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
Units
Scale
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
