I’ve got to tell you about My Favorite Southern Strawberry Banana Pudding Recipe — it’s like a little taste of heaven in every spoonful. What makes this pudding stand out is the perfect balance of fresh strawberries, ripe bananas, creamy vanilla pudding, and that nostalgic crunch of Nilla wafers. Whenever I bring this to family gatherings or lazy weekend get-togethers, it disappears fast, and I swear everyone keeps asking for the recipe.
This pudding shines best when you have a bit of time to let all the flavors meld together in the fridge overnight, but don’t worry—it’s pretty forgiving and great for last-minute dessert cravings too. If you’re anything like me and love a dessert that’s both refreshing and indulgent, you’ll find that My Favorite Southern Strawberry Banana Pudding Recipe is just your new go-to.
Why You’ll Love This Recipe
- Fresh, Fruity Flavor: The juicy strawberries and sweet bananas brighten every bite with natural goodness.
- Smooth Creamy Texture: The homemade-style vanilla pudding mixed with whipped cream makes it luxuriously smooth without being too heavy.
- Classic Southern Comfort: This pudding captures the spirit of Southern desserts that taste like they’ve been made with love and family tradition.
- Easy Yet Impressive: You’ll enjoy making it just as much as eating it — simple layers with a wow factor everyone appreciates.
Ingredients You’ll Need
Each ingredient here plays a role in creating that dreamy pudding texture and flavor combo you’re after. For the best results, I like to stick with organic bananas and fresh berries, and using cold milk or water helps the pudding set just right.
- Bananas: Use ripe but firm ones so they hold their shape and add natural sweetness without getting mushy.
- Nilla wafer cookies: Classic and crunchy, you can mix in minis for texture variation or substitute if needed.
- Vanilla instant pudding mix: I prefer the Jell-O brand for its authentic flavor and smooth finish.
- Sweetened condensed milk: Adds rich sweetness and creamy depth effortlessly.
- Very cold water or milk: Helps the pudding mixture chill quickly, giving that velvety consistency.
- Vanilla extract: A splash brightens the pudding’s flavor beautifully.
- Whipped cream: Use store-bought or homemade for fluffiness; folding it in gently is key.
- Fresh strawberries: For the sauce, pick the juiciest, ripest ones you can find to make it sing.
- Organic cane sugar: Sweetens the strawberry sauce perfectly without overpowering.
- Strawberry preserves/jam: Enhances the sauce with natural fruitiness and body.
- Ground cinnamon (optional): Just a pinch in the sauce adds subtle warmth and complexity.
Variations
I love that you can make My Favorite Southern Strawberry Banana Pudding Recipe your own. Sometimes I tweak it depending on the season or who I’m serving, and it always turns out delicious.
- Berry Swap: One summer, I switched out strawberries for fresh blueberries or raspberries, and it became a whole new but equally delightful dessert.
- Dairy-Free Version: You can swap out regular milk for almond or oat milk and use dairy-free whipped cream—just as creamy and dreamy for guests with allergies.
- Extra Crunch: Try adding crushed pecans or toasted coconut flakes in layers for a Southern flair and a subtle toasted flavor.
How to Make My Favorite Southern Strawberry Banana Pudding Recipe
Step 1: Whip Up the Strawberry Sauce
Start by simmering your fresh sliced strawberries with water, cane sugar, lemon juice, strawberry preserves, and cinnamon over medium-high heat. Stir gently until the berries soften and the mixture thickens slightly—about 5 to 6 minutes. This sauce is the heart of the pudding’s fruity twist, so let it cool completely before layering. I like to make this first so it has plenty of time to develop those jammy flavors.
Step 2: Prepare the Vanilla Pudding
Using a hand mixer, combine the very cold water or milk with the vanilla instant pudding mix and sweetened condensed milk. Mix on medium-high speed for 4 to 5 minutes until the mixture thickens and looks like a silky pudding. Then, fold in the whipped cream and vanilla extract for that light and creamy texture. Here’s a trick — make sure your liquid is ice cold; it helps the pudding set up perfectly and speeds things along.
Step 3: Assemble Your Layers
Grab your favorite trifle bowl or deep dish, and start layering: a bed of Nilla wafer cookies, a layer of sliced bananas, then a generous scoop of the vanilla pudding, followed by dollops of strawberry sauce. Repeat these layers until you’ve used all your ingredients, finishing with a topping of whipped cream, crushed wafers, and a drizzle of strawberry sauce or fresh strawberry slices for that picture-perfect look. I always let mine chill for at least 4 hours or overnight to give the flavors time to marry beautifully.
Pro Tips for Making My Favorite Southern Strawberry Banana Pudding Recipe
- Cold is Key: Keep your liquids (milk or water) very cold before mixing the pudding; it helps it thicken faster and gives that smooth texture.
- Layering Patience: Don’t rush layering—press the cookies lightly but don’t smash them to keep a nice texture contrast.
- Whipped Cream Folding: Gently fold in the whipped cream to keep your pudding light and airy rather than dense.
- Watch for Over-Soaking: Store leftovers properly and eat within a couple of days to prevent the wafers from getting overly soggy.
How to Serve My Favorite Southern Strawberry Banana Pudding Recipe
Garnishes
I love topping this pudding with a bit of extra whipped cream, freshly sliced strawberries, and a few crushed Nilla wafers sprinkled on top. It adds that final touch of freshness and crunch that my family goes wild for every single time.
Side Dishes
This dessert pairs wonderfully with simple Southern staples like a fresh garden salad or some sweet iced tea. For a special occasion, serving it alongside classic fried chicken or a baked ham somehow makes the pudding’s sweetness even more satisfying.
