Tips for best results
- Use fully ripe bananas for maximum natural sweetness and banana flavor, a common tip in banana pudding recipes.
- Let the cream cheese soften completely and beat well with condensed milk and pudding to avoid lumps in the base.
- Layer gently to keep the layers clean and defined, especially if using a clear trifle dish.
- For extra strawberry flavor, fold finely diced strawberries into the strawberry cream layer, similar to some strawberry trifle fillings.
- If making ahead, you can add a thin layer of pudding over banana slices to help slow browning, a trick sometimes used in banana pudding assemblies.
FAQs
How far in advance can I make Strawberry Cheesecake Banana Pudding?
Most layered banana and strawberry puddings can be made 4–24 hours in advance. The cookies will soften over time, which many people enjoy, but for more texture, assemble closer to serving.
What’s the best way to keep bananas from turning brown?
Using very fresh, just-ripe bananas and fully coating them with pudding or cream layers helps limit air exposure and browning. You can also very lightly brush slices with lemon juice, though too much can alter the flavor.
Can I use Cool Whip instead of whipped cream?
Yes. Many recipes use whipped topping in place of freshly whipped cream in the pudding base and strawberry layer; the texture will be slightly more stabilized and sweet.
How long do leftovers last?
Stored covered in the refrigerator, leftovers are typically best within 2–3 days; after that, bananas soften more and cookies get very soggy.
Strawberry Cheesecake Banana Pudding blends the best of cheesecake, banana pudding, and strawberry trifle into one creamy, fruity, make-ahead dessert that looks impressive and tastes even better.