Strawberry Cheesecake Banana Pudding: A Creamy, Dreamy Layered Dessert

Ingredients (Serves 6)

For the Cheesecake Pudding Base:

• 1 box (3.4 oz) instant vanilla pudding mix
• 1 ½ cups cold milk
• 1 (8 oz) block cream cheese, softened
• 1 (14 oz) can sweetened condensed milk
• 1 tsp vanilla extract
• 1 ½ cups whipped topping (like Cool Whip or homemade whipped cream)

For the Layers:

• 4 ripe bananas, sliced
• 1 ½ cups sliced fresh strawberries
• 1 box Nilla wafers (or any vanilla-flavored cookies)
• Extra whipped topping, for garnish
• Crushed Nilla wafers or strawberry slices, for decoration (optional)

Step-by-Step Instructions

1. Prepare the Cheesecake Pudding Base

1. In a large bowl, whisk the vanilla pudding mix with cold milk until it begins to thicken (about 2 minutes).
2. In a separate bowl, beat softened cream cheese until smooth and fluffy.
3. Add sweetened condensed milk and vanilla extract to the cream cheese, mixing until fully incorporated.
4. Fold the prepared pudding into the cream cheese mixture.
5. Gently fold in the whipped topping to keep the texture light and creamy.
6. Chill in the refrigerator while you prepare the fruit and cookies.

2. Slice the Fruit

• Wash and hull the strawberries, then slice them thinly.
• Peel and slice bananas into ¼-inch rounds.
• For best results, do this just before assembling to prevent browning.

3. Layer the Dessert

1. In a 9×9 dish or trifle bowl, add a base layer of Nilla wafers.
2. Top with a layer of banana slices and strawberry slices.
3. Spoon a generous layer of cheesecake pudding over the fruit.
4. Repeat the layers: wafers, fruit, pudding — until all ingredients are used, finishing with a layer of pudding.
5. Garnish with whipped topping, crushed wafers, and extra strawberry slices.

4. Chill & Serve

• Cover and refrigerate for at least 4 hours, preferably overnight, to let the flavors meld and the pudding firm up.
• Serve chilled, scooped into bowls or sliced like a cake if fully set.