Let’s get started on this amazing Strawberry Crunch Banana Pudding Recipe – Easy Dessert Delight. Imagine a symphony of sweet strawberries, creamy bananas, and a delightful crunch—all nestled together in a dreamy pudding. This isn’t just dessert; it’s a taste of pure happiness.
This Strawberry Crunch Banana Pudding Recipe – Easy Dessert Delight is perfect for those lazy summer afternoons when you want something spectacular without the fuss. It’s so easy, even a banana could make it (though I wouldn’t recommend letting one near the kitchen).
This Strawberry Crunch Banana Pudding recipe boasts several fantastic features: It’s remarkably easy to prepare, offering a delightful balance of sweet and tangy flavors. The vibrant colors and layered textures make it visually stunning, perfect for any occasion. Finally, its adaptability allows for creative substitutions and variations, making it a truly versatile dessert.
Ingredients for Strawberry Crunch Banana Pudding Recipe – Easy Dessert Delight
Here’s what you’ll need to make this delicious dish:
The full ingredients list, including measurements, is provided in the recipe card directly below.
How to Make Strawberry Crunch Banana Pudding Recipe – Easy Dessert Delight
Follow these simple steps to prepare this delicious dish:
Step 1: Preparing the Strawberries and Bananas
Wash and hull the strawberries. Slice them into halves or quarters, depending on their size. Peel and slice the bananas into rounds or half-moons.
Step 2: Making the Pudding Base
In a medium saucepan, combine milk, sugar, and agar-agar powder. Whisk well to prevent lumps. Heat over medium heat, stirring constantly, until the mixture comes to a simmer and the agar-agar is fully dissolved. Reduce heat to low and simmer for 2 minutes, continuing to stir. Remove from heat and stir in vanilla extract and lemon juice.
Step 3: Layering the Pudding
In a trifle bowl or individual serving glasses, start by layering a portion of the vanilla wafers at the bottom. Top this with a layer of sliced bananas, followed by a layer of sliced strawberries.
Step 4: Assembling the Layers and Setting
Pour a portion of the warm pudding mixture over the fruit layer. Repeat layers of cookies, bananas, strawberries, and pudding until all ingredients are used. Finish with a final layer of pudding. Cover and refrigerate for at least 4 hours, or preferably overnight, to allow the pudding to set completely.
Step 5: Adding the Crunch (Optional)
Before serving, you can add an extra layer of crunch by sprinkling some crushed vanilla wafers or other similar cookies on top.
Step 6: Serving Your Delight
Once set, carefully remove from the refrigerator. Serve chilled. A dollop of whipped cream (dairy or plant-based) would be a wonderful addition, though it’s perfectly delicious on its own.
This Strawberry Crunch Banana Pudding Recipe – Easy Dessert Delight is a true crowd-pleaser, perfect for picnics, potlucks, or simply a delightful end to any meal. Enjoy your creation!
Perfecting the Cooking Process
First, prepare the strawberry and banana layers. Then, whip up the creamy pudding base. Finally, assemble the layers and top with crushed buttery shortbread cookies for that delightful crunch. This ensures everything is fresh and the flavors meld beautifully.
Add Your Touch
Feel free to swap out the strawberries for blueberries or raspberries. A sprinkle of cinnamon or nutmeg adds warmth. You can also add a layer of sliced almonds or even a drizzle of honey for extra sweetness and texture. Get creative!
Storing & Reheating
Store leftover Strawberry Crunch Banana Pudding in an airtight container in the refrigerator for up to three days. Reheat gently in the microwave or enjoy it cold—both are equally delicious.
Prepare the bananas ahead to prevent browning.
Use ripe, but firm, strawberries for the best flavor and texture.
Don’t over-whip the pudding; it should be thick but still pourable.
My grandma’s Strawberry Crunch Banana Pudding was legendary. Her secret? Always using homemade shortbread. It made all the difference!
Strawberry Crunch Banana Pudding Recipe – Easy Dessert Delight
Ingredients
:
For the Strawberry Layer
:
1 pound fresh strawberries, hulled and sliced
2 tablespoons lemon juice
1/4 cup granulated sugar
For the Banana Layer
:
3 ripe bananas, thinly sliced
1 tablespoon lemon juice
For the Creamy Pudding Base
:
2 cups heavy cream
1/2 cup granulated sugar
1 teaspoon vanilla extract
1/4 cup cornstarch
1/2 cup milk
1/4 teaspoon salt
1 tablespoon lemon juice
2 tablespoons agar-agar powder (plant based gelling agent)
For the Crunchy Topping
:
1 cup all-purpose flour
1/2 cup granulated sugar
1/4 teaspoon salt
1/2 cup cold unsalted butter, cut into cubes
1/4 cup ice water
Instructions
:
Making the Strawberry Layer
:
In a medium bowl, gently toss the sliced strawberries with lemon juice and sugar. Let it sit for at least 15 minutes to allow the strawberries to release their juices and soften slightly. This step adds extra flavor and moisture to your strawberry layer. Trust me, it’s a game changer.
Making the Banana Layer
:
In a separate small bowl, toss the sliced bananas with lemon juice to prevent browning. This simple step keeps your banana layer looking bright and fresh.
Making the Creamy Pudding Base
:
In a medium saucepan, whisk together the cornstarch, sugar, and salt. Gradually whisk in the milk until smooth. Add the lemon juice and agar-agar powder and continue to whisk constantly. Cook over medium heat, stirring constantly, until the mixture comes to a boil and thickens. Remember to keep whisking; otherwise, you might end up with lumps in your pudding.
Remove from heat and stir in the vanilla extract. Let the mixture cool slightly before incorporating the heavy cream. Be gentle when adding the cream; you want to keep the mixture light and airy. Whip it gently until combined; don’t over-whip.
