Strawberry Banana Cream Yogurt Pudding Recipes

STRAWBERRY BANANA PUDDING

Steps:

• In a large bowl, combine the milk and the vanilla pudding mix.
• Mix with a handheld mixer on medium speed for about two minutes.
• At this time the pudding should be thickened, so add in the sour cream and 8 oz of the whipped topping.
• Mix everything until well combined.
• Grab your desired serving dish, and add a layer of vanilla wafers on the bottom.
• Next add some pudding followed by some sliced bananas & strawberries.
• Repeat the layers.
• Top the pudding off with a 8 oz of whipped topping.
• Decorate with the strawberry wafers, fresh strawberries, and sliced bananas.
• Chill in the refrigerator for at least two hours.
• Serve & enjoy!

STRAWBERRY-BANANA PUDDING

Steps:

• Place a fine-mesh sieve over a medium bowl. In a medium saucepan, off heat, whisk together granulated sugar, cornstarch, salt, and vanilla beans and pod. Gradually whisk in milk until cornstarch has dissolved; whisk in yolks.
• Cook over medium, whisking constantly, until the first large bubble forms and sputters. Reduce heat to low; cook, whisking constantly, 1 minute. Remove from heat and stir in butter until melted; immediately pour through sieve into bowl. Cover with plastic wrap, pressing it directly onto surface to prevent skin from forming; let cool completely.
• Cut bananas crosswise into 1/4-inch slices. Combine cream and confectioners' sugar in a bowl; whisk until stiff peaks form.
• Spoon one-third of pudding into a large glass bowl. Layer half of cookies, slightly overlapping, followed by half of bananas and half of strawberries. Spread one-third of whipped cream over fruit. Repeat layering of pudding, cookies, fruit, and whipped cream. Gently spread with remaining pudding; top with remaining whipped cream. Refrigerate until set, at least 4 hours or, covered, up to overnight. Garnish with whole berries before serving.

STRAWBERRY BANANA CREAM-YOGURT PUDDING

Steps:

• Combine first 3 ingredients until blended.
• Arrange layer of wafers onto bottom and up side of 2-qt. glass bowl. Pour 1/3 of the yogurt mixture over wafers. Top with 1/3 each of the bananas and strawberries. Repeat layers twice, ending with yogurt mixture. Refrigerate dessert and remaining fruit 2 hours.
• Top with COOL WHIP and remaining fruit just before serving.

STRAWBERRIES WITH BANANA YOGURT

Steps:

• In small bowl combine strawberries and sugar. In blender combine banana, yogurt and rum. Blend until smooth. Pour blended mixture in wine glasses and layer with sliced berries. Chill before serving.

STRAWBERRY BANANA BREAD PUDDING

Steps:

• Preheat oven to 375 degrees F.
• Spray bottom of an 8 by 4 by 3-inch loaf pan with nonstick spray. Stir 1 1/4 cups strawberries, banana bread mix, eggs, oil and milk in a large bowl to blend. Transfer batter to prepared pan. Bake until a toothpick inserted into center of bread comes out clean, about 50 minutes. Cool 15 minutes in pan. Remove bread from pan.
• Meanwhile, stir remaining 3/4 cup strawberries (with syrup), berry yogurt, and plain yogurt in medium bowl to blend. Cover and refrigerate until ready to serve.
• Cut bread crosswise into slices and then into cubes. Transfer cubes to plates. Top with dollop of yogurt mixture and serve.

STRAWBERRY BANANA CHIA SEED PUDDING RECIPE BY TASTY

Steps:

• Mash the banana in a medium bowl.
• Mix the banana and the yogurt together until smooth.
• Pour in the almond milk, vanilla extract, chia seeds, and strawberries, and mix until well combined.
• Pour the mixture into an airtight container and refrigerate, covered for 4 hours..
• Spoon the pudding into desired serving dish and top with sliced bananas and diced strawberries.
• Enjoy!

STRAWBERRY BANANA YOGURT SMOOTHIE

Steps:

• In a blender, combine all of the ingredients; cover and process for 30-45 seconds or until smooth. Stir if necessary. Pour into 2 chilled glasses; serve immediately.

HEALTHY STRAWBERRY BANANA FROZEN YOGURT RECIPE BY TASTY

Steps:

• Combine ingredients into a food processor or high-speed blender, process until consistently pink and completely smooth.
• Pour into a pan and smooth into an even layer.
• Freeze for 2 hours, or until frozen but still a little soft for scooping. (If freezing overnight, cover with a lid or plastic wrap, but let it sit out at room temperature for about 5-10 minutes before scooping).
• Scoop into a bowl and top with your favorite toppings.
• Enjoy!