Description
Enjoy the classic comfort of Southern Strawberry Banana Pudding, a luscious layered dessert combining creamy vanilla pudding, fresh bananas, crunchy Nilla wafers, and a vibrant homemade strawberry sauce. Perfect for gatherings or a sweet treat, this recipe is simple to assemble and best served chilled.
Ingredients
Units
Scale
Banana Pudding:
- 4 organic bananas, sliced
- 2 (11 oz.) boxes Nilla wafer Cookies (approximately 1 1/2 boxes used, can mix original and mini sizes)
- 3 (1 oz.) boxes vanilla instant pudding mix (preferably Jell-O brand)
- 1 (14 oz.) can sweetened condensed milk
- 2 cups VERY COLD filtered water or milk (unsweetened almond milk or whole milk works too)
- 1 teaspoon vanilla extract
- 1 (8 oz.) container whipped cream, store-bought or homemade
Strawberry Sauce:
- 3-4 cups fresh strawberries, stems removed and thinly sliced
- 1/2 cup water
- 1/4 cup organic cane sugar
- 1/2 lemon, freshly squeezed
- 3 tablespoons strawberry preserves or jam
- 1/4 teaspoon ground cinnamon
Optional Toppings/Garnish:
- 1 cup whipped cream
- Sliced fresh strawberries or drizzles of strawberry sauce
- Crushed Nilla wafer cookies
Instructions
- Make the Strawberry Sauce: In a medium saucepan over medium-high heat, combine strawberries, water, cane sugar, lemon juice, strawberry preserves, and ground cinnamon. Stir continuously as the strawberries soften and the mixture thickens, about 5-6 minutes. Remove from heat and allow the sauce to cool completely before using.
- Prepare the Vanilla Pudding: In a mixing bowl, use a hand mixer to combine the very cold water or milk, vanilla instant pudding mixes, and sweetened condensed milk. Beat on medium-high speed, increasing speed as the pudding thickens, for about 4-5 minutes until smooth and creamy. Fold in the whipped cream and vanilla extract gently and mix for an additional minute.
- Assemble the Pudding: In a trifle bowl or preferred serving dish, create layers starting with Nilla wafers, followed by sliced bananas, then the vanilla pudding mixture. Spoon a few dollops of strawberry sauce over the layers. Repeat layering these ingredients until all are used.
- Garnish and Chill: Top the assembled pudding with whipped cream, crushed Nilla wafers, and additional strawberry sauce or fresh strawberry slices as desired. Refrigerate the pudding for at least 4 hours to allow flavors to meld and the dessert to chill thoroughly. For best results, chill overnight before serving.
Notes
- Store leftovers in the refrigerator for 2 to 3 days; note that cookies will become soggy over time and alter the texture.
- Use a high-quality electric mixer and ensure the liquid is very cold for best pudding consistency.
- If pudding does not set properly, consider adding an extra box of instant pudding mix.
- For a homemade pudding alternative, refer to additional recipes for scratch-made vanilla pudding.
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 30g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 35mg
