Banana Pudding Cups
Creamy vanilla pudding layered with buttery vanilla wafers and fresh banana slices in individual cups. A no-bake dessert that tastes like the classic but comes together in 15 minutes.
- Total time
- 20 min
- Servings
- 6
- Calories
- 342
- Protein
- 3g
Ingredients
- 2 cups whole milk
- 1 3.4-oz package instant vanilla pudding mix
- 1 cup heavy cream
- 2 tablespoons granulated sugar
- ½ teaspoon vanilla extract
- 24 cookies vanilla wafer cookies
- 3 whole bananas, ripe but firm
- ⅛ teaspoon salt
Instructions
- 1
Pour 2 cups of milk into a large mixing bowl and add the pudding mix, then whisk vigorously for 60 seconds until the mixture thickens and no lumps remain.
- 2
Pour the heavy cream, 2 tablespoons sugar, 0.5 teaspoon vanilla extract, and a pinch of salt into a separate bowl and whisk by hand until soft peaks form—the mixture should hold its shape when you lift the whisk but still look creamy, about 1–2 minutes.
- 3
Fold the whipped cream into the pudding mixture gently using a rubber spatula: scoop from the bottom of the pudding bowl and lift it up and over the cream, rotate the bowl a quarter turn, and repeat until no white streaks remain.
- 4
Set out six clear cups or bowls, each about 8 ounces in size, and place them on a flat surface where they won't tip over.
- 5
Place one vanilla wafer at the bottom of each cup, then spoon 3 tablespoons of pudding mixture on top of the cookie.
- 6
Peel the three bananas and slice them crosswise into round coins about 0.25 inch thick by pushing the knife straight down perpendicular to the cutting board.
- 7
Arrange 2 banana slices on top of the pudding in each cup, standing them upright or laying them flat in a slightly overlapping pattern.
- 8
Place a second vanilla wafer into each cup, pressing it gently into the pudding mixture.
- 9
Top each cup with another 3 tablespoons of pudding mixture and smooth it level with the back of a spoon.
- 10
Crumble 2 additional vanilla wafers into small chunks—about the size of lentils—and scatter them evenly over the top of each cup as a garnish.
- 11
Cover the cups loosely with plastic wrap and refrigerate for at least 1 hour before serving, or up to 6 hours.
Tools you’ll need
- large mixing bowl
- separate mixing bowl
- whisk
- rubber spatula
- six 8-ounce clear cups or bowls
- spoon
- cutting board
- paring knife
- plastic wrap
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