Ever had one of those days where you just need comfort food? Not just any comfort food, but the kind that reminds you of childhood picnics and big family dinners. For me, that’s always been banana pudding.
But sometimes, even a classic needs a little remix. That’s how this Strawberry Crunch Banana Pudding was born. It’s got all the creamy goodness you love, plus a crunchy, sweet strawberry topping that is just out of this world.
Don’t worry, this isn’t some complicated recipe. It’s simple, fun to make, and even more fun to eat. Let’s get into it.
What You’ll Need
This recipe uses simple stuff you can find at any grocery store. No need to hunt for anything fancy.
For the Strawberry Crunch:
- 1 box (3 oz) strawberry gelatin mix
- 1/2 cup all-purpose flour
- 1/2 cup melted butter
- 1/2 cup crushed Golden Oreos (or other vanilla sandwich cookies)
For the Pudding:
- 2 boxes (3.4 oz each) instant vanilla pudding mix
- 4 cups cold milk
- 1 can (14 oz) sweetened condensed milk
- 1 tsp vanilla extract
- 1 container (8 oz) whipped topping, thawed (or make your own whipped cream)
- 1 box (11 oz) Nilla Wafers
- 4-5 ripe bananas, sliced
- 1 cup fresh strawberries, sliced
Tools of the Trade
You don’t need a pro kitchen for this. Here’s the basic gear:
- Mixing bowls (a few different sizes)
- Whisk
- Spatula
- Baking sheet
- Parchment paper
- A 9×13 inch dish or a trifle bowl
How to Make It
This is where the magic happens. We’ll break it down into easy chunks: making the crunch, mixing the pudding, and putting it all together.
The Strawberry Crunch
Step 1: Get your oven ready by preheating it to 350°F (175°C). Line a baking sheet with parchment paper so nothing sticks.
Step 2: In a medium bowl, mix the strawberry gelatin powder and flour together. Pour in the melted butter and stir until it forms crumbly little clumps.
Step 3: Spread the crumble mixture onto your baking sheet. Bake for about 10 minutes until it’s firm. Let it cool down completely, then break it into smaller pieces and mix with your crushed cookies.
The Creamy Pudding
Step 1: In a large bowl, whisk the two boxes of instant vanilla pudding mix with the cold milk. Keep whisking for about two minutes until it starts to get thick.
Step 2: Stir in the sweetened condensed milk and the vanilla extract until it’s all smooth.
Step 3: Gently fold in the whipped topping. Don’t stir too hard; you want to keep it light and airy.
Putting It All Together
Step 1: Spread a thin layer of the pudding mixture on the bottom of your dish. This gives the cookies something to stick to.
Step 2: Make a single layer of Nilla Wafers, then top that with a layer of sliced bananas and sliced strawberries.
Step 3: Spoon about half of the remaining pudding over the fruit. Sprinkle a generous amount of your strawberry crunch topping over the pudding.
Step 4: Repeat the layers: Nilla Wafers, bananas, strawberries, the rest of the pudding, and a final, heavy layer of the strawberry crunch topping.
Step 5: Cover the dish and pop it in the fridge for at least 4 hours. This part is tough, but it lets all the flavors hang out and get amazing.
Pro Tips
After making this a dozen times, I’ve learned a few things.
- Don’t Slice Bananas Too Early: Bananas turn brown fast. Slice them right when you’re ready to assemble the layers to keep them looking fresh.
- Let It Chill: Seriously, don’t skip the chill time. It makes a huge difference. The cookies soften just right and the pudding sets up perfectly.
- Crunch Control: If you want your crunch topping to stay extra crunchy, save half of it and sprinkle it on top right before you serve.
Substitutions and Variations
Don’t have something? No problem. Cooking is all about making it your own.
| Ingredient | Substitution Idea |
|---|---|
| Golden Oreos | Shortbread cookies, chessmen cookies, or more Nilla Wafers will work. |
| Instant Pudding | Cook-and-serve pudding works, just follow the box instructions first. |
| Fresh Strawberries | A thin layer of strawberry jam or preserves can be used instead. |
Make-Ahead and Storage Tips
Planning ahead can make life so much easier.
| Prep Task | Make-Ahead Instructions |
|---|---|
| Strawberry Crunch Topping | Make this up to 3 days ahead. Store in an airtight container at room temp. |
| Pudding Mixture | You can make the pudding a day in advance. Keep it covered in the fridge. |
| Full Assembly | Best made the day of, or the night before, you plan to serve it. |
Leftovers? If you have any, cover the dish tightly with plastic wrap. It will stay good in the fridge for up to 3 days. The crunch topping will get softer over time, but it will still be delicious.
Pairing and Diet Swaps
This dessert is a star on its own, but here are some ideas for serving it and making it fit different needs.
| Category | Suggestions |
|---|---|
| Meal Pairing | A perfect finish for a BBQ, potluck, or summer cookout. |
| Gluten-Free | Use gluten-free vanilla wafers and a gluten-free all-purpose flour blend. |
| Lower Sugar | Use sugar-free pudding mix and sugar-free whipped topping. |
FAQs
Q1. Why did my pudding turn out watery?
Ans: This usually happens if you use a milk alternative that doesn’t set well with instant pudding, or if the pudding wasn’t whisked long enough to thicken before adding other ingredients.
Q2. Can I use a different fruit?
Ans: Of course! Peaches or raspberries would be great in this. Just be mindful that very watery fruits might change the pudding’s texture.
Q3. Can I freeze this banana pudding?
Ans: I wouldn’t recommend it. Bananas get mushy and weird when frozen and thawed, and the pudding’s texture will change for the worse.
Wrapping Up
This Strawberry Crunch Banana Pudding is a real crowd-pleaser. It takes a dessert everyone knows and loves and just makes it a little more special.
I hope you give this recipe a try. It’s a great one to make with kids or just for yourself when you need a treat. If you do make it, drop a comment below and let me know how it turned out! I’d love to hear from you.
