This easy strawberry crunch banana pudding has layers of rich creamy instant vanilla pudding, Nilla wafers, and cool whip. Fresh strawberries and bananas topped with a strawberry shortcake crumble topping.
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Banana Pudding with Strawberries
Add even more flavor to a traditional banana pudding with strawberries. This recipe adds strawberry flavor two ways, fresh strawberries and strawberry crunch topping.
Fresh Strawberries
The combination of banana strawberry goes so well together. Strawberries are juicy with a bright flavor and banana are soft and sweet.
Strawberry Crunch Topping
For an extra sweet flavor sprinkle with strawberry crunch topping. Inspired by the nostalgic Good Humor Strawberry Shortcake ice cream bars.
This quick no bake 2 ingredients recipe can last on the shelf for weeks. Trust me make extra.
Ingredients and Substitutions
Fruit - Fresh strawberries and bananas.
Pudding - Instant vanilla or banana creme pudding. Substitute homemade or stovetop cooked boxed vanilla pudding, if preferred.
Milk - Whole milk is best but 2% can be used in a pinch.
Whipped Topping - Any brand of whipped topping or cool whip will do.
Cookies- Any brand of vanilla wafers or Nilla’s, pink sugar wafers, and vanilla creme cookies or Golden Oreos.
Banana Pudding with Crunch Topping
Topping the strawberry banana pudding with a flavorful crunch topping adds a special touch to a classic dessert.
Check out this amazing no bake recipes- Peach Cobbler Pudding, Banana Pudding Without Bananas, and Fluffy Banana Pudding (Magnolia Bakery Copycat recipe) !!!
Tips & Suggestions
If you like really soft vanilla wafers, make this the night before. Allowing at least 6-8 hours to get them nice and soft.
Add a whole 11oz box of vanilla wafers by making this in a 9x13 baking dish. More cookies the better.
Make individual desserts in mason jars or disposable clear cups for a party.
Want a more pink in the strawberry banana pudding? Use instant strawberry pudding instead of vanilla. You’ll get that pink hue and extra flavor, perfect of a birthday or baby shower.
Add more banana flavor by using a teaspoon or two of banana extract.
How To Serve
You’ll want to serve this easy strawberry crunch banana pudding at your next holiday dessert table, pot luck, picnic, summer cookout or bbq.
Right before serving top with fresh cut strawberries and banana slices. Make sure this pudding is kept chilled and served cold. With a large spoon scoop out a serving into a bowl or dessert plate and sprinkle some extra crumble topping. Yum.
Check out these delicious strawberry crunch recipes - Strawberry Crunch Tres Leches Cake and Strawberry Crunch Chocolate Covered Strawberries.
Make Ahead and Leftovers
I recommend making this recipe only up to 8 hours ahead of serving it. The bananas will start to breakdown and become brown. If you want a banana pudding without bananas try this recipe and just add the strawberries.
Leftovers can be stored in an airtight container in the fridge for up to 3 days. Remember the bananas will be brown and the texture will change in addition the vanilla wafers will be very soft. But still so good.
Step By Step Photos and Directions
Make Strawberry Crunch Topping
- In a zip bag add the Golden Oreos and pink wafers. With a rolling pin pound until crumbled. Set aside. This can also be made in a food processor, if preferred.
Make Strawberry Banana Pudding
- Grab all ingredients and prep them.
2. In a large bowl mix together the instant pudding and milk. Make the pudding as directed on the box. You want it to set until nice and thick.
3. Fold in half the container of whipped topping. Reserving the remainder to spread as a topping later.
4. Rinse about 4-6 strawberries, dry them, with a knife remove the tops. Then them into slices. Set them aside.
5. Peel about 1 or 2 bananas and cut them into slices. Set them aside.
6. In a 8x8 or 9x13 dish add a few large spoonful of the pudding mixture. Smooth into a single layer.
7. Add a layer of vanilla or Nilla wafers.
8. Then top with the fresh sliced strawberries and bananas.
9. Top with a few more spoonful of pudding mixture to repeat the layer one more time.
10. Then add the final layer of pudding mixture.
11. Spread the remaining reserved whipped topping.
12. Sprinkle with the strawberry crunch topping and top with 9 -15 vanilla wafers.
13. Cover and seal well with plastic wrap. Place in the refrigerator and chill for at least 3 hours. I prefer overnight for the vanilla wafers to be extra soft.
14. When ready to serve remove from the fridge and top with fresh strawberries and banana slices. Enjoy.
Strawberry Crunch Banana Pudding
Equipment
- 8x8 or 9x13 baking dish
- Mixing Bowl
- Whisk
- Food Processor or Zip Bag and Rolling Pin
- Rubber Spatula or Mixing Spoon
- Knife and Cutting Board
- Plastic Wrap
Ingredients
Strawberry Banana Pudding
- ⅔-1 11oz Box of Nilla or Vanilla Wafers
- 8oz Whipped Topping or Cool Whip, Thawed (divided into 2 portions)
- 5.1 oz Vanilla or Banana Creme Instant Pudding
- 3 cups Whole Milk
- 2-4 medium Bananas
- 8-10 Fresh Strawberries
Strawberry Crunch Topping
- 4-6 Pink Strawberry Sugar Wafers
- 8 Vanilla Cookies or Golden Oreos
Instructions
- Decide if you would like to use a 8x8 or a 9x13 baking dish. The 9x13 will require the whole box of vanilla wafers and more fresh bananas and strawberries. The strawberry crunch topping makes about 1 ½ cups which is enough for both sizes including extra for garnishing.
Make The No Bake Strawberry Crunch Topping
- In a food processor add the vanilla cookies and pink wafers. Plus a few times until crumbled. Set aside. In a zip bag add the vanilla cookies and pink wafers. With a rolling pin pound until crumbled. Set aside.
Strawberry Banana Pudding
- In a large bowl mix together the instant pudding and milk. Make pudding as directed on the box. You want it to set until nice and thick.
- Fold in half the container of whipped topping. Reserving the remainder to spread as a topping later.
- Rinse about 4-6 strawberries, dry them, with a knife remove the tops. Then them into slices. Set them aside.
- Peel about 1 or 2 bananas and cut them into slices. Set them aside.
- In a 8x8 or 9x13 dish add a few large spoonful of the pudding mixture. Smooth into a single layer.
- Add a layer of vanilla or Nilla wafers. Then top with the fresh sliced strawberries and bananas.
- Top with a few more spoonful of pudding mixture to repeat the layer one more time. Then add the final layer of pudding mixture and spread the remaining reserved whipped topping.
- Sprinkle with the strawberry crunch topping and top with 9 -15 vanilla wafers.
- Cover and seal well with plastic wrap. Place in the refrigerator and chill for at least 3 hours. I prefer overnight for the vanilla wafers to be extra soft.
- When ready to serve remove from the fridge and top with fresh strawberries and banana slices. Enjoy.
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