This Strawberry Crunch Banana Pudding combines creamy homemade banana pudding, fresh bananas, fluffy whipped cream, and a buttery strawberry crunch topping for the ultimate Southern dessert. If you love classic banana pudding and strawberry crunch cheesecake, this easy no-bake recipe brings both favorites together in one irresistible treat.
Why You'll Love This Recipe
Easy no-bake dessert
Perfect for holidays and cookouts
Made with fresh bananas
Creamy homemade vanilla pudding
Buttery strawberry crunch topping
Great make-ahead dessert
Ingredients
For the Banana Pudding
1/2 cup granulated sugar
1/3 cup cornstarch
1/8 teaspoon salt
2 3/4 cups whole milk
4 large egg yolks
2 tablespoons unsalted butter
1 teaspoon vanilla extract
For the Strawberry Crunch Topping
1 1/2 cups crushed strawberry-flavored cereal
1/4 cup granulated sugar
1/4 cup unsalted butter, melted
For Assembly
4–5 ripe bananas, sliced
2 cups whipped cream
Additional strawberry crunch topping for garnish
Equipment Needed
Medium saucepan
Whisk
Mixing bowls
Trifle dish or serving bowl
Plastic wrap
How to Make Strawberry Crunch Banana Pudding
Step 1: Make the Banana Pudding
In a medium saucepan, whisk together the sugar, cornstarch, and salt.
Gradually whisk in the milk until smooth.
Cook over medium heat, whisking constantly, until the mixture thickens and begins to boil.
Step 2: Temper the Egg Yolks
In a small bowl, whisk the egg yolks.
Slowly add a few spoonfuls of the hot milk mixture into the egg yolks while whisking continuously.
Gradually pour the tempered egg mixture back into the saucepan.
Continue cooking for 2–3 minutes until thick and creamy.
Step 3: Finish the Pudding
Remove from heat.
Stir in the butter and vanilla extract until smooth.
Transfer pudding to a bowl.
Cover with plastic wrap directly touching the surface and allow it to cool completely.
Step 4: Make the Strawberry Crunch Topping
In a bowl, combine the crushed strawberry cereal and sugar.
Pour in the melted butter and stir until crumbly.
Set aside.
Step 5: Assemble the Banana Pudding
Spoon a layer of banana pudding into the bottom of a trifle dish or serving bowl.
Add a layer of sliced bananas.
Sprinkle with strawberry crunch topping.
Repeat the layers until all ingredients are used.
Step 6: Add Whipped Cream
Spread whipped cream over the top.
Garnish with additional banana slices and strawberry crunch topping.
Step 7: Chill and Serve
Refrigerate for at least 2 hours before serving.
Serve chilled.
Expert Tips
Use ripe bananas for the best flavor.
Allow the pudding to cool completely before assembling.
Add bananas just before serving if making far in advance.
For extra strawberry flavor, add crushed freeze-dried strawberries to the crunch topping.
Storage
Store covered in the refrigerator for up to 3 days.
This dessert is best enjoyed fresh and is not recommended for freezing.
Variations
Strawberry Cheesecake Banana Pudding
Fold 8 ounces of softened cream cheese into the cooled pudding.
Strawberry Crunch Banana Pudding Cups
Layer ingredients in individual dessert cups for parties.
No-Cook Version
Use instant vanilla pudding for a quicker shortcut version.
Frequently Asked Questions
Can I make Strawberry Crunch Banana Pudding ahead of time?
Yes. It can be made up to 24 hours in advance.
What cereal works best for the crunch topping?
Strawberry Crunch cereal or crushed Golden Oreos mixed with strawberry gelatin powder work well.
Can I use Cool Whip instead of whipped cream?
Absolutely. Cool Whip is a convenient substitute.
How long does banana pudding last in the refrigerator?
Up to 3 days when stored in an airtight container.
Nutrition Information
Serving Size: 1 serving
Calories: 420
Carbohydrates: 55g
Protein: 6g
Fat: 20g
Sugar: 38g
More Southern Dessert Recipes You'll Love
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Ultimate Banana Pudding Cheesecake Cake
No-Bake Banana Pudding Cheesecake
Food Safety Tips
Refrigerate leftovers within 2 hours.
Keep pudding chilled until ready to serve.
Discard leftovers after 3 days for best quality.