Creative Ways to Present
For parties, I’ve served this pudding in individual mason jars with a little strawberry sauce drizzle on top—total crowd-pleaser and super cute. Layering it in clear glass bowls also lets those vibrant layers shine through, making it a total showstopper for potlucks or picnic desserts.
Make Ahead and Storage
Storing Leftovers
I store leftover pudding covered tightly in the fridge, and it stays fresh for about 2 to 3 days. Just keep in mind, the wafers will keep softening the longer it sits, so it’s best enjoyed within that time window for ideal texture.
Freezing
I haven’t had great luck freezing this one because the texture of the bananas and wafers changes when thawed, turning a bit mushy. If you want to prep ahead, I’d suggest making the pudding and strawberry sauce in advance but assemble right before serving.
Reheating
This dessert is best served chilled, so I don’t recommend reheating. Just let leftovers come to a slight room temperature for about 15 minutes if your fridge is extra cold—it brings back some of that soft creaminess without losing freshness.
FAQs
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Can I make My Favorite Southern Strawberry Banana Pudding Recipe ahead of time?
Absolutely! The pudding actually benefits from chilling for several hours or overnight as it lets the flavors meld and the wafers soften just enough, creating that perfect creamy texture.
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What can I use if I don’t have Nilla wafers?
If you don’t have Nilla wafers, you can substitute with vanilla-flavored cookies, graham crackers, or even ladyfingers. Just keep in mind they’ll absorb liquid differently, so adjust chilling time accordingly.
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Can I use homemade pudding instead of instant mix?
Yes! Homemade vanilla pudding works wonderfully if you prefer from-scratch desserts. It might take a bit longer and requires a little attention on the stove, but it adds a rich, authentic flavor that pairs beautifully with fresh fruit.
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How do I prevent the bananas from browning?
Adding them quickly after slicing and assembling the pudding helps, but for extra protection, you can lightly brush the banana slices with lemon juice to slow browning without altering taste much.
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Can this recipe be made dairy-free?
Definitely! Swap cow’s milk for plant-based milk like almond or oat, and use dairy-free whipped toppings. Just make sure your pudding mix is compatible or use a homemade non-dairy pudding recipe.
Final Thoughts
My Favorite Southern Strawberry Banana Pudding Recipe has been a staple in my kitchen for good reason—it’s comforting, fresh, and just downright delicious. It reminds me of those warm summer afternoons spent with family, sharing laughter and sweet treats. I can’t wait for you to try it and discover how easy and rewarding this classic Southern dessert can be; trust me, your guests will adore it!
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My Favorite Southern Strawberry Banana Pudding Recipe
- Prep Time: 20 minutes
- Cook Time: 6 minutes
- Total Time: 26 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Stovetop
- Cuisine: Southern
- Diet: Vegetarian
Description
Enjoy the classic flavors of the South with this luscious Southern Strawberry Banana Pudding recipe. Layers of creamy vanilla pudding, fresh bananas, and sweet strawberry sauce are combined with crunchy Nilla wafer cookies for a delightful dessert that’s perfect for any occasion. Chilled to perfection, this pudding balances fruity freshness with comforting sweetness.
Ingredients
Banana Pudding:
- 4 organic bananas, sliced
- 2 (11 oz.) boxes Nilla wafer Cookies (use about 1 1/2 boxes; mix original size with mini if desired)
- 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 or whole milk can be used)
- 1 teaspoon vanilla extract
- 1 (8 oz.) container whipped cream, store-bought or homemade
Strawberry Sauce:
- 3–4 cups fresh strawberries, stems removed and sliced thin
- 1/2 cup water
- 1/4 cup organic cane sugar
- 1/2 lemon, freshly squeezed
- 3 tablespoons strawberry preserves/jam
- 1/4 teaspoon ground cinnamon
Optional Toppings/Garnish:
- 1 cup whipped cream
- Sliced fresh strawberries or spoonfuls of strawberry sauce for drizzle
- Crushed Nilla Wafer cookies
Instructions
- Make the Strawberry Sauce: In a saucepan over medium-high heat, combine the sliced strawberries, water, cane sugar, freshly squeezed lemon juice, strawberry preserves, and ground cinnamon. Stir continuously as the strawberries soften and the mixture thickens slightly, about 5-6 minutes. Remove from heat and allow sauce to cool completely before using.
- Prepare the Vanilla Pudding: Using a hand mixer, blend the VERY COLD water or milk with the vanilla instant pudding mixes and sweetened condensed milk. Mix on medium-high speed for about 4-5 minutes, increasing speed as the mixture thickens. The pudding should be smooth and creamy. Fold in the whipped cream and vanilla extract gently and mix for an additional minute until fully combined.
- Assemble the Pudding: In a trifle bowl or preferred serving dish, layer Nilla wafer cookies, sliced bananas, and the vanilla pudding mixture. Spoon a few dollops of strawberry sauce over the layers. Repeat the layering until all ingredients are used up, finishing with a top layer of pudding.
- Garnish and Chill: Garnish the top with dollops of whipped cream, crushed Nilla wafers, and a drizzle of strawberry sauce or fresh strawberry slices as desired. Refrigerate the assembled pudding for at least 4 hours to allow flavors to meld and cookies to soften; chilling overnight provides best results.
Notes
- Store leftover banana pudding in the refrigerator for 2 to 3 days. Note that the cookies will become increasingly soggy over time, changing the texture.
- For best pudding results, use a high-quality electric mixer and ensure the water or milk is extremely cold. You may add an extra box of pudding mix if the mixture seems too watery to set properly.
- Use instant pudding mix, not cook-and-serve, to achieve a smooth, creamy texture.
- For homemade vanilla pudding, refer to the detailed instructions in the original post.
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 30g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 25mg
