Strawberry Banana Pudding
Creamy, Triple Layered Strawberry Banana Pudding!
Servings: 8
Cost: 8
Ingredients
For the pudding mix
- 2 boxes 3.4 ounce Instant pudding mix Vanilla or French Vanilla
- 2 cups cold milk whole, oat or almond
- 14oz sweet condensed milk
- 8oz softened cream cheese room temperature
- 1 tsp vanilla extract
- 8 oz cool whip
- 2 boxes vanilla wafers
- 2 ripe bananas optional
- 1 box chessman cookies optional
For the macerated strawberries
- 16 ounces strawberries
- 2/3 cup granulated sugar
Instructions
- Begin by making the strawberry mixture. Cut strawberries into small slices, add sugar, and mix. Allow them to sit for at least an hour. The longer they sit, the more syrup you will get.
- In a large mixing bowl, whisk together pudding mix and cold milk until smooth. Set in the refrigerator for 30 minutes.
- In a separate bowl, beat the cream cheese with the sweetened condensed milk and vanilla extract until well combined. Slowly add two tablespoons of strawberry syrup mixture. Slowly fold in the cool whip. Continue folding until all ingredients are fully incorporated. Add three additional tablespoons of syrup, then- 2 tablespoons of macerated strawberries.
- Gently fold the cream cheese mixture into the prepared pudding, ensuring a smooth and uniform consistency.
- Pour a layer of the pudding mixture over the cookies, spreading it evenly.
- Add a layer of crushed vanilla wafer cookies, macerated strawberries, and sliced bananas, then add the pudding mixture and repeat the process until you have three layers, ending with a layer of vanilla pudding on top.
- After completing the layering process, cover the dish with plastic wrap and refrigerate the banana pudding overnight. (Do not decorate until the next day) This extended refrigeration allows the flavors set.
- Before serving, decorate your banana pudding with cookies, strawberries and strawberry syrup
Nutrition
Calories: 343kcal