Tips for best results
Using ripe but still firm bananas helps them hold their shape in the layers while contributing plenty of sweetness, just as other strawberry banana pudding recipes advise. For strawberries, recipes often suggest choosing berries that are deeply colored and not overly soft so they stand up to layering and chilling.
Letting the pudding mixture thicken properly before layering is important; similar recipes recommend letting pudding sit for several minutes after mixing so it doesn’t run off the fruit and cookies. When layering, you can also start with a thin smear of pudding at the bottom to help anchor the first cookie layer, a technique some strawberry banana pudding and trifle recipes use.
Storage and make-ahead
Most strawberry banana pudding recipes advise making the dessert at least several hours ahead, with many suggesting it can be made up to a day in advance for optimal texture and flavor. Keep it tightly covered in the refrigerator and plan to serve within about 24 hours for the best fruit quality, since bananas especially can soften and darken over time.
Leftovers should remain chilled and will generally be best within 1–2 days, similar to other banana pudding-based desserts that rely on fresh fruit. For Christmas service, you can assemble it the night before, chill overnight, then garnish with fresh strawberries and a drizzle of strawberry sauce shortly before bringing it to the table.