Ingredients:

  • 1 ½ cups (180g) vanilla wafers, finely crushed
  • ½ cup (100g) freeze-dried strawberries, crushed into a fine powder
  • ¼ cup (57g) unsalted butter, melted
  • 2 tablespoons (25g) granulated sugar
  • 1 (3.4 oz / 96g) package instant vanilla pudding mix
  • 3 cups (720ml) whole milk
  • 1 (8 oz / 226g) package cream cheese, softened
  • 1 (14 oz / 397g) can sweetened condensed milk
  • 1 teaspoon (5ml) vanilla extract
  • 1 cup (240ml) heavy cream, whipped to stiff peaks
  • 3-4 ripe bananas, sliced
  • 1 pint (454g) fresh strawberries, hulled and sliced

Instructions:

  1. Prepare the Strawberry Crunch: Combine crushed vanilla wafers, strawberry powder, melted butter, and sugar in a bowl. Toss to coat evenly. Spread on a baking sheet and bake at 350°F (175°C) for 5 minutes, or until lightly golden. Let cool completely.
  2. Make the Pudding: If using instant pudding, whisk the pudding mix and milk together until thickened, about 2 minutes. Set aside. In a separate bowl, beat the softened cream cheese until smooth. Gradually beat in the sweetened condensed milk and vanilla extract. Gently fold in the thickened instant pudding. Finally, fold in the whipped heavy cream until just combined.
  3. Assemble the Pudding: Spread a thin layer of pudding in the bottom of the dish. Layer with sliced bananas, then fresh strawberries, then a generous sprinkling of strawberry crunch. Repeat layers until all ingredients are used, ending with a layer of pudding and topping with the remaining strawberry crunch.
  4. Chill: Cover the dish with plastic wrap and refrigerate for at least 2 hours, or preferably overnight, to allow the flavors to meld and the pudding to set.
  5. Serve: Before serving, garnish with extra sliced strawberries, if desired. Enjoy your Strawberry Crunch Banana Pudding!