Strawberry Cheesecake Banana Pudding sounds like a delicious twist on the classic banana pudding! Here’s a recipe to make it:
Ingredients:
For the pudding layer:
- 1 package (5.1 oz) vanilla instant pudding mix
- 2 cups whole milk
- 1 8 oz package cream cheese, softened
- 1/2 cup powdered sugar
- 1 tsp vanilla extract
For the banana and strawberry layers:
- 3-4 ripe bananas, sliced
- 1 pint fresh strawberries, hulled and sliced
For the cheesecake topping:
- 1 cup heavy whipping cream
- 2 tbsp powdered sugar
- 1 tsp vanilla extract
For the assembly:
- 1 package (about 12 oz) vanilla wafer cookies
Instructions:
- Make the pudding layer:
- In a medium bowl, whisk together the vanilla pudding mix and the milk. Let it set for 2 minutes.
- In a separate bowl, beat the softened cream cheese with powdered sugar until smooth.
- Gradually add the pudding mixture into the cream cheese mixture and stir until fully combined and smooth. Add the vanilla extract and mix well. Set aside.
- Prepare the cheesecake topping:
- In a mixing bowl, beat the heavy whipping cream with powdered sugar and vanilla extract until stiff peaks form. Set aside.
- Assemble the pudding:
- In a large trifle dish or a 9×13-inch baking dish, layer the bottom with a thin layer of vanilla wafer cookies.
- Add a layer of banana slices on top of the cookies, followed by a layer of strawberries.
- Spoon half of the pudding mixture over the bananas and strawberries, smoothing it into an even layer.
- Repeat the layers: another layer of cookies, bananas, and strawberries, followed by the remaining pudding mixture.
- Finish with a final layer of cheesecake topping.
- Chill and serve:
- Cover and refrigerate the banana pudding for at least 4 hours or overnight to allow the flavors to meld and the dessert to set.
- Before serving, you can garnish with extra banana slices, strawberries, and crushed vanilla wafers if desired.
Enjoy your strawberry cheesecake banana pudding! It’s the perfect balance of creamy, fruity, and crunchy.