Strawberry Pudding (Magnolia Bakery Inspired!)
Inspired by Magnolia Bakery’s famous banana pudding, this strawberry pudding recipe layers creamy vanilla pudding, whipped cream, juicy strawberries, and vanilla wafers for the ultimate no-bake dessert.
Servings: 10 servings
Ingredients
- 1/2 cup water
- 3.4 ounces vanilla pudding mix
- 14 ounces sweetened condensed milk
- 3 cups heavy cream
- 2 lbs fresh strawberries
- 1 cup sugar
- 1 box Nilla wafers
Instructions
- Make the pudding base: Whisk together the vanilla pudding mix and water until smooth. Stir in sweetened condensed milk and refrigerate until thickened, for at least 1 hour.
- Prepare the strawberries: Hull and chop the strawberries.
- Macerate: Toss with sugar and let sit at room temperature until juicy, then chill.
- Whip the cream: Beat the heavy cream until soft peaks form.
- Strain the Strawberries: Separate the liquid syrup from the strawberries.
- Whip the Cream Again: Add the strawberry syrup to the whipped cream, and whip everything again until it's light and fluffy.
- Fold together: Gently fold the whipped cream into the chilled pudding base until combined and fluffy.
- Assemble: In a dish or trifle bowl, layer vanilla wafers, pudding mixture, and leftover strawberries. Repeat once more until the dish is full.
- Chill and serve: Refrigerate fo at least 4 hours (ideally overnight), and serve chilled.
Notes
- This strawberry pudding is best eaten within 24–36 hours. Keep refrigerated and covered tightly.
- Swap vanilla wafers for graham crackers or shortbread. Use half-and-half for a lighter version.
- Chill your mixing bowl before whipping cream for faster, more stable peaks.
- Always serve cold for the best flavor and texture.
Nutrition
Calories: 830kcal | Carbohydrates: 135g | Protein: 12g | Fat: 29g | Saturated Fat: 19g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 94mg | Sodium: 555mg | Potassium: 224mg | Fiber: 0.1g | Sugar: 129g | Vitamin A: 1156IU | Vitamin C: 1mg | Calcium: 164mg | Iron: 0.3mg
