The first time I made this Strawberry Cheesecake Banana Pudding, my entire kitchen was filled with the most incredible smell—sweet strawberries, rich vanilla, and the nostalgic scent of ripe bananas. It was like a summer afternoon and a cozy dessert cafe had a delicious baby. I’d been searching for a show-stopping dessert that felt special but was secretly simple to throw together, and this was it. The moment I took that first creamy, dreamy bite, I knew I had to share it with you. It’s pure, unadulterated joy in a bowl.
Ingredients
- 1 1/2 cups cold milk
- 8 oz cream cheese, softened
- 1/2 cup powdered sugar
- 1 box (3.4 oz) instant vanilla pudding mix
- 1 container (8 oz) frozen whipped topping, thawed (like Cool Whip), divided
- 1 lb fresh strawberries, hulled and sliced
- 3-4 ripe bananas
- 1 box (11 oz) vanilla wafer cookies (like Nilla Wafers)
Now, let’s talk ingredients because I’ve learned a few things through trial and error. First, the bananas: don’t use raw, yellow ones—wait until they’re speckled with brown spots. They are sweeter, more flavorful, and won’t taste starchy. For the cream cheese, “softened” is non-negotiable. I’ve tried to rush this by microwaving it, and it just creates lumps that won’t blend smoothly. Let it sit on the counter for a good hour. And for the strawberries, fresh is best here for that bright, juicy texture. Frozen ones will release too much water and make everything soggy. Trust me on this.
Equipment Needed
- Large mixing bowl
- Electric hand mixer or stand mixer
- Rubber spatula
- Medium mixing bowl
- Whisk
- 9×13 inch baking dish or a large trifle bowl
- Measuring cups and spoons
- Sharp knife and cutting board
You don’t need fancy gear for this recipe, but a couple of tools are lifesavers. An electric mixer is key for that perfectly smooth, lump-free cheesecake filling. You can mix by hand, but your arm will get a serious workout, and you risk little cream cheese lumps. I’ve done it both ways, and the mixer is worth the extra dish. I also highly recommend a clear trifle bowl if you have one. While a 9×13 dish works perfectly, seeing all those beautiful layers of cookie, fruit, and cream is half the fun when serving. A rubber spatula will be your best friend for folding gently and scraping every last bit of deliciousness from the bowl.
Step-by-Step Instructions
The magic starts with the cheesecake layer. In your large bowl, beat that softened cream cheese until it’s completely smooth and creamy—this takes a solid minute or two. Scrape down the sides, then beat in the powdered sugar. Now, here’s where I messed up once: add half of the thawed whipped topping (about 4 oz) to this cream cheese mixture and beat it just until combined. If you add the whole container here, the texture gets too stiff. Set this beautiful, tangy cloud aside.
In your medium bowl, whisk the cold milk and instant pudding mix for a full two minutes. It will seem thin at first, but trust the process. Let it sit for 5 minutes to thicken up properly. After it sets, gently fold in the remaining half of the whipped topping with your spatula. This creates the light, fluffy pudding layer. I like to do this by hand to keep it airy. Now you have two magnificent bowls of filling: one rich and cheesecake-y, one light and pudding-like.(See the next page below to continue…)