Creamy Southern Strawberry Banana Pudding layered with roasted banana purée, vanilla pudding, fresh strawberries, Nilla wafers, and crushed Biscoff cookies. It is rich, comforting, and easy to make ahead for your Fourth of July table.
This Is Not Your Ordinary Banana Pudding
Everybody knows banana pudding belongs on a Southern table.
But this version brings a little something extra.
It starts with ripe bananas roasted until they are soft, deeply golden, and full of caramelized flavor. Those bananas are blended into a smooth purée with vanilla, then layered with creamy pudding, fresh strawberries, classic Nilla wafers, and crushed Biscoff cookies.
You still get that familiar banana pudding comfort.
But the roasted bananas make the flavor deeper.
The strawberries bring a fresh summer sweetness.
And the Biscoff cookies add a warm, spiced crunch that makes every bite feel just a little special.
It is beautiful enough for the Fourth of July table, simple enough to prepare the night before, and made to be shared with the people you love.
The Table Is Set. Come Get Your Plate!
Why You Will Love This Recipe
• It can be made ahead, so there is one less thing to prepare on the holiday.
• Roasting the bananas creates a deeper, caramel-like flavor.
• Fresh strawberries make the dessert bright and perfect for summer.
• Nilla wafers bring the classic Southern banana pudding taste.
• Biscoff cookies add warm spice and extra texture.
• It looks beautiful served in a large glass trifle bowl.
• The recipe can be made family-friendly or spiked with bourbon for adults.
Why Roast the Bananas?
Roasting takes ripe bananas from sweet to rich, golden, and almost caramel-like.
As the bananas cook, their natural sugars deepen and their flavor becomes more concentrated. Blending them with vanilla creates a smooth purée that brings real banana flavor to every layer of the dessert.
This is especially helpful because you are not depending only on raw banana slices for flavor.
The purée gives the whole pudding a stronger, richer banana taste while adding a beautiful Southern homemade touch.
The Layers That Make It Special
This dessert is all about the layers.
Classic Nilla wafers give you that familiar banana pudding flavor.
The roasted banana purée adds depth.
The creamy vanilla pudding keeps everything soft and comforting.
Fresh strawberries cut through the richness with a little brightness.
And the crushed Biscoff cookies bring warm caramel and spice notes that make this version feel extra special without making it difficult.
It is familiar.
It is a little unexpected.
And it is made for the family table.
What You Will Need
For the Roasted Banana Purée
• 2 to 3 ripe bananas
• 1 teaspoon vanilla extract
For the Pudding Base
• 1 box, 3.4 ounces, instant vanilla pudding mix
• 1 1/4 cups evaporated milk
• 2 tablespoons whipped cream cheese
• 1/2 tub, approximately 4 ounces, Cool Whip
Optional Adult Version
• Replace 1/4 cup of the evaporated milk with 1/4 cup bourbon
For the Layers
• 1 box Nilla wafers
• 1 cup Biscoff cookies, roughly crushed
• 1 to 2 fresh bananas, sliced, optional
• 1 cup fresh strawberries, sliced
• Additional Cool Whip or whipped topping for the top, if desired
• Extra strawberries, wafers, and Biscoff crumbs for garnish
Before You Start
Choose bananas that are fully ripe with plenty of brown spots.
The riper the bananas, the sweeter and more flavorful the roasted purée will be.
Wash and dry the strawberries thoroughly before slicing them. Too much moisture can make the pudding watery.
Allow the roasted banana purée to cool before assembling the dessert.
Have every layer prepared before you begin building the pudding. Once everything is ready, assembly goes quickly.
How to Make Southern Strawberry Banana Pudding
This dessert comes together in three main stages: preparing the roasted bananas, building the layers, and adding the final toppings.
1. Roast the Bananas
Preheat the oven to 400°F.
Place the ripe bananas, still in their peels, on a parchment-lined baking sheet.
Roast for approximately 15 to 20 minutes, or until the peels are dark and the bananas feel very soft.
The peels may turn almost completely black. That is normal.
Remove the bananas from the oven and allow them to cool enough to handle.
2. Make the Roasted Banana Purée
Carefully open the banana peels and place the soft fruit in a bowl.
Add the vanilla extract.
Mash the bananas thoroughly with a fork, or blend them until smooth and spreadable.
