Strawberry Banana Pudding (Print-Friendly Version)
Layered summer treat with bananas, strawberries, pudding, and whipped cream.
# What You’ll Need to Make This:
01 -
1 can (400 g) sweetened condensed milk
02 -
350 ml cold water
03 -
1 box (96 g) vanilla instant pudding mix
04 -
700 ml heavy cream
05 -
450 g sliced barley ripe bananas
06 -
375 g sliced strawberries
07 -
1 box (340 g) Nilla Wafers
→ Garnish
08 -
120 ml heavy cream
09 -
Banana slices
10 -
Strawberries
11 -
Nilla Wafers
# How to Prepare:
01 -
Combine the sweetened condensed milk and cold water in a large mixing bowl. Using an electric hand mixer on low speed, mix until blended. Add the vanilla instant pudding mix and beat for 2-3 minutes, until fully incorporated.
02 -
Cover the bowl with plastic wrap and refrigerate for at least 4 hours or overnight, until the mixture is chilled and firm.
03 -
Place the heavy cream in a chilled bowl. Using a stand mixer with a whisk attachment or a hand mixer, whip until stiff peaks form.
04 -
Gently fold the whipped cream into the chilled pudding using a rubber spatula, ensuring even mixing without deflating the whipped cream too much.
05 -
In a trifle dish, layer a small amount of pudding at the bottom, followed by Nilla wafers, bananas, and strawberries. Add 1/3 of the pudding mixture and smooth it with a spatula. Repeat layering two more times, alternating rows of bananas and strawberries. Finish with a top layer of pudding.
06 -
Whip additional cream to stiff peaks and spread on top of the pudding. Decorate with banana slices, halved strawberries, and Nilla Wafers.
07 -
Refrigerate the assembled pudding for at least 3 hours to set. Serve chilled, ensuring it is consumed within 8 hours to prevent bananas from browning.
# Extra Tips:
01 -
For extra color intensity, add a few drops of pink or red food coloring to the pudding mixture.
02 -
If a trifle dish is unavailable, use a large glass bowl, a 9x13-inch pan, or individual serving cups.