Ingredients you’ll need
Base layers
- Vanilla wafers
- Bananas, sliced
- Strawberries, chopped or sliced
- Vanilla pudding, prepared according to package directions
- Whipped topping, thawed
The wafers give structure and that classic banana pudding flavor, while the bananas and strawberries add fresh, fruity layers. Folding whipped topping into prepared pudding makes a light, mousse-like mixture that spreads easily and sets nicely in the fridge.
Strawberry crunch topping
- Crushed golden cookies (such as vanilla sandwich cookies or Golden Oreos)
- Strawberry-flavored crumbs (from crushed strawberry wafers, freeze‑dried strawberries, or a strawberry crunch mix)
- Melted butter
This topping mimics the nostalgic strawberry crunch coating you find on strawberry shortcake ice cream bars, and it adds a sweet, buttery, slightly fruity crunch to contrast all that creaminess.
Step-by-step: how to make Strawberry Crunch Banana Pudding
1. Make the creamy pudding layer
- Prepare the vanilla pudding according to the package directions, then chill it until thickened.
- In a large mixing bowl, gently fold in whipped topping until the pudding is smooth, fluffy, and uniform, with no streaks.
This simple step transforms basic pudding into a light, cloud-like filling that sits beautifully between the fruit and wafers.
2. Prepare the strawberry crunch topping
- Place the crushed golden cookies in a medium bowl.
- Add strawberry-flavored crumbs. You can use finely crushed strawberry wafers, a blend of crushed cookies and strawberry gelatin powder, or ground freeze‑dried strawberries, depending on your preferred method.
- Pour melted butter over the crumb mixture and stir until everything is evenly moistened and clumps lightly when pressed.
You’re aiming for crumbs that are a bit chunky—not dust—so the topping has plenty of texture and visual appeal.
3. Layer the wafers, fruit, and pudding
You can build this in a glass trifle dish for drama or in a 9×13-inch pan for easy serving.
- Start with a layer of vanilla wafers on the bottom of your dish. Pack them in fairly snugly; these will soften into a cake-like base as the dessert chills.
- Add a layer of sliced bananas on top of the wafers.
- Follow with a layer of chopped or sliced strawberries. Press some slices up against the glass sides if you’re using a trifle bowl for that pretty layered look.
- Spoon a generous layer of the pudding mixture over the fruit, spreading it all the way to the edges so everything is sealed under the creamy layer.
- Repeat the layers—wafers, bananas, strawberries, pudding—until you reach near the top of your dish, finishing with a thick layer of pudding.
This stacking method ensures every scoop hits all the elements: soft cookies, ripe fruit, and creamy pudding.
4. Finish with strawberry crunch and chill
- If you reserved a bit of whipped topping, spread a thin layer over the top to give the crumbs something to cling to.
- Scatter the strawberry crunch topping evenly over the top, covering it from edge to edge.
- Cover the dish tightly with plastic wrap or a lid and refrigerate for at least 1–2 hours, and up to several hours or overnight.
During this chill time, the wafers soften, the fruit juices mingle with the pudding, and the whole dessert sets into luscious layers beneath that crunchy crown.