If you’re craving a sweet treat that’s both nostalgic and irresistibly creamy, banana pudding cups are about to become your new favorite dessert. Layered with velvety pudding, fresh bananas, and crunchy cookies, these miniature delights are as fun to make as they are to eat. Keep reading to discover why they’re stealing the spotlight at parties, picnics, and cozy nights in.
| Servings: | 6 |
| Prep Time: | 20 minutes |
| Cook Time: | 10 minutes |
| Total Time: | 30 minutes |
| Serving Size: | 1 cup |
Ingredients
- 2 cups whole milk
- 1 box instant vanilla pudding mix
- 1 cup heavy cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
- 3 large ripe bananas
- 30 vanilla wafer cookies
- Whipped cream for topping
- Crushed vanilla wafers for garnish
Equipment
- Mixing bowls
- Electric hand mixer or stand mixer
- Whisk
- Spatula
- Measuring cups and spoons
- 6 small glass jars or dessert cups
- Spoon for layering
Instructions
- Prepare the pudding: In a large bowl, whisk together the instant vanilla pudding mix with the cold whole milk. Set the mixture aside in the refrigerator for 5 to 10 minutes to allow it to fully set. A chilled metal bowl can help it thicken even faster.
- Make the whipped cream: In a second mixing bowl, beat the heavy cream with powdered sugar and vanilla extract using a mixer on medium speed. Continue until soft peaks form. Do not overbeat — you want luscious, fluffy cream. Scoop out about half and set aside for topping.
- Fold and fluff: Gently fold the remaining whipped cream into your set pudding. Use a spatula and lift from the bottom with each stroke to maintain the airy texture. This step makes the pudding mousse-like and perfect for layering.
- Prep the bananas and cookies: Slice the ripe bananas into thin even rounds. Crush the vanilla wafers by hand for a rustic look, or roll them gently in a zip-top bag with a rolling pin. I like mixing larger and finer crumbs for contrast.
- Assemble the layers: In each dessert cup or jar, begin with a spoonful of crushed wafers, followed by banana slices, then a few spoonfuls of the pudding mixture. Repeat the layers once or twice depending on cup depth, ending with pudding on top.
- Chill the cups: Refrigerate the assembled banana pudding cups for at least 2 hours so the wafers soften slightly and the flavors meld together beautifully. Trust me — this waiting game is worth it.
- Dress them up: Just before serving, pipe or dollop the reserved whipped cream atop each pudding cup and sprinkle with crushed vanilla wafers for that signature Southern charm.
- Dive in: Serve chilled and enjoy every creamy nostalgic spoonful.
Nutrition per serving
| Calories | 320 |
| Protein | 25g |
| Carbohydrates | 3g |
| Fat | 22g |
| Sugar | 0g |
| Fiber | 0g |
| Sodium | 580mg |
Description
Banana pudding cups are a creamy and nostalgic dessert that evokes the comfort of Southern hospitality in every layered bite. With silky vanilla pudding, fresh banana slices, and crumbles of vanilla wafers, these individual treats deliver that down-home flavor while feeling as elegant as a bakery dessert. Each spoonful is a soft harmony of sweet banana and pudding, balanced by the playful crunch of cookies softened just enough by the cream.
Think of it like a banana cream pie deconstructed and neatly tucked into a charming little cup. Whether served at a backyard barbecue, Easter brunch, or just as a weeknight indulgence, banana pudding cups deliver the perfect balance of texture and flavor. They are also incredibly photogenic topped with a swirl of whipped cream that begs to be scooped up with a spoon.
Why You’ll Love This Recipe
Banana pudding cups are both convenient and customizable. They require minimal cooking and can easily be assembled a few hours ahead of time, making them great for entertaining. Their individual servings mean no scooping at the table, no mess, and everyone gets their fair share of creamy, fruity goodness.
This recipe is also flexible — you can use homemade pudding for a richer touch or choose store-bought to save time. Whether you layer your cups neatly or go for a more rustic look, these dessert cups offer a playful and satisfying experience that feels both indulgent and approachable.
Serving and Storage Tips
Banana pudding cups are best when assembled and chilled for at least 2 to 4 hours before serving to allow the flavors to meld and the cookies to slightly soften. Store them in the refrigerator tightly wrapped or covered with lids if using jars. They will keep well for up to 3 days.
Freezing is not recommended, as the pudding and bananas can become watery upon thawing. You can prep the pudding mixture up to two days ahead and slice the bananas just before layering to keep them fresh. For parties or gatherings, assemble in mason jars or disposable cups for easy transport and serving.
Course, Cuisine, Keywords
Dessert, American, banana pudding, Southern dessert, individual desserts, no bake recipes
For extra flavor, drizzle a bit of caramel or chocolate sauce between the layers or on top before serving. A few toasted coconut flakes can also add fun texture and visual appeal.
FAQ
Can I make banana pudding cups the night before a party?
Yes, and in fact they often taste better after resting a bit. Just be sure to add the whipped cream topping right before serving to keep it fresh and fluffy.
What can I use if I do not have vanilla wafer cookies?
You can substitute graham crackers, butter cookies, or even crushed sponge cake. Each option lends a different texture but still pairs beautifully with the banana and pudding combination.
How do I keep my banana slices from browning too quickly?
Layer them inside the pudding immediately to minimize air exposure. If you want a little more insurance, brush them very lightly with lemon juice before assembling, but note this may adjust the taste slightly.
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Banana Pudding Cups
Ingredients
- 2 cups whole milk
- 1 box instant vanilla pudding mix
- 1 cup heavy cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
- 3 large ripe bananas
- 30 vanilla wafer cookies
- Whipped cream for topping
- Crushed vanilla wafers for garnish
Instructions
- In a large mixing bowl, whisk together the instant vanilla pudding mix and cold milk according to package instructions. Set aside in the refrigerator to set.
- In a separate bowl, use an electric mixer to beat the heavy cream with powdered sugar and vanilla extract until soft peaks form. Set aside half for topping and gently fold the remaining whipped cream into the set pudding.
- Slice the bananas into thin rounds. Crush the vanilla wafers by hand or lightly with a rolling pin, leaving some pieces whole for texture.
- Begin assembling your pudding cups: add a layer of crushed vanilla wafers to the bottom of each cup, followed by a layer of banana slices and a spoonful of the pudding mixture.
- Repeat the layers until the cup is full, finishing with a layer of pudding.
- Chill the assembled cups in the refrigerator for at least 2 hours to allow the flavors to blend.
- Before serving, top each cup with a dollop of the reserved whipped cream and a sprinkle of crushed vanilla wafers.
- Serve chilled with a spoon and enjoy.
