Description
A creamy, fruity dessert with a buttery crunchy topping that’s perfect for any occasion without the need for baking.
Ingredients
Fruit
- 3-4 pieces Bananas, ripe but not mushy
- 1-2 cups Strawberries, fresh and chopped (or thawed and drained if frozen)
Pudding Base
- 2 small boxes Instant vanilla pudding mix (Or 1 large box)
- cups Cold milk, to whisk with the pudding (use the amount listed on your pudding box)
- 1/2 can Sweetened condensed milk (optional but amazing) (For extra richness)
- 8 oz Whipped topping, or homemade whipped cream
Crunch Topping
- 20-24 pieces Cookies (Nilla Wafers or Golden Oreos) (For layering)
- 1 packet Strawberry gelatin powder, just the dry powder (For the crunch topping)
- 2-3 tablespoons Butter, melted (optional) (To help the crumbs clump)
Instructions
Prepare Crunch Topping
- Crush cookies in a bag with a rolling pin until small crumbs form, leaving some bigger bits for crunch. Mix in dry strawberry gelatin powder. Drizzle in melted butter and toss until crumbly.
Make Pudding Base
- In a large bowl, whisk the instant vanilla pudding mix with cold milk until it thickens (about 2 minutes). If using, mix in sweetened condensed milk. Let sit for 3-5 minutes to fully set.
- Gently fold in the whipped topping in two rounds to maintain fluffiness.
Layer the Pudding
- In a 9 by 13 dish, begin with a thin layer of pudding at the bottom.
- Add a layer of cookies, followed by sliced bananas, and then chopped strawberries.
- Spread a thicker layer of pudding over that. Repeat until reaching the top, finishing with pudding.
- Sprinkle the strawberry crunch topping right before serving to maintain crunchiness.
Chill
- Cover and refrigerate for at least 4 hours, ideally overnight, before serving.
Notes
Use ripe but firm bananas to prevent mushiness. Slice them immediately before layering. Keep layers from getting soggy by waiting to add the crunch topping.
- Prep Time: 20 minutes
- Category: Dessert, No-bake
- Cuisine: American