I grew up watching my grandmother layer banana slices and strawberries between buttery vanilla wafers until the bowl looked like a summer trifle. This Strawberry Banana Pudding Dream is that memory made foolproof: creamy French vanilla pudding folded with cream cheese and sweetened condensed milk, layered with tender bananas, fresh strawberries and crunchy wafers, then crowned with whipped topping. It’s a crowd-pleaser for potlucks, easy family desserts, and warm-weather gatherings when you want something that’s make-ahead and impressive without fuss. If you love old-school Southern puddings, this recipe is right in that tradition and sings with bright fruit and a silky, indulgent filling. For more takes on strawberry-forward desserts, you might also like this layered version of the same idea: Strawberry Banana Pudding Dream.

Why you’ll love this dish

This pudding hits a sweet spot: minimal hands-on time, inexpensive pantry staples, and a result that looks like you spent hours in the kitchen. It’s kid-approved (easy to assemble), adapts to seasonal fruit, and travels well to picnics or potlucks. Make it for a holiday side, a backyard BBQ, or as a simple weeknight dessert that feels celebratory.

“Light, nostalgic, and dangerously easy to eat—this pudding is the kind of dessert that disappears first at family gatherings.” — a regular at our Sunday dinners

The layered textures—crumbly wafers, soft bananas, juicy strawberries and a creamy custard—keep every bite interesting. It’s also forgiving: you can scale it up, swap the fruit, or prepare it a day ahead so you’re not stuck finishing dessert while guests wait.

Step-by-step overview

You’ll start by whipping the no-bake filling: cream cheese blended with sweetened condensed milk, then thickened with instant French vanilla pudding and milk. Next, you build alternating layers of vanilla wafers, sliced bananas, and strawberries in a large serving dish. Pour half the pudding mixture over the first layers, then repeat. Finish with whipped topping and chill the dessert for at least four hours so the wafers soften and flavors meld. The whole process takes about 20–30 minutes active time, plus chilling.

What you’ll need

• 2 boxes vanilla wafers
• 6 to 8 bananas, peeled and sliced (ripe but firm)
• 1 container strawberries (about 1 lb), hulled and sliced
• 2 cups milk (use whole milk for richer texture; 2% also works)
• 1 (5 oz.) box French vanilla instant pudding mix
• 1 (8 oz.) package cream cheese, softened
• 1 (14 oz.) can sweetened condensed milk
• 1 (12 oz.) container whipped topping (or 12 oz whipped cream, stabilized if preferred)

Notes and substitutions:

• For a lighter version, swap half the cream cheese for mascarpone or use low-fat cream cheese.
• To make this gluten-free, use gluten-free sandwich cookies instead of vanilla wafers.
• If you prefer less sweetness, reduce the sweetened condensed milk slightly and taste the filling before assembling.

Step-by-step instructions

1. Soften the cream cheese: leave it at room temperature for 20–30 minutes or microwave in 5–7 second bursts until slightly softened.
2. In a mixing bowl, beat the cream cheese until smooth. Pour in the sweetened condensed milk and mix until fully combined and silky.
3. Add the French vanilla pudding mix and 2 cups milk to the cream cheese mixture. Whisk until the pudding dissolves and the filling is thick and even.
4. Arrange a single layer of vanilla wafers across the bottom of a large serving dish or trifle bowl.
5. Top the wafers with a layer of sliced bananas, followed by a layer of sliced strawberries.
6. Pour half of the pudding mixture evenly over the fruit and wafers. Spread gently with a spatula to cover.
7. Repeat: add another layer of vanilla wafers, bananas and strawberries. Pour the remaining pudding mixture on top.
8. Smooth the surface and spread the whipped topping over the final layer. Make decorative swirls if you like.
9. Cover and refrigerate for at least 4 hours, preferably overnight, so the wafers soften and flavors meld. Serve chilled.

Best ways to enjoy it

Serve this pudding chilled in shallow bowls or scoop it into pretty glasses for individual portions. Garnish with a few whole strawberries and a wafer wedge for presentation. Pair it with lightly brewed coffee or a glass of sparkling water with lemon to cut the sweetness. If you’re throwing a dessert table, place the pudding next to other summer treats—consider adding a complementary cake like a lighter strawberry layer for variety: High-Altitude Strawberry Shortcake Layer Cake is a great follow-up for guests who want more strawberries.

Creative plating ideas:

• Layer into clear parfait glasses so the colors show.
• Make individual single-serving jars for easy transport.
• Top with toasted coconut flakes or crushed nuts for crunch contrast.

Storage and reheating tips

Refrigerate covered for up to 3 days. The texture will soften over time as the wafers absorb moisture; it’s still delicious but best within the first 48 hours. Do not leave the pudding at room temperature for more than 2 hours (1 hour if ambient temps exceed 90°F) to avoid bacterial growth because it contains dairy and cut fruit. This dessert is not ideal for freezing—frozen whipped topping and fruit will change texture. If you must freeze, assemble without whipped topping, freeze for up to 1 month, and thaw overnight in the refrigerator; add fresh whipped topping before serving.

Pro chef tips

• Prevent banana browning: briefly toss banana slices in a teaspoon of lemon or pineapple juice before layering to slow oxidation. Use just enough to coat—too much will add noticeable tang.
• Keep layers even: use the back of a spoon to press layers gently, which helps the pudding settle uniformly.
• Chill time matters: at least 4 hours lets the wafers soften to a cake-like texture. Overnight is best if you want clean slices when scooping.
• If your cream cheese lumps, beat it longer or warm the bowl slightly; a smooth filling makes the final texture silkier.
• For a richer filling, fold in a little mascarpone or pipe the mixture for a neat finish.

Creative twists

• Tropical twist: swap bananas for mango and add shredded coconut to the layers.
• Chocolate banana split: sprinkle mini chocolate chips between layers and use chocolate wafer cookies.
• Light version: replace sweetened condensed milk with sweetened Greek yogurt (reduce overall sweetness and texture will be slightly tangier).
• Boozy adult version: add 1–2 tablespoons rum or Grand Marnier to the pudding mixture for grown-up flavor.
• Vegan option: use plant-based cream cheese, a dairy-free evaporated milk substitute, nondairy whipped topping, and gluten-free cookies.

Helpful answers

How long does this keep in the fridge?

Store covered in the fridge for up to 3 days. It’s best eaten within 48 hours for peak texture and flavor.

Can I assemble this a day ahead?

Yes—assemble it the night before. Overnight chilling gives the best texture because the wafers soften and flavors meld.

What can I use instead of whipped topping?

You can use freshly whipped cream (whip heavy cream with a tablespoon of powdered sugar), stabilized whipped cream (add a tablespoon of instant pudding or gelatin), or dairy-free whipped topping if needed.

Can I make this gluten-free or dairy-free?

For gluten-free, swap in gluten-free vanilla cookies. For dairy-free, use dairy-free cream cheese, a suitable condensed-milk alternative (many plant-based sweetened condensed milks exist), nondairy milk, and a plant-based whipped topping. Texture and sweetness will vary, so taste and adjust as you assemble.

Will the bananas brown, and how can I stop it?

Yes, bananas brown when exposed to air. Lightly toss slices in lemon or pineapple juice before layering to slow browning. Also, assemble as close to serving time as practical if presentation is important.

Enjoy making this nostalgic, crowd-pleasing pudding—simple steps, big payoff.

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