Banana Pudding Cups
Banana Pudding Cups are an easy and delicious sweet treat for just about any occasion. They’re fun to make, and even more fun to eat! Creamy pudding and fresh bananas are layered with sweet Nilla wafers in small glasses (or cups) to create a perfectly portioned, luscious, decadent dessert that everyone loves!
I do love me some banana pudding.
Preferably, from Magnolia Bakery in NYC, but really, I can do some serious damage to banana pudding any time, anywhere. It’s just that good.
My favorite part?
Definitely the cookie layer. I love how the pudding slightly softens the Nilla wafers, making them almost cake-like.
I’d have to classify this as one of my all-time favorite desserts. Have you tried my recipe for banana pudding made with Pepperidge Farm Chessmen Cookies? It’s the best!
individual banana pudding cups
For an upcoming family gathering, I thought it would fun to serve banana pudding in individual glasses for a fun grab and go option. My plan was to have the dessert made ahead of time, so I could easily set the pudding cups out and then let guests grab them as they wanted. It was a huge hit. Everyone LOVED these pudding cups!
I’ve always been a fan of individual desserts. They’re super cute and come with built in portion control, which is definitely a good thing for this banana pudding loving girl! With a short list of ingredients and very little hands-on time, you’ll have delicious banana pudding that would be perfect for potlucks, picnics, Mother’s Day or any other occasion.
Words cannot describe how incredibly delicious this dessert tastes, but I can promise that once you dive your spoon into all the creamy, cake-y, banana layers, one serving might just not be enough!
ingredients for banana pudding cups
Homemade Banana Pudding Cups include such simple ingredients, you wouldn’t think they could be all that wonderful. Think again! The individual components may not be anything special, but layer them together and you get an absolutely amazing dessert. Here’s what you need:
- Pudding mix. To make the pudding in these pudding cups, we’re using the small (4.6 ounce) cook and serve (not instant) box of banana pudding mix.
- Milk. To make the pudding, you’ll need the amount of milk called for on the box, 3 cups in my case.
- Heavy whipping cream. We’re making our own whipped topping because it’s easy and so much more delicious than store-bought whipped topping.
- Powdered sugar. To sweeten the freshly whipped cream.
- Bananas. Use just ripe bananas that are bright yellow with no brown spots. If they’re too ripe, they’ll turn brown and mushy too quickly.
- Nilla Wafers. My favorite part of this banana pudding recipe! The cookies soften and taste like little bites of cake in the pudding. Yum!
how to make banana pudding cups
This banana pudding cups recipe is easy to make and the cups are really simple to assemble. Your kiddos could even help!
- Prepare the pudding. Stir together and cook the pudding according to package instructions. Then, place in the fridge for 4 hours to set.
- Make the homemade whipped cream. Once the banana pudding is set, you’ll make the whipped cream. Using a mixer, whip the cream until stiff peaks form. Then, stir in the powdered sugar. Next, gently fold the whipped cream into the banana pudding (see the above photos for a visual).
- Assemble the banana pudding cups. Use clear 6-8 ounce cups, glasses or jars to layer the pudding/whipped cream mixture, wafers and banana slices, then fill the pudding mixture to the top. Cover and refrigerate at least 2 hours, or up to 24 hours.
- Enjoy! Just before serving, add wafer crumbs, banana slices and a wafer or two to the top. Serve and dig in!
what to love about banana pudding cups
There’s SO much to love about this dessert, but listed below are a few reasons I’ll be making these again and again!
- No bake. There’s no oven required to make this incredibly delicious, cold and creamy treat, making it the quintessential summer dessert.
- Super tasty. Banana pudding is definitely on my top 5 list of favorite desserts! It’s sweet, creamy, and the Nilla Wafers get soft so it’s like you’re eating little bits of cake mixed in with the pudding. The flavor and texture combination is just so good!
- Make-ahead. Banana pudding cups are the perfect dessert to prep ahead of time! You can make and assemble the cups a day before you plan to serve them. Just remember to garnish the tops right before serving.
