These Mini Banana Pudding Cups are the best Summer dessert and a No Bake Recipe. This classic Southern dessert is so easy to make in just 30 minutes, with only 6 ingredients. It's great for parties and holidays, like Memorial Day, Labor Day and July 4th.
Layers of sweet whipped vanilla pudding, followed by bananas and Nilla wafers make up these banana pudding dessert cups.
I love individual serving sized options because everyone can grab one from the fridge to enjoy. They take a little more time to prepare, but they're super fun to eat, so it's worth it.
For more Summer dessert recipes, try these Lemon Bars with Graham Cracker Crust, White Chocolate Raspberry Muffins, Blueberry Pound Cake with Sour Cream, and Lemon Curd Cookies.
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Why You'll Love This Summer Dessert:
- Easy to Make. This banana pudding recipe is so easy to make and only uses 6 ingredients.
- Quick and No Bake. Ready in 30 minutes and a No Bake Dessert. The bulk of the work required is assembling the pudding cups.
- Feeds a Crowd. This recipe makes 12-(8 ounce) jars.
- A Holiday Favorite. A must make for Summer holidays. This banana pudding is served cold for a refreshing sweet treat!
Big on Banana recipes? Try this Banana Peach Smoothie, Strawberry Banana Smoothie Bowl, Banana Bread with Streusel Topping, Chocolate Peanut Butter Banana Bites, and Carrot Banana Muffins.
Ingredients:
Bananas: The star of banana pudding 🌟 I like to slice them nice and thin for this recipe. Start with bananas that are ripe, but not so overripe that the skin is fully brown or they will be really sweet & mushy. Try these Banana Chocolate Chunk Muffins too!
Milk and Vanilla Pudding Mix: Combine to form cold vanilla pudding.
Sweetened Condensed Milk: Adds sweetness & thins out the pudding.
Heavy Cream: Beat into whipped cream and folded into the pudding mixture for a creamier base.
Nilla Wafers: A classic banana pudding ingredients. I really love the mini wafers for these Banana Pudding Cups because they're smaller and form the perfect little layer.
You also need 12 (8 ounce) mason jars with lids or clear cups for preparing the recipe.
*A list of the full ingredients and quantities can be found in the recipe card below.
Substitutions and Variations:
- If you have regular sized Nilla wafers instead of mini, add them into a gallon ziplock bag and hit a few times with a rolling pin to create large chunks of cookie and layer over the pudding.
- Nilla wafers can be substituted with Chessman butter cookies.
- If you want to use throw away cups, that's totally fine. Pick a clear one if you can for a prettier look to see those layers. For covering the cups, use plastic wrap.
- Instead of the pudding cups, you can also layer into a trifle bowl and serve this way.
How to Make Mini Banana Pudding Cups:
Step 1: Rinse and dry the mason jars. In a large bowl, whisk together the vanilla pudding package with cold milk until thickened for 2 minutes. Then, allow it to set up and thicken for another 3 minutes. It should be thick and pudding consistency.
Step 2: Add the sweetened condensed milk into the pudding mixture. Refrigerate. Note: This will make it thinner in texture and that's ok.
Step 3: In a stand mixer or with a hand mixer with the whisk attachment, whip the heavy cream on medium speed until stiff peaks form.
Step 4: Remove the pudding mixture from the fridge and fold in ½ of the whipped heavy cream until it is combined. Set the remaining whipped cream aside for topping the pudding cups.
Step 5: In each 8 ounce jar, layer in a bit of pudding mix (about 1 inch high), then 6 banana slices, more pudding mix, 6 vanilla wafers, pudding mix, 6 banana slices, pudding mix, 6 more vanilla wafers, then a small dollop of whipped cream. Top with lid. Repeat with all 12 jars.
Step 6: Store in the fridge until serving. Label the tops of the jars if desired and enjoy!
Expert Tips + Tricks:
- I find it easiest to make 3 at a time when layering in the glass jars.
- It can get a bit messy, but if you have a bowl with a pouring spout on it for the pudding mixture, it definitely helps!
- Don't overmix the whipped cream. As soon as the stiff peaks form, turn it off.
- I usually have a bit of leftover pudding mix at the end. Don't worry if that happens.
For more Summer sweets, try this Blueberry Pound Cake, Basil Lemonade and Marshmallow Fruit Dip.
Recipe FAQs:
Absolutely! These will stay good for 2-3 days. The Nilla wafers do get soft in the jar within a few hours, but I love them like that.
When you pull up the stand mixer, or whisk, the whipped cream should hold solid in the portion that was pulled up, like a little mountain. If it falls over, it needs a little more time.
Only slice 1 banana at a time while assembling the jars (you need about 1 large banana per 3 jars (8 ounce). Once the bananas are covered with pudding mix, they won't turn brown. Lemon juice is also an option, but I don't care for a lemon flavor in the pudding and I don't feel like it's necessary.
These banana pudding cups stay in the fridge and are served very cold!
More Desserts You Will Love:
If you tried this Banana Pudding Cup Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it goes in the 📝 comments below. I love hearing from you!
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Mini Banana Pudding Cups
- Total Time: 30 minutes
- Yield: 12 jars 1x
Description
These Mini Banana Pudding Cups are the best Summer dessert and a No Bake Recipe. This classic Southern dessert is so easy to make in just 30 minutes, with only 6 ingredients! It's great for parties and holidays, like Memorial Day, Labor Day and July 4th.
Ingredients
- 5.1 ounce vanilla pudding mix
- 3 cups cold whole milk
- 14 ounce sweetened condensed milk
- 2 cups heavy cream
- 4 to 6 bananas
- 11 ounce Mini Nilla wafers
- 12 (8 ounce) mason jars or clear plastic cups
Instructions
- Rinse and dry the mason jars. In a large bowl, whisk together the vanilla pudding package with cold milk until thickened for 2 minutes. Then, allow it to set up and thicken for another 3 minutes. It should be thick and pudding consistency.
- Add the sweetened condensed milk into the pudding mixture. Refrigerate. Note: This will make the pudding thinner and that's ok.
- In a stand mixer or with a hand mixer with the whisk attachment, whip the heavy cream on medium speed until stiff peaks form.
- Remove the pudding mixture from the fridge and fold ½ of the whipped heavy cream until it is combined. Set the remaining whipped cream aside for topping the pudding cups.
- In each 8 ounce jar, layer in a bit of pudding mix (about 1 inch high), then 6 banana slices, more pudding mix, 6 vanilla wafers, pudding mix, 6 banana slices, pudding mix, 6 more vanilla wafers, then a small dollop of whipped cream. Top with lid. Repeat with all 12 jars.
- Store in the fridge until serving. Label the tops of the jars if desired and enjoy!
Notes
- I find it easiest to make 3 at a time when layering in the glass jars.
- It can get a bit messy, but if you have a bowl with a pouring spout on it for the pudding mixture, it definitely helps!
- Don't overmix the whipped cream. As soon as the stiff peaks form, turn it off.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Category: dessert
- Method: no bake
- Cuisine: Southern
Steve
These were so good..the best I’ve had in a long time. Remind me of my mom’s.
Tara Smithson
Thanks so much Steve! I'm so glad you enjoyed it and I love that it reminded you of your mom.