Mini Banana Pudding Cups
These charming mini banana pudding cups are an easy and nostalgic dessert, featuring layers of creamy vanilla pudding, fresh bananas, and crisp cookies, perfect for sharing at any gathering.
Servings: 8 cups
Calories: 200kcal
Ingredients
Pudding Base
- 1 box Vanilla pudding mix Instant mix or homemade, as desired.
- 2 cups Cold milk For mixing with the pudding.
Whipped Cream
- 1 cup Heavy cream Must be cold for best results.
- 1 tbsp Powdered sugar For sweetening the cream.
Layering Ingredients
- 1 box Vanilla wafers or shortbread cookies Crushed for layer.
- 2 medium Ripe bananas Sliced just before layering.
- 1 tsp Pure vanilla extract For flavoring the pudding.
- 1 pinch Salt To enhance flavor.
Containers
- 8 cups Mini dessert cups, jars, or clear shot glasses For serving the pudding.
Instructions
Preparation
- If using instant pudding mix, whisk it with cold milk until it thickens. If using homemade pudding, cook it following the recipe and cool completely in the fridge.
- Stir in vanilla extract and a pinch of salt into the pudding.
- In a separate bowl, whip cold heavy cream with powdered sugar until soft-medium peaks form.
- Fold a scoop of the whipped cream into the pudding mixture for a lighter texture.
- Slice bananas just before layering to ensure they stay fresh and not mushy.
- Crush the cookies in a bag with a rolling pin, aiming for small chunks for a nice crunch.
Assembly
- Spoon cookie crumbs into the bottom of each cup.
- Add a few banana slices followed by a layer of pudding.
- Repeat the layering process for a second layer.
- Finish with a swirl of whipped cream and a small sprinkle of cookie crumbs on top.
Chilling
- Refrigerate at least 1 to 2 hours to allow the layers to settle and cookies to soften. For best results, chill overnight.
Notes
For optimal flavor, use ripe bananas. Keep whipped cream and bananas separate until just before serving to maintain freshness. These cups are best enjoyed within 24 hours.