Name: Banana Pudding Cups
Prep time: 20 min
Total time: 2 h 20 min
Cuisine: Southern
Ingredients: 1 package instant vanilla pudding mix (3.4 oz); 2 cups cold milk; 1 can sweetened condensed milk (14 oz); 1 container whipped topping (8 oz, such as Cool Whip); 3–4 ripe bananas, sliced; 1 box vanilla wafers; Whipped cream for topping (optional); Crushed wafers or banana slices for garnish (optional)

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Banana pudding cups are a delightful twist on the classic Southern dessert, perfect for parties, potlucks, or whenever I want a sweet treat in a perfectly portioned size. These creamy, dreamy cups are layered with vanilla pudding, ripe bananas, and crunchy vanilla wafers, then topped with whipped cream for the ultimate dessert indulgence.

Why I Love This Recipe

I love banana pudding cups because they’re incredibly easy to assemble and look amazing when served individually. They’re no-bake, which means I can put them together quickly without turning on the oven. They also make cleanup a breeze and are ideal for making ahead. The combination of soft pudding, fresh banana slices, and the slight crunch from vanilla wafers hits all the right textures and flavors in one bite.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Instant vanilla pudding mix
Cold milk
Sweetened condensed milk
Whipped topping (such as Cool Whip)
Ripe bananas, sliced
Vanilla wafers
Whipped cream for topping (optional)
Crushed wafers or banana slices for garnish (optional)

Directions

In a large bowl, I whisk together the instant vanilla pudding mix and cold milk until it begins to thicken.
I add the sweetened condensed milk and mix until smooth and well combined.
Then I fold in the whipped topping gently to keep the mixture light and fluffy.
In small cups or jars, I start layering: a few vanilla wafers at the bottom, then a layer of pudding, followed by banana slices.
I repeat the layers until the cup is filled, ending with a layer of pudding.
I top each cup with whipped cream and garnish with crushed wafers or extra banana slices if I want it to look fancy.
I chill the pudding cups in the fridge for at least 2 hours before serving to let the flavors meld and the wafers soften slightly.

Servings and Timing

This recipe makes about 6 to 8 individual pudding cups, depending on the size of the containers I use. Preparation takes around 20 minutes, and I let them chill for at least 2 hours. They’re even better if I make them the night before.

Variations

Chocolate twist: I swap vanilla pudding for chocolate pudding for a whole new flavor.
Nutty crunch: I add a sprinkle of crushed peanuts or pecans between the layers.
Different cookies: Sometimes I use graham crackers or shortbread cookies instead of vanilla wafers.
Homemade whipped cream: Instead of store-bought topping, I whip my own cream with a bit of sugar and vanilla.
Berry blend: I mix in a few fresh strawberries or blueberries with the bananas for extra fruit flavor.

Storage/Reheating

I store these banana pudding cups covered in the refrigerator for up to 3 days. The bananas may start to brown after a day or two, but the flavor still holds up. I don’t recommend freezing them as the texture of the pudding and bananas changes too much. Reheating isn’t necessary since this dessert is served chilled.

FAQs

How do I keep the bananas from turning brown?

I slice the bananas just before assembling the cups and add a light brush of lemon juice to slow down browning without affecting the flavor too much.

Can I make banana pudding cups the night before?

Yes, I often make them the day before to let the flavors combine. They hold up well overnight in the fridge.

Can I use homemade pudding instead of instant?

Absolutely. I sometimes make my own pudding from scratch for a richer, creamier texture, but instant is great when I’m short on time.

What size cups should I use?

I usually use 6 to 8-ounce cups or jars. They’re perfect for single servings and easy to layer.

Can I make this dairy-free?

Yes, I can use dairy-free pudding mix, plant-based milk, and coconut whipped topping to make a delicious dairy-free version.

Conclusion

Banana pudding cups are one of my favorite make-ahead desserts because they’re simple, satisfying, and always a hit. With creamy layers, fresh bananas, and just the right amount of crunch, they check all the boxes for a comforting and crowd-pleasing treat. Whether I’m preparing them for a gathering or a solo indulgence, these pudding cups never disappoint.