Oh, you know those days when you crave something sweet, creamy, and totally nostalgic, but the thought of turning on the oven just makes you sigh? Me too! That’s why I’m absolutely thrilled to share what I genuinely believe is the EASIEST no-bake dessert recipe in my entire repertoire: my Simple Strawberry Banana Pudding. Seriously, this Strawberry Banana Pudding is sunshine in a bowl. It’s my go-to when company drops by unexpectedly or when I just need that comforting taste from childhood without any fuss.

I love this recipe because it relies on simple pantry staples that come together so quickly. If you’ve ever made the classic Southern-style pudding before, you know it usually involves making custard, but not this version! This is the simplest, no-bake formula imaginable. For a fun exploration into the more traditional custard route, you can check out my recipe for classic Southern banana pudding later. But for now, trust me on this one; this layered version is foolproof, and it always gets devoured first at any barbecue or potluck. We’re talking about pure, straightforward bliss here!

Why You Will Make This Strawberry Banana Pudding Recipe

Honestly, you’ll make this because it’s just so darn easy! It’s the ultimate compromise between speed and taste. Forget fussy stovetop recipes; this is pure assembly magic.

It’s genuinely a no-bake marvel! Zero oven time required, which is a huge win in the summer.
You assemble this dreamy dessert faster than it takes to clean up the measuring cups.
The flavors are spot-on: bright strawberries, creamy banana, and that sweet vanilla wafer crunch.
It feeds a crowd easily, layering up beautifully in one big bowl.

Trust me, once you see how fast this comes together, you’ll never look back. It’s pure nostalgia done simply!

Essential Ingredients for Perfect Strawberry Banana Pudding

The secret to making sure this incredibly easy dessert tastes incredible lies entirely in using the right components, exactly as specified. There’s no cooking involved, so the quality of these simple things really shines through. Since we aren’t baking, these ingredients are what define the entire texture and flavor experience. I’ve linked my favorite quick parfait assembly, which uses a similar ingredient list, if you want to see how to make individual servings too: strawberry banana pudding parfaits!

Make sure you have everything ready to go before you start mixing, because once the pudding kicks in, things move fast! Here’s what you need for about six generous servings:

One box (3.4 oz) of instant vanilla pudding mix. This is critical; instant is the only way for this method!
Two cups of very cold milk. Cold, cold, cold—that’s what makes it set up fast.
One standard container (8 oz) of frozen whipped topping, thawed completely. Don’t stir the topping in while it’s frozen!
One small teaspoon of pure vanilla extract. This deepens the flavor that the pudding mix might be missing.
Two whole cups of fresh strawberries, washed and sliced up nicely.
Two perfectly ripe bananas, peeled and sliced. Ripe means sweet, not mushy!
One package (11 oz) of classic vanilla wafers. These are non-negotiable structural elements!

Step-by-Step Instructions for Your Strawberry Banana Pudding

Okay, this is where the fun starts! Since this is a layering project, getting your assembly line ready before you start mixing the pudding is the secret weapon. We’re keeping things incredibly straightforward, so you can stop worrying about baking temperature and start thinking about how delicious this is going to be. If you’re looking for another easy, no-fuss dessert, you have to check out my take on a no-bake banana pudding icebox cake!

Preparing the Pudding Base for Strawberry Banana Pudding

First things first, we need that creamy base! Grab your milk and your instant pudding mix. You’ll whisk the two together vigorously in a medium bowl for a full two minutes—don’t skimp on the whisking time, seriously! Once combined, you must let that mixture stand undisturbed for five minutes exactly. This waiting period is crucial because that’s when the magic happens and it thickens up properly!

After the five minutes are up, gently—and I mean gently—fold in your thawed whipped topping and that lovely teaspoon of vanilla extract. You want to keep all the air you just incorporated, so use a spatula and use deliberate folding motions. Don’t stir it like you’re mad at it!

Layering the Strawberry Banana Pudding

Now we move to your large serving bowl, which is going to look gorgeous when it’s done. Start by placing exactly one-third of your vanilla wafers directly on the bottom of the bowl. This forms the first anchor layer.

Next, take half of your sliced strawberries and half of your sliced bananas and scatter them evenly over those wafers. Then, scoop half of that gorgeous, fluffy pudding mixture right over the fruit layer. You’ll repeat this exact sequence: another layer of wafers, the remaining fruit, and finally, the rest of your pudding mixture on top.

