If you’re looking for a light, creamy, and crowd-pleasing dessert, these Mini Banana Pudding Cups are a must-try. This classic Southern dessert is perfect for summer parties, holidays like Memorial Day, Labor Day, and the Fourth of July, or even casual family gatherings. The best part? These no-bake pudding cups can be made in just 30 minutes and require only six simple ingredients.
Each jar is a beautiful layered dessert, combining vanilla pudding, fresh banana slices, crunchy mini Nilla wafers, and whipped cream, creating a sweet treat that’s visually appealing and absolutely delicious. These mini cups are perfect for portion control, making them ideal for serving at picnics, BBQs, and potlucks.
Ingredients for Mini Banana Pudding Cups
To make 12 individual jars, you will need:
- 5.1 ounces vanilla pudding mix – provides creamy, classic vanilla flavor.
- 3 cups cold whole milk – helps the pudding set perfectly.
- 14 ounces sweetened condensed milk – adds richness and sweetness to the pudding.
- 2 cups heavy cream – whipped for a fluffy topping and layered texture.
- 4 to 6 bananas – sliced into thin rounds for the fruit layers.
- 11 ounces mini Nilla wafers – adds a crisp, sweet contrast to the creamy layers.
- 12 (8-ounce) mason jars or clear plastic cups – ideal for individual servings and display.
Tips and Substitutions:
- Swap whole milk for 2% milk if you prefer a lighter dessert.
- Vanilla pudding mix can be substituted with banana-flavored pudding for extra banana taste.
- Use shortbread cookies instead of Nilla wafers for a slightly firmer texture if storing overnight.
How to Make Mini Banana Pudding Cups
Step 1: Prepare the Pudding
In a large mixing bowl, whisk together the vanilla pudding mix with cold milk for about 2 minutes until thickened. Allow it to set for another 3 minutes until it reaches a smooth, creamy consistency.
Step 2: Enrich with Sweetened Condensed Milk
Stir in the sweetened condensed milk. This will thin the pudding slightly but enhances its creaminess and sweetness. Refrigerate the mixture while preparing the whipped cream.
Step 3: Whip the Heavy Cream
Using a stand mixer or hand mixer with a whisk attachment, whip the heavy cream on medium speed until stiff peaks form. This whipped cream will be used both inside the pudding layers and as a topping.
Step 4: Fold Whipped Cream into Pudding
Remove half of the whipped cream and fold it gently into the chilled pudding mixture. Save the remaining whipped cream for topping the pudding cups. Folding in whipped cream creates a light, airy texture in each layer.
Step 5: Assemble the Layers
Set up an assembly line with the jars. Start by adding about 1 inch of pudding to the bottom of each jar. Follow with 6 banana slices, then more pudding, 6 mini Nilla wafers, pudding again, 6 more banana slices, another layer of pudding, and 6 additional wafers. Finish with a small dollop of whipped cream on top and cover with the jar lid. Repeat for all 12 jars.
Step 6: Chill and Serve
Store the jars in the refrigerator until ready to serve. You can label the tops for parties or holidays. These pudding cups taste best after chilling for at least 30 minutes to allow the layers to set.
Serving Suggestions
- Serve these pudding cups straight from the jar for easy portion control and no-mess eating.
- Garnish with banana slices, crushed Nilla wafers, or a sprinkle of cinnamon for added flair.
- Pair with fresh berries or a drizzle of chocolate sauce for a festive touch.
- Ideal for summer gatherings, picnics, BBQs, or holiday celebrations.
Storage Tips
- Store the pudding cups in the refrigerator for up to 2 days.
- Do not assemble too far in advance if topping with bananas, as they may brown. Add whipped cream and garnish just before serving.
- Mason jars with airtight lids are perfect for stacking and transporting these desserts to parties or picnics.
Tips for the Perfect Mini Banana Pudding Cups
- Choose firm but ripe bananas to prevent browning and maintain texture.
- Do not overwhip the cream – stop as soon as stiff peaks form.
- Use a pouring bowl or spouted container for pudding to reduce mess during layering.
- Assemble 3 jars at a time for efficiency and accuracy.
Common Mistakes to Avoid:
- Skipping the folding step for whipped cream, which can result in dense pudding.
- Using overripe bananas that brown too quickly.
- Overfilling jars, making them difficult to close or transport.
Variations
- Chocolate Banana Pudding Cups: Mix in 2 tablespoons of cocoa powder into the pudding.
- Caramel Banana Cups: Drizzle caramel sauce between layers.
- Tropical Twist: Add diced mango or pineapple slices along with bananas.
- Mini Parfaits: Use smaller 4-ounce jars for bite-sized portions.
FAQs
Can these be made ahead of time?
Yes! Assemble the layers but leave the final whipped cream and banana garnish until just before serving.
Can I use low-fat milk or cream?
Yes, but the texture may be slightly lighter and less rich.
How long will these last in the fridge?
Best consumed within 2 days to enjoy fresh banana slices and creamy layers.
Can I swap the Nilla wafers for another cookie?
Yes! Shortbread cookies or biscotti work well, especially if preparing in advance.
