I’ll never forget the first time I pulled this Strawberry Cheesecake Banana Pudding out of the fridge for a family gathering. My kitchen was filled with that sweet, nostalgic scent of vanilla wafers and ripe bananas, with a bright, fruity hint from fresh strawberries. I was looking for a show-stopping dessert that felt both decadent and comforting, a twist on my grandma’s classic banana pudding that could hold its own at a summer barbecue or a cozy winter potluck. The moment I took that first creamy, dreamy bite, I knew I’d stumbled onto something magical. It was an instant hit, and the empty dish I took home was the ultimate compliment. This recipe isn’t just a dessert; it’s a memory-maker, and I’m so excited to share my tested, perfected version with you.
Ingredients
- 1 (8 oz) block full-fat cream cheese, softened
- 1 (14 oz) can sweetened condensed milk
- 1 (3.4 oz) box instant cheesecake-flavored pudding mix (or vanilla in a pinch)
- 1 ½ cups cold whole milk
- 1 (8 oz) tub frozen whipped topping (like Cool Whip), thawed
- 1 teaspoon pure vanilla extract
- 4-5 medium ripe bananas
- 1 lb fresh strawberries, hulled and sliced
- 1 (11 oz) box vanilla wafer cookies (like Nilla Wafers)
Let’s talk ingredients because choosing the right ones makes all the difference. First, don’t skip the full-fat cream cheese; the low-fat version can make the filling watery and lacks that luxuriously rich tang. For the bananas, patience is key—wait until they’re speckled with brown spots. They’re sweeter and hold their shape better than underripe, starchy yellow ones. I’ve tried both the specified cheesecake pudding and vanilla, and while vanilla works, the cheesecake flavor truly amplifies the “cheesecake” essence of the dessert. It’s a small detail that makes a huge impact. Finally, using cold milk is non-negotiable for getting that pudding to set up thick and luscious quickly.(See the next page below to continue…)