Ingredients
- 1 box (3.4 oz) instant cheesecake pudding mix
- 2 cups cold milk
- 1 (8 oz) package cream cheese, softened
- 1 (14 oz) can sweetened condensed milk
- 1 (8 oz) container whipped topping (Cool Whip), thawed
- 1 box vanilla wafers (or graham crackers for extra cheesecake flavor)
- 4–5 ripe bananas, sliced
- 1 pint fresh strawberries, sliced
Instructions
- Make the pudding: In a large bowl, whisk together the instant cheesecake pudding mix and cold milk for about 2 minutes until it thickens. Set aside.
- Prepare the cheesecake filling: In another bowl, beat the softened cream cheese until smooth. Add the sweetened condensed milk and mix until fully combined and creamy.
- Fold the prepared pudding into the cream cheese mixture until smooth. Gently fold in the whipped topping until well combined.
- Assemble the pudding: In a large trifle dish or a 9×13 inch dish, layer vanilla wafers (or graham crackers) on the bottom. Add a layer of sliced bananas and sliced strawberries. Spread a layer of the cheesecake pudding mixture over the fruit.
- Repeat layers until all ingredients are used, finishing with a layer of pudding mixture on top.
- Garnish with extra sliced strawberries and crushed wafers if desired.
- Cover and refrigerate for at least 4 hours or overnight for best results.
- Serve chilled and enjoy!
If you’d like, I can adjust this to be no-bake, low-sugar, or individually portioned. Want any tweaks? 🍓🍌✨