Description
Strawberry Banana Pudding with Matcha is a no-bake dessert made with whipped matcha cream, vanilla pudding, fresh strawberries, bananas, and Nilla wafers. It’s creamy, nostalgic, and just slightly different from the classic.
Ingredients
Units
Scale
- 1 (14 oz) can sweetened condensed milk
- 1 1/2 cups cold water
- 1 (3.4 oz) box instant vanilla pudding mix
- 3 cups heavy cream, very cold
- 1 Tablespoon matcha powder (culinary grade)
- 1 box Nilla Wafers (about 11 oz)
- 2 large ripe bananas, thinly sliced
- 1 lb strawberries, hulled and diced
- Optional: extra matcha powder, for dusting
Instructions
- In a large bowl, whisk together sweetened condensed milk and water until smooth. Add vanilla pudding mix and whisk for 1–2 minutes until fully dissolved and starting to thicken. Cover and chill for 2–4 hours, until firm.
- Whip the heavy cream until stiff peaks form. Mix the matcha powder with a little water until smooth, then whisk it into the cream just until incorporated.
- Once your pudding is chilled and firm, spoon it into the whipped matcha cream in batches, folding gently as you go.
- Stir in the sliced bananas, diced strawberries, and Nilla Wafers. Mix until everything’s evenly coated—no layering here.
- Spoon into a serving bowl or individual cups. Cover and refrigerate at least 6 hours (overnight is best) until the cookies soften and everything sets. Dust with extra matcha before serving, if desired.
Notes
This matcha banana pudding will keep in the refrigerator for up to 3 days, though the bananas may darken slightly over time. I don’t recommend freezing it, as the texture will become watery when thawed and the fresh fruits will become soggy.
- Prep Time: 20 minutes
- Chilling Time: 8 hours