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–+ servings

No-Bake Strawberry Cheesecake Banana Pudding

A no-bake strawberry cheesecake banana pudding with juicy fresh berries, creamy vanilla pudding, and crisp cookies in an easy layered dessert.
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Prep Time 30 minutes
Total Time 30 minutes
Servings: 1
Course: Desserts
Cuisine: American
Calories: 398
Ingredients Method Nutrition Notes

Ingredients
  

  • 2 boxes instant vanilla pudding mix 3.4 oz / 96 g each
  • 3 cups (720 ml) milk whole or 2% both work
  • 1/2 cup (120 ml) sweetened condensed milk use a little less if you prefer a milder sweetness
  • 8 ounces (226 g) cream cheese softened to room temperature
  • 1 tub (8 oz / 227 g) frozen whipped topping thawed; a whipped topping like Cool Whip is ideal
  • 1 teaspoon (5 ml) vanilla extract
  • 1 can (21 oz / 595 g) strawberry pie filling
  • 2 cups fresh strawberries hulled and sliced; about 10 oz / 280 g
  • 1 tablespoon granulated sugar
  • 2 cups vanilla wafer cookies
  • 1 cup butter shortbread cookies Chessmen-style cookies work well

Method
 

  1. Toss the sliced strawberries with the sugar in a small bowl and let them sit while you prepare the rest, so they soften and release syrupy juice.
  2. Pour the milk into a large bowl, add the instant vanilla pudding mix, and whisk vigorously for about 2 minutes until the pudding starts to thicken.
  3. In a separate bowl, beat the softened cream cheese until completely smooth. Mix in the sweetened condensed milk and vanilla extract until the mixture is creamy and well blended.
  4. Fold the cream cheese mixture into the thickened pudding with a spatula. Gently fold in the thawed whipped topping in batches, trying to keep the filling light and fluffy.
  5. Layer vanilla wafer cookies across the bottom of a 9x13 inch baking dish or trifle bowl. Cover with a portion of the creamy pudding mixture, then add strawberry pie filling and some macerated strawberries. Repeat the layers until the ingredients are used, finishing with a layer of the pudding mixture.
  6. Arrange the butter shortbread cookies on top for a pretty finish.
  7. Cover the dish and refrigerate for at least 4 hours, or overnight if time allows, so the cookies soften and the dessert sets beautifully.

Nutrition

Calories: 398kcalCarbohydrates: 59gProtein: 5gFat: 17gSaturated Fat: 11gCholesterol: 25mgSodium: 440mgFiber: 1gSugar: 46g

Notes

Active prep is only 30 minutes; you also need at least 4 hours of chilling time before serving.
A trifle dish shows off the layers, while a 9x13 pan makes cutting and serving easier.
Use chilled whole milk or 2% milk for the thickest pudding texture.
If you cannot find instant vanilla pudding mix, use cook-and-serve vanilla pudding and chill it well before folding in the whipped topping.
Keep leftovers covered in the refrigerator for up to 3 days.
Let the dessert chill overnight for the best soft cookie texture throughout.
Serve chilled and add extra sliced strawberries or shortbread crumbs on top just before serving.

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