In a medium saucepan, whisk together the milk, granulated sugar, cornstarch, and salt over medium heat. Cook, stirring constantly, until the mixture thickens and begins to bubble. Remove from heat and stir in the vanilla extract.

Gently fold in the sliced bananas and allow the mixture to cool for about 15 minutes.

Once cooled, fold in the whipped topping until well combined. Set aside.

In a small saucepan, combine the chopped strawberries, granulated sugar, and lemon juice. Cook over medium heat for about 5-7 minutes, stirring until the strawberries break down and the mixture thickens slightly. Remove from heat and let cool.

In a small bowl, combine the crushed vanilla wafers or graham crackers, melted butter, brown sugar, and crushed strawberries (if using). Mix until the ingredients are well combined and crumbly.

In individual serving cups or a large trifle dish, layer half of the banana pudding mixture at the bottom.

Spoon a layer of strawberry sauce over the banana pudding.

Repeat the layers with the remaining banana pudding and strawberry sauce.

Generously sprinkle the crunch topping over the top layer of strawberry sauce.

Refrigerate the assembled Strawberry Crunch Banana Pudding for at least 1-2 hours before serving to allow the flavors to meld.

Enjoy this delightful Strawberry Crunch Banana Pudding, a perfect blend of creamy banana pudding and fresh strawberry flavors!