Chantilly Lili Recipe : Easy No-Bake Dessert

This Chantilly Lili recipe is a creamy layered dessert made with homemade vanilla pudding, fresh strawberries, banana slices, crushed cookies, and light whipped cream. It’s a fresh take on a classic Southern-style banana pudding, with a touch of elegance and plenty of flavor. Everything is made from scratch, but it’s surprisingly simple to prep and perfect for serving in individual cups.

I also tried her famous Meghan Markle Pasta Recipe and it’s just as worth making.

Delicious Chantilly Lili Recipe

Inspired by Meghan Markle‘s grandmother’s Southern-style banana pudding, it’s been lovingly reimagined with fresh strawberries, tangy lemon, and a dollop of elegance. Named for her daughter, Princess Lilibet, this Chantilly Lili Recipe layers homemade vanilla pudding, ripe banana slices, crushed cookies, and airy Chantilly cream into something that feels both classic and completely fresh.

Meghan even adds a little garden magic with passion fruit from her own backyard. The yellow seeds make a juicy, vibrant garnish if you’ve got them.

Why You’ll Love This Chantilly Lili Recipe

There’s a reason this Chantilly Lili Recipe makes people swoon:

• It’s layered, luxurious, and still totally unfussy.
• Made with real ingredients—no boxed pudding here.
• The contrast of sweet strawberries, fresh banana, and rich cream is chef’s kiss.
• You can make the pudding ahead, so assembly is quick when you’re ready to serve.
• It’s gorgeous in individual cups and perfect for dinner parties or showers.

Ingredients You’ll Need

For the Vanilla Pudding

• Cornstarch – Helps thicken the pudding without eggs alone.
• Whole milk – Full fat gives it the best texture.
• Sugar – Just enough to sweeten the base.
• Egg yolks – Rich and silky, they give the pudding body.
• Butter – Adds creaminess and that buttery finish.
• Vanilla paste or extract – For deep, real vanilla flavor.
• Fine salt – Just a pinch to balance the sweetness.

For the Fruit and Assembly

• Strawberries – Fresh and sliced, they get a quick maceration for extra flavor.
• Sugar – To sweeten the berries, just a touch.
• Lemon – Zest and juice brighten everything up.
• Banana – Ripe but not mushy.
• Vanilla wafers – Crushed for a cookie crumble base.
• Mint leaves – Optional, but so pretty on top.
• Passion fruit – Also optional, but adds a tropical pop.

For the Chantilly Cream

• Heavy cream – Cold cream whips up beautifully.
• Sugar – Just enough to lightly sweeten.
• Vanilla paste or extract – Flavor boost for the whipped cream.

How to Make Chantilly Lili

This is a quick overview of how I make Chantilly Lili Recipe, with tips along the way. You’ll find the full ingredients & instructions in the recipe card below.

I started by whisking the cornstarch with a bit of milk in a small bowl to make a smooth paste. In a saucepan, I combined the sugar, egg yolks, and the rest of the milk, then whisked in the cornstarch mixture. I cooked it over medium heat, stirring constantly until it thickened and bubbled—this took about 7 minutes. Once it was nice and creamy, I took it off the heat and stirred in the butter, vanilla, and a pinch of salt.

I poured the pudding into a bowl and pressed plastic wrap directly onto the surface so it wouldn’t form a skin. Then I let it chill in the fridge for a couple of hours until it was completely cold. You can even make this part the day before to save time.

While the pudding was chilling, I sliced the strawberries and tossed them with sugar, lemon zest, and a squeeze of lemon juice. I let them sit for about 30 minutes at room temp so they could soften and get juicy.

When it was almost time to serve, I whipped up the Chantilly cream. I used cold heavy cream, a little sugar, and vanilla paste, and whipped it until it was soft and fluffy. I like it light not too stiff so it spoons easily on top.

I sliced the banana right before assembling so it stayed fresh. I gave the pudding a quick stir to smooth it out. In each dessert cup, I added a spoonful of pudding, then some sliced banana, more pudding, and a layer of the macerated strawberries. I finished each one with a swirl of whipped cream on top, then sprinkled on some crushed vanilla wafers for crunch. I added a few mint leaves and passion fruit to garnish (totally optional) , but so pretty.

What to Serve With Chantilly Lili

This Chantilly Lili Recipe is lovely all on its own, but you can serve it with espresso, hot tea, or a crisp glass of white wine for a little extra elegance. It also pairs beautifully with shortbread cookies or a simple almond biscotti on the side.

Storing and Freezing Chantilly Lili

You can store assembled cups in the fridge for up to one day, but the texture is best when it’s freshly made. If you want to prep ahead, make the pudding and whipped cream separately, and assemble just before serving. Freezing isn’t recommended—it can change the texture of the pudding and fruit.

Chantilly Lili Recipe Variations & Substitutions

• Use different fruit: Blueberries, raspberries, or mango all work great.
• Switch the cookie base: Try crushed graham crackers, amaretti, or digestive biscuits.
• Dairy-free option: Use coconut milk in the pudding and whip coconut cream instead.
• Extra tang: Add a spoonful of crème fraîche or Greek yogurt to the cream layer.

More Banana Pudding Desserts to Try

FAQs About Chantilly Lili Recipe

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