Set the purée aside and allow it to cool completely.
3. Prepare the Pudding Base
Pour the instant vanilla pudding mix into a large mixing bowl.
Add the evaporated milk and whisk for approximately 2 minutes, or until the pudding begins to thicken.
For the adult version, replace 1/4 cup of the evaporated milk with 1/4 cup bourbon.
Add the whipped cream cheese and whisk until smooth and fully combined.
Gently fold in the Cool Whip until the pudding is creamy, light, and evenly blended.
If the mixture feels too thick, add a small splash of evaporated milk.
4. Prepare the Fruit and Cookies
Slice the strawberries.
Slice the fresh bananas if you are adding them to the layers.
Roughly crush the Biscoff cookies, leaving a mixture of crumbs and small pieces for texture.
Keep the Nilla wafers whole for the main layers and crush a few for the topping.
5. Begin the First Layer
Arrange a layer of Nilla wafers across the bottom of a large glass trifle bowl.
You can also stand a few wafers around the inside edge of the bowl so they are visible through the glass.
Spread a layer of roasted banana purée over the wafers.
Spoon a layer of the pudding mixture over the purée.
6. Add the Fruit and Biscoff
Sprinkle a layer of crushed Biscoff cookies over the pudding.
Add sliced bananas, if using.
Arrange a layer of sliced strawberries over the bananas and cookie crumbs.
Try to place a few strawberry slices against the glass for a beautiful presentation.
7. Repeat the Layers
Continue layering:
• Nilla wafers
• Roasted banana purée
• Pudding mixture
• Crushed Biscoff cookies
• Fresh bananas, if using
• Sliced strawberries
Repeat until the trifle bowl is full, reserving enough pudding and whipped topping for the top.
8. Finish the Pudding
Spread the remaining pudding or whipped topping across the top.
Garnish with:
• Fresh strawberry halves
• Banana slices
• Whole Nilla wafers
• Crushed Biscoff cookies
• Nilla wafer crumbs
Keep the garnish full and generous, but do not cover every inch. Let the creamy topping show through.
9. Chill Before Serving
Cover the pudding and refrigerate it for at least 2 hours.
For the best flavor and texture, prepare it the night before.
The chilling time allows the cookies to soften and all of the flavors to come together.
Serve cold.
Then call the family to the table.
Come Get Your Plate!
Chef D’LaSalle’s Tips
Use Very Ripe Bananas
Bananas with brown spots are sweeter and develop the best flavor when roasted.
Do not use green or barely ripe bananas for the purée.
Let the Purée Cool
Do not add warm banana purée to the pudding.
Allow it to cool completely so it does not melt the creamy layers or make the dessert loose.
Dry the Strawberries Well
After washing the strawberries, pat them completely dry before slicing.
Extra moisture can thin the pudding and make the cookie layers soggy too quickly.
Keep the Pudding Thick
Start with 1 1/4 cups of evaporated milk.
You can always add a small splash if the pudding is too thick, but adding too much liquid at the beginning may make the dessert difficult to layer.
Do Not Overmix the Cool Whip
Fold the whipped topping into the pudding gently.
This keeps the mixture light and creamy instead of flat and heavy.
Save the Fresh Garnish for Later
For the prettiest presentation, add the final strawberries, banana slices, and cookie crumbs shortly before serving.
Fresh bananas can brown if they sit on top for too long.
Make It the Night Before
This is the perfect make-ahead dessert.
A night in the refrigerator gives the wafers time to soften and allows the banana, vanilla, strawberry, and Biscoff flavors to come together.
Make It Family-Friendly or Add a Little Something Extra
The regular version is perfect for the whole family.
For an adults-only dessert, replace 1/4 cup of the evaporated milk with 1/4 cup bourbon.
The bourbon adds warmth and complements the caramelized bananas and spiced Biscoff cookies.
Clearly label the adult version and keep it separate from the family-friendly pudding.
Can I Make Individual Servings?
Yes.
Instead of assembling the dessert in one large trifle bowl, build the layers in:
• Small glass jars
• Clear dessert cups
• Stemless glasses
• Mini trifle dishes
• Plastic party cups
Individual servings are great for cookouts because guests can grab one without needing to scoop from a large bowl.
They also make it easier to prepare separate family-friendly and bourbon-spiked versions.
