Description
This layered dessert combines homemade vanilla pudding with fresh banana slices and strawberries over a graham cracker crust. Chilled to perfection, the dish features a crunchy base, creamy pudding, and fruit for a vibrant, nostalgic treat. Alcohol-free and halal-friendly.
Ingredients
1 box vanilla pudding mix (non-dairy optional)
1/4 cup plant-based butter (melted)
2 cups cold half-and-half (or coconut milk substitution)
3 cans evaporated milk (lightened alternative optional)
6 medium bananas (or plantains)
2 cups sliced strawberries (fresh or frozen deep-frozen)
Graham cracker crumbs (1.5 cups, for crust)
Non-dairy milk (for crust pressing if needed)
Instructions
Press graham cracker crumbs into an 8-inch springform pan using melted plant-based butter to form a compact crust. Chill for 5 minutes to firm the base.
Combine 1 box pudding mix with 2 cups cold half-and-half at 40°F. Beat with a handheld mixer until smooth.
Gradually add 3 cans evaporated milk to the pudding mixture, mixing until silky and lump-free.
Layer alternating slices of bananas, strawberry chunks, and pudding into the prepared crust. Repeat for subsequent layers, arranging ingredients in circular patterns for even distribution.
Seal the container and refrigerate for 55 minutes before serving.
Notes
Add a splash of lemon juice to fruit layers to prevent browning during chilling.
Press the crust firmly to avoid crumbling during assembly.
Use 1.5 cups non-dairy milk in the crust if needed to achieve workable paste.
Avoid moving or mixing the assembled pudding during chill time to preserve layer integrity.
Plantains can replace bananas for a denser texture if preferred.
Coconut milk and non-dairy evaporated milk substitutions maintain halal compliance.
- Prep Time: 25
- Category: Baking
- Method: Refrigeration
- Cuisine: American
Nutrition
- Serving Size: 1 4-ounce serving
- Calories: 420
- Sugar: 28g
- Sodium: 180mg
- Fat: 18g
- Saturated Fat: 6g
- Carbohydrates: 52g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 0mg