Description
Scrumptious strawberry banana pudding offers a delightful Southern dessert combining creamy layers with fresh fruit. Sweet vanilla custard and ripe bananas create a classic comfort treat you’ll savor with pure pleasure.
Ingredients
Scale
Fruits:
- 2 pounds (907 grams) strawberries, sliced
- 2 bananas, sliced (optional)
Dairy and Cream:
- 12 ounces (340 grams) whipped cream cheese
- 14 ounces (397 grams) sweetened condensed milk
- 1 1/2 – 2 cups (360 – 480 milliliters) heavy whipping cream, whipped until thickened
Additional Ingredients:
- 1/4 cup (50 grams) sugar
- 1 lemon, juice
- 1 – 1 1/2 tablespoons cornstarch mixed with 2 tablespoons water (cornstarch slurry)
- 2 teaspoons vanilla extract
- Chessmen cookies
- Vanilla wafers
- Angel food cake pieces (homemade or store-bought)
- Optional: instant pudding or homemade pudding for added richness
Instructions
- Prepare the strawberry compote by combining sliced strawberries, sugar, and lemon juice in a medium saucepan. Simmer over medium heat for 5-7 minutes until strawberries release their juices and begin bubbling. Stir in cornstarch slurry and continue cooking until the mixture thickens to a jam-like consistency. Remove from heat and let cool to room temperature.
- Create the creamy pudding base by whipping heavy cream until it forms soft peaks. In a separate bowl, beat cream cheese until smooth and velvety. Incorporate sweetened condensed milk and vanilla extract, mixing until fully integrated. Delicately fold the whipped cream into the cream cheese mixture, ensuring a light, airy texture.
- Begin layering the dessert in a trifle dish or individual serving glasses. Start with a base of angel food cake pieces, then add a layer of Chessmen cookies and vanilla wafers. Spread a generous portion of the cream cheese pudding mixture over the cookies. Spoon the cooled strawberry compote evenly across the layer.
- Repeat the layering process, alternating between cake, cookies, pudding, and strawberry compote. Ensure the final layer is the creamy pudding mixture for an elegant presentation.
- Refrigerate the assembled dessert for 4-6 hours or preferably overnight. This resting period allows the flavors to meld and the dessert to set properly. Before serving, optionally garnish with fresh strawberry slices or a dollop of whipped cream for an extra touch of decadence.
Notes
- Substitute ripe bananas for added natural sweetness and creamier texture, ensuring they’re not overripe to maintain structural integrity.
- Use sugar-free alternatives like monk fruit sweetener or stevia for diabetic-friendly modifications, adjusting quantities to match desired sweetness level.
- Consider gluten-free options by replacing angel food cake and cookies with gluten-free alternatives like almond flour cookies or gluten-free graham crackers.
- Prevent strawberry mixture from becoming watery by cooking at precise medium heat and stirring consistently to help cornstarch activate properly and thicken evenly.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Desserts, Snacks
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 320
- Sugar: 22 g
- Sodium: 100 mg
- Fat: 23 g
- Saturated Fat: 14 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 60 mg