Martha Stewart Strawberry-Banana Pudding

Martha Stewart Strawberry-Banana Pudding, easy and make ahead, layers vanilla bean custard with summer strawberries, bananas, and Nilla Wafers. Whipped cream goes between every layer, so the bowl chills into a scoopable Southern crowd pleaser for any cookout or potluck.

Bring it to your next summer party or Sunday dinner in a big glass bowl. Strain the custard through a sieve right after cooking, because that step is what gives this make ahead dessert its silky texture.

Martha Stewart Strawberry-Banana Pudding

Recipe by WhiskedIn

0.0 from 0 votes

Course: DessertCuisine: AmericanDifficulty: Medium

Servings

12

servings

Prep time

40

minutes

Cooking time

5

minutes

Resting Time

300

minutes

Total time

345

minutes

Calories

545

kcal

Silky vanilla bean custard layered with sliced bananas, ripe strawberry ribbons, tender Nilla Wafers, and billowy whipped cream. Every cold, creamy spoonful holds together.

Ingredients

• 3/4 cup granulated sugar
  

• 1/3 cup cornstarch
  

• 1/4 teaspoon fine salt
  

• 3 cups whole milk
  

• 4 large egg yolks
  

• 2 tablespoons unsalted butter
  

• 1 vanilla bean, split and scraped
  

• 1 box (11 oz) Nilla Wafers
  

• 4 ripe bananas
  

• 1 lb fresh strawberries, hulled and sliced
  

• 2 cups heavy cream
  

• 3 tablespoons confectioners' sugar
  

Directions

• Whisk the dry ingredients: Whisk the sugar, cornstarch, and salt together in a medium saucepan. Pour in the milk slowly, whisking the whole time, then drop in the egg yolks and whisk until smooth.
• Cook the custard: Set the pan over medium heat and stir constantly with a wooden spoon or silicone spatula for about 5 minutes, until the custard thickens and bubbles. Remove from the heat, stir in the butter and vanilla bean seeds, and press the custard through a fine-mesh sieve into a clean bowl. Press plastic wrap directly onto the surface and let it cool to room temperature.
• Slice bananas and whip cream: Peel and slice the bananas into 1/4-inch rounds. Hull and slice the strawberries. In a large bowl, beat the heavy cream and confectioners' sugar with an electric mixer until stiff peaks form.
• Build the first layer: Spread a thin layer of custard across the bottom of a 3-quart glass bowl or trifle dish. Arrange a single layer of Nilla Wafers on top, then add a layer of banana slices, a layer of strawberry slices, a layer of custard, and a layer of whipped cream.
• Layer again and chill: Repeat the layers until all the ingredients are used, finishing with whipped cream on top. Cover tightly with plastic wrap and refrigerate for at least 4 hours or overnight, until the wafers soften and the layers set.

Tools for this recipe

• Anchor Hocking 104 oz glass trifle bowl with lid, Cuisinart fine mesh strainer set, KitchenAid 5-speed hand mixer, Madagascar vanilla beans, grade A, 10 pods. As an Amazon Associate I earn from qualifying purchases.

FAQ

Can I use instant pudding mix instead of homemade custard?

You can, but instant pudding sets thinner and tastes flat next to real vanilla bean custard. The from-scratch version takes about 5 minutes on the stove and gives the whole bowl a richer, smoother base that holds up better overnight.

How do I keep the bananas from turning brown?

Slice them right before you start layering and press each slice gently into the custard so it seals out air. The custard acts as a barrier. If you are building it more than a few hours ahead, a light squeeze of lemon juice on the slices adds extra insurance.

Can I make this strawberry-banana pudding a full day ahead?

It works as a make ahead dessert: assemble it up to 24 hours before serving and refrigerate. The wafers soften into the custard over time, which most people actually prefer. Add a fresh dollop of whipped cream right before you bring it out.

What is the best bowl to use for banana pudding?

A straight-sided 3-quart glass trifle dish shows off every layer and fits this recipe perfectly. If you do not have one, any deep glass bowl works. Avoid metal or ceramic since you lose the layered look, which is half the appeal at a potluck.

Can I add other fruit besides strawberries?

Mango, peach, or fresh pineapple all pair well with vanilla custard and hold their shape when chilled. Stick to firm, ripe fruit and cut it the same thickness as the banana slices so every scoop gets an even mix.