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These banana pudding cups are super easy to make. It’s semi from scratch so there’s not too much legwork and it’s done in minutes!
A Nostalgic Treat
Banana pudding reminds me of a couple of times in my life. One being my stepmoms, mother’s banana pudding. She made the best homemade banana pudding from scratch I have ever tasted.
The second moment is when I used to work at the famous Magnolia bakery in Rockefeller center. Probably one of my least favorite jobs but I loved getting free pudding whenever I wanted. I would always work the closing shift so we usually got dibs on everything.
This version of banana pudding is super easy and no fuss but still has that great banana pudding fluffiness. It’s the prefect recipe for those who don’t want the hassle of making pudding from scratch.
How to make banana pudding cups:
Making banana pudding cups is really simple! You just mix together an instant jello banana pudding mix and once it’s set blend in some condensed milk and sour cream. Gently fold in whipped topping. Then begin to layer the pudding in cups with nilla wafers and sliced bananas.
Since this recipe uses instant pudding mix, it’s ready to eat right away! No waiting around for hours to indulge in this delicious treat.
Faqs & Tips for this recipe:
- How long does banana pudding last? This will last for up to 3 days in the fridge.
- Will bananas turn brown? After a couple of days the bananas will start to brown a little in the pudding. If adding banana pudding slices on top, don’t add them until you’re about to serve and toss with a little lemon juice to prevent browning.
- Do I have to put them in cups? No, but it’s so fun to have individual banana pudding cups. Alternatively you can make this and put it in one larger container. If you do this, I would suggest to layer with whole nilla wafers instead of just crushed.
- What kinds of cups do you use? If serving right away I like to use waffle cone bowls, martini glasses or stemless wine glasses. If you want to save some pudding, I would use mason jars or a cup with a lid that can be stored.
- What if I want to make more than the recipe? If you want to make more, use 2 cups of cold milk, 1/2 cup condensed milk, 1/2 cup of sour cream and the whole tub of cool whip, of course more bananas and more crumble nilla wafers.
- Substitutions: You may use vanilla pudding mix instead of the banana cream mix. You can sub the sour cream for 4oz of softened cream cheese.
Banana pudding cups
Ingredients
- 1 3.4oz banana cream instant pudding mix
- 1 1/2 cups whole milk, cold
- 1/3 cup sweetened condensed milk
- 1/4 cup sour cream
- 4 oz whipped topping, thawed
- 4 bananas, large
- 1 1/2 cups vanilla wafers, crushed
- 5 waffle cone bowls, optional
Instructions
- In a bowl add the pudding mix and milk. Whisk for about 2 minutes and let stand for 5 minutes. It will thicken up.
- While waiting crush the vanilla wafers, I like to use a blender or food processor for this. You want them crumbled but not too fine. Set aside.
- Chop up bananas into about 1/4 inch thick slices.
- The pudding should be set. Add the condensed milk & sour cream to the pudding mix. Whisk together with a whisk or you can use an electrical hand mixer until it’s smooth with no lumps.
- Start to fold in the whipped cream with a baking spatula. Gently do this to ensure maximum fluffiness. Don’t over mix.
- Start to layer the waffle cone bowls. Put a sprinkle of crushed wafer on the bottom, layer next with the pudding, a layer of crushed wafers and bananas, more pudding, more banana, pudding and top off with crushed wafers. Repeat these steps with all the bowls. Feel free to layer however you want.
- The pudding is good to eat right away! Enjoy!
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
