Banana Pudding Cups
Banana Pudding Cups are an easy and delicious sweet treat for any occasion, layered with creamy pudding, fresh bananas, and Nilla wafers.
Equipment
- 8 clear glasses, jars or cups
- electric hand-held or stand mixer
Ingredients
- 1 box banana pudding mix (not instant) 4.6 ounce
- milk milk that is called for on the box of pudding
- 1 pint heavy whipping cream
- ¼ cup powdered sugar
- 3 bananas barely ripe or slightly underripe, cut into thin slices
- 1 box mini Nilla wafers
Instructions
- Prepare banana pudding according to package directions. Refrigerate for 4 hours or until set.
- Once pudding is set, use an electric hand-held or stand mixer to whip the heavy cream until stiff peaks form. Add the powdered sugar and stir together using a large spoon.
- Gently fold the whipped cream into the banana pudding.
- Use clear individual serving cups, glasses or jars to layer the pudding/whipped cream mixture ⅓ full, then add 5 mini wafers, then 5 thin banana slices, last fill to the top with more of the pudding/whipped cream mixture.
- Cover and refrigerate until ready to serve, at least 2 hours or up to 24 hours.
- Right before serving, garnish the top with some wafer crumbs, a few banana slices, and stand a wafer into the pudding.
Notes
Banana pudding cups will keep, covered and refrigerated, for about 3 days. It’s best to make the pudding the evening before serving. Store cups on a large baking sheet covered with plastic wrap.
Nutrition
Serving: 1banana pudding cupCalories: 384kcalCarbohydrates: 31gProtein: 5gFat: 28gSaturated Fat: 16gTrans Fat: 1gCholesterol: 90mgSodium: 125mgPotassium: 336mgFiber: 1gSugar: 19gVitamin A: 1046IUVitamin C: 4mgCalcium: 144mgIron: 1mg
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