The dessert in your photo looks like individual strawberry-banana pudding cups: creamy vanilla pudding, fresh strawberries and bananas, softened vanilla wafers/cookie crumbs, whipped cream, and a crunchy nut topping. Similar strawberry-banana puddings commonly use vanilla wafers because they soften into a cake-like texture after chilling.
M
Martha Stewart
+1
Yield
8 individual foil cups (about 250–300 ml / 1–1¼ cups each)
Prep: 30–40 min
Chilling: 4 hours minimum
Difficulty: Easy, no-bake
Ingredients
Vanilla pudding layer
1 packet (about 5.1 oz / 145 g) instant vanilla pudding mix
3 cups (720 ml) cold whole milk making them taste lemony. Lemon juice is also commonly recommended for keeping banana slices from discoloring in this type of dessert.
1 can (14 oz / 397 g) sweetened condensed milk
1 tsp vanilla extract
1 cup (240 ml) heavy whipping cream
2 tbsp powdered sugar
This style of pudding can also be made with homemade custard; recipes using cooked pudding typically strain it for a smoother texture.
M
Martha Stewart
Fruit
3–4 ripe bananas
450 g / 1 lb strawberries
1 tbsp lemon juice
Cookie/crunch layer
1½–2 cups vanilla wafers, roughly crushed
2 tbsp melted butter, optional
Nut topping — optional
Choose one:
½ cup roasted peanuts, chopped
½ cup walnuts, chopped
½ cup pecans, chopped
½ cup almonds, chopped
For the look in your photo, I would use finely chopped roasted peanuts or pecans.
Decoration
½ cup whipped cream
Extra strawberry halves
Banana slices
2–3 tbsp cookie crumbs
2–3 tbsp chopped nuts
Step-by-step recipe
1. Prepare the pudding
Pour the cold milk into a large bowl.
Add the instant vanilla pudding powder and whisk vigorously for about 2 minutes, until it begins to thicken.
Add:
sweetened condensed milk
vanilla extract
Whisk until completely smooth.
Refrigerate for 10–15 minutes.
A similar no-cook method uses instant pudding, cold milk, condensed milk and vanilla before folding in whipped topping.
R
Rachel Cooking
2. Make the whipped cream
Pour the cold heavy cream into a chilled bowl.
Add powdered sugar.
Beat until medium-stiff to stiff peaks form.
Don’t overbeat or you’ll start turning the cream into butter.
Gently fold about ¾ of the whipped cream into the chilled pudding.
You should end up with a light, fluffy, mousse-like pudding.
Reserve the remaining whipped cream for decoration.
3. Prepare the strawberries
Wash and dry the strawberries thoroughly.
Remove the tops and slice them.
Keep some attractive strawberry halves for decorating the cups.
Tip: Don’t leave wet strawberries sitting in the dessert mixture for too long because excess water can make the pudding loose.
4. Prepare the bananas
Slice bananas into approximately 5–7 mm (¼-inch) rounds.
Toss them gently with 1 tbsp lemon juice.
This slows browning without noticeably making them taste lemony. Lemon juice is also commonly recommended for keeping banana slices from discoloring in this type of dessert.
R
Rachel Cooking
5. Prepare the cookie crumble
Crush vanilla wafers into a mixture of:
some fine crumbs
some small crunchy pieces
Don’t pulverize everything into powder—you want texture.
For an extra buttery crumb, mix the crushed wafers with 2 tbsp melted butter.
Assembly
For each foil cup:
Layer 1
Add approximately 2–3 tbsp cookie crumbs.
Layer 2
Add a few banana slices.
Layer 3
Add sliced strawberries.
Layer 4
Spoon in approximately ¼ cup pudding mixture.
Layer 5
Repeat:
cookies → banana → strawberries → pudding
Press the layers gently rather than packing them tightly.
Top
Finish with:
whipped cream
strawberry halves
banana slices
cookie crumbs
chopped nuts
For the appearance in your photo, arrange the banana slices and strawberry pieces around the center and sprinkle the nut/cookie crumble around the edges.
Chill
Cover the cups and refrigerate for at least 4 hours.
Overnight is even better for the classic pudding texture because the wafers soften and absorb some of the creamy filling. Similar strawberry-banana pudding recipes recommend at least 4–6 hours of refrigeration.
M
Mer’s Good Eats
+1
For the crunchiest topping, add the final nuts and cookie crumbs immediately before serving.
