Strawberry Cheesecake Banana Pudding

 Strawberry Cheesecake Banana Pudding

 Ingredients

Pudding Base:

• 1 box instant vanilla pudding mix
• 2 cups cold milk
• 1 can (14 oz / 397 g) sweetened condensed milk

 Cheesecake Layer:

• 8 oz (225 g) cream cheese, softened
• 1/2 cup powdered sugar
• 1 tsp vanilla extract

Fruit & Layers:

• 3–4 ripe bananas, sliced
• 2 cups fresh strawberries, sliced

 Crunch Layer:

• 1 box vanilla wafers (or similar cookies)

☁️ Topping:

• 1 1/2 cups whipped cream (or whipped topping)

 Instructions

1. Make the pudding

In a large bowl, whisk together:

• pudding mix
• cold milk
• sweetened condensed milk

Mix until smooth and slightly thickened (about 2–3 minutes). Set aside.

2. Prepare the cheesecake mixture

In another bowl:

• Beat cream cheese until smooth
• Add powdered sugar and vanilla extract
• Mix until creamy and lump-free

3. Combine layers

• Fold the cheesecake mixture into the pudding mixture
• Stir gently until fully combined and creamy

4. Assemble the dessert

In a large dish or trifle bowl:

1. Add a layer of vanilla wafers
2. Add a layer of sliced bananas
3. Add a layer of strawberries
4. Spread a layer of pudding mixture

Repeat layers until everything is used, finishing with pudding on top.

5. Add topping

• Spread whipped cream evenly on top
• Optional: garnish with extra strawberries, banana slices, or crushed wafers

 6. Chill

• Refrigerate for at least 4 hours (overnight is even better!)
• This helps flavors blend and softens the cookies perfectly

 Tips

• Dip banana slices in a little lemon juice to prevent browning
• Add crushed graham crackers for extra cheesecake flavor
• Best served cold and fresh within 1–2 days