Description
Creamy banana pudding cups with layers of vanilla custard, fresh banana slices, and cookies. A nostalgic Southern treat made modern with easy substitutions and individual servings.
Ingredients
3 ripe bananas, sliced thin
1 box instant vanilla pudding mix (5.1 oz)
2 cups cold whole milk
1 can sweetened condensed milk (14 oz)
1 ½ cups heavy whipping cream
2 tablespoons powdered sugar
1 teaspoon vanilla extract
30–40 vanilla wafers or cookies of your choice
Optional: pinch of cinnamon or lemon zest
Instructions
1. In a large bowl, whisk instant pudding mix with cold milk until smooth. Let it sit for 5 minutes to set.
2. In another bowl, beat heavy whipping cream with sugar and vanilla extract until soft peaks form. Reserve half for topping.
3. Fold the remaining whipped cream and condensed milk into the set pudding using a rubber spatula.
4. Slice bananas evenly and toss in lemon juice to reduce browning.
5. Start layering cups: cookie base, banana slices, pudding, and repeat.
6. Finish with a dollop of reserved whipped cream and cookie crumble.
7. Chill in the fridge for at least 2 hours, or overnight for best results.
Notes
Use shortbread or chocolate chip cookies for variety.
Toss bananas in lemon juice to prevent browning.
For healthier options, substitute with Greek yogurt and sugar-free pudding.
Add protein powder or flaxseed for a nutrition boost.
Best enjoyed within 2–3 days, store airtight in the fridge.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: Southern
Nutrition
- Serving Size: 1 cup
- Calories: 380
- Sugar: 28g
- Sodium: 160mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 45mg
Keywords: banana pudding, dessert cups, no-bake, Southern dessert, pudding recipe