Banana Strawberry Pudding Dessert Recipes

STRAWBERRY BANANA PUDDING

Steps:

• In a large bowl, combine the milk and the vanilla pudding mix.
• Mix with a handheld mixer on medium speed for about two minutes.
• At this time the pudding should be thickened, so add in the sour cream and 8 oz of the whipped topping.
• Mix everything until well combined.
• Grab your desired serving dish, and add a layer of vanilla wafers on the bottom.
• Next add some pudding followed by some sliced bananas & strawberries.
• Repeat the layers.
• Top the pudding off with a 8 oz of whipped topping.
• Decorate with the strawberry wafers, fresh strawberries, and sliced bananas.
• Chill in the refrigerator for at least two hours.
• Serve & enjoy!

STRAWBERRY BANANA PUDDING RECIPE

Steps:

• In a large bowl, use a hand mixer on low speed to combine the vanilla pudding and milk. Mix for about 2 minutes until the pudding is smooth and begins to thicken.
• Use a spatula to fold in whipped topping, then add the banana slices. Set aside.
• Line the bottom of a 2 ½ quart dish with Nilla Wafer cookies. Carefully scoop the pudding over the cookies. Add additional cookies around the sides of the pudding with the bottom flat side of the cookies touching the side of the casserole dish.
• Layer the sliced strawberries over the top of the pudding. Refrigerate for at least 2 hours before serving. Pudding is good when kept in the refrigerator for about 4 days.

STRAWBERRY-BANANA PUDDING CAKE

Steps:

• In a large bowl, combine the first 6 ingredients; beat on low speed 30 seconds. Beat on medium 2 minutes; stir in basil. Transfer to a greased 5-qt. slow cooker. Cook, covered, on low until edges of cake are golden brown (center will be moist), 3-1/2 to 4 hours., Remove slow-cooker insert; sprinkle cake with baking chips. Let cake stand, uncovered, 10 minutes before serving. Serve with toppings as desired.

STRAWBERRY BANANA PUDDING

Steps:

• PREPARE a cornstarch slurry. Pour the cold water into a small bowl. Slowly whisk the cornstarch into the water. Stir until it is a thick slurry. Set it aside until the milk/cream mixture is ready.
• POUR 2 cups of milk and ½ cup of cream into a 4-quart saucepan.
• STIR in ¼ cup sugar and the salt. Stir briefly to combine.
• WARM over medium heat until the liquid gets steamy and the sugar has dissolved. Stir occasionally. The liquid should not boil but should reach between 180° and 190°F (80-85°C).
• When the milk/cream mixture is steamy, SLOWLY DRIZZLE the cornstarch slurry into the hot liquid. Whisk constantly. It will start to thicken immediately.
• Continue to WHISK over medium heat until the mixture is thickened and starts to bubble. Be patient. Depending on your stove, it may take between 15 and 30 minutes. (Gas stovetops are quicker, and electric stovetops take longer. Saucepan quality also plays a role.)
• After it begins to bubble, STIR for one more minute. Then remove the pan from the heat and cool for 1 minute.
• POUR the pudding through a fine-mesh sieve or strainer into a bowl with an airtight lid (even if you do not see lumps).
• STIR in the butter and vanilla extract.
• COOL the pudding, stirring every few minutes. The pudding will continue to thicken as it cools.
• When the pudding has cooled (20 or 30 minutes), COVER it with plastic wrap. Press the plastic wrap directly onto the surface of the pudding. This prevents a skin from forming on the pudding as it cools.
• SECURE the lid to the top of the container and place it in the refrigerator until thoroughly chilled, about 2 hours.
• WHIP the cream. Place 1 cup of heavy cream in a chilled bowl and stir in 2 tablespoons of granulated sugar.Using a hand or stand mixer with a wire whip, whip the cream until it forms medium peaks. Alternately, use Cook Whip instead.
• REMOVE the pudding from the refrigerator and use a hand mixer to mix until smooth. It will be slightly thick.
• FOLD the whipped topping into the thick vanilla pudding until it is mixed well.
• WASH the strawberries. Cut off the stems and slice them.
• PEEL and SLICE the bananas. Sprinkle with lemon juice or fruit-fresh to keep them from turning brown.
• MAKE a cornstarch slurry by whisking the cornstarch into the water. Set aside.
• WASH fresh strawberries (if using). Cut off stems and slice them. Skip if you are using frozen berries.
• MIX the fresh or frozen strawberries, lemon juice, sugar, and salt in a medium saucepan.
• HEAT over medium heat until the mixture begins to boil.
• STIR the cornstarch slurry once more and then slowly drizzle it into the strawberries.
• COOK for one more minutes.
• REMOVE from the heat and stir in the butter until it melts.
• COOL for 5 minutes and then pour the topping into an airtight container.
• CHILL it in the refrigerator for about 2 hours.
• CUT the butter into pieces and place in a microwave safe container. Cover the container with a paper towel to keep the butter from splattering in the microwave.
• HEAT the butter for 15 seconds. Check and then continue to heat in 10 second intervals until the butter is all melted.
• CRUSH the vanilla wafers in a food processor or blender.
• STIR in ¾ of the strawberry jello mix.
• ADD the melted butter. Stir until everything is well mixed.
• POUR the strawberry crunch onto a jelly roll pan or sheet pan with sides. Spread it into a thin layer.
• REST for 15 minutes or until it is no longer wet. You can refrigerate it to speed things up.
• BREAK the pieces apart. It should resemble a strudel.
• PLACE a layer of cookies (or strawberry crunch) at the bottom of a serving dish, like a glass trifle dish.
• LAYER half of strawberry slices (or strawberry topping) on the cookies.
• ADD a layer of banana slices on top of the strawberries.
• SPREAD a layer of vanilla pudding on top of the fruit.
• REPEAT the layers, starting with the cookies. Finish with vanilla pudding on top.
• GARNISH the top with fresh strawberries, sliced bananas, crushed wafers, or strawberry crunch.

STRAWBERRY-BANANA PUDDING

Steps:

• Place a fine-mesh sieve over a medium bowl. In a medium saucepan, off heat, whisk together granulated sugar, cornstarch, salt, and vanilla beans and pod. Gradually whisk in milk until cornstarch has dissolved; whisk in yolks.
• Cook over medium, whisking constantly, until the first large bubble forms and sputters. Reduce heat to low; cook, whisking constantly, 1 minute. Remove from heat and stir in butter until melted; immediately pour through sieve into bowl. Cover with plastic wrap, pressing it directly onto surface to prevent skin from forming; let cool completely.
• Cut bananas crosswise into 1/4-inch slices. Combine cream and confectioners' sugar in a bowl; whisk until stiff peaks form.
• Spoon one-third of pudding into a large glass bowl. Layer half of cookies, slightly overlapping, followed by half of bananas and half of strawberries. Spread one-third of whipped cream over fruit. Repeat layering of pudding, cookies, fruit, and whipped cream. Gently spread with remaining pudding; top with remaining whipped cream. Refrigerate until set, at least 4 hours or, covered, up to overnight. Garnish with whole berries before serving.

STRAWBERRY-BANANA GRAHAM PUDDING

Steps:

• Line the bottom of a 9-in. square pan with 4-1/2 graham crackers; set aside., In a small bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Place banana slices in another small bowl; toss with lemon juice. Stir bananas and 1 cup strawberries into the pudding. Fold in 1-3/4 cups whipped topping., Spread half of pudding over the graham crackers; repeat layers. Cover and refrigerate overnight. Refrigerate remaining berries and whipped topping. Just before serving, top with remaining berries and topping. Garnish with mint if desired.