1. In a medium saucepan, combine the sugar, cornstarch, and salt. Whisk together until smooth.
2. Slowly pour in the milk while whisking constantly to avoid lumps. This step reminds me of standing next to my dad, watching him stir his lentils carefully—patience is key here.
3. Place the saucepan over medium heat. Stir continuously as the mixture heats up. You’ll notice it start to thicken after about 5-7 minutes—keep stirring to prevent it from sticking or burning on the bottom.
4. Once the pudding thickens and begins to bubble, cook for another 2 minutes to fully activate the cornstarch.
5. Remove from heat and stir in the vanilla extract.
6. Let the pudding cool for about 10 minutes, then gently fold in the sliced bananas and strawberries. This step is where the magic happens—fresh fruit turning a simple pudding into something dreamy.
7. If you want to elevate this pudding, whip the heavy cream with powdered sugar until soft peaks form, then fold it into the pudding for a fluffy, mousse-like texture.
8. Transfer the pudding to serving bowls or a large dish. Sprinkle with crushed graham crackers or vanilla wafers if you like a little crunch.
9. Chill in the refrigerator for at least 1 hour before serving. Believe me, the flavors meld beautifully when given some time.

One thing I’ve learned from years of cooking with kids around? Always clean as you go. It keeps the counters less chaotic and makes enjoying your Strawberry Banana Pudding Dream even sweeter.