Banana Pudding Cups

Ingredients

• 1 package instant vanilla pudding mix
• 2 cups cold milk
• 1 cup whipped topping
• 3 bananas, sliced
• 1 1/2 cups vanilla wafers, crushed or whole
• Extra whipped cream for topping
• Banana slices and wafer crumbs for garnish

Substitutions

• Use gluten-free vanilla-style cookies in place of vanilla wafers.
• Replace some of the banana with sliced strawberries for a different fruit layer.

Instructions

Step 1: Make pudding

Whisk pudding mix with cold milk until thickened.

Step 2: Fold in topping

Fold whipped topping into the pudding for a lighter, creamier texture.

Step 3: Layer cups

Add wafers, pudding, and banana slices into serving cups, repeating layers as desired.

Step 5: Garnish

Top with whipped cream, banana slices, and wafer crumbs before serving.

Practical Notes

• Fold the whipped topping into the thickened pudding gently so the filling stays light instead of losing its air.
• Bananas darken and vanilla wafers soften as they sit, so add the final banana slices and wafer crumbs close to serving if you want the freshest look and more texture contrast.

How to Store Leftovers

Keep Banana Pudding Cups refrigerated in a covered container and use within 3 to 4 days. Add fresh fruit or crunchy toppings close to serving when possible so they keep their texture.

Serving Ideas

• Fresh berries or sliced fruit
• Small dessert cookies
• A brunch or party dessert spread

Nutrition Information

Nutrition is an estimate and can vary with brands, portion size, and substitutions.