Banana Pudding Cups
Servings 12 cups
Ingredients
- 14 ounces sweetened condensed milk
- 1 ½ cups cold water
- 1 package instant vanilla pudding mix about 3.4 oz - double check that it's gluten-free, if required
- 3 cups heavy cream
- 1 box gluten-free vanilla wafers
- 4-5 ripe bananas, sliced
Instructions
- Whisk the 14 ounces sweetened condensed milk and 1 ½ cups cold water for 1 minute. Add the 1 package instant vanilla pudding mix and whisk 2 more minutes. Cover and refrigerate overnight or at least 4 hours, until firm.
- Whip the 3 cups 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.
Notes
Store covered in the fridge for 2 to 3 days. Fills about 12 small jars; halves easily. A piping or zip-top bag makes layering neat.