Strawberry Cheesecake Banana Pudding

This Strawberry Cheesecake Banana Pudding is a stunning, no-bake fusion of two iconic desserts. By layering the traditional creamy vanilla pudding and bananas with fresh tart strawberries and a rich cheesecake mousse, you create a treat that is significantly more decadent than standard banana pudding. The time spent chilling in the fridge is the “magic” step, as it allows the vanilla wafers to soften into a cake-like texture.

Strawberry Cheesecake Banana Pudding

Ingredients:

How To Make Strawberry Cheesecake Banana Pudding:

Step 1: Whip the Cheesecake Layer: In a medium bowl, beat the softened cream cheese, powdered sugar, and vanilla until completely smooth. Using a spatula, gently fold in your whipped cream (or Cool Whip). The goal is to keep the mixture light and airy, so do not over-mix.

Step 2: Prepare the Pudding: In a separate bowl, whisk together the instant pudding mix and the 2 cups of cold milk for about 2 minutes. Let it sit for 5 minutes; it will thicken into a spreadable custard as it rests.

Step 3: Assemble the Masterpiece: In a glass trifle bowl or a 9×13 dish, start with a layer of vanilla wafers on the bottom. Add an even layer of sliced bananas and strawberries. Spread 1/2 of the vanilla pudding over the fruit. Repeat the layers one more time: wafers, fruit, and the remaining pudding.

Step 4: The Cheesecake Topping: Gently spread the fluffy cheesecake mixture over the very top of the pudding. Use the back of a spoon to create decorative swirls.

Step 5: The Chill Phase: Cover the dish tightly and refrigerate for at least 4 hours. Letting it sit overnight is highly recommended, as it ensures the wafers have fully absorbed the moisture from the pudding and cheesecake.

Step 6: Garnish and Serve: Just before serving, garnish with extra wafers, a few fresh strawberry halves, or a drizzle of caramel sauce. Serve chilled directly from the dish.