You’re going to love this Southern classic with a twist - Banana Pudding Cups! This tasty dessert combines layers of creamy vanilla pudding, sliced bananas, and crisp vanilla wafers for a treat perfect for your next party, picnic, or family gathering.
You won’t believe how easy this recipe is to make. With just a few simple ingredients and a bit of prep, you can whip up a batch of these adorable pudding cups in no time. Plus, since the recipe yields about 12 individual 10-ounce cups, it's perfect for serving a crowd or taking on the go.
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I love making these Banana Pudding Cups because they're a fresh take on a beloved Southern dessert. Where I'm from in Alabama, banana pudding is a staple at every family reunion, church potluck, and summer barbecue. But instead of serving it in a big bowl or casserole dish, these individual cups make it easy for everyone to grab their own perfect portion!
Another reason these pudding cups are a go-to in my kitchen is that they're always a crowd-pleaser. Who doesn’t love banana pudding? The combination of creamy pudding, ripe bananas, and crunchy vanilla wafers is just irresistible.
And because you can make them ahead of time and store them in the fridge until you're ready to serve, they're a great choice for stress-free entertaining.
Also check out these banana split pudding cups for another easy individual dessert cups idea.
Ingredient Notes
See the printable recipe card below for all ingredients, specific measurements, and complete instructions.
- Vanilla Wafers: Mini vanilla wafers work best for layering in the cups, but you can use regular-sized wafers and crumble them up if that's what you have on hand.
- Bananas: Choose ripe bananas with a few brown spots for the best flavor and natural sweetness.
- Milk: Whole milk will give you the richest, creamiest pudding, but you can use 2% or skim if you prefer.
- Instant Pudding Mix: French vanilla pudding mix adds an extra layer of flavor. You can also use regular vanilla or even banana cream pudding mix if you like.
- Cream Cheese: Full-fat cream cheese takes these banana pudding cups to the next level and gives them a tangy punch.
- Sweetened Condensed Milk: This is the secret ingredient that adds richness to the pudding mixture.
- Whipped Topping: Using thawed frozen whipped topping is a convenient shortcut, but you can also use an equal amount of freshly whipped cream if you prefer.
How To Make Banana Pudding Cups
Start by slicing the bananas into 1/4-inch rounds and set them aside. You'll want to do this right before assembling the cups to prevent the bananas from turning brown.
In a medium mixing bowl, use a hand mixer on low speed to combine the milk and instant pudding mix. Beat for about 2 minutes, or until the mixture is smooth and thickened.
In a large mixing bowl, use the electric mixer on medium speed to beat together the cream cheese and sweetened condensed milk until smooth and creamy, with no lumps remaining. This may take a few minutes, so be patient and scrape down the sides of the bowl as needed.
Gently fold the thawed whipped topping into the cream cheese mixture until well combined and fluffy. Be careful not to overmix, as this can deflate the whipped topping and make the pudding too dense.
Add the prepared pudding to the cream cheese mixture and fold gently until fully incorporated and smooth.
Now it's time to assemble the pudding cups! Start by placing a layer of 3-4 mini vanilla wafers in the bottom of each cup, followed by a layer of 3-4 banana slices.
Spoon or pipe a generous amount of the pudding mixture over the wafers and bananas, filling the cup about halfway. Repeat the layering process one more time, ending with a final layer of pudding on top.
If you like, garnish each cup with a few extra vanilla wafers and banana slices for a pretty presentation.
Serve the pudding cups immediately, or cover them with plastic wrap and refrigerate for up to 24 hours before serving. The wafers will soften slightly as they sit, but the flavor and texture will still be delicious!
Can I make this recipe in a big trifle dish instead of individual cups?
Absolutely! Layer the ingredients in a large trifle bowl or glass serving dish for a stunning presentation that serves a crowd.
Make-Ahead, Storing and Freezing
Make Ahead: One of the great things about this recipe is that you can assemble the pudding cups up to 24 hours in advance. Simply prepare the pudding mixture, layer the cups as directed, and cover them tightly with plastic wrap. Store the assembled cups in the refrigerator until ready to serve.
Store: If you have any leftover Banana Pudding Cups, cover them tightly with plastic wrap or aluminum foil and store them in the refrigerator for up to 3 days. Keep in mind that the longer they sit, the softer the vanilla wafers will become, but the flavor will still be delicious!
Freeze: I don’t recommend freezing these pudding cups because the texture of the pudding and whipped topping may become grainy or separated when thawed, and the bananas may turn mushy and brown. For best results, enjoy these cups fresh or refrigerate them for a short time.
Substitutions and Variations
- Use chocolate pudding. Use chocolate pudding mix for a rich, chocolaty twist on the classic recipe.
- Add peanut butter. Peanut butter and bananas is a classic combination. Mix a spoonful of creamy peanut butter into the pudding mixture, or layer in some chopped peanuts for crunch.
- Add caramel sauce. Drizzle each layer with a spoonful of caramel sauce for an extra-indulgent touch.
Recipe Tips
- Make sure your cream cheese is at room temperature before mixing to avoid lumps in the pudding.
- If you don't have a piping bag, you can use a large zip-top bag with the corner snipped off to pipe the pudding into the cups.
- For extra flavor, try adding a teaspoon of vanilla extract or a pinch of cinnamon to the pudding mixture.
- If you're not serving the pudding cups right away, wait to garnish them with the extra wafers and bananas until just before serving to prevent them from getting soggy.
Check out my other banana recipes!
These Banana Pudding Cups are a delicious and fun way to enjoy a classic Southern dessert. With creamy pudding, ripe bananas, and crunchy vanilla wafers all layered together in individual cups, they're perfect for parties, picnics, or anytime you want a sweet treat that's easy to serve and enjoy.
Banana Pudding Cups Recipe
Ingredients
- 11 ounces mini vanilla wafers
- 4-6 bananas, sliced
- 2 cups milk
- 5 ounce box instant French vanilla pudding
- 8 ounce package of cream cheese
- 14 ounce can of sweetened condensed milk
- 12 ounce container of frozen whipped topping, thawed
Instructions
- Slice 4-6 bananas into ¼” slices and set aside.
- In a medium bowl, use a hand mixer on low speed to combine milk and instant pudding mix.
- In a large bowl, use a hand mixer on medium speed to combine sweetened condensed milk and cream cheese. Once smooth, fold in the whipped topping.
- Fold the pudding into the cream cheese mixture until well incorporated.
To Assemble:
- Line the bottom of your serving cup with 3-4 vanilla wafers and 3-4 banana slices. Pour or pipe the mixture over the cookies and bananas. Continue this process until you reach the top of your cup
- Top with a few vanilla wafers and bananas if desired.
- Serve immediately or refrigerate and serve within 24 hours.