Strawberry Banana Cream Yogurt Pudding Recipes

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!

Steps:

• Whisk yogurt and milk in medium bowl until blended. Add dry pudding mix; beat 2 min. Stir in chopped strawberries, then 1 cup COOL WHIP.
• Pour into crust.
• Refrigerate 4 hours or until firm. Serve topped with remaining COOL WHIP and sliced strawberries and bananas.

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.

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.

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!

Steps:

• Line the bottom of a 9-in. square pan with 4-1/2 graham crackers; set aside., In a small bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Place banana slices in another small bowl; toss with lemon juice. Stir bananas and 1 cup strawberries into the pudding. Fold in 1-3/4 cups whipped topping., Spread half of pudding over the graham crackers; repeat layers. Cover and refrigerate overnight. Refrigerate remaining berries and whipped topping. Just before serving, top with remaining berries and topping. Garnish with mint if desired.

Steps:

• In a bowl, beat cream cheese until smooth. Beat in condensed milk; set aside. In another bowl, whisk milk and pudding mix; add to cream cheese mixture. Fold in whipped topping. Place a third of the vanilla wafers in a 2-1/2-qt. glass bowl. Top with a third of the bananas and pudding mixture. Repeat layers twice. Refrigerate until serving.