The strawberry crunch on top is everything ❤️ Strawberry shortcake banana pudding 🍌🍰🍓 Cream filling: 1 (5.1 oz) box of instant banana pudding mix 2 cups cold whole milk 8 oz cream cheese (softened) 1 (14 oz) can sweetened condensed milk 1 tablespoon vanilla extract Cool Whip (12 oz, thawed) Layers: 3 bananas (sliced) 2 cups fresh strawberries (diced) 1 box vanilla wafers or shortbread cookies 1 cup strawberry crunch crumble (Golden Oreos + strawberry gelatin mix) Strawberry Crunch Topping: 1 cup crushed Golden Oreos ¼ cup strawberry gelatin 2 tablespoons melted butter Cream Filling: -In a medium bowl, whisk the banana cream pudding mix with the cold milk until combined. Let it stand for about 5 minutes so it can thicken. -In a separate large bowl, beat together the cream cheese, sweetened condensed milk, and vanilla extract until smooth and creamy. Add the thickened pudding and mix until fully incorporated. Gently fold in the Cool Whip until the mixture is light and fluffy. 2. Strawberry Crunch Topping -Combine the crushed Golden Oreos, strawberry gelatin powder, and melted butter in a bowl. Stir until the mixture resembles crumbs. 3. Assemble -Spread a layer of the pudding mixture into a 9×13-inch dish or trifle bowl. Add a layer of sliced bananas and diced strawberries, then arrange vanilla wafers on top. -Repeat the layers until all ingredients have been used, ending with a generous layer of the pudding mixture. 4. Add the Topping & Chill -Evenly sprinkle the strawberry crunch topping over the surface. Garnish with additional strawberries and vanilla wafers, if desired. -Cover and refrigerate for at least 4 hours, or overnight for the best flavor and texture. Scoop or slice into portions and enjoy! #bananapudding #strawberryshortcake #nobake #nobakedessert #summerdessert - @lori_ilc