🍓 Strawberry Cheesecake Banana Pudding
🧁 Ingredients
For the pudding layers:
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2 cups cold milk
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1 box (3.4 oz / 96g) instant vanilla pudding mix
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1 package (8 oz / 225g) cream cheese, softened
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1 can (14 oz / 400g) sweetened condensed milk
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1 container (8 oz / 225g) whipped topping (like Cool Whip), thawed
For the layers:
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3–4 ripe bananas, sliced
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2 cups fresh strawberries, sliced
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1 box vanilla wafers (or graham crackers for a twist)
Optional garnish:
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Crushed wafers or graham crumbs
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Extra strawberry slices
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Whipped cream
🍰 Instructions
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Make the pudding:
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In a bowl, whisk together the cold milk and pudding mix for about 2 minutes.
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Set aside to thicken (about 5 minutes).
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Make the cheesecake mixture:
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In another bowl, beat the cream cheese until smooth.
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Add sweetened condensed milk and mix until fully blended.
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Fold in the prepared pudding and half of the whipped topping.
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Mix gently until creamy and smooth.
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Layer the dessert:
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In a trifle dish or deep glass bowl, start with a layer of vanilla wafers.
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Add a layer of banana slices and strawberries.
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Spread a layer of cheesecake pudding mixture over the fruit.
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Repeat the layers until all ingredients are used, ending with pudding on top.
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Top it off:
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Spread the remaining whipped topping evenly on top.
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Garnish with crushed wafers and fresh strawberries.
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Chill & serve:
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Cover and refrigerate for at least 4 hours (overnight is best for full flavor).
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Serve cold and enjoy the creamy, fruity layers!
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❓ Q&A
Q: Can I use frozen strawberries?
A: Yes, but thaw and drain them well to avoid excess liquid.
Q: How long does it last in the fridge?
A: About 3 days, but best within the first 24 hours for the freshest banana texture.
Q: Can I make it lighter?
A: Use low-fat cream cheese, fat-free pudding, and light whipped topping — still delicious!
Q: Can I make it in cups instead of a bowl?
A: Absolutely! Layer the same ingredients in small dessert cups or mason jars for individual servings.