Prepare the Pudding: In a large bowl, whisk together the instant vanilla pudding mix and 2 cups of cold milk for 2 minutes until it thickens. Gently fold in half of the thawed whipped topping until fully combined. Set aside.
Prepare the Fruit: Slice the bananas and strawberries. To prevent browning, you can toss banana slices lightly in lemon juice, though this is optional.
Assemble the First Layer: In a large trifle dish or a 9×13 inch baking dish, create a single layer of vanilla wafer cookies, covering the bottom.
Add Fruit Layer: Arrange a layer of banana slices and strawberry slices over the wafer cookies.
Add Pudding Layer: Spoon half of the pudding mixture over the fruit layer and spread it evenly.
Repeat Layers: Repeat the layers: vanilla wafers, remaining banana and strawberry slices, and the remaining pudding mixture.
Final Topping: Spread the remaining half of the whipped topping over the final pudding layer to cover it completely.
Chill: Cover the dish with plastic wrap and refrigerate for at least 4 hours, or preferably overnight. This allows the cookies to soften into a cake-like texture.
Garnish and Serve: Before serving, garnish with additional strawberry slices or whole wafer cookies if desired.
FAQ
Can I use homemade pudding instead of instant?
Yes, you can use homemade pastry cream or cooked pudding. Ensure it is thoroughly chilled before assembling the dessert to maintain structure.
Can I make this recipe ahead of time?
Yes. This dessert benefits from being made at least 4 hours ahead, and up to one day in advance. The flavors meld and the cookies soften as it chills.
How do I prevent the bananas from browning?
Toss the sliced bananas in a small amount of lemon or pineapple juice before assembling. The acid helps slow oxidation. However, when layered within the pudding and covered, browning is minimized.
You Must Know
This is a chilled dessert. The consistency and flavor are best after the required chilling time, as it allows the vanilla wafers to absorb moisture and become soft, integrating fully with the other layers. Do not skip the chilling step.
Storage Tips
Keep the pudding covered with plastic wrap or in an airtight container in the refrigerator.
Consume within 2-3 days for best quality, as the bananas will continue to soften and may darken over time.
This dessert does not freeze well due to the high water content of the fresh fruit and the dairy-based pudding, which can separate upon thawing.
