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Strawberry Banana Pudding
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5 from 2 votes

Strawberry Banana Pudding Recipe

In addition to giving boring banana pudding a cheery exterior, strawberries brighten banana pudding's flavor, making it more alive, fresh, and summery. 
Prep Time5 mins
Cook Time10 mins
Chilling Time1 hr
Total Time1 hr 15 mins
Course: Dessert
Cuisine: American
Servings: 4 large ramekins
Calories: 820kcal
Author: Stefani


Strawberry Banana Pudding Ingredients

  • 1/3 cup vanilla sugar
  • 3 tablespoons cornstarch
  • 2 cups milk
  • 2 large egg yolks
  • 2 tablespoons unsalted butter cut into small pieces
  • 1 tablespoon vanilla extract
  • 12 vanilla wafers I recommend my homemade vanilla wafers.
  • 2 ripe bananas cut into slices
  • 8 strawberries cut into small pieces

Whipped Topping Ingredients

  • 6 ounces heavy whipping cream
  • 2 tablespoons sugar
  • 4 ounces cream cheese room temperature
  • 7 ounces sweetened condensed milk


Strawberry Banana Pudding Directions

  • In a small saucepan on medium heat, combine the vanilla sugar, cornstarch, and milk. Whisk thoroughly until the sugar is dissolved.
  • Add the egg yolks and whisk again to combine.
  • Add the butter.
  • Stir constantly until the mixture just begins to bubble.
  • Reduce heat to low and simmer another 2 minutes or until it has the consistency of porridge, stirring constantly to keep the pudding from getting lumpy.
  • Remove from heat, stir in vanilla, and set aside to cool.
  • Line the bottoms of ramekins with vanilla wafers. You may need to break them to get them to fit well and that's OK - no one will know or care.
  • Evenly distribute cooled pudding over wafers in each ramekin.
  • Top the pudding with a layer of bananas.
  • Top the bananas with strawberries.

Whipped Topping Directions

  • Whip heavy whipping cream until it looks like whipped cream.
  • Mix in sugar.
  • In a separate bowl, thoroughly mix cream cheese and sweetened condensed milk.
  • Gently fold cream cheese mixture into whipped cream.
  • Dollop whipped topping over strawberry banana pudding.
  • Refrigerate for at least an hour prior to serving.


Divide this recipe into 6 small ramekins instead of the 4 large ones I used if you'd like to reduce the amount of calories per serving.
Make this recipe the morning you'll want to serve it and store in the refrigerator.


Calories: 820kcal | Carbohydrates: 93g | Protein: 13g | Fat: 45g | Saturated Fat: 26g | Cholesterol: 231mg | Sodium: 302mg | Potassium: 689mg | Fiber: 2g | Sugar: 71g | Vitamin A: 1678IU | Vitamin C: 21mg | Calcium: 353mg | Iron: 1mg