Strawberry Cheesecake Banana Pudding
This Strawberry Cheesecake Banana Pudding combines the nostalgic comfort of banana pudding with the luxurious flavors of strawberry cheesecake. Creamy layers of pudding, fresh fruit, and crunchy cookies make this an irresistible dessert perfect for any occasion.
Equipment
- Mixing Bowls
- Whisk
- Hand Mixer or Stand Mixer
- Trifle Dish or 9x13 Baking Dish
Ingredients
Pudding Mixture
- 2 packages instant vanilla pudding mix 3.4 oz each
- 3 cups cold milk
- 8 oz cream cheese softened
- 14 oz sweetened condensed milk
- 1 tsp vanilla extract
- 12 oz frozen whipped topping thawed, divided
Layers
- 1 box vanilla wafer cookies
- 4-5 ripe bananas sliced
- 2 cups fresh strawberries sliced
- 1/4 cup graham cracker crumbs
- additional strawberries for garnish (optional)
Instructions
- In a large bowl, whisk together the pudding mix and cold milk for 2 minutes until slightly thickened. Set aside.
- In another bowl, beat the cream cheese until smooth. Add sweetened condensed milk and vanilla extract, beating until well combined.
- Fold in half of the whipped topping into the cream cheese mixture.
- Gently fold the cream cheese mixture into the pudding mixture until well blended.
- In a large trifle dish or 9x13 baking dish, arrange a layer of vanilla wafers on the bottom.
- Add a layer of sliced bananas, followed by a layer of sliced strawberries.
- Pour half of the pudding mixture over the fruit.
- Repeat layers with remaining wafers, bananas, strawberries, and pudding mixture.
- Top with remaining whipped topping and sprinkle with graham cracker crumbs.
- Garnish with additional strawberries if desired.
- Refrigerate for at least 4 hours or overnight before serving.
Notes
For best results, consume within 48 hours. Toss banana slices in lemon juice to prevent browning. For a gluten-free option, use gluten-free vanilla wafers.