Pudding base
- 1 box instant vanilla pudding mix
Forms the thick, custard-like base quickly; instant vanilla is widely used in banana and strawberry-banana pudding recipes. - 2 cups cold milk
Whisks with the pudding mix to thicken; using very cold milk helps the pudding set properly. - 1 can sweetened condensed milk
Adds sweetness and a silky, rich mouthfeel, a hallmark of many “Not Yo Mama’s” style banana puddings. - 8 oz cream cheese, softened
Gives cheesecake-style tang and body; softened cream cheese blends smoother and is standard in cheesecake puddings. - 1 cup heavy whipping cream
Whipped and folded in to lighten the base into a mousse-like texture, similar to many trifle and pudding desserts. - 1 teaspoon vanilla extract
Deepens the vanilla flavor and ties together the custard, cookies, and fruit.
Layers
- 1 lb strawberries, sliced
Provide bright color, sweetness, and a fresh contrast to the creamy base; common in strawberry-banana trifles. - 3–4 bananas, sliced
Add classic banana pudding flavor and soft texture. Using ripe bananas is widely recommended for best taste. - 1 box vanilla wafer cookies, crushed (or graham cracker crumbs)
Add sweetness and a bit of crunch that softens into a cake-like layer, just as in traditional banana pudding.
Strawberry cream layer
- 1 cup strawberry puree
Intensifies strawberry flavor and gives a natural pink hue; similar purees are used in strawberry trifles and cheesecakes. - 1 cup whipped topping
Lightens the puree into a spreadable, fluffy layer. Many recipes use whipped topping or whipped cream for this component.
Step-by-step instructions
1. Prepare the pudding base
In a large bowl, whisk together the instant vanilla pudding mix and cold milk until the mixture thickens. This usually takes 2–3 minutes and mirrors directions for instant pudding banana desserts.
Add the sweetened condensed milk and softened cream cheese. Beat with a mixer until completely smooth and creamy, with no lumps. Recipes emphasize soft cream cheese and thorough beating for a silky texture.
In a separate bowl, whip the heavy cream with the vanilla extract until soft peaks form. Gently fold the whipped cream into the pudding mixture until fully combined and light. Folding in whipped cream is standard in trifle-style desserts to create a lighter mousse-like base.
2. Make the strawberry cream layer
In another bowl, mix the strawberry puree with the whipped topping until smooth and well combined. This creates a fluffy strawberry layer similar to strawberry cheesecake pudding toppings.
Set aside.
3. Assemble the layers
In a large glass dish, trifle bowl, or individual cups:
- Add a layer of the vanilla cheesecake pudding base on the bottom.
- Sprinkle a layer of crushed vanilla wafers (or graham crumbs).
- Add a layer of sliced bananas, then a layer of sliced strawberries.
- Spread a layer of the strawberry cream mixture over the fruit.
Repeat these layers—pudding, cookies, bananas, strawberries, strawberry cream—until all ingredients are used, ending with a layer of strawberry cream on top. This “layer with love” approach matches other strawberry cheesecake banana pudding instructions.
4. Chill and serve
Garnish the top with extra sliced strawberries, banana slices, and crushed vanilla wafers for a pretty finish.
Cover and refrigerate for at least 2 hours to allow the pudding to set and the flavors to blend, as recommended for banana and strawberry pudding desserts. Serve chilled.