• 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.