Next, in a separate bowl, beat the heavy whipping cream, powdered sugar, and vanilla extract until soft peaks form. This step adds a luxurious, airy texture that takes the pudding from good to amazing. Gently fold the whipped cream into the pudding mixture, being careful not to deflate the airy goodness you’ve just created. The resulting blend should be light, luscious, and oh-so-tempting!
Now for the fun part—layering! In your prepared baking dish, start with a layer of graham crackers at the bottom. Then, add a generous layer of the pudding mix followed by a layer of sliced bananas and strawberries. Repeat these layers until you’ve filled the dish, finishing with a final layer of pudding on top. I love to add some extra fruit on the top for a fresh finish. Cover with plastic wrap and refrigerate for at least 2 hours. This time lets all the flavors meld beautifully together!
When it’s time to serve, simply scoop out portions into bowls, and if you’re feeling fancy, add a dollop of extra whipped cream or a few fruit slices on top. The anticipation builds as you take that first look at the layers, and trust me, the taste is even better than it looks!
Pro Tips for Best Results
When testing this recipe, I tried several different ratios of milk to pudding. I found that using 2 cups of milk produced that perfect, creamy consistency without being too thick. Trust me; you don’t want a brick-like pudding!
For the whipped cream, I recommend chilling your mixing bowl before whipping. I tested this three ways: room temperature, slightly cold, and super cold. The super cold bowl yielded the fluffiest and most stable whipped cream, which held up beautifully in the pudding layers—no one wants a sad, deflated topping!
Lastly, always use fresh fruit. I’ve made the mistake of using fruit that has started to overripe, and it changes the texture and flavor of the layers. Fresh strawberries and bananas make all the difference in the world, turning a good dessert into an unforgettable one.
Common Mistakes to Avoid
One common mistake I made early on was not letting the pudding mixture sit long enough. I was too eager to move on to layering! If you rush this step, you’ll end up with a runny pudding, and nobody wants that. Always give it ample time to thicken up first. (See the next page below to continue…)