For the grand finale, top the whole thing off with the last of those delicious vanilla wafers. Remember, the crucial part: you need to chill this in the fridge for a minimum of four hours. No cheating! That time allows the wafers to soften slightly and the flavors to really marry together perfectly.

Expert Tips for the Best Strawberry Banana Pudding

I’ve made this recipe dozens of times now—for quick weeknight treats and for big family events—and I’ve picked up a few little tricks that keep mine looking professional, even though it’s basically spooning things into a bowl! The most important thing you can do to maintain the integrity of your beautiful **Strawberry Banana Pudding** is to handle those soft fruits correctly. Seriously, don’t slice your bananas until the very last second, right before you start assembling the layers. If they sit out, they oxidize so fast, turning that sad grey color, and nobody wants that!

If you happen to be making this a day ahead (which is totally fine!), you can toss the banana slices lightly in a tiny bit of lemon juice—just a squeeze—before layering them in. It doesn’t affect the taste much, but it keeps them looking bright yellow when you finally dig in. Remember, if you’re feeling inspired to try something new after this success, my recipe for banana pudding cheesecake bars is a fun, slightly more complex twist on these classic flavors!

Ingredient Notes and Substitutions for Strawberry Banana Pudding

The simplicity of this dessert means every ingredient truly counts. When it comes to the whipped topping, the recipe calls for that standard 8-ounce container of frozen whipped topping—that’s usually the stuff that comes in a tub, thawed, right? If you prefer a richer, fresher taste, feel free to swap that out for homemade whipped cream!

If you make your own, you’ll whip about 1 cup of heavy cream with maybe 2 tablespoons of powdered sugar and a splash of vanilla until stiff peaks form. Just make sure you fold that in extremely gently, just like the recipe instructs for the store-bought stuff. Because homemade tends to deflate a little faster, you’ll want to plan to assemble this version slightly closer to serving time.

Now, about the pudding mix: vanilla is absolutely my recommendation for the best **Strawberry Banana Pudding**. It’s the perfect neutral, creamy backdrop for the fruit. However, if you’re feeling adventurous, you could try the instant cheesecake flavor, or even French vanilla if you can find it! Just avoid anything intensely flavored like chocolate or butterscotch, as that would completely overpower the delicate banana and strawberry notes we are aiming for here.

Serving Suggestions for Your Strawberry Banana Pudding

Once that required chilling time is up, the pudding is ready to serve straight from the large bowl, but sometimes you just want to make a perfect presentation, right? Because this dessert is so deeply rooted in comfort food tradition, I often keep the garnish super simple. You don’t want to cover up all those beautiful layers you worked so hard to create!

My absolute favorite way to dress this up is by crushing a few extra vanilla wafers between my fingers right before bringing the bowl to the table. That fresh layer of crumbs on top adds the perfect textural contrast to the soft pudding underneath. It’s just that little something extra that screams, “I’m special!”

If you’re serving this for a spring gathering or maybe Mother’s Day, I adore adding a tiny sprig of fresh mint right in the center—it adds such a gorgeous pop of green color against the pink strawberries and cream. Also, if you happen to have some extra whipped cream on hand, a beautiful swirl of that on top of individual servings works wonderfully.

Speaking of whipped cream, if you want to make the fluffiest batch to top this off (or if you just want a snack!), check out my recipe for strawberry whipped cream—it uses fresh berries and tastes amazing with this pudding base!

Storage and Make-Ahead Tips for Strawberry Banana Pudding

Since this is a no-bake affair relying on soft wafers and delicate fruit, storage timing is important to keep that texture just right. You absolutely need to chill this **Strawberry Banana Pudding** for those four hours minimum before serving, but how long can it hang out in the fridge after that? I find that this dessert is best enjoyed within 24 hours of assembly. If you go beyond that, the vanilla wafers start getting a little too soggy—they lose that essential contrast between soft and slightly firm.

If you need to make it ahead of time, I say you can assemble the pudding layers, but maybe hold off on placing the very top layer of wafers on until about 30 minutes before you serve it. That keeps the structural crunch intact for the longest amount of time! Also, I’ve tried freezing it, and let me tell you, don’t bother. The whipped topping completely changes texture once thawed, and the fresh fruit doesn’t hold up well to the freezing process at all. Stick to the fridge!

