Who else has a soft spot for creamy banana pudding? 🙋♀️ These Banana Pudding Cups take everything you love about the classic Southern dessert and turn it into perfectly portioned, no-bake treats. With layers of velvety vanilla pudding, sweet banana slices, crunchy vanilla wafers, and fluffy whipped cream, each bite is pure comfort.
They’re ideal for potlucks, backyard BBQs, or anytime you need a make-ahead dessert that wows without the fuss. Plus, everyone loves having their own little cup—no scooping or serving necessary!
Love easy no-bake desserts? Be sure to check out my Strawberry Icebox Cake and Oreo Dirt Cups for more sweet inspiration.
Ingredients:
Pudding Layer:
- 1 (5.1 oz) box instant vanilla pudding mix
- 2 cups cold whole milk
- 1 (14 oz) can sweetened condensed milk
- 1 teaspoon pure vanilla extract
Whipped Cream Layer:
- 1½ cups heavy whipping cream
- 3 tablespoons powdered sugar
- 1 teaspoon pure vanilla extract
Other Layers:
- 4 ripe bananas, sliced
- 1 (11 oz) box vanilla wafer cookies (about 45–50 cookies)
Instructions:
1️⃣ In a large bowl, whisk together the vanilla pudding mix and cold milk until thickened (about 2 minutes). Stir in sweetened condensed milk and vanilla extract until smooth. Chill in the fridge for at least 10 minutes.
2️⃣ Meanwhile, make the whipped cream: In a separate bowl, beat the heavy whipping cream, powdered sugar, and vanilla extract until stiff peaks form.
3️⃣ Gently fold half of the whipped cream into the pudding mixture until well combined.
4️⃣ To assemble: Add a few vanilla wafer cookies to the bottom of each cup. Top with a layer of banana slices, then spoon over some pudding mixture.
5️⃣ Repeat the layers: cookies, bananas, pudding, until cups are nearly full. Finish with a big dollop of the remaining whipped cream.
6️⃣ Garnish with crushed cookies, banana slices, or a sprinkle of cinnamon (optional).
7️⃣ Chill cups for at least 1 hour before serving for best flavor and texture.
🍌 Serving and Presentation Tips:
Serve your banana pudding cups in clear glass tumblers or mason jars for a beautiful, layered look. Add a small vanilla wafer on top as a cute garnish, and if you’re feeling fancy, dust with a touch of cinnamon or cocoa powder. These are perfect for dessert tables and look so elegant when lined up on a tray!
🍌 Important Recipe Notes:
- Bananas: Use ripe but firm bananas to avoid browning and mushiness.
- Make-Ahead: These cups can be assembled up to 1 day ahead. Store tightly covered in the fridge.
- Substitutions: Gluten-free vanilla wafers or graham crackers work great for a GF version.
- Storage: Keep refrigerated and consume within 2 days for best results.
🍌 FAQ:
Q: Can I freeze banana pudding cups?
A: Freezing isn’t recommended as bananas and pudding don’t thaw well. The texture can become watery.
Q: Why use both pudding mix and sweetened condensed milk?
A: The condensed milk adds extra richness and that signature creamy texture, making the pudding luxuriously smooth.
Q: How do I keep bananas from browning?
A: Layer the bananas between pudding and whipped cream to limit air exposure, and assemble shortly before serving when possible.
🍌 Variations:
- Chocolate Lovers: Add a drizzle of chocolate sauce between layers.
- Berry Twist: Swap bananas for strawberries or a mix of berries.
- Nutty Crunch: Sprinkle chopped toasted pecans or walnuts for extra texture.
- Vegan Option: Use plant-based pudding, dairy-free whipped topping, and vegan cookies.
🍌 Tips and Techniques:
- For ultra-smooth pudding, let it chill well before folding in whipped cream.
- Don’t overbeat the whipped cream—stop as soon as stiff peaks form.
- Crush a few cookies for a fun texture contrast on top.
🍌 Storage Information:
Refrigerate any leftovers in airtight containers. Best enjoyed within 24–48 hours. Freezing is not recommended for optimal texture.
No-Bake Banana Pudding Cups
Ingredients
Pudding Layer:
- 1 5.1 oz box instant vanilla pudding mix
- 2 cups cold whole milk
- 1 14 oz can sweetened condensed milk
- 1 teaspoon pure vanilla extract
Whipped Cream Layer:
- 1½ cups heavy whipping cream
- 3 tablespoons powdered sugar
- 1 teaspoon pure vanilla extract
Other Layers:
- 4 ripe bananas sliced
- 1 11 oz box vanilla wafer cookies (about 45–50 cookies)
Instructions
- 1️⃣ In a large bowl, whisk together the vanilla pudding mix and cold milk until thickened (about 2 minutes). Stir in sweetened condensed milk and vanilla extract until smooth. Chill in the fridge for at least 10 minutes.
- 2️⃣ Meanwhile, make the whipped cream: In a separate bowl, beat the heavy whipping cream, powdered sugar, and vanilla extract until stiff peaks form.
- 3️⃣ Gently fold half of the whipped cream into the pudding mixture until well combined.
- 4️⃣ To assemble: Add a few vanilla wafer cookies to the bottom of each cup. Top with a layer of banana slices, then spoon over some pudding mixture.
- 5️⃣ Repeat the layers: cookies, bananas, pudding, until cups are nearly full. Finish with a big dollop of the remaining whipped cream.
- 6️⃣ Garnish with crushed cookies, banana slices, or a sprinkle of cinnamon (optional).
- 7️⃣ Chill cups for at least 1 hour before serving for best flavor and texture.
Notes
- Best enjoyed within 24 hours for peak freshness.
- Use instant banana pudding for a stronger banana flavor twist!
- Substitute Cool Whip for homemade whipped cream if preferred.
- Calories: 340
- Carbohydrates: 45g
- Protein: 5g
- Fat: 16g
- Cholesterol: 55mg
- Sodium: 240mg
- Potassium: 320mg
- Fiber: 2g
- Sugar: 28g
I can’t wait for you to try these sweet and creamy Banana Pudding Cups—they’re simple, nostalgic, and oh-so-delicious! Let me know in the comments how yours turned out, or if you gave any fun variations a try. 💛🍌
