Strawberry Cheesecake Banana Pudding

How to make Strawberry Cheesecake Banana Pudding

Step 1: In a bowl, whisk together the instant vanilla pudding mix and cold milk until smooth. Let it set for 5 minutes to thicken.

Step 2: In another bowl, beat the cream cheese until smooth. Add the sweetened condensed milk and mix until fully combined.

Step 3: Fold in the whipped topping, then stir in the prepared pudding mixture until well blended.

Step 4: In a 9×13-inch dish or trifle bowl, layer vanilla wafers (or graham crumbs), followed by banana slices, a layer of cheesecake filling, and strawberry pie filling.

Step 5: Repeat the layers until ingredients are used up, finishing with a topping of whipped cream and fresh fruit if desired.

Step 6: Chill for at least 4 hours or overnight to allow flavors to meld and the dessert to set.

Recipe Variations and Possible Substitutions

• Crust Alternative: Use crushed shortbread cookies or golden Oreos in place of wafers.
• Fruit Mix: Add blueberries, raspberries, or mango for a tropical twist.
• Cheesecake Flavoring: Mix in a bit of lemon zest or strawberry extract for added flavor.
• Light Version: Use sugar-free pudding mix, light cream cheese, and reduced-fat whipped topping.

Storage and Reheating Tips

• Storage: Keep tightly covered in the refrigerator for up to 3 days.
• Make-Ahead: Best when chilled overnight before serving.
• Note: This dessert is not ideal for freezing due to the fresh fruit and creamy texture.