Strawberry Cheesecake-Style Banana Pudding

Strawberry Cheesecake-Style Banana Pudding

Ingredients

For the Pudding

• 2 (3.4-ounce) packages instant cheesecake pudding mix
• 3 cups cold whole milk
• 1 (8-ounce) package cream cheese, softened
• 1 (14-ounce) can sweetened condensed milk
• 1 teaspoon vanilla extract
• 1 (8-ounce) container whipped topping, thawed

For the Layers

• 1 (11-ounce) box vanilla wafers
• 4 ripe bananas, sliced
• 2 cups fresh strawberries, sliced

Topping

• Additional whipped topping
• Fresh strawberry slices
• Crushed vanilla wafers

Instructions

1. In a large bowl, whisk together the cold milk and instant cheesecake pudding mix for 2 minutes. Let it sit for 5 minutes to thicken.
2. In another bowl, beat the softened cream cheese until smooth. Add the sweetened condensed milk and vanilla extract, mixing until creamy.
3. Fold the prepared pudding into the cream cheese mixture until fully combined.
4. Gently fold in the whipped topping until light and fluffy.
5. In a 9×13-inch dish or a large trifle bowl, arrange a layer of vanilla wafers on the bottom.
6. Top with a layer of sliced bananas, followed by a layer of sliced strawberries.
7. Spread one-third of the cheesecake pudding mixture over the fruit.
8. Repeat the layers until all ingredients are used, finishing with the pudding mixture on top.
9. Cover and refrigerate for at least 4 hours, or overnight for the best flavor and texture.
10. Before serving, garnish with whipped topping, fresh strawberries, banana slices, and crushed vanilla wafers.

Tips

• Toss the banana slices with a little lemon juice to help prevent browning.
• Chill overnight for the best flavor and a softer cookie texture.
• Add white chocolate chips or crushed freeze-dried strawberries for extra sweetness and texture.
• Store covered in the refrigerator for up to 3 days.

Prep Time: 20 minutes
Chill Time: 4 hours
Total Time: 4 hours 20 minutes
Servings: 10–12