If you’ve ever made my No-Bake Banana Pudding or berry-packed No-Bake Strawberry Pie, this strawberry banana pudding will feel like the best of both worlds. It’s smooth, creamy, and layered with fresh strawberries, bananas, and vanilla wafers, all tied together with a silky pudding-cream cheese filling. It’s a no-bake dessert that looks as good as it tastes, perfect for summer get-togethers or served at the holidays!

A slice of strawberry banana puding topped with a piece of a vanilla cookie. The pudding is on a white plate with a spoon. The plate is on a tan counter with a baking dish with pudding.

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Why I Love This Strawberry Banana Pudding Recipe

I’ve been making this strawberry banana pudding a ton recently—it’s one of those desserts that is a hit with both kids and adults, coming in clutch for family cookouts and holiday dessert tables. Don't get me wrong, classic banana pudding is delicious and I used to make that a bunch, but the first time I added fresh strawberries into the mix, it was a game-changer. The pudding still has that creamy, banana-forward base on top, but every scoop is filled with sweet, juicy strawberry bites that add bursts of fresh flavor to the rich, nostalgic pudding. I’ve brought this strawberry banana pudding to potlucks, BBQs, and even Christmas dinner, and the entire tray is always gone by the end of the night.

I also love that it’s a true make-ahead dessert. If you assemble it the night before, the flavors meld, the wafers soften just right, and it’s ready to scoop and serve when you need it. That means less rushing around for me and more time to actually enjoy the gathering. And if you’ve ever been caught trying to juggle main dishes and dessert at the same time, you know what a lifesaver that can be.

A slice of strawberry banana puding topped with a piece of a vanilla cookie. The pudding is on a white plate with a spoon. The plate is on a tan counter with a baking dish with pudding.

Ingredients You’ll Need

For the Macerated Strawberries:

8 oz strawberries, sliced
⅓ cup granulated sugar

For the Pudding Base:

1 box (3.4 oz) instant vanilla or French vanilla pudding mix
1 cup cold milk
7 oz sweetened condensed milk
4 oz cream cheese, softened to room temperature
½ teaspoon vanilla extract
4 oz Cool Whip

For Layering:

1 box vanilla wafers
1 ripe banana, sliced

An overhead shot of several bowls in various sizes containing ingredients to make strawberry banana pudding including banana, sliced strawberries, cool whip, vanilla wafer cookies, condensed milk, cream cheese, and milk.

How To Make Strawberry Banana Pudding

Step 1: Macerate the Strawberries

Slice strawberries and place them in a bowl. Sprinkle with sugar, stir, and let them sit for at least 1 hour to create a natural syrup.

A small bowl with macerated strawberries. The bowl is on a tan counter.

Step 2: Make the Pudding

Whisk pudding mix with cold milk until smooth. Refrigerate for 30 minutes to let the pudding thicken.

A glass bowl with a spatula mixing a banana pudding mixture. The bowl is on a tan counter with a white cloth napkin.

Step 3: Make the Cream Cheese Mixture

Beat cream cheese with sweetened condensed milk and vanilla extract in a large bowl until smooth. Stir in 2 tablespoons of strawberry syrup, then gently fold in Cool Whip. Add 3 more tablespoons of syrup and 2 tablespoons of macerated strawberries, folding again until evenly mixed.

A glass bowl with spatula stirring cool whip mixture and strawberry glaze. The bowl is on a tan counter.

Step 4: Combine the Fillings

Gently fold the cream cheese mixture into the chilled pudding until smooth and airy. Be careful not to overmix it—fold until just combined.

A glass bowl with a chilled banana pudding mixture. The bowl is on a tan counter.

Step 5: Layer and Chill

In a serving dish, layer the pudding mixture, crushed vanilla wafers, macerated strawberries, and banana slices. Repeat until you have three layers, finishing with pudding on top. Cover and refrigerate overnight.

A baking dish with pudding layered with vanilla wafer cookies and macerated strawberries. The dish is on a tan counter.

Step 6: Serve and Enjoy

Garnish the chilled pudding with extra wafer cookies, strawberries, and even a drizzle of syrup on top before serving. Dig in!

A baking dish with strawberry banana pudding sliced in 8 slices with a vanilla cookie piece on each slice. The dish is on a tan counter.

