Strawberry Cheesecake Banana Pudding
Ingredients:
1 box (3.4 oz) instant banana pudding mix
1 box (3.4 oz) instant cheesecake pudding mix
3 cups cold milk (divided)
8 oz cream cheese, softened
1/2 cup sweetened condensed milk
1 cup whipped topping (Cool Whip or homemade)
1 1/2 cups sliced fresh bananas
1 1/2 cups sliced strawberries
1/2 cup strawberry preserves or sauce
1 1/2 cups crushed vanilla wafers or shortbread cookies
Directions:
In a medium bowl, whisk together banana pudding mix with 1 1/2 cups cold milk until thickened. Set aside.
In another bowl, whisk together cheesecake pudding mix with remaining 1 1/2 cups milk until thickened. Set aside.
In a large mixing bowl, beat cream cheese until smooth. Add sweetened condensed milk and mix until combined.
Fold both prepared puddings into the cream cheese mixture, then gently fold in the whipped topping.
In an aluminum pan or trifle dish, spread a layer of pudding mixture, followed by sliced bananas, sliced strawberries, a drizzle of strawberry preserves, and a sprinkle of crushed cookies.
Repeat layers until the pan is filled, finishing with fruit and cookie crumble on top.
Chill for at least 2–4 hours before serving to set.
Prep Time: 20 minutes | Chilling Time: 2–4 hours | Total Time: 2 hours 20 minutes
Kcal: 310 kcal | Servings: 10 servings
Tips:
Use firm bananas and strawberries for the best texture.
Add a swirl of strawberry sauce between layers for extra sweetness and color.
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