What to Serve With Strawberry Banana Pudding
This pudding is a beautiful finish for a summer cookout or Southern family meal.
Serve it after:
• Fried chicken
• Grilled chicken
• Burgers and hot dogs
• Pulled pork
• Ribs
• Baked beans
• Macaroni and cheese
• Corn on the cob
• Potato salad
It is cool and creamy, which makes it especially good after a warm-weather meal.
How to Store Strawberry Banana Pudding
Cover the trifle bowl tightly with plastic wrap or transfer leftovers to an airtight container.
Store the pudding in the refrigerator for up to 2 to 3 days.
The cookies will continue to soften as the pudding sits.
For the freshest appearance, add new strawberry slices, banana slices, and cookie crumbs when serving leftovers.
Do not leave the pudding sitting at room temperature for an extended period, especially during a warm outdoor gathering.
Can I Freeze It?
Freezing is not recommended.
The pudding and whipped topping may separate after thawing, and the fresh fruit can become watery or mushy.
This dessert is best prepared ahead and stored in the refrigerator.
Southern Strawberry Banana Pudding
Creamy Southern banana pudding layered with roasted banana purée, vanilla pudding, fresh strawberries, Nilla wafers, and crushed Biscoff cookies. This beautiful make-ahead dessert is perfect for summer gatherings and the Fourth of July table.
Servings: 10 to 12
Prep Time: 25 minutes
Roasting Time: 20 minutes
Chill Time: At least 2 hours
Total Time: Approximately 2 hours 45 minutes
Ingredients
For the Roasted Banana Purée
□ 2 to 3 ripe bananas
□ 1 teaspoon vanilla extract
For the Pudding Base
□ 1 box, 3.4 ounces, instant vanilla pudding mix
□ 1 1/4 cups evaporated milk
□ 2 tablespoons whipped cream cheese
□ 1/2 tub, approximately 4 ounces, Cool Whip
Optional Adult Version
□ Replace 1/4 cup evaporated milk with 1/4 cup bourbon
For the Layers
□ 1 box Nilla wafers
□ 1 cup Biscoff cookies, roughly crushed
□ 1 to 2 fresh bananas, sliced, optional
□ 1 cup fresh strawberries, sliced
□ Additional Cool Whip or whipped topping for the top, optional
□ Extra strawberries, wafers, and cookie crumbs for garnish
Rhythm
- Preheat the oven to 400°F.
- Place the unpeeled ripe bananas on a parchment-lined baking sheet.
- Roast for 15 to 20 minutes, or until the peels are dark and the bananas are very soft.
- Allow the bananas to cool enough to handle.
- Remove the fruit from the peels and place it in a bowl.
- Add the vanilla extract and mash or blend until smooth. Allow the purée to cool completely.
- In a large bowl, whisk together the instant vanilla pudding mix and evaporated milk until the mixture begins to thicken.
- For the adult version, replace 1/4 cup of the evaporated milk with 1/4 cup bourbon.
- Add the whipped cream cheese and whisk until smooth.
- Gently fold in the Cool Whip.
- Slice the strawberries and fresh bananas, if using. Roughly crush the Biscoff cookies.
- Arrange a layer of Nilla wafers across the bottom of a large trifle bowl.
- Spread roasted banana purée over the wafers.
- Add a layer of pudding mixture.
- Sprinkle crushed Biscoff cookies over the pudding.
- Add sliced bananas and strawberries.
- Repeat the layers until the bowl is full.
- Finish with pudding or whipped topping.
- Garnish with fresh strawberries, banana slices, Nilla wafers, and Biscoff crumbs.
- Cover and refrigerate for at least 2 hours, preferably overnight.
- Serve cold.
Chef D’LaSalle’s Final Note
The best holiday recipes are the ones that give you more time with the people you love.
Make this pudding the night before.
Let the cookies soften.
Let the flavors come together.
Then, when the family arrives, take it out of the refrigerator, add the finishing touches, and bring it straight to the table.
No rushing.
No missing the moment.
Just something sweet made with love.
The Table Is Set. Come Get Your Plate!
Something Special Is Coming to the Table
Next week, Chef D’LaSalle is bringing bold new flavor to cookouts, family meals, and everyday cooking.
Stay close. You will not want to miss what is being served next.