Ingredients
Pudding Layer:
1 (3.4 oz) box instant banana pudding mix: Jell-O brand thickens reliably; vanilla subs milder.
2 cups cold milk: Whole or 2% sets firmest; almond thins lighter.
1 (8 oz) container whipped topping (Cool Whip), thawed: Half folds pudding, half tops; homemade stabilizes longer.
Banana Layer:
3–4 ripe bananas, sliced 1/4-inch: Firm-ripe hold shape; lemon juice dip prevents brown 1 hour ahead.
Strawberry Layer:
1 lb fresh strawberries, diced: Hulled quarters macerate juicy; frozen thawed works off-season.
2–3 tbsp granulated sugar (optional): Draws juices sweet-tart; skip peak-sweet berries.
Cookie/Crumble Layer:
1 cup crushed Golden Oreos (about 20 cookies): Golden yields vanilla crunch; Nilla/chessmen classic alt.
1 cup freeze-dried strawberries, crushed: Powder pink magic; food processor pulses fine.
3 tbsp melted butter: Unsalted binds crumbs; coconut oil dairy-free.
Instructions
Whisk pudding mix + cold milk vigorously 2 minutes until thickened ribbons; fold half whipped topping spatula gentle streaks gone—overmix deflates. Chill bowl 10 minutes sets spreadable.
Crush Oreos + freeze-dried strawberries zip bag/processor coarse-fine crumbs (pea-sized holds bite); stir melted butter uniform “wet sand”—set aside no clumping. Macerate strawberries: toss diced berries sugar bowl, rest 5-10 minutes juices pool—drain excess optional thicker layers.
Assemble 9×13/trifle dish: thin pudding base (seal prevents sog), banana slices even, strawberries spooned juicy, thick pudding barrier, generous crunch sprinkle. Repeat 1-2x ending pudding. Top remaining whipped topping smooth offset spatula, heavy crunch border-center. Cover plastic (no touch topping).
Chill minimum 2 hours (overnight ideal)—pudding firms, fruit melds, crunch stays crisp. Garnish extra berries/banana fans pre-serve.
Continue to the next page to reveal more tips and tricks