Christmas Strawberry Banana Pudding: The Festive No-Bake Dessert Everyone Asks For (Don’t Lose This Recipe)

In a large bowl, whisk pudding mix and cold milk for 2 minutes.
Whisk in sweetened condensed milk, vanilla, salt, and banana extract (if using).
Let sit for 5–10 minutes to thicken.

2) Whip the Cream

If using cream cheese, beat it first until smooth, then add cold heavy cream.
Beat heavy cream, powdered sugar, and vanilla until soft peaks form (fluffy but not stiff and grainy).

3) Fold for the Perfect Texture

Fold whipped cream into the pudding mixture in 2–3 additions.
Fold gently until smooth and airy with no streaks. This makes the pudding “mousse-like.”

4) Assemble (Trifle Bowl or 9×13 Dish)

Add a thin layer of pudding to the bottom of your dish.
Add a layer of cookies (whole or broken).
Add a layer of banana slices.
Add a layer of strawberry slices.
Repeat layers until you reach the top, finishing with a thick layer of pudding.

5) Chill

Cover and refrigerate for 4 hours (overnight is best).
Right before serving, top with cookie “snow,” extra strawberries, and festive garnishes.

Serving and Storage

Serve: Cold, straight from the fridge.
Best timing: Best within 24–36 hours for freshest fruit.
Refrigerate: Store covered up to 2–3 days (bananas will brown over time).
Make-ahead: Make pudding base up to 24 hours ahead. Slice bananas closer to serving for the prettiest look.
Freezing: Not recommended—fruit and pudding texture change after thawing.

Tips

Use firm ripe bananas: bright yellow with a few small spots is perfect.
Keep bananas pretty: lightly brush slices with lemon or pineapple juice and blot dry.
Don’t add candy canes too early: they melt and bleed color—sprinkle on top right before serving.
Cookies: Vanilla wafers soften more overnight; shortbread stays slightly firmer.
Want clean layers? Place cookie halves along the glass of a trifle bowl for a bakery-style look.

Variations

White Chocolate Christmas Pudding: use white chocolate pudding mix and add white chocolate shavings on top.
Strawberry Cheesecake Twist: add 8 oz (225 g) cream cheese to the whipped layer for a thicker, tangy flavor.
Chocolate-Dipped Strawberry Banana: drizzle chocolate sauce between layers and top with mini chocolate chips.
Individual Party Cups: assemble in small clear cups for easy grab-and-go serving.
“Santa Hat” Topping: add a whipped cream swirl and place a strawberry half on top like a hat.

Tips (Troubleshooting)

Pudding too thin? Use instant pudding (not cook-and-serve) and cold milk. Chill longer.
Watery dessert? Strawberries can release juice—pat them dry before layering and avoid overripe fruit.
Bananas browning fast? Add them closer to serving and use a light juice brush + blot.
Too sweet? Use less condensed milk (try 10–12 oz) and add a bit more salt for balance.

Conclusion

Christmas Strawberry Banana Pudding is the easiest way to bring festive, cozy, creamy comfort to your holiday
table. It’s bright, beautiful, and seriously addictive—one spoonful turns into two, then suddenly the bowl is
empty. Make it ahead, decorate it like a Christmas dessert dream, and watch everyone go back for seconds.
Don’t lose this recipe!

FAQ

Can I make this the day before Christmas?

Yes—overnight is ideal for flavor and texture. For the prettiest fruit, add a few fresh banana and strawberry
slices on top right before serving.

Can I use Cool Whip instead of whipped cream?

Absolutely. Use one 8 oz tub (or up to 12 oz if you like it extra fluffy) and fold it into the pudding mixture.

What cookies work best?

Vanilla wafers are classic. Shortbread cookies are richer. Chessmen cookies make it extra fancy.

How many servings does this make?

In a large trifle bowl it serves about 10–12. In individual cups (4–5 oz) it makes about
12–16.

Can I add other fruit?

Yes—raspberries and blueberries look beautiful for a holiday red-and-blue twist. Just keep fruit firm and not too juicy.