Strawberry cheesecake banana pudding

Here’s a delicious, layered Strawberry Cheesecake Banana Pudding—creamy, fruity, and perfect for potlucks or dessert nights 🍓🍌🍰

🍓 Strawberry Cheesecake Banana Pudding

Ingredients

Pudding Base

• 2 boxes (3.4 oz each) instant vanilla pudding mix
• 3 cups cold milk

Cheesecake Layer

• 8 oz cream cheese, softened
• 1 can (14 oz) sweetened condensed milk
• 1 tsp vanilla extract
• 1 tub (8 oz) whipped topping, thawed

Layers

• 4–5 ripe bananas, sliced
• 1–2 cups fresh strawberries, sliced
• Vanilla wafers or graham crackers

Optional Topping

• Crushed wafers
• Strawberry glaze or syrup

---

Instructions

1. Make Pudding
   • Whisk pudding mix and cold milk until thick. Set aside.
2. Cheesecake Mixture
   • Beat cream cheese until smooth.
   • Add sweetened condensed milk and vanilla; mix well.
   • Fold in whipped topping gently.
3. Combine
   • Fold prepared pudding into the cheesecake mixture until smooth.
4. Assemble Layers
   • In a trifle dish or 9×13 pan:
     • Layer vanilla wafers
     • Banana slices
     • Strawberries
     • Pudding mixture
   • Repeat layers, ending with pudding.
5. Chill
   • Refrigerate at least 4 hours (overnight is best).
6. Serve
   • Top with crushed wafers or strawberry glaze before serving.

---

Tips

• Toss banana slices in a little lemon juice to prevent browning.
• For extra strawberry flavor, add a thin layer of strawberry preserves.
• Best served within 24 hours.

If you want, I can share a no-bake mini cup version, chocolate-strawberry twist, or lighter option 😊