🍓 Strawberry Cheesecake Banana Pudding
Creamy banana pudding meets rich cheesecake filling with fresh strawberries layered throughout. Perfect for potlucks, holidays, or an easy no-bake dessert.
🧂 Ingredients (Serves 8–10)
Cheesecake Layer
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8 oz cream cheese, softened
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½ cup powdered sugar
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1 tsp vanilla extract
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1 cup heavy whipping cream (cold)
Pudding Layer
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1 (5 oz) box instant vanilla pudding mix
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2 cups cold milk
Layers
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3–4 ripe bananas, sliced
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1 lb fresh strawberries, sliced
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1 box vanilla wafers
🔪 Equipment
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Mixing bowls
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Hand mixer
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9×9 dish or trifle bowl
👩🍳 Instructions
1️⃣ Make Cheesecake Filling
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Beat cream cheese until smooth.
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Add powdered sugar and vanilla; mix well.
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In a separate bowl, whip heavy cream to stiff peaks.
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Fold whipped cream into cream cheese mixture until fluffy.
2️⃣ Prepare Pudding
Whisk pudding mix with cold milk for 2 minutes.
Let thicken for 5 minutes.
3️⃣ Assemble Layers
In a dish or trifle bowl:
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Vanilla wafers
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Banana slices
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Strawberry slices
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Cheesecake mixture
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Pudding
Repeat layers until ingredients are used.
Finish with strawberries and crushed wafers on top.
4️⃣ Chill
Refrigerate at least 4 hours (overnight is best for flavor).
🍽 Tips for Best Results
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Dip banana slices lightly in lemon juice to prevent browning.
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Pat strawberries dry to avoid watery layers.
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For cleaner slices, chill overnight.
❓ Q & A
❓ Can I make this ahead of time?
Yes—best made 6–24 hours in advance.
❓ Can I use homemade pudding?
Absolutely. Just cool it fully before layering.
❓ How do I keep wafers from getting too soggy?
Serve within 24 hours for best texture. For more crunch, add a final wafer layer right before serving.
❓ Can I freeze it?
Not recommended—texture becomes watery after thawing.
❓ Can I make it lighter?
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Use light cream cheese
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Use sugar-free pudding
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Swap whipped topping for heavy cream
