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–+ servings

Strawberry Cheesecake Banana Pudding

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A no-bake, layered dessert that combines sliced strawberries and bananas with creamy cheesecake filling and vanilla pudding, perfect for summer gatherings and potlucks.
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Prep Time 25 minutes
Total Time 2 hours
Servings: 12 servings
Course: Dessert, No-Bake
Cuisine: American
Calories: 320
Ingredients Method Nutrition Notes

Ingredients
  

Fruits
  • 2 cups strawberries, sliced Use fresh, hulled and evenly sliced strawberries.
  • 4 pieces ripe bananas, sliced Not overripe to maintain texture.
Pudding and Cream Cheese Layer
  • 1 box vanilla pudding mix Instant or cook-and-serve; instant speeds things up.
  • 2 cups cold milk Use whole milk for richest texture.
  • 8 oz cream cheese, softened Soften to room temperature.
  • 1 cup powdered sugar Confectioners’ sugar.
  • 1 tsp vanilla extract
  • 1 tub whipped topping 8–12 oz; thawed if frozen.

Method
 

Preparation
  1. In a medium bowl, combine the vanilla pudding mix with 2 cups cold milk and whisk until smooth and fully thickened (about 2 minutes for instant pudding). Chill briefly if it’s still warm.
  2. In a separate bowl, beat the softened cream cheese with powdered sugar and vanilla extract until smooth and creamy. Scrape the bowl to ensure no lumps remain.
  3. Gently fold the whipped topping into the cream cheese mixture until evenly combined and light.
Assembly
  1. In a trifle dish or large bowl, start with a single layer of sliced bananas, then a layer of sliced strawberries, followed by a layer of vanilla pudding, and then the cream cheese mixture.
  2. Continue layering (bananas → strawberries → pudding → cream cheese mixture) until all components are used. Finish the top with whipped topping and a fan of strawberries.
Chilling
  1. Cover and refrigerate for at least 2 hours to let layers set and flavors marry. For best texture and flavor, chill 4 hours or overnight.

Nutrition

Serving: 1gCalories: 320kcalCarbohydrates: 45gProtein: 5gFat: 15gSaturated Fat: 8gSodium: 200mgFiber: 2gSugar: 25g

Notes

For a lighter version, swap half the cream cheese for mascarpone. Store leftovers in an airtight container for 3–4 days; bananas may brown over time. Stabilize whipped topping by adding 1–2 tablespoons of instant pudding powder or a teaspoon of unflavored gelatin.
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