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Banana Pudding Cups

These individual banana pudding cups feature layers of creamy vanilla pudding, fresh banana slices, mini vanilla wafers, and homemade whipped cream. They are an easy make-ahead dessert perfect for parties, holidays, and family gatherings.
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Prep Time 20 minutes
Chill Time 30 minutes
Total Time 50 minutes
Servings: 8 cups
Course: Dessert
Cuisine: American, Southern
Calories: 750
Ingredients Equipment Method Notes

Ingredients
  

For the Pudding
  • 2 3.4 oz boxes instant vanilla pudding mix banana cream pudding mix may also be used
  • 3 cups cold whole milk
  • 1 14 oz can sweetened condensed milk
  • 1 pinch salt
For the Whipped Cream
  • 2 cups cold heavy whipping cream
  • 1/4 cup powdered sugar
  • 1 teaspoon vanilla extract
For Layering
  • 4 medium bananas barely ripe and sliced
  • 1 tablespoon lemon juice optional, for preventing browning when making ahead
  • 1 11 oz box mini vanilla wafers reserve some whole and crush the rest into crumbs

Equipment

  • Large mixing bowl
  • Medium mixing bowl
  • Whisk
  • Electric hand mixer
  • Rubber spatula
  • 8 dessert cups

Method
 

Prepare the Pudding
  1. Add the instant pudding mix, cold whole milk, and sweetened condensed milk to a large mixing bowl.
  2. Whisk for about 2 minutes, or until the pudding mixture is smooth and beginning to thicken.
  3. Whisk in a pinch of salt.
  4. Refrigerate the pudding for 5–10 minutes while you prepare the whipped cream.
Make the Whipped Cream
  1. Add the cold heavy whipping cream, powdered sugar, and vanilla extract to a separate mixing bowl.
  2. Beat with an electric mixer until medium-stiff peaks form. Do not overwhip.
  3. Fold approximately half of the whipped cream into the chilled pudding with a rubber spatula until smooth and light. Reserve the remaining whipped cream for topping the cups.
Prepare the Bananas and Wafers
  1. If preparing the dessert in advance, gently toss the banana slices with the lemon juice to help prevent browning.
  2. Set aside several whole mini vanilla wafers for layering and garnishing. Crush the remaining wafers into coarse crumbs.
Assemble the Pudding Cups
  1. Divide a layer of crushed vanilla wafers evenly among the bottoms of 8 dessert cups.
  2. Spoon a layer of pudding over the wafer crumbs.
  3. Add a layer of sliced bananas and a few whole mini vanilla wafers.
  4. Repeat with another layer of pudding and banana slices, dividing the ingredients evenly among the cups.
  5. Top each cup with a swirl or spoonful of the reserved whipped cream.
  6. Garnish each cup with vanilla wafer crumbs and one whole mini vanilla wafer.
Chill and Serve
  1. Refrigerate the assembled pudding cups for at least 30 minutes so the dessert becomes cold and the wafers soften slightly.
  2. Serve the banana pudding cups cold.

Notes

  • Choose barely ripe bananas: Use bright yellow bananas without dark spots so the slices hold their shape and brown more slowly.
  • Do not overwhip the cream: Stop mixing when medium-stiff peaks form so the whipped cream remains smooth and easy to fold into the pudding.
  • Make ahead: The cups may be assembled up to 24 hours in advance, although their texture and appearance are best within the first 12 hours.
  • Prevent browning: Toss the banana slices lightly with lemon juice when preparing the cups ahead of time.
  • Storage: Cover the cups and refrigerate them for 2–3 days.
  • Freezing: Freezing is not recommended because the bananas and pudding may develop an undesirable texture after thawing.