🍓 Strawberry Cheesecake Banana Pudding

For the Cheesecake Pudding Layer
8 oz cream cheese, softened

1 cup powdered sugar

1 (14 oz) can sweetened condensed milk

2 cups cold milk

1 (5.1 oz) box instant vanilla pudding mix

1 teaspoon vanilla extract

For the Whipped Layer
1 container (8 oz) Cool Whip, thawed
(or homemade whipped cream)

For the Fruit & Cookies
4–5 ripe bananas, sliced

2–3 cups fresh strawberries, sliced

1 box vanilla wafers or Chessman cookies

Optional: extra strawberries for topping

Optional: strawberry sauce for drizzling

Ezoic
Instructions
Step 1: Prepare the Cream Cheese Base
In a large mixing bowl, beat the softened cream cheese until smooth and fluffy. Add powdered sugar and continue beating until creamy. This creates the rich, cheesecake-like foundation that makes this pudding special.

Step 2: Mix the Pudding Layer
Add the sweetened condensed milk and blend until fully incorporated. Slowly pour in the cold milk, followed by the vanilla pudding mix. Beat for 2–3 minutes until thickened. Add vanilla extract.

The mixture should look silky, slightly thick, and lump-free.

Step 3: Fold in the Cool Whip
Gently fold in the Cool Whip using a spatula. Don’t overmix—you want a light, airy texture. This creates the velvety, cloud-like pudding layer.

Step 4: Slice the Fruit
Slice the bananas and strawberries just before assembling to keep them fresh. Pat the strawberries gently with a paper towel to remove excess moisture so the pudding layers stay creamy and not watery.

Step 5: Assemble the Layers
Use a trifle dish, 9×13 baking pan, or deep glass bowl.

Layer 1: Cookies

Layer 2: Sliced bananas

Layer 3: Sliced strawberries

Layer 4: Cheesecake pudding mixture

Repeat these layers until ingredients are used, finishing with pudding on top.

Step 6: Add the Final Touches
Top with extra strawberries, crushed cookies, or a drizzle of strawberry sauce for presentation.