Banana Pudding Cups

These Banana Pudding Cups are a great way to turn this classic dessert recipe into individual-sized portions for your parties.

Course Dessert

Cuisine American

Prep Time 15

Total Time 15

Servings Cups

Calories 602kcal

In a medium mixing bowl, whisk together the cold milk with the instant vanilla pudding until thickened. Cover the bowl and refrigerate until needed.
In a medium mixing bowl, beat together the heavy whipping cream, powdered sugar, and the vanilla extract with an electric mixer on medium speed until stiff peaks form.
Set 6 plastic 9-ounce punch cups on the counter or a cookie sheet. Place banana slices along the bottom of each cup around the sides so they are visible outside the cup.
Scoop ¼ cup of the vanilla pudding into the bottom of each cup and spread out so the banana slices are fully covered.
Place 4-5 Nilla Wafers in the cup on top of the pudding layer, but position the cookies facing out so each round cookie is visible through the sides of the cups.
Scoop ¼ cup of the whipped cream into the cups and smooth out so the Nilla Wafers are fully covered with the whipped cream.
Divide the remaining vanilla pudding evenly into each cup.
Top with a dollop of the whipped cream and a Nilla Wafer for garnish. If serving immediately, add a slice of banana for garnish as well.

Because the bananas will brown, this recipe is best made and eaten the same day. But it can be covered and kept in the refrigerator for up to three days.
Banana lovers may wish to add more sliced bananas to the layers.
The pudding usually used for banana pudding is actually vanilla. But banana flavored pudding mix can be used instead if preferred.

Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.