Strawberry Banana Pudding

I planted a lot of strawberries a few years back. Finally they are mature enough and producing well. I like to incorporate strawberries in my dessert and salad recipes.

Today I use some of my strawberries in a banana pudding. I used an old banana pudding recipe from a cookbook called “Slow Fire”. The recipe is good but was too sweet for my taste. My solution is to add sliced fresh strawberries to cut down the sweetness a bit. I also use less milk in the version below and add more vanilla. This is still plenty sweet enough. Please try the recipe once then decide the amount of sweetness you like. If you want less sweet, use homemade whipped cream instead of frozen whipped cream.

This is a perfect make ahead dessert. I wouldn’t recommend more than a day ahead as the banana and strawberry will begin losing moisture and start oxidizing. Also the wafer cookies will get softer with time, so it is better eaten within a day or two.

Next time you are looking for an easy make ahead dessert recipe, I hope you give this one a try. Do let me know in the comment below how this turns out for you!

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Ingredients

  • 1 11 oz. box vanilla wafer (about 60-70 pieces)
  • 4 large ripe bananas, peeled, sliced into rounds (3 cups)
  • 2 1/2 cups fresh strawberries, cored and sliced
  • 1 (5.1) oz. box instant vanilla pudding mix
  • 2 cups milk
  • 2 tsp. pure vanilla extract
  • 1 14 oz. can sweetened condensed milk
  • 1 8 oz. tub thawed extra creamy whipped topping or home made whipped cream
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Instructions

Beat milk, vanilla, and pudding in a large mixing bowl for 2-3 minutes or until smooth. Add condensed milk and mix well.

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Next add whipped cream. Use a rubber spatula to fold everything gently.

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Line the bottom of a 9X13-inch baking dish with half the vanilla wafer. Top with sliced bananas, followed by sliced strawberries.

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Give the prepared pudding a gentle mix again, then pour it over the strawberries, Spreading it evenly, then top with rest of the vanilla wafer. Cover with plastic wrap and foil, then keep it in the refrigerator for at least 4 hours so the pudding has time to set.

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When you are ready to serve just spoon into individual serving bowls!

Serves 10-12

Did you make this dish? I’d love to know how it turns out! Feel free to like this post and comment or use the hashtag #globaldinein on Instagram. If you would to be notified of upcoming posts, please consider subscribing to my blog!

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