Strawberry Cheesecake Banana Pudding 

Ingredients

For the Pudding Base:
1 box (3.4 ounces) instant vanilla pudding mix
2 cups cold whole milk
For the Cheesecake Layer:
1 can (14 ounces) sweetened condensed milk
8 ounces cream cheese
1 cup heavy whipping cream
1 teaspoon pure vanilla extract
For the Fruit and Layers:
1 pound fresh strawberries, hulled and sliced
3 to 4 medium ripe bananas, sliced
1 box (about 11 ounces) vanilla wafers, coarsely crushed
For the Strawberry Cream Topping:
1 cup strawberry puree
1 cup frozen whipped topping, thawed

Instructions

Part 1: Prepare the Pudding Base

Whisk the Pudding: In a large mixing bowl, combine the instant vanilla pudding mix and the 2 cups of cold milk. Whisk vigorously with a wire whisk for about 2 full minutes. The mixture will begin to thicken as you whisk. Once thickened, set the bowl aside on the countertop to allow it to set further while you prepare the other components. Do not refrigerate it yet, as you will be combining it with other ingredients.

Create the Cheesecake Mixture: In a separate large mixing bowl, place the 8 ounces of softened cream cheese. Using an electric hand mixer or a stand mixer fitted with the paddle attachment, beat the cream cheese on medium speed for 2 to 3 minutes, until it is completely smooth and free of any lumps. Scrape down the sides and bottom of the bowl with a spatula at least once to ensure even mixing.

Add Sweetened Condensed Milk: With the mixer running on low speed, gradually pour in the entire can of sweetened condensed milk. Continue to beat until the mixture is silky, smooth, and well combined with the cream cheese. Stop the mixer and scrape down the sides again to ensure everything is incorporated.

Combine Pudding and Cheesecake: Pour the prepared (and thickened) vanilla pudding into the cream cheese and condensed milk mixture. Beat on low speed for about 1 minute, or until the two mixtures are fully incorporated and you have a smooth, unified base. The mixture should be thick and creamy.

Part 2: Make the Whipped Cream and Strawberry Cream

Whip the Cream: In a clean, chilled bowl (a metal bowl works best), pour in the 1 cup of heavy whipping cream. Beat with an electric mixer on high speed for about 3 to 5 minutes. The cream will go through stages: first becoming frothy, then forming soft peaks, and finally forming stiff, firm peaks. Stop beating when the cream holds its shape firmly and does not droop when the beaters are lifted.

Fold Whipped Cream into Base: Using a large rubber spatula, take about one-third of the stiff whipped cream and gently stir it into the pudding-cheesecake base to lighten it. Then, add the remaining whipped cream to the bowl. Fold it in carefully: use a gentle, sweeping motion, cutting down through the center of the mixture, scraping along the bottom of the bowl, and bringing the mixture up and over the top. Rotate the bowl and repeat this folding action until the mixture is uniform in color and consistency, with no streaks of whipped cream remaining. This gentle technique keeps the final pudding light and airy.

Prepare Strawberry Cream: In a small bowl, combine the 1 cup of strawberry puree and the 1 cup of thawed whipped topping. Use a spatula to stir them together until they are evenly mixed and a uniform pink color. Set this aside; this will be used as a flavorful layer between the fruit and pudding.

Part 3: Assemble the Layers

Choose a Serving Dish: Select a large trifle bowl (about 3 quarts), a 9×13-inch baking dish, or individual serving glasses for a beautiful presentation. If using a single dish, ensure it is clear if you want to show off the layers.

Start Layering: Begin with a layer of the pudding mixture, spreading it evenly across the bottom of your dish. Use about 1 to 1.5 cups of the pudding for the first layer.

Follow with a single layer of coarsely crushed vanilla wafers. Arrange them evenly over the pudding.

Next, place a layer of sliced bananas, covering the wafers.

Then, add a layer of sliced strawberries, placing them evenly over the bananas.

Finally, drizzle some of the strawberry cream mixture over the fruit layer, spreading it gently with the back of a spoon.

Repeat the Layers: Repeat the exact same layering process (pudding → wafers → bananas → strawberries → strawberry cream) until all the ingredients are used. You should get about 3 to 4 layers, depending on the size of your dish. Ensure you end with a final layer of the pudding mixture or the remaining strawberry cream on top. Reserve a few slices of strawberry, a few whole or crushed wafers, and a dollop of strawberry cream for the final garnish.

Garnish and Chill: For a beautiful finish, artfully arrange the reserved strawberry slices and wafers on the very top. You can also swirl the remaining strawberry cream on top for a marbled effect. Cover the dish tightly with plastic wrap, pressing the wrap directly onto the surface of the pudding to prevent a skin from forming. Refrigerate for a minimum of 2 hours, but preferably for 4 to 6 hours or even overnight. This extended chilling time is crucial for the wafers to absorb moisture from the pudding, transforming into a soft, cake-like texture, and for all the flavors to meld together perfectly.