Description

This Strawberry Crunch Banana Pudding is a delightful no-bake layered dessert featuring creamy banana pudding, fresh bananas and strawberries, and crunchy cookie toppings with a strawberry gelatin twist. Perfect for a refreshing and easy-to-make treat, it combines smooth pudding, juicy fruit, and crispy textures to create a crowd-pleasing dessert ideal for any occasion.

Ingredients

Scale

Pudding Layer

1 (3.4 oz) box instant banana cream pudding mix
2 cups cold milk
1 (8 oz) container whipped topping (like Cool Whip), thawed
1½ cups sliced bananas
1½ cups sliced fresh strawberries
1 cup vanilla wafer cookies or shortbread cookies, crushed

Strawberry Crunch Topping

1 cup Golden Oreos, crushed
1 (3 oz) box strawberry gelatin powder (Jell-O)
4 tablespoons unsalted butter, melted

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Instructions

Prepare the pudding base: In a large mixing bowl, whisk together the instant banana cream pudding mix and cold milk for about 2 minutes until the mixture thickens. Then gently fold in the whipped topping until the pudding is smooth and creamy.
Layer the dessert: In a 9×9-inch dish or similar serving bowl, spread half of the pudding mixture. Add a layer of sliced bananas and strawberries, then sprinkle a layer of crushed vanilla wafer or shortbread cookies on top. Repeat these layers with the remaining pudding, fruit, and cookies.
Make the strawberry crunch topping: In a separate bowl, combine the crushed Golden Oreos and strawberry gelatin powder. Pour in the melted butter and mix thoroughly until the mixture is crumbly and well coated.
Assemble and chill: Sprinkle the strawberry crunch topping evenly over the layered banana pudding. Cover the dish with plastic wrap or a lid, then refrigerate for at least 2 hours to allow the flavors to meld and the dessert to chill thoroughly before serving.

Notes

For extra richness, you can add a layer of sweetened condensed milk or cream cheese within the pudding layers.
The strawberry crunch topping can optionally be baked at 350°F for 7–8 minutes to make it even crispier.