A summer spin on everyone’s favorite banana pudding recipe. The added layers of puréed strawberries take this sweet treat to the next level when swirled into this creamy, classic dessert.
Cook Time
25 minutes
Total Time
6 hr 40 min
Yield
15 servings
Ingredients
1 ½ cups whole milk (180 mL), cold
1 package instant vanilla pudding mix
1 can sweetened condensed milk
1 teaspoon vanilla extract, optional
3 cups heavy cream (720 mL)
1 cup frozen strawberry (150 g), stemmed and chopped, plus more, sliced, for garnish
1 tablespoon sugar
6 bananas
1 package vanilla wafer
Nutrition Info
Calories 351
Fat 23g
Carbs 38g
Fiber 2g
Sugar 29g
Protein 5g
How to Make It
1. Step
In a medium bowl, using an immersion blender or a whisk, mix together the milk and instant vanilla pudding mix until well combined. Add the sweetened condensed milk and vanilla, if using, and beat well for about 2 minutes more, until well incorporated. Cover the bowl with plastic wrap. Refrigerate for at least 3–4 hours, or up to overnight, until set.
2. Step
In a large bowl, whip the cream with an immersion blender or electric hand mixer on medium-high speed until stiff peaks form, about 5 minutes.
3. Step
Using a rubber spatula, gently fold the whipped cream into the chilled pudding until no white streaks remain. Return to the refrigerator until ready to assemble.
4. Step
Add the strawberries and sugar to a blender or food processor. Blend for about 30 seconds, until smooth.
5. Step
Slice the bananas into ¼-inch thick rounds. You should have about 4 cups.
6. Step
To assemble, arrange ⅓ of the vanilla wafers in the bottom of a 4- to 5-quart, wide, preferably glass, bowl, overlapping as needed. Top with ⅓ of the bananas, ⅓ of the strawberry purée, and ½ of the pudding. Repeat the layering twice more, finishing with the remaining wafers and bananas, strawberry purée, and strawberry slices. Cover the bowl tightly with plastic wrap and chill in the refrigerator for at least 4 hours, or up to 8 hours, before serving.
