No-Bake Strawberry Banana Pudding layers ripe bananas, juicy strawberries, vanilla pudding, and cookies into a cool, creamy dessert that comes together with almost no effort.

It’s the kind of dessert you can throw together after work and still feel like you made something special.

Why This Pudding Works Every Time

The combination of ripe bananas, jammy strawberries, and creamy vanilla pudding settles into something better than the sum of its parts. The cookies soften just enough to give you that cakey bite, while a few stay crisp around the edges.

It’s the dessert I turn to when I need a no-fuss crowd-pleaser that tastes like I put in way more effort.

Ingredients

8 oz cream cheese, softened: full-fat gives the richest texture
1 (14 oz) can sweetened condensed milk: the key to that silky base
1 (3.4 oz) box instant vanilla pudding mix: do not use cook-and-serve
2 cups cold whole milk: whole milk helps it set up thicker
1 teaspoon vanilla extract: a splash rounds out the flavor
1 (8 oz) container frozen whipped topping, thawed: like Cool Whip, keeps it light
1 (11 oz) box vanilla wafer cookies: the classic choice
4 medium ripe bananas, sliced: yellow with a few brown spots for the best sweetness
1 pound fresh strawberries, hulled and sliced: use ripe, fragrant berries

Variations / Substitutions

Gluten-free: swap the vanilla wafers for your favorite gluten-free vanilla cookie.
Dairy-free: use a dairy-free cream cheese alternative, coconut or oat milk, and a plant-based whipped topping.
Extra crunch: save a handful of cookies to crumble over the top just before serving.
Different fruit: replace half the strawberries with fresh blueberries or sliced peaches in summer.

No-Bake Strawberry Icebox Cake is another reader favorite dessert worth making next.

How to Make No-Bake Strawberry Banana Pudding

Step 1: Whip the Pudding Base

Beat the softened cream cheese in a large bowl until smooth, about 1 minute. Pour in the sweetened condensed milk and vanilla, then beat again until combined. Add the 3.4 oz box of pudding mix and the 2 cups of cold milk all at once, and mix on low speed for 2 minutes until the mixture thickens noticeably.

The base will look pale and glossy. It sets up fast, so don’t walk away from the mixer once the pudding goes in.

Step 2: Slice the Fruit

Peel the bananas and slice them into ¼-inch rounds. Hull the strawberries, then slice them about the same thickness. You want the fruit pieces similar in size so every bite gets a little of each.

The strawberries should be bright and fragrant. Taste one before you start. If they are a little tart, the pudding’s sweetness will balance them out.

Step 3: Build the Layers

Spread a thin layer of the pudding mixture across the bottom of a 9×13-inch dish, just enough to cover the surface. Arrange a single layer of vanilla wafers over the pudding, then follow with a layer of banana slices and strawberry slices.

Repeat the layers twice more: pudding, cookies, fruit, pudding. Finish with the last of the pudding on top, smoothing it to the edges. Cover with plastic wrap pressed gently onto the surface to keep a skin from forming, and refrigerate for at least 4 hours or overnight.

Step 4: Scoop and Serve

Uncover the dish and let it sit on the counter for 5 minutes before serving, so the layers loosen slightly. Scoop big spoonfuls into bowls, trying to catch all the layers in each portion.

If you like, tuck a fresh strawberry slice or a whole wafer into the side of each bowl right before serving. The top layer will be creamy with a few cookie crumbs peeking through.

A Few Notes Before You Start

Use bananas that are ripe but still firm. Overly soft bananas turn mushy as the pudding sits.
Do not shorten the chill time. The cookies need those 4 hours to soften into cakey layers.
Save a handful of cookies to crumble on top just before serving if you want a little extra crunch.
Gluten-free vanilla wafers work just as well here if you need them.

Storing Leftover Pudding

Refrigerate: Cover the dish tightly and keep it in the fridge for up to 3 days. The cookies will soften more over time, but the flavor only deepens.
Serve cold: This is a chilled dessert, so scoop it straight from the fridge.

Frequently Asked Questions

Can I use frozen strawberries?

Yes. Thaw them completely and drain off any excess juice before slicing, or the pudding will get watery.

Can I make this pudding a day ahead?

You can, and it actually tastes better after an overnight rest. Just wait to add any fresh fruit garnish until right before serving.

Can I use banana cream pudding mix instead of vanilla?

Absolutely. Swap the vanilla instant pudding for an equal amount of banana cream instant pudding mix for a stronger banana note.

Why did my pudding turn out runny?

You most likely used a cook-and-serve pudding mix by mistake. Only instant pudding sets up without heat. Also, be sure the milk is cold when you add it.