Strawberry Banana Pudding
A delightful dessert featuring layers of creamy pudding, fresh strawberries, bananas, and whipped cream, perfect for any occasion.
Ingredients
Pudding Mixture
- 2 cups milk
- 1/2 cup sugar
- 1/3 cup cornstarch
- 1/4 teaspoon salt
- 2 large eggs Room temperature
- 1 teaspoon vanilla extract
Fruit and Cream
- 1 cup sliced strawberries Fresh
- 1 cup sliced bananas Use ripe bananas; optional to toss in lemon juice to prevent browning
- 1 cup whipped cream For topping
- as needed Graham cracker crumbs For layering
Instructions
Preparation
- In a medium saucepan, mix together the milk, sugar, cornstarch, and salt until well combined.
- Cook the mixture over medium heat, stirring constantly with a whisk until thickened, approximately 5-7 minutes.
- Once thickened, remove from heat and slowly whisk in the eggs one at a time, fully incorporating each before adding the next. Add the vanilla extract.
Layering
- In a trifle dish or individual serving cups, layer the bottom with a generous amount of graham cracker crumbs.
- Pour a layer of the pudding mixture over the crumbs, spreading it evenly.
- Add a layer of sliced strawberries and bananas atop the pudding.
- Repeat the layering process with another layer of pudding, followed by more fruit slices.
- Finish with a generous layer of whipped cream on the top.
Chilling
- Cover the dish with plastic wrap and chill in the refrigerator for at least 2 hours before serving.
Notes
Use ripe bananas and fresh strawberries for optimal flavor. If you prefer a firmer pudding, slightly increase the cornstarch amount. Store in the refrigerator for up to 3 days, covered tightly to maintain whipped cream fluffiness. Consider waiting to layer whipped cream until closer to serving time to maintain texture.