Strawberry Banana Pudding with Whipped Cream and Nilla Wafers Recipe
This Strawberry Banana Pudding is a luscious and creamy dessert that combines layers of vanilla instant pudding, sweetened condensed milk, fresh bananas, strawberries, and crispy Nilla wafers. Whipped heavy cream adds a light and fluffy texture, perfect for a refreshing treat ideal for gatherings or as a delightful finish to any meal.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 7 hours 15 minutes
- Yield: 10 servings
- Category: Dessert
- Method: No-Cook
- Cuisine: American
Ingredients
Pudding Base
- 1 can (14 oz / 400 g) sweetened condensed milk
- 1 1/2 cups / 350 ml / 12 fl oz cold water
- 1 box (3.4 oz / 96 g) vanilla instant pudding mix
Fruit and Layers
- 3 cups / 450 g / 16 oz sliced barley ripe bananas
- 3 cups / 375 g / 13 oz sliced strawberries
- 1 12-oz / 340 g box Nilla Wafers
Cream
- 3 cups / 700 ml / 24 fl oz heavy cream
- 1/2 cup / 120 ml / 4 fl oz heavy cream (for topping)
Garnish
- Banana slices
- Strawberries
- Nilla wafers
Instructions
- Mix sweetened condensed milk and water: Pour the sweetened condensed milk and cold water into a large mixing bowl. Using an electric hand mixer on low speed, mix until combined. Then add the vanilla instant pudding mix and beat for 2 to 3 minutes until well incorporated. Optionally, add a few drops of pink or red food coloring for a stronger pink color.
- Chill pudding: Cover the mixing bowl with plastic wrap and refrigerate for at least 4 hours or overnight to allow the pudding to firm up completely.
- Whip heavy cream: In a chilled mixing bowl, add 3 cups of heavy cream and beat with a stand mixer fitted with a whisk attachment or a hand mixer until stiff peaks form.
- Fold pudding and whipped cream: Gently fold the whipped cream into the strawberry pudding mixture using a rubber spatula, careful not to deflate the whipped cream but making sure the mixture is evenly combined.
- Assemble: In a trifle dish or glass bowl, start by adding a small amount of the pudding mixture at the bottom. Then add a layer of Nilla wafers, placing a row of cookies against the side of the dish. Add a layer of sliced bananas and strawberries. Next, add 1/3 of the pudding mixture on top and smooth it out. Repeat these layers two more times, alternating strawberries and bananas for the rows. Finish with a final layer of pudding on top.
- Garnish: Whip the remaining 1/2 cup of heavy cream to stiff peaks, pile it on top of the assembled pudding, and decorate with banana slices, halved strawberries, and additional Nilla wafers for a beautiful presentation.
- Chill and serve: Refrigerate the assembled pudding for at least 3 hours until set and the wafer cookies have softened. Avoid chilling longer than 8 hours to prevent bananas from browning. Serve chilled and enjoy your strawberry banana pudding.
Notes
- Use ripe but firm bananas to prevent browning too quickly.
- For a more vibrant pudding color, add food coloring when mixing the pudding base.
- This dessert is best served within 8 hours of assembling to maintain freshness.
- If a trifle dish is not available, you can use individual cups or a 9x13-inch pan for assembling.
- Chilling times can be adjusted but allow enough time for the pudding to set and cookies to soften properly.
