Looking for a show-stopping dessert that’s unbelievably easy to make? This strawberry pudding recipe is inspired by the iconic Magnolia Bakery banana pudding but with a fruity, tangy twist! Using just 5-6 simple ingredients, this no-bake dessert comes together in under an hour of hands-on work, and the refrigerator does the rest. Perfect for parties, potlucks, or anytime you want to wow your guests, this make-ahead strawberry trifle is always the star of the dessert table.

The sweet creaminess of the pudding pairs perfectly with the tart burst of strawberries, while layers of soft cookies make this treat light, fluffy, and totally irresistible. Make it a day in advance to let the flavors meld together into a delightful harmony that’s sure to have everyone asking for seconds (or thirds!). Even when made in a huge trifle bowl, it’s always wiped clean!

Whether you’re hosting a formal gathering or a casual backyard get-together, this strawberry pudding dessert is guaranteed to be a hit. Plus, it’s incredibly versatile—swap in eggless cookies for a completely egg-free version. Flavorful, easy, and party-ready, this recipe is bound to become your new go-to dessert! Perfect for the holidays as well! Get ready to impress with this creamy, dreamy pudding that’s perfect for any occasion!

Happy Cooking!

Servings: 96 oz trifle bowl, about 12-26 servings

Prep Time: 30-45 mins

Chilling Time: 24 hours

Total Time: A day

Ingredients: 

• 1 can, 14 oz sweetened condensed milk

• 1.5 cups ice cold water

• 1 box, 3.4 oz vanilla pudding mix like Jell-o or Dr Oetkers

• 3 cups heavy whipping cream

• 2.5-3 lbs strawberries, mostly finely chopped, few thinly sliced for topping

• 1 box, 12 oz of nilla wafers; see notes

Directions: 

1. In a mixing bowl, add condensed milk, and ice cold water and whisk it together well.

2. Add the vanilla pudding mix powder and whisk it together. It should be lump free and will be smooth, creamy and thick.

3. Place a cling wrap touching the surface of the pudding and let it chill in the fridge for 4-6 hours. I like to set it overnight. it is important it sets well.

4. Once the pudding is set, take it out of the fridge.

5. Whisk heavy cream to stiff peaks using an electric/stand mixer on low- medium speed.

6. Add the chilled pudding to it in 2 divisions. Gently fold the pudding mix before adding more. Be careful while mixing so you don’t deflate it. Scrape the edges of the bowl as needed. It will form a creamy mixture that will be a layer of the pudding

7. Layering: In the trifle bowl, arrange 1/3rd of the wafers as the base, overlap them.

8. The next layer is 1/3rd of the chopped strawberries, followed by 1/3rd of the pudding cream. Repeat the layers twice more. The layers will be - wafers-strawberries- cream-wafers-strawberries- cream-wafers-strawberries- cream.

9. Decorate the top with the thinly sliced strawberries and broken wafers.

10. Let it set in the fridge for at least 5-6 hours. The cookies should be tender. Ideally let it set overnight. It always tastes better the next day.

Notes/Tips:

• You can use the thicker digestive biscuits or parle-g biscuits.

• Do not overwhip the cream that will make it dense.

• Make sure the strawberries are not too sour, I like them a little tart so it completes the sweetness of the pudding.

• You need to let it set well in the fridge so that the flavors soak in.

• This lasts well in the fridge for 1-2 days after setting.

• Make sure you cling wrap the pudding by touching the surface s it doesn’t form a thick skin over it.