Nut information & allergy guide
Nuts are OPTIONAL
The basic strawberry-banana pudding does not require nuts. Nuts are mainly there for:
crunch
roasted flavor
contrast with the soft pudding
visual decoration
A strawberry-banana dessert variation specifically uses walnuts as a crunchy layer, so nuts are a natural addition to this flavor combination.
L
Lucky Leaf
Good choices
Nut Flavor Texture
Pecan buttery, slightly sweet tender-crunchy
Walnut earthy, slightly bitter crunchy
Peanut roasted, salty very crunchy
Almond mild, nutty firm crunch
Cashew creamy, mild buttery crunch
Important allergy note
If serving this to other people, do not assume “nuts optional” means allergy-safe.
Vanilla wafers, pudding mix, whipped topping and other packaged ingredients can have milk, wheat, soy, egg, peanut/tree-nut cross-contact or other allergens, depending on the brand.
Check the actual package labels every time. If someone has a serious nut allergy, use a nut-free preparation and ingredients specifically appropriate for that person’s allergy.
Nut-free version
Simply leave out the nuts.
For extra crunch, use:
toasted coconut if coconut is safe for your guest
extra vanilla wafer crumbs
crushed graham crackers
freeze-dried strawberry pieces
Add approximately 2–3 tbsp cookie crumbs.
Layer 2
Add a few banana slices.
Layer 3
Add sliced strawberries.
Layer 4
Layer 5
cookies → banana → strawberries → pudding
Press the layers gently rather than packing them tightly.
Top
Finish with:
whipped cream
strawberry halves
banana slices
cookie crumbs
chopped nuts
For the crunchiest topping, add the final nuts and cookie crumbs immediately before serving.
Nut information & allergy guide
Nuts are OPTIONAL
Tips for the best result
1. Use ripe but firm bananas.
Very soft bananas can turn mushy.
2. Use fresh, firm strawberries.
Very watery berries can thin the dessert.
3. Don’t assemble too far ahead.
The pudding can be refrigerated overnight, but the fruit and cookie texture are generally best within about 24 hours. Some recipes recommend enjoying this style within 24–48 hours.
G
Grammy Recipes
4. Keep the pudding cold.
Cold pudding gives you cleaner layers.
5. Add decorative banana slices last.
They look much fresher.
6. Add nuts shortly before serving.
This preserves their crunch.
7. For a stronger banana flavor, use banana-flavored instant pudding instead of vanilla.
Recipe Q&A
Q: Can I make this without nuts?
Yes. Nuts are completely optional.
Q: Can I use walnuts instead of peanuts?
Absolutely. Walnuts or pecans are particularly good with strawberry and banana.
Q: Can I use Cool Whip instead of heavy cream?
Yes. Use approximately 8 oz / 225 g whipped topping. Several versions of this dessert use prepared whipped topping.
R
Rachel Cooking
Q: Can I use homemade vanilla pudding?
Yes. It gives a richer flavor. A cooked custard can be made with milk, egg yolks, sugar and cornstarch, then cooled completely before assembly.
M
Martha Stewart
Q: Why did my pudding become runny?
Possible causes include:
too much milk
insufficiently chilled pudding
watery fruit
overmixing the whipped cream
using the wrong type of pudding mix
Use instant pudding, not cook-and-serve pudding, for the quick version.
Q: Why are my bananas brown?
Q: Can I make this without nuts?
Bananas naturally oxidize after slicing. Tossing them lightly with lemon juice helps slow browning.
R
Rachel Cooking
Q: Can I prepare it the day before?
Yes. Refrigerate covered overnight. For the best appearance, put the final banana slices, strawberries, nuts and cookie crumbs on shortly before serving.
Q: Can I freeze it?
I wouldn’t recommend it. The bananas, strawberries, whipped cream and pudding can develop an undesirable texture after thawing.
Q: Can I make this in one large dish?
Yes. Use a 9 × 13-inch dish and build the same layers. Individual cups simply reproduce the presentation shown in your photograph.
R
Rachel Cooking
Q: Is it vegetarian?
The recipe is generally vegetarian, but check your specific pudding mix, cookies and whipped topping.
Q: Is it gluten-free?
Not as written. Standard vanilla wafers usually contain wheat. Use certified gluten-free cookies and check every packaged ingredient if gluten avoidance is necessary.
For the closest look to your photo
I’d assemble each foil tray like this:
Cookie crumbs → vanilla pudding → banana → strawberry → cookie crumbs → pudding → whipped cream → strawberry + banana + nut crumble
Then sprinkle finely crushed vanilla wafers + roasted chopped pecans/peanuts over the top.
That combination gives you the creamy pink-and-white filling, bright red strawberries, banana slices and golden crunchy topping visible in the photograph.