What was your favorite ice cream growing up and/or to get from the ice cream trucks and why is it the Strawberry Shortcake ice cream bars!!!! No but seriously, anybody who doesn’t agree simply can’t be trusted. Those ice cream bars are soooo nostalgic that I decided to make a banana pudding inspired by the bars. This strawberry shortcake topping will truly have your taste buds sending you back to childhood. It is one of my favorite recipes that I have created to date (and I have made a lot), I would even be so brave to say top 3 for sure. I am a huge banana pudding fan and once again a secret ingredient in here creates the perfect creamy texture!
Like many of our recipes, this can be customized to your liking. In fact, we did the chocolate version of the nostalgic ice cream bars as a banana pudding too. We have even experimented with different fruits such as raspberry.
For this recipe you will need:
- Banana cream instant pudding
- Whole milk
- Cream cheese
- Condensed milk
- Bananas
- Strawberries
- Heavy whipping cream
- Nilla wafers
- A 9×9 pan
- Hand mixer
- Mixing bowls
- Rubber Spatula
TIPS:
Cream Cheese: you want to make sure this is room temperature to give your pudding the best creamy texture without clumps. If you’re in a rush, run the package of cream cheese under warm water to speed up the process.
Heavy Whipping Cream: to get the best results, be sure to use whipping cream straight from the fridge and you can even go as far as placing the bowl you plan to use to whip the cream in, in the freezer for a bit prior. This extra step is not necessary but you will definitely get better results.
Bananas Browning: bananas may brown over time as it is a natural reaction. While they are safe to eat, the brown color may not be as appetizing. To help keep the sliced bananas fresh, feel free to toss them in a bit of lemon juice prior to layering.
As always, if you try this out, share it with us on social media so we can re-share!
Xo, Shay
Strawberry Crunch Banana Pudding
Ingredients
- 3 oz box banana cream instant pudding
- 2 cups whole milk
- 8 oz cream cheese room temp
- 14 oz can condensed milk
- 3-4 bananas sliced
- 1 cup sliced strawberries
- 1 1/4 cup heavy whipping cream
- 1/2 box Nilla wafers I used mini
Topping:
- 1/2 cup all purpose flour divided
- 1/2 cup room temp butter divided
- 3 oz vanilla instant pudding
- 3 oz strawberry jello mix
Instructions
- In a large bowl, using a hand mixer combine the cream cheese and condensed milk.
- In a seperate bowl combine the banana cream pudding mix with the milk. Set both bowls aside.
- Using a hand mixer whip the heavy cream until soft peaks form.
- Fold the now whipped cream into the cream cheese mixture.
- Now fold the pudding mixture into the whipped cream cheese mixture.
- In a 9×9 pan, layered the wafers, sliced bananas and sliced strawberries then pour the pudding mixture on top.
- Bang the pan on a hard surface a few times to ensure the pudding reaches the bottom of the pan.
- Refrigerate for at least 2 hours.
Topping:
- Preheat oven to 350F.
- In a bowl combine the vanilla pudding mix, 1/4 cup butter and 1/4 cup flour.
- Combine until crumbly (i use my hands to ensure it mixes well).
- In another bowl, repeat with the strawberry jello, remaining flour and butter.
- Pour both mixtures onto a baking sheet lined with parchment paper.
- Press down to flatten.
- Bake for 8-11 minutes ( you will have to check because oven temps vary)
- Allow it to come to room temp then use your hands to crumble combining the two.
- Top your banana pudding.
One comment