a pleasant sweetness and freshness to this pudding.
- Whipped topping: Whipped topping, such as Cool Whip, fluffs up the dense pudding into a lighter filling.
- Mint: Mint creates a lovely little garnish with its bright-green pop of color.
Directions
Step 1: Prepare the pan
Line the bottom of a 9-inch square pan with 4-1/2 graham crackers.
Step 2: Create the pudding
In a small bowl, whisk together the milk and pudding mix for two minutes. Let the pudding stand until soft-set, about two minutes.
Step 3: Add in the fruit
Place the banana slices in another small bowl, and toss with lemon juice. Gently fold the bananas and 1 cup strawberries into the pudding. Fold in 1-3/4 cups whipped topping.
Step 4: Build the pudding
Spread half of the pudding mixture over the graham crackers. Repeat with another graham cracker layer and a pudding layer. Cover and refrigerate the pudding overnight. Refrigerate remaining berries and whipped topping. Just before serving, top with remaining berries and whipped topping. If desired, garnish with mint.
Strawberry Banana Pudding Variations
- Make single servings: Break out mason jars or intricate vintage glassware, and build single-serving versions of this recipe.
- Create a trifle: Swap out the graham crackers for chunks of classic pound cake, and layer the strawberry banana pudding in a trifle dish.
- Try cookies for crunch: Instead of graham crackers, use Nilla wafers (or DIY vanilla wafer cookies), Pepperidge Farm Chessman Butter Cookies or even Oreos.
- Add a salty element: Sprinkle in bits of crushed hard pretzels in the layering process for salty and crunchy bites. We’re taking a leaflet from our strawberry pretzel pie recipe on this one.
- Use different fruit: Feel free to add in different fruits like raspberries, blueberries or blackberries.
- Make your own whipped cream: Omit the whipped topping in this recipe, and make your own sweetened whipped cream for something fresher.
- Opt for a different pudding flavor: Want a more flavorful pudding? Use a lemon, banana cream or even chocolate pudding mix instead.
How to Store Strawberry Banana Pudding
To store, cover the strawberry banana pudding in its serving dish, and keep it in the refrigerator for one to two days. Otherwise, place individual servings in airtight containers in the refrigerator.
Strawberry Banana Pudding Tips
Can you make strawberry banana pudding ahead of time?
Yes, you can make strawberry banana pudding ahead of time, but not too far in advance. Keep in mind that graham crackers will get softer and softer each day, and the fruit will lose its freshness. For best results, make this within one to two days of serving.
How do you prevent bananas from browning in pudding?
To prevent bananas from browning in pudding, squeeze fresh lemon juice on the bananas. The citrus will slow down the oxidation process and keep the bananas fresher longer.
