These banana pudding cups are a family favorite (my mom is obsessed!), and once you taste them you will understand why. Creamy layers of no-bake vanilla pudding folded with whipped cream, sweet banana slices, and vanilla wafers, all layered into individual jars for the cutest, most crowd-pleasing dessert. They are unbelievably easy to make, completely no-bake, and perfect for making ahead!
Pro tip
The make-ahead dessert everyone loves
The secret to that dreamy, thick texture is chilling the pudding base until firm before folding it into the whipped cream. It takes a little planning, but the payoff is a light, luscious pudding that holds its layers beautifully. Serve them in individual jars and they are always the first thing to disappear.
Ingredient Notes & Substitutions
- Sweetened condensed milk: 1 can (14 oz) for that rich, sweet base.
- Cold water: 1½ cups, to loosen the pudding base before it sets.
- Instant vanilla pudding mix: 1 package (about 3.4 oz).
- Heavy cream: 3 cups, whipped to stiff peaks for a light, airy pudding.
- Vanilla wafers: about 1 box. Use gluten-free vanilla wafers to keep these gluten-free.
- Bananas: 4 to 5 ripe bananas, sliced.
How to Make Banana Pudding Cups
Pro tips
Recipe tips & variations
- Do not skip chilling the pudding base. It needs to firm up before folding into the whipped cream, or the pudding will be too loose.
- Use a piping bag or a zip-top bag with the corner snipped for clean, controlled layering.
- Slice the bananas just before assembling so they stay fresh and bright.
- This recipe fills about 12 small jars. Scale it down for a smaller batch (it halves easily).
- Make one big dish instead of jars if you prefer, layering everything in a trifle bowl.
Storage
- Fridge: Cover and store in the refrigerator for up to 2 to 3 days. The wafers soften more over time, which many people love. For the freshest look, add the crushed wafer topping just before serving.
More easy desserts to try:
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Banana Pudding Cups
Ingredients
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Instructions
- Whisk the sweetened condensed milk and cold water for 1 minute. Add the instant vanilla pudding mix and whisk 2 more minutes. Cover and refrigerate overnight or at least 4 hours, until firm.
- Whip the heavy cream to stiff peaks. Add the chilled pudding mixture, breaking up chunks, and fold until smooth and combined.
- Layer each jar: 2 vanilla wafers, 3 to 5 banana slices, 2 to 4 tablespoon cream mixture. Repeat until filled.
- Top with a final layer of cream and crushed vanilla wafers. Refrigerate 4 to 6 hours before serving.
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