- So EASY to make. Banana pudding is easy and fairly quick to make. And the cups are really simple to assemble.
- Serves a crowd. This banana pudding cups recipe makes 8 individual servings, which is awesome for small get togethers. If you’re serving a crowd, this recipe can easily be doubled to serve 16.
- Perfectly portioned. Serving banana pudding in individual cups makes hosting a breeze… no need to worry about wasting time spooning out banana pudding to everyone. Plus, these are a hit with kids and adults. So fun!
tips/variations for the best banana pudding
Even though banana pudding really could not be easier, here are some tips, so that your banana pudding turns out fabulous every time!
- Bananas begin to brown as soon as they are exposed to air. To prevent bananas from browning too quickly, make sure to use just ripe bananas that aren’t too ripe. This, honestly, isn’t too much of a worry because this banana pudding will disappear fast!
- Even though banana pudding is really simple to make, this recipe does require quite a bit of refrigeration time. First, you’ll need to let the pudding set for about 4 hours in the fridge, and then the assembled cups will need to be refrigerated for at least 2 hours, but longer or overnight is even better. The flavors meld and the Nilla Wafers get that perfect cake-like texture when refrigerated longer than the 2 hour recommendation.
- Change things up and try using mini Chessman Cookies instead of mini Nilla Wafers. Mini Chessman Cookies can be found in the small individual snack-size packages.
- If you prefer a less intense banana-flavored pudding, vanilla pudding works great. In fact, my favorite banana pudding recipe uses French vanilla pudding.
FAQs
how long does banana pudding last?
These banana pudding cups will keep, covered and refrigerated, for about 3 days. I typically make my banana pudding the evening before I plan to serve it. I’ve found the easiest way to store the cups is on a large baking sheet and then I can cover all of the cups with one large strip of plastic wrap.
can banana pudding be made ahead of time?
Yes! Banana pudding is a great make ahead dessert because it needs chill time. Be sure to store in the refrigerator until just before serving, especially if it’s hot outside.
can you freeze banana pudding?
I don’t recommend freezing banana pudding. The pudding won’t maintain that wonderful creamy texture and the bananas won’t hold up well. For best results, make and enjoy the pudding within about 48 hours.
If you’re looking for the perfect summer potluck dessert, these easy banana pudding cups are the best and always a hit!
other no bake desserts you’ll enjoy
If you try this Banana Pudding Cups recipe, let me know! Leave a comment and if your family loves it as much as mine does, be sure to give it a five star ⭐️ rating! Also, tag @kimscravings on Instagram with a picture of your creation. It’s so fun to see what you’re cooking! Be sure to subscribe to our mailing list to receive more healthy delicious recipes straight to your inbox.
Banana Pudding Cups
Ingredients
- 1 (4.6 ounce) box banana pudding mix (not instant)
- milk that is called for on the box of pudding
- 1 pint heavy whipping cream
- 1/4 cup powdered sugar
- 3 bananas, barely ripe or slightly underripe, cut into thin slices
- 1 box mini Nilla wafers
Equipment
- 6-8 ounce clear glasses, jars or cups
- electric hand-held or stand mixer
Instructions
- Prepare banana pudding according to package directions. Refrigerate for 4 hours or until set.
- Once pudding is set, use an electric hand-held or stand mixer to whip the heavy cream until stiff peaks form. Add the powdered sugar and stir together using a large spoon.
- Gently fold the whipped cream into the banana pudding.
- Use clear individual serving cups, glasses or jars to layer the pudding/whipped cream mixture 1/3 full, then add 5 mini wafers, then 5 thin banana slices, last fill to the top with more of the pudding/whipped cream mixture.
- Cover and refrigerate until ready to serve, at least 2 hours or up to 24 hours.
- Right before serving, garnish the top with some wafer crumbs, a few banana slices, and stand a wafer into the pudding.
Notes
Did you make this recipe?
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Question – about how many and what size oz cups does this recipe make? Thanks for the help!
Use a 6 to 8 ounce cup and you should have 8 servings. Enjoy!