Southern
Banana Pudding Cups
Vanilla pudding, sliced bananas, and vanilla wafers layered in cups and chilled until the cookies soften.
- Prep
- 20 min
- Cook
- 0 min
- Total
- 20 min
- Servings
- 6
- Difficulty
- Easy
Why you’ll love it
- Ripe bananas, not green.
- Pudding from a cook-and-serve box is fine if you follow the box for the milk.
- This version is stirred, not baked.
- Chill at least an hour.
Ingredients
Ingredient amounts scale. Oven temperature and cook time do not. Salt, spices, and leaveners are a starting point after you scale. Taste and adjust.
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Instructions
- 1
Whisk the pudding mix into the milk for 2 minutes. Fold in the whipped topping and vanilla.
- 2
Slice the bananas.
- 3
Layer wafers, bananas, and pudding in 6 cups. Repeat and finish with pudding.
- 4
Cover and chill at least 1 hour, until the wafers soften.
Pro tips
- A little lemon juice on the bananas slows the browning if the cups will sit overnight.
- Do not use warm milk or the pudding will not set.
- Whole cookies on top look better than crumbs.
Easy substitutions
- Whipped topping
- 1/2 cup lightly whipped cream
- Vanilla wafers
- Shortbread cookies
Storage and reheating
Storage
Refrigerate up to 2 days. Bananas darken after that.
Reheating
Serve cold. Do not heat.
Nutrition
Estimates per serving, using standard ingredient averages and rounded to the nearest gram. This is not a lab analysis, and it shifts if you change brands or add sides.
- Calories
- 280
- Protein
- 4 g
- Carbs
- 44 g
- Fat
- 10 g
- Fiber
- 2 g
Budget friendly · No Cook · Vegetarian
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An air fryer with a real basket
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A half-sheet pan
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A sharp chef’s knife
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Dry cups and a liquid cup
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An instant-read thermometer
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