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Strawberry Cheesecake Banana Pudding
Benchi

Strawberry Cheesecake Banana Pudding

A creamy no-bake dessert combining vanilla pudding, cheesecake filling, fresh strawberries, bananas, crushed vanilla wafers, and a strawberry cream layer.
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Chill for minimum 2 hours (preferably 4 to 6 hours or overnight). 6 hours
Total Time 2 hours
Ingredients Method

Ingredients
  

Ingredients
  • 1 box (3.4 ounces) instant vanilla pudding mix
  • 2 cups cold whole milk
  • 1 can (14 ounces) sweetened condensed milk
  • 8 ounces cream cheese
  • 1 cup heavy whipping cream
  • 1 teaspoon pure vanilla extract
  • 1 pound fresh strawberries, hulled and sliced
  • 3 to 4 medium ripe bananas, sliced
  • 1 box (about 11 ounces) vanilla wafers, coarsely crushed
  • 1 cup strawberry puree
  • 1 cup frozen whipped topping, thawed

Method
 

Instructions
  1. Combine the instant vanilla pudding mix and cold milk in a large bowl. Whisk for about 2 minutes until thickened and set aside.
  2. Beat the softened cream cheese until smooth. Gradually add the sweetened condensed milk and mix until fully combined.
  3. Add the prepared vanilla pudding to the cream cheese mixture and beat until smooth and creamy.
  4. Whip the heavy whipping cream until stiff peaks form.
  5. Gently fold the whipped cream into the pudding-cheesecake mixture until light and fully combined.
  6. Mix the strawberry puree with the thawed whipped topping until smooth and evenly pink.
  7. In a serving dish, layer the pudding mixture, crushed vanilla wafers, sliced bananas, sliced strawberries, and strawberry cream.
  8. Repeat the layers until all ingredients are used, finishing with pudding or strawberry cream on top.
  9. Garnish with reserved strawberry slices, wafers, and strawberry cream.
  10. Cover and refrigerate for at least 2 hours, preferably 4 to 6 hours or overnight before serving.