Banana Strawberry Pudding Dessert Recipes

STRAWBERRY BANANA PUDDING

Steps:

• In a large bowl, combine the milk and the vanilla pudding mix.
• Mix with a handheld mixer on medium speed for about two minutes.
• At this time the pudding should be thickened, so add in the sour cream and 8 oz of the whipped topping.
• Mix everything until well combined.
• Grab your desired serving dish, and add a layer of vanilla wafers on the bottom.
• Next add some pudding followed by some sliced bananas & strawberries.
• Repeat the layers.
• Top the pudding off with a 8 oz of whipped topping.
• Decorate with the strawberry wafers, fresh strawberries, and sliced bananas.
• Chill in the refrigerator for at least two hours.
• Serve & enjoy!

STRAWBERRY PUDDING

Steps:

• 1. Line a 9x13 baking dish with cookies. Mix pudding mix per instructions on box let stand in refrigerator just until set add sour cream and Cool Whip.
• 2. Put sugar on strawberries and let set then drain excess moisture off then mix with strawberry glaze.
• 3. Layer pudding mixture on top of cookies then strawberry mixture. Repeat layering again ending with cookies on top.

STRAWBERRY-BANANA PUDDING CAKE

Steps:

• In a large bowl, combine the first 6 ingredients; beat on low speed 30 seconds. Beat on medium 2 minutes; stir in basil. Transfer to a greased 5-qt. slow cooker. Cook, covered, on low until edges of cake are golden brown (center will be moist), 3-1/2 to 4 hours., Remove slow-cooker insert; sprinkle cake with baking chips. Let cake stand, uncovered, 10 minutes before serving. Serve with toppings as desired.

STRAWBERRY BANANA PUDDING RECIPE

Steps:

• In a large bowl, use a hand mixer on low speed to combine the vanilla pudding and milk. Mix for about 2 minutes until the pudding is smooth and begins to thicken.
• Use a spatula to fold in whipped topping, then add the banana slices. Set aside.
• Line the bottom of a 2 ½ quart dish with Nilla Wafer cookies. Carefully scoop the pudding over the cookies. Add additional cookies around the sides of the pudding with the bottom flat side of the cookies touching the side of the casserole dish.
• Layer the sliced strawberries over the top of the pudding. Refrigerate for at least 2 hours before serving. Pudding is good when kept in the refrigerator for about 4 days.

YUMMY BANANA/STRAWBERRY/CHEESECAKE PUDDING

Steps:

• Slice pound cake and layer on the bottom of a cake pan.
• Slice bananas and strawberries and layer slices on top of cake.
• Mix pudding mix & milk then pour over cake and fruit (best if you do this before it completely sets up).
• Top with cool whip.
• Refrigerate for at least 1 hour (I perfer it to set over night) and enjoy.

STRAWBERRY-BANANA PUDDING

Steps:

• Place a fine-mesh sieve over a medium bowl. In a medium saucepan, off heat, whisk together granulated sugar, cornstarch, salt, and vanilla beans and pod. Gradually whisk in milk until cornstarch has dissolved; whisk in yolks.
• Cook over medium, whisking constantly, until the first large bubble forms and sputters. Reduce heat to low; cook, whisking constantly, 1 minute. Remove from heat and stir in butter until melted; immediately pour through sieve into bowl. Cover with plastic wrap, pressing it directly onto surface to prevent skin from forming; let cool completely.
• Cut bananas crosswise into 1/4-inch slices. Combine cream and confectioners' sugar in a bowl; whisk until stiff peaks form.
• Spoon one-third of pudding into a large glass bowl. Layer half of cookies, slightly overlapping, followed by half of bananas and half of strawberries. Spread one-third of whipped cream over fruit. Repeat layering of pudding, cookies, fruit, and whipped cream. Gently spread with remaining pudding; top with remaining whipped cream. Refrigerate until set, at least 4 hours or, covered, up to overnight. Garnish with whole berries before serving.

BANANA STRAWBERRY PUDDING DESSERT

Steps:

• Spread 1/2 of the vanilla crumbs on the bottom of a greased 8x8 pan. Cook vanilla pudding as directed on package and spoon over crumbs while still hot. Slice up one banana over the pudding, and then spread the remaining crumbs over top. Place in the fridge one hour until set. Mix up jello as directed on package, and let sit in fridge for 30 minutes until partially set. Pour jello over the crumb layer, and then slice up the remaining banana over top, of the unset jello. Place in the fridge for 2-3 hours until set. Spread on a layer of whipped cream. (I used low sugar/fat Cool Whip)

STRAWBERRY-BANANA PUDDING

Steps:

• Beat 1 cup whipping cream in a bowl until soft peaks form. Fold in vanilla pudding and banana pudding mixes followed by evaporated milk and milk.
• Reserve 1/4 cup crushed wafers. Layer remaining wafers, strawberries, bananas, and pudding in a serving dish. Top with remaining whipping cream and reserved crushed wafers.