Making the Crunchy Topping (Shortbread Cookies)
:
Preheat oven to 350°F (175°C). In a large bowl, combine flour, sugar, and salt. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs. Gradually add the ice water, mixing until the dough just comes together.
Roll out the dough on a lightly floured surface to about 1/4 inch thickness. Use cookie cutters or a knife to cut out desired shapes. Bake for 12-15 minutes, or until lightly golden brown. Let the cookies cool completely before crushing them into crumbs.
Assembling the Strawberry Crunch Banana Pudding
:
In a trifle bowl or individual glasses, layer the ingredients as follows: Start with a layer of the strawberry mixture, followed by a layer of the banana mixture, and then a layer of the creamy pudding base. Repeat the layers, ending with the crunchy shortbread cookie crumbs.
Serving the Delight
:
Refrigerate for at least 2 hours to allow the flavors to meld and the pudding to set properly. Serve chilled and enjoy your delightful Strawberry Crunch Banana Pudding! This dessert is a crowd-pleaser guaranteed to impress. The crunchy topping complements the creamy pudding and the fresh fruit perfectly. It’s a symphony of textures and flavors in every bite.
Tips for Success
:
Use a good quality vanilla extract for a richer flavor profile.
If your strawberries aren’t very sweet, add a bit more sugar to the strawberry mixture.
Don’t overbake the shortbread cookies, or they will be too hard.
Conclusion for Strawberry Crunch Banana Pudding Recipe – Easy Dessert Delight
This Strawberry Crunch Banana Pudding Recipe is a delightful, easy-to-make dessert that is perfect for any occasion. The combination of creamy banana pudding and a crunchy strawberry topping is irresistible. It’s a refreshing twist on a classic dessert, easily adaptable to your preferences. Remember to let it chill for optimal flavor and texture, and add the crunchy topping just before serving to preserve its crispness. Enjoy this simple yet impressive dessert – your guests will be asking for more!
Print
Strawberry Crunch Banana Pudding Recipe – Easy Dessert Delight
Delicious strawberry crunch banana pudding recipe – easy dessert delight recipe with detailed instructions and nutritional information.
- Total Time: 35 minutes
- Yield: 4 servings 1x
Ingredients
- 4 ripe bananas, sliced
- 1 (14 ounce) can sweetened condensed milk
- 1 (8 ounce) container cool whip whipped topping, thawed
- 1 cup crushed Nilla wafers
- 1 cup fresh strawberries, sliced
- 1/2 cup strawberry preserves
- 1/4 cup chopped pecans (optional)
- 1 teaspoon vanilla extract
Instructions
- Step 1: In a large bowl, gently combine the sliced bananas, sweetened condensed milk, and vanilla extract. Mix until bananas are coated.
- Step 2: Layer half of the banana mixture in a 9×13 inch baking dish. Spread evenly.
- Step 3: Top the banana layer with half of the crushed Nilla wafers, half of the sliced strawberries, and half of the cool whip.
- Step 4: Repeat layers with remaining banana mixture, Nilla wafers, strawberries, and cool whip. Sprinkle with chopped pecans (if using).
- Step 5: Gently swirl the strawberry preserves over the top layer.
- Step 6: Refrigerate for at least 2 hours before serving to allow flavors to blend and the pudding to chill.
Notes
- Store leftover pudding in an airtight container in the refrigerator for up to 3 days for optimal freshness.
- For a warm, comforting twist, gently microwave individual servings for 15-20 seconds, but be cautious not to over-heat.
- Serve this delightful dessert in small glasses or mason jars for a charming and individual portion presentation.
- To prevent the bananas from browning too quickly, add a squeeze of lemon juice to the banana mixture before layering.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American
FAQs
Can I make this Strawberry Crunch Banana Pudding Recipe ahead of time?
Absolutely! This Strawberry Crunch Banana Pudding Recipe is even better the next day. The flavors meld beautifully overnight, giving you a richer, more intense dessert experience. Prepare it the day before your gathering, and let it chill in the refrigerator. This allows the flavors to deepen and the pudding to set perfectly. Just remember to add the crunchy strawberry topping just before serving to maintain its delightful crispness. Trust me, your tastebuds will thank you!
What can I substitute for the agar-agar in this Strawberry Crunch Banana Pudding Recipe?
While agar-agar is a fantastic plant-based gelling agent that delivers a beautiful, smooth texture to this Strawberry Crunch Banana Pudding Recipe, you can experiment with other options. Pectin is another excellent choice, especially if you prefer a slightly firmer pudding. Just make sure you follow the package instructions carefully, as the ratio of pectin to liquid can vary slightly. You can also try carrageenan, but be aware that it might produce a slightly different texture. Experiment and find your preferred consistency!
Is this Strawberry Crunch Banana Pudding Recipe gluten-free?
Yes, this Strawberry Crunch Banana Pudding Recipe is naturally gluten-free! We’ve avoided any ingredients that contain gluten, making it a safe and delicious option for those with gluten sensitivities or those following a gluten-free diet. However, always double-check the labels of any store-bought ingredients you use, just to be extra cautious. This Strawberry Crunch Banana Pudding Recipe proves that delicious desserts don’t have to compromise on dietary needs.
How long does this Strawberry Crunch Banana Pudding Recipe last in the refrigerator?
This Strawberry Crunch Banana Pudding Recipe should last for up to 3-4 days in the refrigerator when stored properly in an airtight container. Remember, the sooner you eat it, the better it tastes, especially that delightful crunchy strawberry topping. Although it will stay edible for a longer time, the best flavor and texture are enjoyed within the first couple of days. Don’t worry, this Strawberry Crunch Banana Pudding Recipe will disappear quickly, anyway!