Description
Turn your regular banana pudding into a swoon-worthy dessert! This Strawberry Cheesecake Banana Pudding combines three classic flavors into one irresistible treat that nobody can resist.
Ingredients
Scale
- 16 oz (450g) cream cheese, softened to room temperature
- 14 oz (396g) sweetened condensed milk
- 2 cups (473ml) cold milk
- 5.1 oz (2 packages) instant vanilla pudding mix
- 1 tablespoon vanilla extract
- 3 cups (720ml) heavy whipping cream
- 1/4 cup (50g) granulated sugar
- 11 oz (312g) vanilla wafer cookies (about 60–70 cookies)
- 4 ripe bananas, sliced into 1/4-inch rounds
- 1 lb (454g) fresh strawberries, hulled and sliced, plus extra for garnish
- 2 tablespoons strawberry preserves
- 1/4 cup (25g) graham cracker crumbs for garnish
Instructions
- Beat softened cream cheese until completely smooth, about 2-3 minutes. Gradually add sweetened condensed milk and vanilla extract, mixing until well combined.
- In a separate bowl, whisk cold milk and instant vanilla pudding mix for 2 minutes until thickened. Let stand 5 minutes, then fold into the cream cheese mixture.
- Whip heavy cream with sugar until stiff peaks form. Fold two-thirds of this whipped cream into the cheesecake-pudding mixture, reserving the remainder for topping.
- Toss sliced strawberries with strawberry preserves in a small bowl. Slice bananas just before assembly.
- In a trifle dish or clear serving bowl, spread a thin layer of pudding mixture. Arrange a layer of vanilla wafers, followed by banana slices and macerated strawberries.
- Continue layering with pudding mixture, cookies, bananas, and strawberries, ending with pudding. Top with reserved whipped cream and garnish with graham cracker crumbs and perfect strawberry slices.
- Refrigerate for at least 4 hours, preferably overnight, to allow cookies to soften and flavors to meld together.