Banana Pudding Cups

Banana Pudding Cups are an easy, crowd-pleasing dessert made with layers of creamy pudding, fresh bananas, and Nilla wafers. They're perfectly portioned, simple to make, and always a hit!

Course Dessert

Cuisine American

Diet Gluten Free, Vegetarian

Prep Time 4 10

Cook Time 10

Refrigeration time 2

Total Time 6 20

Servings (8 ounce) servings

Calories 384

Author Kim

Equipment

Ingredients

1 (4.6 or 5.1 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
1 box mini Nilla wafers
3 bananas barely ripe or slightly underripe, cut into thin slices

Instructions

Prepare 1 (4.6 or 5.1 ounce) box banana pudding mix 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 1 pint heavy whipping cream until stiff peaks form. Add the 1/4 cup 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.

Video

Notes

Storage recommendation: 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.

Nutrition