Strawberry Pudding

This layered strawberry pudding is the kind of no-bake dessert that shows up at every Southern potluck and church supper for good reason. It takes about 10 minutes to assemble, needs zero oven time, and feeds a crowd from one big bowl.

The base is vanilla instant pudding mixed with sweetened condensed milk instead of regular milk. That swap makes the pudding extra thick and rich, almost like a custard. After a quick 15-minute chill, fold in the whipped topping and you’ve got a filling that holds its shape between layers of fresh sliced strawberries and vanilla wafers.

Layer it in quarters: pudding, strawberries, wafers, repeat. The wafers soften as the dessert sits, turning cake-like against the creamy pudding while the berries stay bright and juicy. Crushed wafers on top add a bit of crunch if you serve it the same day.

Chef Tips

• Use cold water when mixing the pudding. Warm water won’t let instant pudding set properly.
• Slice the strawberries thin so they lay flat between layers. Thick chunks create gaps and the layers slide.
• This tastes best after chilling at least 2 hours. Overnight is even better since the wafers absorb more moisture and turn soft throughout.
• Don’t add the crushed wafer garnish until just before serving or they’ll go soggy.

Variations

• Banana split version: Add a layer of sliced bananas alongside the strawberries.
• Chocolate twist: Use chocolate instant pudding mix instead of vanilla for a strawberry-chocolate combo.
• Fresh berry mix: Replace half the strawberries with blueberries or sliced peaches when they’re in season.