Banana Pudding Cups
These Banana Pudding Cups layer creamy vanilla pudding, ripe bananas, and crisp wafers in individual servings for a charming sweet treat perfect for picnics, potlucks, or a simple dessert fix!
Ingredients
- 2 3.4 oz packages instant vanilla pudding mix
- 3 cups whole milk cold
- 1 cup heavy whipping cream
- 8 oz whipped topping thawed
- 4 large ripe bananas sliced
- 1 sleeve Nilla Wafers about 30 wafers
- 2 tablespoons granulated sugar optional
- pinch salt
- Optional toppings graham cracker crumbs, mini chocolate chips, or strawberries
Instructions
- In a medium bowl, whisk together pudding mix and cold milk for about 2 minutes until the mixture is smooth and begins to thicken.
- In a separate bowl, whip heavy cream with an electric mixer until soft peaks form, then fold in the thawed whipped topping until light and fluffy.
- Gently fold the whipped cream mixture into the pudding base until well combined, keeping the mixture airy and smooth.
- Line the bottom of each cup with 2–3 Nilla Wafers, top with a layer of pudding mixture, then banana slices; repeat layers until the cups are filled.
- Sprinkle crushed wafers or graham crumbs on top and add a mini wafer or banana fan for a pretty finish.
- Cover the cups and refrigerate for at least 2 hours or overnight for the best flavor and texture.
Notes
For firmer pudding, chill longer. Leftovers keep well in the fridge for up to 3 days but taste best within 48 hours.