If you’re looking for another make-ahead dessert that actually freezes beautifully—like, perfectly—you might want to check out my recipe for a no-bake Oreo dessert. That one is sturdy and holds up to a freezer-to-table situation like a champ, unlike our delicate pudding.

Frequently Asked Questions About Strawberry Banana Pudding

I get so many questions about this classic recipe, especially since it’s such a simple **no bake dessert**! Most of them boil down to timing or substitutions, which is totally normal when you are working with creamy layers and fresh fruit. I’m happy to clear up any confusion so your pudding turns out perfect every single time. If you need a refresher on the best base ingredient, you can check out my thoughts on where to find the best vanilla wafers, which is key for this recipe!

Can I make this Strawberry Banana Pudding without vanilla wafers?

Wow, that’s a tough one! Structurally, no, I really wouldn’t recommend skipping them altogether. The wafers act like little sponges that soak up the moisture from the fruit and pudding over time while chilling in the fridge. This is what transforms them from crisp cookies into that delightful, cake-like layer we all love in a traditional pudding. If you skip them, your dessert will just be a bowl of fruit, pudding, and whipped topping—delicious, sure, but it won’t be the same layered experience!

Now, if you absolutely cannot find vanilla wafers, you could try layering it with graham cracker sheets or even thin slices of pound cake, but the texture won’t be quite as authentic. Honestly, if you skip the wafers, you should probably plan to eat it immediately, as it won’t set up properly without that absorption layer.

How long does the pudding need to chill before serving?

If you’re staring desperately at the fridge thinking you can manage just one hour, stop right there! You absolutely must chill this for a minimum of four hours. I know it feels like forever, but those four hours are essential for two reasons. First, the instant pudding needs the cold to fully firm up all the way through. Second, and more importantly, the vanilla wafers need time to absorb just enough moisture to become that soft, satisfying layer. If you try to serve it sooner, you risk having stiff pudding and crunchy wafers all mixed together. Patience really is the secret ingredient here!

Nutritional Estimates for Strawberry Banana Pudding

Now, let’s talk quick estimates for those of you who track your macros, though honestly, when I’m making this comfort classic, I try not to look too closely! Because we are using simple ingredients like instant mix and frozen topping, the numbers are quite manageable, especially for a no-bake dessert.

Please remember these figures are just my best guess based on standard product sizes and serving ratios. If you use full-fat heavy cream or different brands of wafers, your totals will shift a bit, so take these as a general guide. I certainly don’t weigh my strawberries when I’m layering them in, so there’s always a little bit of variation!

Serving Size: 1 serving
Calories: Approximately 350
Total Fat: Around 15g
Saturated Fat: About 8g
Carbohydrates: Roughly 55g
Sugar: About 45g (Yes, it’s sweet, but that’s the joy of pudding!)
Protein: About 4g
Cholesterol: Roughly 15mg

Simple Strawberry Banana Pudding

Author: memorecipes.com
Total Time: 4 hr 20 min
Yield: 6 servings 1x
Diet: Vegetarian

Print Recipe

Description

A straightforward recipe for classic strawberry banana pudding.

Ingredients

Scale

1 box (3.4 oz) instant vanilla pudding mix
2 cups cold milk
1 container (8 oz) frozen whipped topping, thawed
1 teaspoon vanilla extract
2 cups sliced fresh strawberries
2 ripe bananas, sliced
1 package (11 oz) vanilla wafers

Instructions

Whisk the instant vanilla pudding mix and cold milk together in a medium bowl for two minutes. Let it stand for five minutes to thicken.
Gently fold the thawed whipped topping and vanilla extract into the thickened pudding mixture.
In a large serving bowl, create a layer with one-third of the vanilla wafers.
Top the wafers with half of the sliced strawberries and half of the sliced bananas.
Spoon half of the pudding mixture over the fruit layer.
Repeat the layering process: wafers, remaining fruit, and then the remaining pudding.
Top the pudding with the remaining vanilla wafers.
Chill the pudding for at least four hours before serving.

Notes

You can substitute fresh whipped cream for the frozen whipped topping if you prefer.
Slice the bananas just before assembling to prevent browning.

Prep Time: 20 min
Cook Time: 0 min
Category: Dessert
Method: No Bake
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 350
Sugar: 45g
Sodium: 250mg
Fat: 15g
Saturated Fat: 8g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 55g
Fiber: 2g
Protein: 4g
Cholesterol: 15mg

Keywords: strawberry, banana, pudding, vanilla wafers, no bake dessert, easy dessert