Expert Tips

Maceration Magic – Letting strawberries sit with sugar draws out their juices through osmosis, creating a naturally sweet syrup that’s more vibrant and flavorful than anything bottled. You can even start this step the night before; the longer they sit, the more syrup you’ll have to swirl into the filling and drizzle on top.
Chilling the Pudding – Instant pudding needs time to set fully before folding in other ingredients. If you skip the 30-minute chill, it can thin out when mixed with the cream cheese layer, leading to a runnier final texture.
Room Temp Cream Cheese – Soft cream cheese blends smoothly without lumps. Cold cream cheese resists mixing, which can leave chunks in your filling that are hard to fix later. So take the cream cheese out before you start this recipe!
Folding, Not Stirring – Folding keeps the Cool Whip’s airiness intact. Stirring aggressively deflates it, making the pudding heavier and less fluffy. Use a gentle under-and-over motion with a spatula, and always fold until just combined.
Banana Timing – Slice the bananas just before layering to minimize browning. The pudding helps seal them from air, but fresh slices keep their flavor and color longer.
Overnight Rest = Better Flavor – Resting overnight allows the wafers to soften into a cake-like texture and gives the flavors time to meld. The difference between 2 hours and overnight is huge—overnight tastes richer, so if you have the time, chill it longer!

A close up of a spatula holding a piece of strawberry banana pudding topped with a slice of a vanilla cookie. There is tray of pudding on a tan counter blurred in the background.

Strawberry Banana Pudding Recipe FAQs

Can I make this strawberry banana pudding ahead of time?

Yes! In fact, this dessert is even better when made the day before. Allowing it to chill overnight lets the flavors meld together and gives the wafers time to soften slightly while still holding some texture. Just be sure to cover it tightly with plastic wrap or store in an airtight container to keep it fresh.

How long does strawberry banana pudding last in the fridge?

It will keep for up to 3 days when stored in the refrigerator. After that, the bananas may start to brown, and the wafers become too mushy. For the best presentation and taste, enjoy it within the first day or two.

Can I use homemade whipped cream instead of Cool Whip?

Absolutely. To make a stabilized homemade whipped cream for this recipe, whip ½ cup cold heavy cream with 1 tablespoon powdered sugar (and a splash of vanilla, if desired) until stiff peaks form. This will give your pudding a slightly richer flavor and fresher taste.

Do I have to use instant pudding mix?

Instant pudding is the easiest option and sets up quickly, but you can substitute it with homemade custard or a cooked pudding base if you prefer. Just make sure it’s completely cooled before layering to avoid melting the whipped topping or softening the wafers too quickly.

Can I use frozen strawberries instead of fresh?

Fresh strawberries give the best texture and flavor, but you can use frozen in a pinch. Make sure to thaw them completely, drain the excess liquid, and pat them dry before layering to prevent the pudding from becoming watery.

A slice of strawberry banana puding topped with a piece of a vanilla cookie. The pudding is on a white plate with a spoon taking a bite of pudding. The plate is on a tan counter with a baking dish with pudding.

My Final Thoughts

This strawberry banana pudding is creamy, fruity, and nostalgic all in one bite. The layers are beautiful when served, and every bite is a mix of banana pudding, sweet strawberries, and creamy cheesecake with soft cookies. It’s the kind of dessert that disappears faster than you expect, so you might want to make a double batch! If you make this recipe, leave me a comment and review below. I love hearing from you.

More Desserts To Try

Yield: 8 servings

Strawberry Banana Pudding (Creamy, Fruity, and No-Bake)

Prep Time 1 hour 15 minutes

Additional Time 1 hour

Total Time 2 hours 15 minutes

Ingredients

1 box 3.4 ounce Instant pudding mix Vanilla or French Vanilla
1 cup cold milk
7oz sweet condensed milk
4oz softened cream cheese, room temperature
½ teaspoon vanilla extract
4 oz cool whip
1 box vanilla wafers
1 ripe banana optional
8 ounces strawberries
⅓ cup granulated sugar

Instructions

Start by preparing the strawberries. Slice them into small pieces, sprinkle with sugar, and mix well. Let them sit for at least an hour to release their natural juices and create a syrup—the longer they rest, the more syrup you'll have.
In a large bowl, whisk together the pudding mix and cold milk until smooth. Place the bowl in the fridge to chill and thicken for about 30 minutes.
In a separate bowl, beat the cream cheese with the sweetened condensed milk and vanilla extract until smooth and creamy. Mix in two tablespoons of the strawberry syrup, then gently fold in the Cool Whip until fully incorporated. Add three more tablespoons of syrup along with two tablespoons of the macerated strawberries, and fold again until combined.
Fold the cream cheese mixture into the chilled pudding mixture, stirring gently to keep it smooth and airy.
Begin layering: Spread a layer of the pudding mixture in your serving dish. Top with crushed vanilla wafer cookies, a layer of macerated strawberries, and sliced bananas. Repeat the layers until you have three, finishing with a final layer of pudding on top.
Cover with plastic wrap and refrigerate overnight to allow the flavors to meld and the texture to set. Decorate with extra cookies, strawberries, and a drizzle of strawberry syrup just before serving.

Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving: Calories: 293Total Fat: 12gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 29mgSodium: 150mgCarbohydrates: 41gFiber: 1gSugar: 35gProtein: 6g