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Delicious Strawberry Crunch Banana Pudding in a clear dessert cup

Strawberry Crunch Banana Pudding

A delightful twist on classic banana pudding featuring creamy vanilla, ripe bananas, and a buttery strawberry-cookie crumble for a light, refreshing dessert.
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Prep Time 20 minutes
Total Time 2 hours
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Pudding and Bananas
  • 2 cups vanilla pudding (prepared according to package or homemade) For a silkier texture, fold with whipped topping.
  • 4–5 pieces ripe bananas, sliced Firm-but-ripe bananas recommended to prevent browning.
  • 1 cup whipped topping (or homemade whipped cream) Store-bought can be used for convenience.
Crumble Topping
  • 1 cup strawberry cookies, crushed (strawberry shortcake or similar) Can use alternative cookies if preferred.
  • ½ cup butter, melted Helps crumb hold together.

Method
 

Preparation of Pudding
  1. In a large bowl, prepare the vanilla pudding according to package instructions or cook homemade until thick, then cool slightly.
  2. Stir in 1 teaspoon vanilla extract for extra flavor.
Layering
  1. In a serving dish, layer half of the prepared vanilla pudding evenly.
  2. Arrange a layer of sliced bananas over the pudding.
  3. Spread half of the whipped topping over the bananas.
  4. Repeat the layering with the remaining pudding, bananas, and whipped topping.
Preparing the Crumble Topping
  1. In a separate bowl, combine crushed strawberry cookies with melted butter.
  2. Mix until crumbs are evenly moistened, then sprinkle over the layered pudding.
Setting
  1. Refrigerate for at least 2 hours before serving to let it set.

Notes

Store layered pudding covered in the refrigerator for up to 3 days. For a crisp crumble, store separately until just before serving.